Fish
Fillet
Salmon fillet is the boneless side lifted from the frame—the everyday pan, grill, and oven cut for this fish. Flesh should be rich, oily, and pink, flaking in large moist pieces; pull pin bones along the lateral line before service. Thickness tapers from head to tail, so centre cuts cook more evenly than tail pieces. Pat dry and cook skin-on when the skin crisps well, or skin-off for delicate sauces. Stop at just-opaque flake; residual heat finishes the centre. Keep iced until cooking and season simply with salt, acid, and fat.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 9.65 g
- Saturated Fat 1.03 g
- Trans Fat 0 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 6.29 g
- Cholesterol 57.2 mg
- Sodium 80.8 mg
- Salt 0.21 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.1 g
- Water 71.2 g
- Energy 200 kcal
- Water 71.2 g
- Protein 21.1 g
- Fat 9.65 g
- Saturated Fat 1.03 g
- Monounsaturated Fat 1.93 g
- Polyunsaturated Fat 6.29 g
- Omega-3 2.52 g
- Vitamins 55.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.54 mg
- Vitamin B5 — Pantothenic Acid 0.79 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.3 µg
- Vitamin B9 — Folate 13.1 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13 µg
- Vitamin E 1.61 mg
- Vitamin K 0.5 µg
- Minerals 492 mg
- Major Minerals 491 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.21 g
- Cholesterol 57.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 0.17 · vitamin-b3-niacin: 4.54 · vitamin-b5-pantothenic-acid: 0.79 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.3 · vitamin-b9-folate: 13.1 · vitamin-d: 13 · vitamin-e: 1.61 · vitamin-k: 0.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Coastal peoples filleted salmon after runs, drying or roasting the boneless sides for winter stores.
Commercial canneries and fresh fish trade sold salmon as sides and later as boneless fillets.
Farmed Atlantic salmon put uniform pink fillets into supermarkets year-round worldwide.