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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked salmon can be safely stored in the refrigerator for 3 to 4 days when kept in an airtight container.
Yes, you can freeze cooked salmon for up to 3 months. Ensure it is completely cooled and wrapped tightly to prevent freezer burn.
The best way is low and slow in the oven at 275°F (135°C) for about 15 minutes to prevent it from drying out.
Yes, the skin is edible and contains a high concentration of Omega-3 fatty acids, though it is best enjoyed when cooked until crispy.
Signs of spoilage include a sour or ammonia-like smell, a slimy texture, or visible discoloration.
Steelhead trout, Arctic char, or King salmon are excellent substitutes with similar fat content and texture.
Atlantic salmon is generally considered low in mercury compared to larger predatory fish like tuna or swordfish.
The USDA recommends an internal temperature of 145°F (63°C), though many chefs prefer 125-135°F for a more moist texture.
cooked atlantic salmon is a versatile ingredient found in cuisines around the world. With 208 calories per 100g and 22.1 grams of protein, it's a nutritious addition to many dishes.
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