Humans have been eating salmon for thousands of years. There are many different types of Pacific salmon, and a different cooking method is best for each type. Chinook salmon is ideal for slow-roasting, while Coho salmon is perfect for grilling. Pink salmon is preferable canned, while Chum salmon is best for smoking or pan searing.
Benefits of Salmon:
- A great source of protein, important for muscle and organ maintenance, as well as hormone production and enzyme function.
- Salmon is an excellent source of omega-3 fatty acids. Omega-3’s are polyunsaturated fats that have anti-inflammatory action, which can help prevent heart disease.
- An excellent source of selenium. Selenium is important for heart health, antioxidant function, fertility, mood, and preventing illness.
- Salmon is a great source of vitamin D. Vitamin D helps the body absorb calcium to maintain bone density and reduce fracture risk.
Nutritional Value of 3 oz. (90 g) of baked salmon:
- 164 calories
- 0 g carbohydrate
- 0 g fibre
- 22.9 g protein
- 7.3 g fat
- 2.4 g omega-3 fatty acids
- 93% DV selenium
- 135% vitamin B12
- 52% vitamin D
Did You Know?
Cooked salmon can develop an unpleasant white foam on the fish. This is the result of a protein, albumin, being pushed out of the fish after overcooking. To prevent the white foam from forming, use a food thermometer to cook the salmon to the correct temperature or try adding a delicious glaze your fish!