A salmon may be any of several species of fish in the family Salmonidae. Salmon is high in fat and generally orange or red in color, although it may also be white. Cold smoking is a process of curing the fish without cooking it.
Preparation and Serving Size
The salmon is soaked in brine for up to three hours and cured at up to 90 degrees Fahrenheit for up to a week. Cold smoking removes much of the moisture from the meat and gives it a large amount of sodium. This nutritional information assumes a typical preparation by cold smoking with a serving size of about 2 oz.
Calories
A serving of cold smoked salmon has a total of 110 calories. Fat provides 54 calories, protein provides about 52 calories and carbohydrates provide the remaining 4 calories. A serving of cold smoked salmon provides about 5.5 percent of the total calorie requirements for one day, assuming a daily diet of 2,000 calories.
Fat
A serving of cold smoked salmon contains 6 g of fat, including 2 g of saturated fat and 4 g of unsaturated fat. This provides about 9 percent of the DV for total fat and 10 percent of the daily value (DV) for saturated fat. A serving of cold smoked salmon contains 30 mg of cholesterol, or about 10 percent of the DV for cholesterol.
Protein and Carbohydrates
A serving of cold smoked salmon has 13 g of protein, or 26 percent of the DV for protein. The brine adds 1 g of complex carbohydrates to a serving of cold smoked salmon, which is 0.3 percent of the DV for carbohydrates.
Vitamins and Minerals
A serving of cold smoked salmon provides 520 mg of sodium, which is about 35 percent of the Recommended Daily Allowance (RDA) for sodium. It also has 2 percent of the RDA for iron.
