Fish

Suprême

Salmon suprême is a boneless, skinless portion cut on the bias from the fillet—the classic French restaurant piece for even pan and oven cooking. Thickness is uniform by design so every guest plate finishes together. Pat dry, sear presentation-side first, and baste with butter. Sauce under or beside, not drowned—suprêmes are about clean flake and controlled doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedFreshPan FriedPoachedPreparedRoasted

Traits

Culinary PartElegantPortionedQuick CookSuprêmeVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 191

Amount per 100 g

Total Fat 10.4 g
Saturated Fat 1.01 g
Trans Fat 0 g
Monounsaturated Fat 1.96 g
Polyunsaturated Fat 6.11 g
Cholesterol 56.5 mg
Sodium 82.9 mg
Salt 0.2 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 20.3 g
Water 68.3 g

Detailed nutrients

Energy 191 kcal
Water 68.3 g
Protein 20.3 g
Fat 10.4 g
- Saturated Fat 1.01 g
- Monounsaturated Fat 1.96 g
- Polyunsaturated Fat 6.11 g
  - Omega-3 2.44 g
Vitamins 56.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 0.17 mg
- Vitamin B3 — Niacin 4.59 mg
- Vitamin B5 — Pantothenic Acid 0.8 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 3.4 µg
- Vitamin B9 — Folate 13.3 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13.2 µg
- Vitamin E 1.64 mg
- Vitamin K 0.5 µg
Minerals 360 mg
- Major Minerals 359 mg
  - Calcium 48 mg
  - Sodium 82.9 mg
  - Potassium 228 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.2 g
Cholesterol 56.5 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: 4.59 · vitamin-b5-pantothenic-acid: 0.8 · vitamin-b6: 0.45 · vitamin-b7-biotin: 3.4 · vitamin-b9-folate: 13.3 · vitamin-d: 13.2 · vitamin-e: 1.64 · vitamin-k: 0.5 ·

Minerals

Sodium: 82.93 · Potassium: 228 · Calcium: 48 · Iron: 1.5 ·

Suprême of Salmon: composition reflects this culinary part relative to the whole ingredient.

History

500

Bias-cut boneless salmon portions appeared wherever formal fish service needed even cooking.

1850FR

French culinary training named and standardised the suprême cut for banquet fish courses.

1980

Hotel and catering kitchens ordered salmon suprêmes as pre-trimmed, plate-ready units.