How Much Omega 3 In Smoked Salmon?

A 3.5-ounce (100-gram) meal of smoked salmon provides 0.5 grams of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), making it an excellent source of omega-3 fatty acids (1).

Since your body cannot produce these fats, you must get them from your diet. They are therefore regarded as essential.

For good aging, heart health, and brain function, EPA and DHA are crucial (2, 3, 4, 5).

Does smoked fish include omega-3 fatty acids? Consult your doctor.

A. I assumed that answering your query would be simple. That wasn’t the case, though. But I think we can provide you with a sound response with assistance from Heart Letter editor P.J. Skerrett.

Smoked fish is not particularly mentioned in either the Dietary Guidelines for Americans or the American Heart Association. According to the USDA’s food composition database, smoked salmon has less omega-3 fatty acids than raw salmon, smoked herring has the same amount as raw herring, and smoked cisco has more omega-3 fatty acids than raw cisco. Much to our surprise and dismay, Barbara Blakistone, the National Fisheries Institute’s director of scientific relations, stated that there was little reliable material available on this topic.

Perseverance was rewarded. We tracked out Dr. Marit Espe, a senior researcher at the National Institute of Nutrition and Seafood Research in Norway who has conducted in-depth research on the nutritious makeup of both fresh and smoked salmon. She claimed in an email that smoking has no effect on the makeup of omega-3 fatty acids measured as a proportion of all lipids (fats). Gabriel Viteri, vice president of strategy and business development at Acme Smoked Fish Corporation in Brooklyn, New York, provided more recent data to support this. In the summer of 2010, an independent lab examined the company’s smoked salmon and found omega-3 levels comparable to those in fresh salmon.

Thus, smoked salmon can be a respectable source of omega-3 fats (as long as the raw fish was rich in them). However, it is a very salty method of obtaining omega-3s. A 3-ounce portion of fresh, baked salmon provides 51 milligrams (mg) of sodium. 222 mg or 567 mg are included in an ounce of smoked salmon or lox, respectively. Any advantages of omega-3 fatty acids might be offset by the additional salt.

I like lox. But for the sake of my heart, I only occasionally eat it and instead rely on fresh fish that has been broiled or baked to get my omega-3 fats.

Why Smoked Salmon Is Good

Omega-3 fatty acids, which can reduce inflammation, maintain brain structure and function, and lower triglycerides, are especially abundant in smoked salmon.

By bringing the level of omega-6 fatty acids in your blood into balance, omega-3 fatty acids can also help prevent heart disease.

Both omega-6 and omega-3 fatty acids are necessary for health, however an excess of omega-6 fatty acids increases the risk of inflammation and inflammatory diseases. You can maintain a better ratio of fatty acids by consuming smoked salmon.

Additional benefits of smoked salmon include:

  • B12 vitamin. The creation of DNA, red blood cells, and neuron activity are all enhanced as a result.
  • A and E vitamins. Antioxidants like these have the power to combat free radicals, which can cause disease and tissue damage.
  • Astaxanthin. This antioxidant raises HDL (good cholesterol) levels and lowers LDL levels, which reduces the risk of heart disease (abada cholesterol).

Smoked salmon has little calories, but it also has a lot of protein, which might make you feel fuller for longer. Additionally, it might speed up your metabolism, which would make losing weight simpler.

One study found that giving children with nonalcoholic fatty liver disease extra omega-3 fatty acids caused greater reductions in belly and liver fat.

Salmon that has been smoked can help reduce inflammation, which is a major contributor to many chronic diseases like cancer, ulcerative colitis, diabetes, and heart disease.


A study on women aged 35 to 70 found that consuming 80 grams of salmon and other fatty fish each day helped them lower inflammatory markers in their bodies.

The fatty acids omega-3

The polyunsaturated omega-3 fatty acids are good for you and lower inflammation throughout your body. Their anti-inflammatory effects reduce the risk of heart attacks, blood clots that can result in strokes, and cardiac arrhythmias. According to the Linus Pauling Institute, omega-3 fatty acids also inhibit or delay the buildup of plaque that results in artery hardening. The 1.3 grams of omega-3 fatty acids in three ounces of baked salmon provide men with 80% of the daily sufficient intake and women with more than 100%. The amount of omega-3 fatty acids in lox is one-third that of baked salmon.


Salmon that has been smoked is a wonderful source of fat as well. The fish has 4 grams of total fat in a 3-ounce serving, including 0.5 grams of omega-3 fatty acids. These fats support brain health to shield you from sadness, memory loss, or even dementia brought on by an inadequate intake of omega-3 fatty acids. For women, a 3-ounce serving of smoked salmon provides 41% of the daily recommended consumption of omega-3 fatty acids; for men, it offers 28%.

may promote heart health

Omega-3 fatty acids are a type of polyunsaturated fat that is abundant in oily fish like salmon. Since the body cannot generate these important fatty acids, we must constantly include them in our diets. Oily fish naturally include eicosapentaenoic acid (EPA) and docosahexaenoic acid, two of the most advantageous long-chain omega-3 fatty acids (DHA). These fats are believed to support a healthy heart and support the maintenance of skin, joints, and hormonal balance. Scientists are currently examining how fish diet may shield us from illnesses including asthma, high blood pressure, macular degeneration, and rheumatoid arthritis in addition to heart disease.

The benefits of smoked salmon for your health and diet

Nearly all rankings of healthy foods place salmon at the top. That shouldn’t come as a huge surprise given its high nutrient profile and the plethora of research that demonstrates its capacity to nourish and ward off sickness. In agreement is Jenny Shea Rawn, M.S., MPH, RD.

She attributes salmon’s superstar status to its fat content. She claims that the type of fat is very important. “The omega-3 fatty acids in smoked salmon are abundant. These beneficial essential fats have long-term health benefits, notably for the heart, brain, and eyes.”

Another excellent protein source is smoked salmon. A 3-ounce serving contains 16 grams of protein, according to the USDA. Salmon also contains B vitamins, which are commonly referred to as the energy vitamins due to their function in metabolism. They aid in converting the food we eat into usable energy for our bodies.

Yes, smoked salmon can be a healthy dish, but it’s crucial to watch your sodium intake as it can be rather high. Consumers are urged by Shea Rawn to examine labels and contrast brands. She also suggests “Consider the amount of sodium in the smoked salmon when you prepare your other meals and snacks. The rest of the day, choose foods that are lower in salt.”

Shea Rawn advises pairing cured and smoked dishes with whole foods and consuming them on occasion. Shea Rawn says that a range of seafood alternatives, including fresh, frozen, tinned, and smoked, should be consumed throughout the week to maximize enjoyment and health benefits. (Learn more about the advantages of seafood for your health.)

How much salmon is required to get enough omega-3?

Salmon’s omega-3 dietary sources, fishmeal and fish oil, come from wild fish. When access to fishmeal and fish oil is restricted, some of the marine elements in the feed are substituted with plant ingredients to boost salmon output. The amount of marine omega-3 in salmon feed has decreased over time due to the addition of more plant-based components. Salmon raised in farms is still a strong source of omega-3, though. The weekly required consumption of marine omega-3 for healthy individuals is satisfied by one meal of farmed salmon. 150 grams of farmed salmon for dinner will typically include 1.8 grams of EPA and DHA. Over half of this comes from DHA.

Can smoked salmon be consumed in excess?

A 3-ounce portion of smoked salmon contains 2.8 milligrams of vitamin B12 and 15.5 grams of protein, making it a solid source of both nutrients. 384 milligrams of the essential long-chain omega-3 fatty acids DHA and EPA are also included in this meal size. The Office of Disease Prevention and Health Promotion (ODPHP) states that eating about 8 ounces of a variety of seafood per week provides an average consumption of 250 milligrams of EPA and DHA per day, which is associated with fewer cardiac deaths. The Academy of Nutrition and Dietetics recommends 500 milligrams of these combined fatty acids per day.

Although the oily texture of smoked salmon may lead you to believe it is especially prone to make you gain weight, USDA statistics are really rather reassuring in this regard. In actuality, a 3-ounce serving of salmon baked without fat has 136 calories, which is more calories than a comparable amount of smoked salmon (100 calories).

Salmon is one of the fish varieties that has a reduced mercury content, according to the American Heart Foundation. However, the high salt concentration of smoked salmon, at 573 milligrams per 3 ounce meal, is one of its major drawbacks. The FDA advises against consuming more sodium than 2,300 milligrams daily since doing so is linked to a higher risk of high blood pressure.

How much fish should I consume daily to meet my omega-3 needs?

For the majority of people, the U.S. Food and Drug Administration (FDA) suggests including fish in their diets. But some people should cut back on their fish consumption. Most individuals should consume two servings, or 8 ounces, of omega-3-rich fish each week. 4 ounces, or roughly the size of a deck of cards, constitute a serving.