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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked chinook salmon typically stays fresh for 3 to 4 days when stored in an airtight container in the refrigerator.
Yes, you can freeze it for up to 3 months. Ensure it is cooled completely and wrapped tightly to prevent freezer burn.
The best way is in the oven at a low temperature (around 275°F) with a splash of water or lemon juice, covered with foil to retain moisture.
Discard the salmon if it has a sour or ammonia-like smell, a slimy texture, or visible mold.
Yes, Chinook (King) salmon is known for having the highest fat content among salmon species, giving it a rich, buttery texture.
Sockeye or Coho salmon are the best substitutes, though they are slightly leaner. Steelhead trout is also a good alternative.
It is extremely healthy, providing high amounts of Omega-3s, protein, Vitamin D, and B vitamins.
Like most large fish, it contains some mercury, but it is generally considered a low-to-moderate mercury choice compared to large tuna or swordfish.
Yes, the skin is edible and contains high concentrations of Omega-3 fatty acids, though it is best when cooked until crispy.
cooked chinook salmon is a versatile ingredient found in cuisines around the world. With 231 calories per 100g and 25.7 grams of protein, it's a nutritious addition to many dishes.
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