Before salmon is smoked to derive that delightful oaky taste, it needs to be cured. The curing process involves slathering the fish with salt, a major sodium contributor, and other ingredients. Just one slice of smoked salmon contains 317mg. By comparison, a slice of salmon sashimi has about 5mg.
Cut the sodium: If you must have smoked fish, limit yourself to three slices, says Jaclyn.
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