Super source
Protein
22.4 g · 45% DV target
A salt-cured and cold- or hot-smoked oily fish prized for its silky texture and deep umami profile, smoked salmon is a dense source of high-quality protein and essential marine lipids.
Smoked salmon is a significant source of long-chain omega-3 fatty acids, specifically EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), which are well-established for their role in reducing the risk of cardiovascular disease and stroke .810
The smoking process causes physical changes to the fish, leading to a loss of water and fats that concentrates the remaining protein and minerals, though high-temperature smoking can reduce the functionality of certain essential nutrients .7
Because it is cured with salt before smoking, this ingredient is notably higher in sodium than fresh salmon, with a standard 100g portion containing approximately 1.67g of salt .6
While smoking concentrates nutrients, it also results in the loss of some lipids and micronutrients as they drip from the fish during processing .7
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
22.4 g · 45% DV target
0.01 g · 1% DV target
Not a benefit — best kept low
2.23 g · Top 3% of fish & seafood
0.65 g · Top 21% of fish & seafood
0.92 g · 369% DV target
10.8 μg · 54% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in original vacuum packaging; consume within 2-3 days of opening.
Texture may become slightly softer upon thawing.
Impact varies significantly between land-based aquaculture, open-sea pens, and wild-caught sources.
The traditional 'London Cure' was originally developed not just for flavor, but as a preservation method to allow salmon caught in Scotland to survive the long journey to London's East End markets.