Ingredient

Red Salmon

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Source
Animal-derived
Allergen
No
Role in food
Red salmon is primarily used as a protein source in various dishes, valued for …

What it is

Red salmon is a type of salmon known for its vibrant red-orange flesh, which comes from its diet rich in crustaceans like krill. The most common species referred to as red salmon is sockeye salmon, found in the North Pacific Ocean. It is typically sold fresh, frozen, or canned.

Why it's used

Red salmon is primarily used as a protein source in various dishes, valued for its rich flavor and firm texture. It is often found in canned seafood products, as well as in fresh or frozen preparations like grilled salmon, salmon patties, and smoked salmon. Its natural color also contributes to its appeal in seafood dishes.

Health notes

Red salmon is a natural food source and is not subject to FDA additive regulations. It is a good source of protein, omega-3 fatty acids, and vitamin D. The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have evaluated fish and fish oils, recognizing their nutritional benefits. Evidence generally supports the cardiovascular benefits of consuming fish rich in omega-3 fatty acids.

Allergen info

Red salmon is a fish, which is one of the 9 FDA major allergens. It does not contain gluten.

Products containing Red Salmon

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.