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Fresh Whole Silver Salmon

Silver Salmon are rich in omega-3 fatty acids.

*Min:5 Pound(s):

$12.50
$12.50
Per Pound(s)

Min: 5 Pound(s)

Description

Fresh Whole Silver Salmon

Silver Salmon, also called Coho Salmon, are a Seattle tradition. Caught from Oregon to Alaska, Silver Salmon are rich in omega-3 fatty acids and have that delicious, distinctive flavor that all salmon is known and loved for.

 

Serving Size: 3/4 to 1 pound per person

Kosher Wild Caught

Nutritional Benefits

Salmon is not just popular and a favorite to fish lovers, but also enjoyed by those who rarely eat fish mainly because it contains healthful benefits. Having classified as an oily fish, it also has exceptional nutritional value containing omega-3 fatty acids, high protein and amino acid.

This food is low in Sodium. It is also a good source of Thiamin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Protein, Vitamin B12 and Selenium.

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Storage

Keep fresh salmon in the refrigerator in an air tight container or wrapping. It is best to eat fresh salmon 3 to 5 days after purchase. It can also be frozen on the day of purchase and kept frozen for up to 3 months. If your product is vacuum sealed, it can last up to 8 months in the freezer.

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Great Recipes You Can Use This With

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Recipes

Recipes

  • Whole Grilled Salmon with Forty Cloves of Garlic

    Whole Grilled Salmon with Forty Cloves of Garlic

    Stuffed with garlic, rosemary, and toasted fennel, then laid out on a grill, whole fresh salmon is a less expensive (and fancy-looking) way to serve a crowd.

    • Lunch Dinner

    • Entrée

    • 9-10

    • 45m

  • Wild Salmon and Winter Root Vegetables in Miso Broth

    Wild Salmon and Winter Root Vegetables in Miso Broth

    Don't feel locked into salmon; fresh, sustainable choices that work equally well include black cod, halibut and lingcod.

    • Lunch Dinner

    • Entrée

    • 6-8

    • 45m

  • King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette

    King Salmon with Sweet Corn and Cherry Tomato Salsa, Patatas Bravas, and Guajillo Chile Vinaigrette

    This Indian summer recipe, although it has a lot of steps, is incredibly easy and adapts easily to other types of firm-fleshed fish, shrimp or chicken. Both the salsa and vingaigrette can be prepared ahead of time.

    • Lunch Dinner

    • Entrée

    • 3-5

    • 75m

Nutritional Facts

Nutritional Facts

Nutritional Benefits

Salmon is not just popular and a favorite to fish lovers, but also enjoyed by those who rarely eat fish mainly because it contains healthful benefits. Having classified as an oily fish, it also has exceptional nutritional value containing omega-3 fatty acids, high protein and amino acid.

This food is low in Sodium. It is also a good source of Thiamin, Niacin, Vitamin B6 and Phosphorus, and a very good source of Protein, Vitamin B12 and Selenium.

Good Points
  • Low in sodium
  • No sugar
  • High in niacin
  • High in phosphorus
  • Very high in selenium
  • High in thiamin
  • High in vitamin B6
  • High in vitamin B12
 

Nutritional Information

NutrientUnit1 Value per 100g3.0 oz 85.0g0.5 fillet 198.0g
Proximates
Water g 72.66 61.76 143.87
Energy kcal 146 124 289
Protein g 21.62 18.38 42.81
Total lipid (fat) g 5.93 5.04 11.74
Carbohydrate, by difference g 0 0 0
Fiber, total dietary g 0 0 0
Sugars, total g 0 0 0
Minerals
Calcium, Ca mg 36 31 71
Iron, Fe mg 0.56 0.48 1.11
Magnesium, Mg mg 31 26 61
Phosphorus, P mg 262 223 519
Potassium, K mg 423 360 838
Sodium, Na mg 46 39 91
Zinc, Zn mg 0.41 0.35 0.81
Vitamins
Vitamin C, total ascorbic acid mg 1 0.8 2
Thiamin mg 0.113 0.096 0.224
Riboflavin mg 0.14 0.119 0.277
Niacin mg 7.23 6.146 14.315
Vitamin B-6 mg 0.549 0.467 1.087
Folate, DFE µg 9 8 18
Vitamin B-12 µg 4.17 3.54 8.26
Vitamin A, RAE µg 40 34 79
Vitamin A, IU IU 135 115 267
Vitamin E (alpha-tocopherol) mg 0.73 0.62 1.45
Vitamin D (D2 + D3) µg 9 7.6 17.8
Vitamin D IU 361 307 715
Vitamin K (phylloquinone) µg 0.1 0.1 0.2
Lipids
Fatty acids, total saturated g 1.26 1.071 2.495
Fatty acids, total monounsaturated g 2.134 1.814 4.225
Fatty acids, total polyunsaturated g 1.992 1.693 3.944
Cholesterol mg 45 38 89
Other
Caffeine mg 0 0 0

More at USDA National Nutrient Database for Standard Reference

Additional Info

Additional Info

Storage

Keep fresh salmon in the refrigerator in an air tight container or wrapping. It is best to eat fresh salmon 3 to 5 days after purchase. It can also be frozen on the day of purchase and kept frozen for up to 3 months. If your product is vacuum sealed, it can last up to 8 months in the freezer.

Preparation and Cooking Tips

Salmon is usually cooked in the oven or on a barbecue grill. However, it is also excellent to be cooked in various ways including smoked, baked, broiled, poached and sauteed.

Soak smoked or dried salmon to remove excess salt before using.

Do not overcook salmon to prevent it from becoming dry and unpalatable.

You can use leftover salmon in making salads and cream sauces for pasta.

Overall Customer Rating

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Quick cooking Tips

  • Salmon can be cooked in any method, including baked, broiled, poached, sauteed, grilled, barbecued and smoked.
  • To cook salmon, scale it and rinse with cold, running water.
  • Cut a few diagonal slits in the skin on both sides to allow the seasonings to penetrate the flesh.
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