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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked Chinook salmon is exceptionally healthy. It is one of the best sources of Omega-3 fatty acids (EPA and DHA), which support heart and brain health, and provides high-quality protein, Vitamin D, and B12 for immune and bone support.
A 100g serving contains approximately 25.7g of protein and 13.4g of fat. While it is higher in fat than other salmon varieties, most of this is heart-healthy unsaturated fat, including essential Omega-3s.
Yes, its high protein content promotes satiety, helping you feel full longer and reducing overall calorie intake. While it is more calorie-dense than leaner fish due to its healthy fats, these nutrients are essential for a balanced metabolism.
Absolutely. With 0g of carbohydrates and a high healthy fat content, it is an ideal protein source for ketogenic and low-carb diets. It provides the necessary fats and protein without impacting blood sugar levels.
Plain cooked Chinook salmon is naturally gluten-free. However, you should check the ingredients in any marinades, spice rubs, or sauces used during the cooking process, as these may contain hidden gluten.
Often called 'King Salmon,' it has a rich, buttery flavor and a succulent, flaky texture. Due to its high fat content, it is considered the most flavorful and luxurious of the Pacific salmon species.
To maintain moisture, reheat it slowly in the oven at a low temperature (around 275°F/135°C) covered with foil. Adding a splash of water or lemon juice before covering can also help steam the fish gently.
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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Browse recipes →Cooked Chinook salmon should be stored in an airtight container and consumed within 3 to 4 days. If it develops an off-smell, a slimy texture, or a dull color, it should be discarded.
Yes, you can freeze it for up to 2-3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag to prevent freezer burn, though the texture may become slightly firmer once thawed.
The pink hue comes from astaxanthin, a powerful antioxidant found in the salmon's diet. This compound helps protect cells from oxidative stress and is one of the key nutritional benefits of eating wild-caught salmon.