smoked salmon
Also known as: lox
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Also known as: lox
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A creamy and refreshing potato salad featuring tender Yukon Gold potatoes, flaky smoked salmon, and a tangy dill dressing. It's an elegant and satisfying dish perfect for summer barbecues, picnics, or a light lunch.
Creamy mashed avocado on crisp sourdough toast, topped with savory smoked salmon, tangy capers, and fresh dill. A vibrant, healthy, and incredibly delicious breakfast or brunch ready in just 15 minutes.
A rich and creamy chowder packed with flaky smoked salmon, tender potatoes, and sweet corn. This comforting soup, a classic from the Pacific Northwest, is perfect for a chilly evening and comes together in under an hour.
Yes, smoked salmon is highly nutritious, offering 18.3g of protein and heart-healthy omega-3 fatty acids per 100g. It is rich in Vitamin B12 and antioxidants like astaxanthin, though its high sodium content means it should be consumed in moderation.
A 100g serving of smoked salmon contains approximately 117 calories and 18.3g of high-quality protein. With 0g of carbohydrates and 4.3g of fat, it is a nutrient-dense, low-calorie protein source.
Yes, smoked salmon is excellent for a keto or low-carb diet because it contains zero carbohydrates. Its combination of high protein and healthy omega-3 fats helps maintain ketosis while providing essential nutrients.
Health experts generally advise pregnant women to avoid cold-smoked salmon due to the risk of Listeria bacteria. However, hot-smoked salmon or smoked salmon that has been cooked until steaming hot (such as in a pasta dish) is considered safe to consume.
No, most smoked salmon is sold ready-to-eat. Cold-smoked salmon is cured and smoked at low temperatures, resulting in a raw-like texture, while hot-smoked salmon is smoked at higher temperatures and is fully cooked and flaky.
Cold-smoked salmon is cured in salt and smoked below 80°F, resulting in a smooth, silky texture similar to lox. Hot-smoked salmon is smoked at much higher temperatures, giving it a firm, flaky texture and a more intense smoky flavor.
Once opened, smoked salmon should be consumed within 3 to 5 days. Unopened, vacuum-sealed packages can typically last 2 to 3 weeks in the fridge, but you should always refer to the specific 'use-by' date on the packaging.
smoked salmon is a versatile ingredient found in cuisines around the world. With 117 calories per 100g and 18.3 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 smoked salmon with step-by-step instructions.
Browse recipes →Yes, smoked salmon freezes very well for up to 3 months. To prevent freezer burn and preserve the texture, ensure it is tightly wrapped in plastic or kept in a vacuum-sealed bag, and thaw it in the refrigerator before serving.
Yes, smoked salmon is significantly higher in sodium than fresh salmon because salt is used during the curing process. If you are on a low-sodium diet or have high blood pressure, you should limit your portion sizes.
Smoked salmon is versatile and commonly served on bagels with cream cheese, capers, and red onions. It also pairs well with scrambled eggs, stirred into creamy pasta sauces, or served on crackers as an appetizer.
