Responsibly farmed salmon is one of the most nutrient-rich foods contributing protein, healthy omega-3 fatty acids and essential vitamins and minerals to global human diets, while minimizing environmental impact.
Through collaboration, GSI members are committed to driving advancements in the salmon farming that support healthier and more sustainable diets and food systems.
In this section of the Sustainability Report, we explore how farmed salmon is a better choice for people and planet. We dive into how farmed salmon performs across key environmental data such as feed conversion ratio, carbon footprint, and others, as well as how it compares to other animal-based proteins. In our ‘nutrient rich’ section, we also break down the nutritional components of farmed salmon.
By many measures farmed salmon is one of the most sustainable animal proteins available. A common way to measure environmental impact in the food producing sector is to gauge how efficiently an animal can turn its food into protein, or what the industry calls feed-conversion ratio. Farm-raised fish have one of the lowest feed-conversion ratios and farmed salmon on average need 1.1 to 1.5 pounds of feed to produce 1 pound of body mass. In addition, farmed salmon have a low carbon footprint, use less freshwater, and use less land than land-based animal sectors.
Navigate through the sections to reveal a series of charts and graphs containing up-to-date referenced global data.
What is Global Production?
Global production of farmed salmon and livestock primary products, measured in tonnes.
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What is Carbon Footprint?
A carbon footprint measures the total greenhouse gas emissions caused directly and indirectly by the production of a product. Carbon footprint is measured in kilograms of carbon dioxide equivalent (kgCO2eq) per typical serving (40 g) of edible protein of the product. Data are median values.
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What is Land Use?
The amount of land needed to produce 100 g of edible protein.
What is Feed Conversion Ratio?
Feed conversion ratio (FCR) measures the productivity of different protein production methods. It demonstrates the kilograms (kg) in feed need to increase the animal’s bodyweight by 1kg. A lower FCR represents a more efficient use of feed resources.
What is Protein Retention?
Protein retention describes the gain in edible protein as a percentage of the protein intake from food. It is calculated as a percentage (grams protein in edible portion / grams protein in feed).
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What is Calorie Retention?
Calorie retention describes the gain in edible calories as a percentage of the calorie intake from feed. It is calculated as a percentage (calories in edible portion / calories in feed).
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What is Edible Yield?
Edible yield is calculated by dividing edible meat by total body weight.
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Within this section of the GSI’s Sustainability Report, you can learn more about the health benefits, nutrient profile and food safety information of farmed salmon.
Salmon is a nutrient-rich food and contributes protein, healthy fats including omega-3s, and several important vitamins and minerals such as vitamins D, B12, and B6.1
 | The 2020–2025 Dietary Guidelines for Americans recommend adults eat at least 8 oz. (around two servings) of seafood per week based on a 2,000-calorie diet, adolescents eat 6-10 oz.* seafood per week, and children eat 2-8 oz.* seafood per week from the FDA/EPA “Best Choices” list, which includes salmon.2 |
 | Eating at least 8 oz. of fish like farmed salmon per week can promote health and development across the lifespan by supporting vision, brain and heart health.3-6 |
 | For women who are breastfeeding, pregnant, or may become pregnant, between 8 oz. and 12 oz. of seafood per week is recommended. Choices higher in omega-3 fatty acids and lower in methylmercury, like salmon, are encouraged.2,3,5 |
Macronutrients Found in Salmon
Macronutrients are the nutrients that people require in larger quantities to support a healthy diet. Protein, fat and carbohydrates are all classified as macronutrients.
Salmon is an excellent source of protein and also includes healthy fats, like omega-3s eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), which are primarily found in seafood and associated with improved health outcomes.1-3
An average 3.5 oz. (100 g) serving of raw, farmed Atlantic salmon contains the following macronutrients:
| Nutrient | 3.5 oz. (100 g) salmon fillet*4 | Daily Reference Value – (DRV**)5 | %DRV‡ |
|---|---|---|---|
| Energy (kcal) | 210 | 2,000 | 10% |
| Protein (g) | 20 | 50 | 41% |
| Fat (g) | 13 | 78 | 17% |
| Cholesterol (mg) | 55 | 300 | 18% |
| Polyunsaturated fatty acids (g) | 4 | No DRV established | n/a |
| Omega-3 fatty acids (ALA) (g) | 0.15 | 1.6 (men)***7 1.1 (women)***7 | 9% 13% |
| Omega-3 fatty acids (EPA/DHA) (g) | 1.97 | No DRV established | n/a |
| Omega-6 fatty acids (g) | 1.09 | No DRV established | n/a |
| Monounsaturated fatty acids (g) | 4 | No DRV established | n/a |
| Saturated fatty acids (g) | 3 | 20 | 15% |
| Carbohydrate (g) | 0 | 275 | n/a |
* Raw farmed Atlantic salmon.
** Daily Reference Value–set of numerical quantities developed by the U.S. Food and Drug Administration for the dietary intake of energy-containing macronutrients. They show you the maximum amount of calories and nutrients you should eat in a day based on the reference caloric intake of 2,000 calories for an adult.
‡ A DRV of 20% or more of a nutrient per serving is considered high and of 5% or less is considered low.6
*** Established adequate intake for the omega-3 fatty acid ALA.
Micronutrients Found in Farmed Salmon
Micronutrients, often referred to as vitamins and minerals, are vital to healthy development, disease prevention, and wellbeing. Although only required in small amounts, micronutrients are not produced in the body and must be derived from the diet.1
Farmed salmon is an excellent source of vitamins B1, B3, B5, B6, B12, vitamin D, vitamin E, phosphorus, and selenium. It's also a good source of choline, potassium, and riboflavin.
An average 3.5 oz. (100 g) serving of raw, farmed Atlantic salmon contains the following micronutrients:
| Micronutrient | 3.5 oz (100 g) salmon serving*2 | Reference Daily Intake – (RDI)**3 | DV (%)4 |
|---|---|---|---|
| Vitamin A (µg RAE) | 60 | 900 | 6% |
| Vitamin C (mg) | 4 | 90 | 4% |
| Calcium (mg) | 10 | 1,300 | -- |
| Iron (mg) | 0.3 | 18 | 2% |
| Vitamin D (includes D2 + D3) (µg) | 11 | 20 | 60% |
| Vitamin E (alpha-tocopherol) (mg) | 3.6 | 15 | 25% |
| Vitamin K (phylloquinone) (µg) | 0.5 | 120 | — |
| Thiamin (B1) (mg) | 0.21 | 1.2 | 20% |
| Riboflavin (B2) (mg) | 0.16 | 1.3 | 10% |
| Niacin (B3) (mg) | 8.67 | 16 | 50% |
| Pantothenic acid (B5) (mg) | 1.6 | 5 | 30% |
| Vitamin B6 (pyridoxine) (mg) | 0.64 | 1.7 | 40% |
| Biotin (B7) (µg) | 0 | 30 | -- |
| Folate (B9) (µg) | 25 | 400 | 6% |
| Vitamin B12 (µg) | 3.23 | 2.4 | 140% |
| Phosphorus (mg) | 240 | 1,250 | 20% |
| Iodine (µg) | 0 | 150 | -- |
| Magnesium (mg) | 30 | 420 | 6% |
| Zinc (mg) | 0.4 | 11 | 4% |
| Selenium (µg) | 24 | 55 | 45% |
| Copper (mg) | 0.05 | 0.9 | 6% |
| Manganese (mg) | 0.01 | 2.3 | -- |
| Chromium (µg) | 0 | 35 | -- |
| Chloride (mg) | 0 | 2,300 | -- |
| Potassium (mg) | 360 | 3400 (men)5 2600 (women)5 | 11% 14% |
| Choline (mg) | 80 | 550 bv | 15% |
* Raw, farmed Atlantic salmon.
** Reference Daily Intake - the daily intake level of a nutrient that is considered to be sufficient to meet the requirements of 97–98% of healthy adults and children > 4 years in every demographic in the United States.
Protein Found in Farmed Salmon
Farmed salmon is an excellent source of high-quality protein. Protein is found in animal and plant foods, and contains different amounts and types of amino acids. The body needs 20 different amino acids (the building blocks of protein) to function correctly. While the body makes hundreds of these, there are nine amino acids the body cannot produce, so we must get them from food. These are called essential amino acids. 1
A 3.5 oz. (100 g) serving of farmed salmon provides all 9 ‘essential’ amino acids (bolded in the table, below), which means it's a complete protein.2
 | The Dietary Guidelines for Americans recommend enjoying salmon as one way to add protein to the diet.3 |
A 3.5 oz. (100 g) serving of raw, farmed Atlantic salmon contains the following amino acids and total protein:
| 3.5 oz. (100 g) salmon fillet*2 | Daily Reference Value – (DRV)**4 | %DRV‡4 | |
|---|---|---|---|
| Protein (g) | 20 | 50 | 40% |
| Amino acid (g) | 3.5 oz. (100g) salmon fillet*2 |
|---|---|
| Glutamic acid | 2.8 |
| Aspartic acid | 2.0 |
| Lysine | 1.9 |
| Leucine | 1.6 |
| Alanine | 1.3 |
| Arginine | 1.2 |
| Valine | 1.1 |
| Isoleucine | 1.0 |
| Glycine | 1.0 |
| Serine | 0.9 |
| Threonine | 0.9 |
| Phenylalanine | 0.9 |
| Tyrosine | 0.8 |
| Proline | 0.7 |
| Methionine | 0.6 |
| Histidine | 0.6 |
| Cystine | 0.2 |
| Tryptophan | 0.2 |
| Hydroxyproline | 0.04 |
* Raw, farmed Atlantic salmon.
** Daily Reference Value–set of numerical quantities developed by the U.S. Food and Drug Administration for the dietary intake of energy-containing macronutrients. They show the maximum amount of calories and nutrients healthy individuals should eat in a day based on the reference caloric intake of 2,000 calories for an adult.
‡ A DRV of 20% or more of a nutrient per serving is considered high and of 5% or less is considered low.4
Omega-3s in Farmed Salmon
There are three main omega-3 fatty acids: alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA).1
 | ALA is found in plant sources such as seeds and nuts but EPA and DHA are unique to seafood. The best dietary sources of EPA and DHA are found in oily fish such as salmon.1 |
 | Higher dietary intakes of EPA and DHA are associated with many health benefits including supporting vision, brain, and heart health.2-4 |
 | EPA and DHA are associated with a lower risk of cardiovascular disease and reduced cardiovascular mortality in the general population.2 |
 | ALA, EPA, and DHA are all essential fatty acids, meaning that they must be obtained from the diet. ALA can be converted into EPA and then to DHA, but the conversion is very limited. Consuming EPA and DHA directly from seafood particularly oily fish such as salmon is one great way to increase levels of these fatty acids in the body, especially when considering all the other nutrients that salmon provides.1,5 |
Food Safety of Farmed Salmon
Farmed salmon is a safe and healthy choice to limit exposure of environmental toxins and increase consumption of important nutrients.
The high levels of omega-3 fats in farmed salmon are widely recognized for their health benefits, but you may have also heard about environmental contaminants. Here we shine a light on the topic of food safety, including pollutants like mercury, polychlorinated biphenyls (PCBs), and dioxins, and why farmed salmon has a low level of such contaminants.
In seafood, consumers are often most concerned with mercury and dioxins/PCBS; however, farmed salmon has low levels of these chemicals.
| Mercury Mercury is present in nearly all fish and shellfish. Salmon (wild or farmed) generally has lower mercury levels than most other fish species and for this reason is listed in the "best choices" for fish consumption by the FDA.1 In fact, health and dietary authorities across the globe recommend we eat more fish such as salmon, with high levels of healthy fatty acids (e.g. EPA and DHA) and low levels of mercury.2-4 |
 | Dioxins, dioxin-like PCBs, and heavy metals Although many fish including salmon are commonly associated with dioxin and dioxin-like PCBs, recent data indicates that the concentrations of dioxins, dioxin-like PCBs, and arsenic in farmed Atlantic salmon are lower than wild caught.5 A joint United Nations Food and Agricultural Organization (UN FAO) World Health Organization (WHO) report also concluded that the health benefits associated with eating fish outweigh the potential risks when consumed within the recommended levels.6 |
 | Food safety priorities Food safety experts like the European Food Safety Authority (EFSA) and the U.S. Food and Drug Administration (FDA) have developed strict protocols for monitoring dioxins in food, including in animal feed, to reduce our dietary exposure to these environmental contaminants. These guidelines are regularly reviewed and updated to provide guidance on what is safe and healthy to eat. Experts agree that the health benefits of eating fish, including farmed and wild salmon, far outweigh the possible risks from contaminants.7-9 GSI members continue to monitor and evaluate the safety of farmed salmon and find ways to reduce the likelihood of contaminants in both the feed and fish. |
If you are ever unsure, refer to dietary guidelines published by governmental organizations such as the U.S. FDA and EFSA, or the U.S.-based Seafood Nutrition Partnership has a number of useful resources on its webpage.
Health Benefits of Farmed Salmon
Eating fish that are high in EPA and DHA, such as farmed salmon, is associated with:
| Reducing the risk of developing cardiovscular disease and mortality by lowering blood pressure and triglycerides.1,2,3 |
 | Reducing the risk of coronary heart disease.2 |
| Supporting brain function and development in infants.4 |
| Possibly preventing psychiatric diseases, particularly cognitive decline in the elderly,3,5 and reducing the risk of depression.6 |
 | Possibly preventing inflammation and reducing the risk of arthritis.7 |