Reference
Pink salmon: raw, cooked and canned portions
Choose raw or dry-heat cooked pink salmon, or an exact canned record. Drained solids, total can contents, skin and bones, and the record without added salt have different bases. Weigh the components included in your selected record; do not substitute the full can weight for drained fish.
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 |
|---|---|---|---|---|
| Pink salmon, raw Raw edible pink salmon; cooked, salted and smoked foods are separate records. Use edible flesh weight. | 127 | 20.5 | 4.4 | 0 |
| Pink 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. | 153 | 24.6 | 5.28 | 0 |
| Pink salmon, canned, total can contents Total can contents, including liquid. Do not apply these values to drained fish alone. | 129 | 19.7 | 4.97 | 0 |
| Pink salmon, canned, drained solids, without skin and bones Drained solids without skin and bones. Weigh only the matching edible fish. | 136 | 24.6 | 4.21 | 0 |
| Pink salmon, canned, without added salt, solids with bone and liquid Without added salt; solids with bone and liquid are included in the record. Do not remove those components and retain this weight basis. | 139 | 19.8 | 6.05 | 0 |
| Pink salmon, canned, drained solids Drained solids; the source does not establish removal of skin and bones. | 138 | 23.1 | 5.02 | 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.
Raw edible pink salmon; cooked, salted and smoked foods are separate records. Use edible flesh weight.
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.