Reference
Atlantic salmon: wild, farmed and cooked portions
Compare wild Atlantic salmon cooked by dry heat with raw and cooked farmed Atlantic salmon. The existing wild raw salmon card remains a separate entry below. Pink salmon, other salmon species and smoked salmon need their own records.
Nutrition for the exact food state
All values refer to 100 g of edible food. Match the state before weighing a serving.
| Food and state | Calories, kcal | Protein, g | Fat, g | Carbs, g |
|---|---|---|---|---|
| Wild Atlantic salmon, cooked by dry heat Use edible weight for the named species and state; exclude parts you do not eat. Dry heat is the source method, not a specific household frying or baking recipe. | 182 | 25.4 | 8.13 | 0 |
| Farmed Atlantic salmon, raw Raw edible farmed atlantic salmon; cooked, salted and smoked foods are separate records. Use edible flesh weight. | 208 | 20.4 | 13.4 | 0 |
| Farmed Atlantic salmon, cooked by dry heat Use edible weight for the named species and state; exclude parts you do not eat. Dry heat is the source method, not a specific household frying or baking recipe. | 206 | 22.1 | 12.4 | 0 |
On a narrow screen, scroll the table sideways to see the nutrition columns.
Reference states describe specific records. Your brand, preparation and water content may differ. Missing values are never treated as zero.
Calculate your weighed serving
Use edible weight greater than zero and no more than 5,000 g. Exclude shells, packaging and parts you do not eat. Volumes are not converted to mass.
Use edible weight for the named species and state; exclude parts you do not eat. Dry heat is the source method, not a specific household frying or baking recipe.
Calories: kcal
Protein: g
Fat: g
Carbs: g
Your recipe and receipt
For canned fish, match drained solids or total contents exactly. A can costing 3 USD that yields 120 g of drained edible fish costs 1.50 USD per 60 g serving: enter 120 g as the usable package weight when assigning the full purchase cost to that fish. This example is editable, not a reference price or standard draining yield. For a whole fish or shell-on shrimp, weigh the edible amount you actually use. No fixed waste or raw-to-cooked conversion is assumed. In a recipe, count further oil, sauces and breading; do not count preparation already included in a selected record twice.
Wild Atlantic salmon, raw: existing food card