How Salmon is prepared matters for gout. Fresh, canned, smoked, cooked — each form can have different purine levels. Compare them all side by side.
7 varieties sorted by purine content (lowest to highest)
| Variety | Purine (mg/100g) | Verdict |
|---|---|---|
| Salmon Roe | 80.79 mg/100g | Moderate |
| Salmon Canned | 88 mg/100g | Moderate |
| Smoked Salmon | 88 mg/100g | Moderate |
| Salmon Mixed | 119.4 mg/100g | Moderate |
| Salmon Chum | 124.7 mg/100g | Moderate |
| Salmon Atlantic (Farmed) | 249.9 mg/100g | Avoid |
| Salmon Sockeye (Wild) | 259.8 mg/100g | Avoid |
Yes, many varieties are safe. The comparison table above shows which specific options are rated Safe, Moderate, or Avoid. Always check individual purine levels before adding a new food to your diet. [Source: Arthritis Foundation / Mayo Clinic]
The highest-purine options include Salmon Chum, Salmon Atlantic (Farmed), Salmon Sockeye (Wild). These should be completely avoided during gout flares and severely limited otherwise. [Source: Arthritis Foundation / Cleveland Clinic]
It depends on the specific variety and your current uric acid levels. The safest approach: choose from our Safe-rated options in the table above, keep portions moderate (3–4 oz for meat/fish, 1 cup for vegetables/legumes), and monitor how your body responds.