Salmon, smoked (cold-smoked)
Ultimo aggiornamento 4 Nov 2026
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Cold-smoked salmon is salmon that has been cured with salt and then smoked at a low temperature. It mainly provides protein and fat, with little carbohydrate. Per 100g, it contains 23g of protein, 10g of fat, 3g of salt and 8.9µg of vitamin D.
Protein is needed for the growth and repair of body tissues. Vitamin D helps the body absorb calcium and supports bones and muscles. The salt added during curing makes smoked salmon a food to consider when monitoring salt intake, as eating too much salt can contribute to raised blood pressure. Full nutrient figures are in the tables below.
Nutrition per 100g
Nutrient | Per 100g |
|---|---|
Energy | 184 kcal |
Energy | 769 kJ |
Fat | 10g |
of which saturates | 2.1g |
Carbohydrate | 0.5g |
of which sugars | 0.5g |
0g | |
23g | |
Sale | 3g |
Alcol | 0g |
Acqua | 65g |
Colesterolo | 45mg |
Vitamins and minerals per 100g
Nutrient | Per 100g |
|---|---|
28µg | |
8.9µg | |
2mg | |
Trace | |
0.43mg | |
0.12mg | |
8.3mg | |
0.73mg | |
3.2µg | |
15µg | |
8mg | |
0.23mg | |
31mg | |
266mg | |
442mg | |
Sodio | 1184mg |
0.4mg | |
0.02mg | |
19µg | |
9µg |
Other types of salmon
Food | Calories per 100g | Protein per 100g | Fat per 100g | Fibre per 100g |
|---|---|---|---|---|
186 kcal | 25g | 8.8g | 0g | |
Salmon, farmed, flesh only, grilled, weighed with bones and skin | 208 kcal | 21g | 14g | Trace |
Salmon, farmed, flesh only, steamed, fillets weighed with bones and skin | 227 kcal | 21g | 16g | Trace |
138 kcal | 24g | 4.8g | 0g | |
160 kcal | 24g | 7.3g | 0g | |
Salmon, red, canned in brine, skinless and boneless, drained | 153 kcal | 23g | 6.7g | 0g |
215 kcal | 27g | 12g | 0g | |
210 kcal | 26g | 12g | 0g | |
206 kcal | 25g | 12g | 0g | |
232 kcal | 25g | 15g | Trace | |
239 kcal | 25g | 16g | Trace | |
217 kcal | 20g | 15g | 0.2g | |
261 kcal | 24g | 19g | Trace | |
179 kcal | 22g | 10g | 0g |
About these figures
Values are per 100g of the food as described (11 samples, 11 products. Salmon that is cured using salt and then smoked at low temperature; most smoked salmon is cold-smoked). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.