Smoked salmon

Smoked salmon is a preparation of salmon fillet that has been cured and then smoked, either using a cold-smoking method (resulting in a silky, delicate texture) or a hot-smoking method (yielding a flaky, cooked texture). It is a staple in many cuisines, particularly Scandinavian, Eastern European, and North American (especially Pacific Northwest) traditions, often enjoyed as an appetizer or part of a breakfast spread.

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🍽️ Nutrition at a glance

Smoked salmon is an excellent source of high-quality protein and healthy fats, particularly omega-3 fatty acids, while being very low in carbohydrates. A typical serving provides a significant amount of B vitamins, selenium, and phosphorus, with a calorie count generally between 100-150 kcal for a 3-ounce (85g) portion.

Nutrition breakdown

Calories	117 kcal
Protein	18 g
Carbs	0 g
Fat	5 g
Fiber	0 g
Sugar	0 g
Sodium	567 mg
Vitamin B12	2.4 mcg
Niacin (B3)	5.4 mg
Vitamin D	14.1 mcg
Selenium	22.1 mcg
Phosphorus	218 mg
Potassium	252 mg
Omega-3 (EPA+DHA)	1.2 g

Per 3 ounces (85 g) · estimated, varies by recipe

💡 What's interesting

Culturally, it's a centerpiece of the Swedish 'smörgåsbord' and the Jewish 'bagel and lox' tradition. Nutritionally, the smoking process concentrates flavors and can add trace amounts of antioxidants, but it also significantly increases the sodium content compared to fresh salmon.