The Food Coach

Tinned salmon is a great source of calcium if the tiny edible bones are consumed as well. There are several types of salmon used for canning such as Pink, Red and Blueback types. Red salmon is considered the premium canned salmon due to it's colour, texture and flavour. For more information, see the listing for fresh salmon.

To Buy:

Buy from the supermarket. Look for salmon packed in either oil, springwater or a low-salt brine.

To Store:

Store in the pantry until ready to use.

Tips & Tricks:

Look for tins that contain wild salmon rather than farmed, as antibiotics or genetically modified material is often used in the feed for farmed salmon.

Cooking Tips:

Use in salads, sandwiches, fish patties, stir through pasta, add to frittatas or omelettes, on toast, make into a dip with a little yoghurt and dill or just eat straight from the can - the possibilities are endless. Can replace canned tuna in any recipes.

Find recipes with Salmon - canned

Nutrition per Per serve:

Weight (grams):

Carbohydrates, g:

0.0

Fat (g):

5.4

Monosaturated Fat , g:

2.1

Vitamin B2:

Calcium:

Phosphorus:

Amines:

Moderate

Glutamates:

n/a

Energy (kJ):

517

Protein (g):

18.4

Saturated Fat, g :

1.6

Omega 3's (g):

Niacin (B3):

Potassium:

Sodium:

Salicylates:

Safe/negligible amount

Benefits the Following Health Conditions:*

Allergies

High Blood Cholesterol

Low Energy

Skin Conditions

Alzheimers Disease

High Blood Pressure

Osteoporosis

Asthma

Inflammation

Premature Aging

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.