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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, wild Atlantic salmon is exceptionally healthy. It is a powerhouse of Omega-3 fatty acids for heart and brain health, high-quality protein for muscle repair, and Vitamin D for immunity. It also contains astaxanthin, a potent antioxidant that protects cells from damage.
A 100g serving of raw wild Atlantic salmon contains approximately 142 calories and 19.84g of high-quality protein. It contains zero carbohydrates and about 6.34g of healthy fats, primarily Omega-3s.
Yes, wild Atlantic salmon is highly keto-friendly and ideal for low-carb diets. With zero carbohydrates and a significant amount of healthy fats and protein, it helps maintain ketosis while providing essential micronutrients like Vitamin D.
Naturally, raw wild Atlantic salmon is 100% gluten-free. However, if you are purchasing pre-marinated or breaded salmon, check the label for gluten-containing ingredients like soy sauce or wheat flour.
You can eat it raw if it is specifically labeled as 'sushi-grade' or 'sashimi-grade.' This usually means the fish was flash-frozen at very low temperatures to kill potential parasites, making it safe for raw consumption.
Wild salmon is leaner than farmed salmon, so it cooks faster. Popular methods include pan-searing for 3-4 minutes per side, grilling, or baking at 400°F (200°C) until the internal temperature reaches 145°F (63°C).
Raw wild Atlantic salmon should be stored in the coldest part of the fridge and consumed within 1 to 2 days of purchase. For longer storage, wrap it tightly in plastic or vacuum-seal it and freeze for up to 3 months.
raw wild atlantic salmon is a versatile ingredient found in cuisines around the world. With 142 calories per 100g and 19.84 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Fresh salmon should have a mild, ocean-like scent; a strong 'fishy' or ammonia smell indicates spoilage. The flesh should be firm and spring back when pressed, and it should not have a slimy texture or dull, greyish discoloration.
Wild Atlantic salmon is generally leaner, has a deeper pink/orange color from its natural diet, and contains higher levels of minerals. Farmed salmon is often higher in total fat and calories but may have slightly different Omega-3 profiles depending on the feed used.
Salmon is considered a 'best choice' seafood by the FDA because it is relatively low in mercury compared to larger fish like tuna or swordfish. It is generally safe for most adults to consume 2-3 servings per week.