Salmon · Ingredient encyclopedia
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Ingredient encyclopedia

Salmon

Salmon has long been important to North Pacific and North Atlantic food cultures.

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Air-Fryer Lemon Salmon
From our recipe: Air-Fryer Lemon Salmon

US season & availability

Fresh wild US salmon seasons vary by species and fishery; frozen and farmed fish are available year-round.

How to choose

Buy cold fish with a mild smell; wild and farmed species have different fat levels.

How to store

Keep at 40°F (4°C) or below; the federal chart gives fatty fish 1–3 refrigerated days. Freeze if not using promptly.

Prep with confidence

Use a separate board; cook to 145°F (63°C). The nutrition reference is raw farmed Atlantic salmon.

Nutrition reference · per 100 g

Food form in this reference: Raw farmed Atlantic salmon

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Energy
208 kcal
Fat
13.42 g
Protein
20.42 g
Sodium
59 mg
Fiber
0 g
Carbohydrate
0 g
More reported vitamins & minerals
Calcium
9 mg
Potassium
363 mg
Iron
0.34 mg
Vitamin A (RAE)
58 µg RAE
Vitamin C
3.9 mg

USDA reference food (original record): Fish, salmon, Atlantic, farmed, raw
USDA FoodData Central · SR Legacy · FDC ID 175167 · 100 g

Sources & editorial method →

Cook it tonight

Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

Put a table together

The bright weeknight table

Fish provides protein, rice makes the meal substantial, and cucumber yogurt softens the spice. Keep raw-fish tools away from the ready-to-eat raita.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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