Fish
Loin
Salmon loin is the premium back muscle sold as a thick boneless block—tender, fine-grained, and suited to roasting whole or cutting into chops and medallions. Fat lines should be bright and even; dull grey oil is a quality warning. Sear hard for colour, then finish gently so the centre stays moist. This is the cut for clean plating: crust, glaze, or simple salt and lemon.
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Characteristics
Preparations
Traits
Nutrition and pairings
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 8.01 g
- Saturated Fat 0.98 g
- Trans Fat 0 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 5.68 g
- Cholesterol 58.2 mg
- Sodium 79.6 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 23.1 g
- Water 70.2 g
- Energy 194 kcal
- Water 70.2 g
- Protein 23.1 g
- Fat 8.01 g
- Saturated Fat 0.98 g
- Monounsaturated Fat 1.97 g
- Polyunsaturated Fat 5.68 g
- Omega-3 2.27 g
- Vitamins 48.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.14 mg
- Vitamin B3 — Niacin 3.72 mg
- Vitamin B5 — Pantothenic Acid 0.65 mg
- Vitamin B6 0.36 mg
- Vitamin B7 — Biotin 2.7 µg
- Vitamin B9 — Folate 10.7 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 10.6 µg
- Vitamin E 1.31 mg
- Vitamin K 0.4 µg
- Minerals 339 mg
- Major Minerals 338 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 58.2 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.14 · vitamin-b3-niacin: 3.72 · vitamin-b5-pantothenic-acid: 0.65 · vitamin-b6: 0.36 · vitamin-b7-biotin: 2.7 · vitamin-b9-folate: 10.7 · vitamin-d: 10.6 · vitamin-e: 1.31 · vitamin-k: 0.4 ·
Minerals
Loin is typically among the leaner, tender muscle primals.
History
The thick dorsal muscle of salmon was the prize cut when large fish were shared.
Urban fishmongers sold salmon loin as a premium roast separate from steaks and tails.
Global farmed salmon supply made loin portions a restaurant default for consistent plate cost.