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Food Stats: Smoked Salmon

  • 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.

The Look
  • 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.

  • B Vitamins

  • Copper

  • Selenium

  • Phosphorus

  • Histidine (a protein)

  • Lysine (a protein)

  • Threonine (a protein)

  • Tryptophan

  • 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.

Serving Size
  • 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,_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.



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