Salmon (smoked)

Low FODMAP

Typical portion

Any typical portion Low

Smoked salmon is Low FODMAP, a pure protein and fat with virtually no fermentable carbohydrate behind it.

Smoked salmon stays Low FODMAP at any typical portion, since it is essentially protein and fat: smoking and curing don't add any fermentable carbs, so there's nothing here to build up on your plate.

Enjoy it as is on rice cakes or gluten-free toast, and just keep an eye on flavored or spiced versions where added ingredients like garlic or onion can change the picture.

Why salmon (smoked) is rated low

Smoked salmon is rated low FODMAP overall at Any typical portion, and no FODMAP subgroup is recorded for it. Plain smoked salmon is fish, salt and smoke: protein and fat with next to no carbohydrate. That is why the rating, estimated from what it is made of rather than from a measured serving, holds at ordinary helpings. What can change the picture is what goes into the cure and what ends up on the plate with it.

What changes your risk

Flavoured cures and coatings Some smoked salmon is cured or crusted with honey, garlic, onion or spice blends. Plain salt-cured or dill-cured salmon is the version this rating covers.
Cream cheese, spreads and pâtés Smoked salmon dips, spreads and pâtés are often made with cream cheese or cream, which are not low FODMAP choices. Read the label before treating them like plain salmon.
What it sits on Bagels, blinis, rye crackers and ordinary bread are wheat or rye, so the base can carry far more FODMAPs than the salmon. Gluten free bread, rice crackers, traditional sourdough spelt bread or potato keep the base low.
Whole-meal load Low at Any typical portion describes the salmon. A brunch plate with sliced red onion, a creamy dressing and a wheat bagel adds up, so judge the meal as a whole.

What else works

Other plain proteins fill the same role and are also low FODMAP: poached or grilled fresh salmon, plain cooked prawns, eggs, or a hard cheese such as swiss on a platter. The lookalikes that are not low are the things smoked salmon usually travels with: salmon pâté or spread made with cream cheese, honey-glazed hot-smoked salmon, a bagel with cream cheese, and the sliced red onion on top. For the classic flavours, swap red onion for chives or the green tops of spring onions, and cream cheese for lactose-free yoghurt stirred with dill and lemon.

How to keep it low

Read the ingredient list: plain smoked salmon usually lists little more than salmon and salt, sometimes with sugar or dill, and anything mentioning garlic, onion or honey is a different product. Keep it sealed in the fridge and use it within the time printed on the pack once opened. For an easy plate, lay it on gluten free toast or rice crackers with cucumber, chives, lemon and black pepper, or fold it through scrambled eggs. When ordering at brunch, ask for gluten free toast, no red onion and any sauce on the side.

Common questions

is smoked salmon low fodmap

Yes. Plain smoked salmon is rated low FODMAP overall at Any typical portion, estimated from what it is made of. Flavoured cures and what it is served with are what change that.

can you eat smoked salmon on the low fodmap elimination phase

Yes, plain smoked salmon is low FODMAP at Any typical portion. Skip versions cured with honey, garlic or onion, and watch the bagel and cream cheese it often comes with.

is smoked salmon and cream cheese low fodmap

The salmon is, but ordinary cream cheese is not a low FODMAP choice. Lactose-free yoghurt with dill and chives on gluten free bread keeps the same idea low.

is hot smoked salmon low fodmap

Plain hot-smoked salmon is still fish, salt and smoke, so it fits the same low rating. Honey-glazed or garlic-crusted versions are the ones to skip.

Learn more

Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.

Salmon (smoked) is an estimated rating: it is inferred from the food's ingredients and composition and cross-checked, not measured directly in the papers below. The low, moderate and high cutoffs are still those of Varney et al. (2017).

References

Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
Measurement of short-chain carbohydrates in common Australian vegetables and fruits by HPLC. Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
Dietary sorbitol and mannitol: food content and distinct absorption patterns. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.