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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Perfectly grilled salmon fillets with a flaky, moist interior and a slightly crispy skin. A simple lemon, dill, and garlic seasoning makes this a quick and healthy weeknight dinner, ready in under 20 minutes.
Tender salmon fillets steamed to perfection inside parchment paper with bright lemon, sweet orange, and fresh dill. This flavorful, healthy, and incredibly easy recipe makes cleanup a breeze.
Tender, flaky salmon fillets grilled to perfection with a bright, zesty flavor from fresh lemon and aromatic dill. This healthy and delicious dish is perfect for a quick weeknight dinner or a summer barbecue, ready in under 20 minutes.
Tender, flaky salmon fillets gently poached in an aromatic broth of white wine, lemon, and herbs. Served with a creamy, tangy dill sauce, this elegant dish is surprisingly easy to make and perfect for a light, healthy dinner.
Yes, salmon is considered a nutritional powerhouse. It is rich in Omega-3 fatty acids (EPA and DHA) which support heart and brain health, and it provides a significant amount of Vitamin D and the antioxidant astaxanthin to protect skin and reduce oxidative stress.
A 100g serving of salmon fillet provides approximately 19.93g of high-quality protein. This makes it an excellent choice for muscle repair, bone health, and maintaining a healthy metabolic rate.
Salmon is very effective for weight loss because its high protein content increases satiety and helps regulate hormones that control appetite. While it contains 10.43g of fat per 100g, these are healthy fats that can help improve metabolism.
Yes, salmon is an ideal food for the ketogenic diet. It contains 0g of carbohydrates and is high in healthy fats and protein, helping the body stay in ketosis while providing essential nutrients.
Raw salmon fillets are naturally 100% gluten-free. However, if you are buying pre-marinated or breaded salmon, check the label for wheat-based thickeners or soy sauce which may contain gluten.
Salmon is cooked when the flesh turns from translucent to opaque pink and flakes easily with a fork. For the best texture, aim for an internal temperature of 145°F (63°C), though many prefer it slightly medium-rare at 125-135°F.
Yes, salmon skin is safe to eat and contains the highest concentration of Omega-3 fatty acids on the fish. Cooking it skin-side down in a pan until crispy provides a delicious texture and extra nutrients.
salmon fillets is a versatile ingredient found in cuisines around the world. With 179 calories per 100g and 19.93 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the protein category with complete nutrition information.
View all protein →Discover 10 recipes featuring salmon fillets with step-by-step instructions.
Browse recipes →Fresh, raw salmon should be stored in the coldest part of the refrigerator and used within 1 to 2 days. If you do not plan to cook it within that timeframe, it should be wrapped tightly and frozen immediately.
Yes, salmon freezes exceptionally well. To maintain quality, wrap the fillets tightly in plastic wrap or use a vacuum sealer to prevent freezer burn; it will stay at peak quality for 2 to 3 months.
The white substance is called albumin, which is a harmless protein that is pushed out of the fish's muscle fibers as they contract during cooking. You can reduce its appearance by brining the fish or cooking it at a lower, gentler temperature.
