Smoked Salmon

Cold or hot smoked salmon fillet, sliced for serving.

About Smoked Salmon

Smoked salmon is salmon that has been cured, then cold-smoked or hot-smoked. It is commonly served in slices, flakes, salads, sandwiches, canapés, pasta, and pâtés. The salmon species, cut, cure, and smoking method all influence the finished food.

Cold-smoked salmon is silky, supple, and sliceable, with a delicate smoky flavour, while hot-smoked salmon is opaque, cooked, moist, and easy to flake. Saltiness and smoke intensity vary with the cure and smoking time. These forms are not interchangeable in texture, even though both are sold as smoked salmon.

It may be sold as a whole fillet, trimmed side, portion, or ready-cut slices, with or without the skin. Slicing creates thin pieces suited to serving cold, while flaking suits salads and cooked dishes. Gentle warming can release aroma, but excessive heat dries the fish and makes delicate slices lose their shape.

Ingredient type: derived ingredient

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Where smoked salmon appears

2 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

CountryFood typeSearch foods

Showing 1–2 of 2

Main dishes

baguette sandwich with smoked salmon

Breakfasts

Wild Salmon Breakfast Bannock

Canada

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for smoked salmon

Names and romanised forms to recognise on menus and labels.

Language

English

Smoked salmon

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Smoked Salmon nutrition & diet

Smoked Salmon nutritional value

Salmon, smoked, sliced

Per 100 g of the edible portion in the stated food form.

Calories: 188.1kcal
Protein: 24.3g
Carbs: 0.0g
Fat: 10.1g

Reference values apply to the named food form, not every preparation, variety or brand. © Food Standards Australia New Zealand. AFCD Release 3, food F007864. Available carbohydrate excludes sugar alcohols; energy converted from kJ to kcal (÷4.184). Australian data may not be appropriate for use in other countries. There are limitations associated with food composition databases. Food composition data used in the database or databases may represent an average of the nutrient content of a particular sample of foods and ingredients, determined at a particular time. The nutrient composition of foods and ingredients can vary substantially between batches and brands because of a number of factors, including changes in season, processing practices and ingredient source, and methods of calculation. Data licensed under the FSANZ Data User Licence Agreement, based on CC BY-SA 3.0 AU: https://www.foodstandards.gov.au/science-data/monitoringnutrients/afcd/datauserlicenceagreement.

Portions & preparation

Specify cold-smoked or hot-smoked salmon, species, curing treatment, fillet condition, skin and bones, and the edible portion. Thin sliced salmon, cooked fillet, pâté, salad, and spread forms are not interchangeable. Record cream cheese, oils, eggs, bread, grains, and sauces separately when assessing plain salmon.

Compare the right form: Match salmon species, cold- or hot-smoked method, cured sliced or fillet form, skin and bones, edible portion, and plain or mixed recipe.

Diet considerations

Salmon is animal-derived fish. Cold-smoked slices and hot-smoked fillets differ from pâtés, salads, spreads, or cooked dishes containing dairy, egg, cereal ingredients, coatings, or sauces. Bread, crackers, pasta, grains, and sweetened dressings can change the carbohydrate pattern; species and processing should be confirmed for the reference.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

Vegan
Not established
Vegetarian
Not established
Pescatarian
Not established
Keto
Not established
Paleo
Not established
Low-carb
Not established
Halal
Not established
Kosher
Not established

What these diet assessments mean

Vegan · Not established: The available profile does not establish the full composition or processing for this dietary pattern.
Vegetarian · Not established: The available profile does not establish the full composition or processing for this dietary pattern.
Pescatarian · Not established: The available profile does not establish the full composition or processing for this dietary pattern.
Keto · Not established: A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Paleo · Not established: The ingredient form and processing have not been assessed against this dietary pattern.
Low-carb · Not established: A defined serving and sourced carbohydrate data are needed before assessing this dietary pattern.
Halal · Not established: Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established: Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Australian Food Composition Database, Release 3, 2025 — Salmon, smoked, sliced ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: 26 September 2026.