Smoked salmon is popularly used in hors d’oeuvrs such as canapés, which are similar to “lox.”
Smoked salmon is cured and slightly dehydrated before smoking. This is to keep away microorganisms and when the fish is smoked, that is considered a heat/cold treatment that will also kill any potentially harmful bacteria.
Smoked salmon was popular with the Romans & Greeks in many dishes and even found to be used during the Middle Ages in soups and salads!
Most smoked salmon is actually smoked cold! Cold smoking keeps its delicate texture and takes place at approximately 37 degrees Celsius.
Smoked salmon is usually an orange colored filet of salmon. It can have hints of pink as well.
It is soft and each piece peels away easily when portioning.
It is usually lightweight due to the dehydration process of smoking.
Histidine (a protein)
Lysine (a protein)
Threonine (a protein)
Omega-3 Fatty Acids
B vitamins promote a healthy metabolism and contribute to overall energy balance.
Copper is an antioxidant and works by quenching or neutralizing free radicals.
Selenium is involved in DNA repair and immune function.
Phosphorus is a structural component of teeth, bones, cell membranes, phospholipids, nucleic acids, and more. Phosphorus plays a role in pH regulation and ATP-ADP phosphate systems in cells.
Histidine is a basic amino acid formed from histamine. It functions in many necessary metabolic protein systems.
Lysine is another basic amino acid and functions in the synthesis of carnitine, which in turn is used for fatty acid oxidation. Lysine takes place in a lot of ketogenic reactions as well.
Threonine is an amino acid used in 3 metabolic pathways. The main ones being used are in the glucogenic and ketogenic pathways.
Tryptophan is used to synthesize serotonin. Serotonin is used as an excitatory neurotransmitter.
Omega-3 fatty acids have been known to reduce inflammation.
About 3 ounces of smoked salmon is about 164 calories.
About 26.2 grams of carbohydrates
About 7.5 grams of fats
About 19.4 grams of protein
It contains 0 grams of fiber
Use & Cooking
Smoked salmon does not need to be further cooked, only topped, or added to your favorite recipes!
When using smoked salmon in a dish, be cautious of adding salt because the smoking process causes it to be very high in sodium already.
Smoked salmon usually comes in a package called a “retort pouch.” Retort pouches are useful in blocking out air and moisture, however, this packaging may result in vitamin loss and texture changes.
You can also find smoked salmon canned. Canned foods have a tendency to lose some of their vitamins as well.
Once a can or retort pouch of salmon is opened, it should all be used immediately. It does not store well after opening.
Smoked salmon is commonly used on lox! Lox is a breakfast item containing a bagel topped with cream cheese, capers, and smoked salmon sometimes accompanied by red onion.
You can use smoked salmon in salads or even find it as jerky in some stores.
Smoked salmon can also be found in some soups!
Fish, regular, (lox), smoked, chinook, salmon. (n.d.). Retrieved September 24, 2020, from https://www.nutritionvalue.org/Fish,_regular,_(lox),_smoked,_chinook,_salmon_nutritional_value.html
Gropper, S. A., Smith, J. L., & Groff, J. L. (2018). Advanced Nutrition and Human Metabolism (Sixth ed.). Boston, MA: Cengage Learning.