Salmon loses 15–25% of its weight during cooking. Moisture evaporates first (Sobral et al., Compr Rev Food Sci Food Saf 2021). Raw 150 g becomes the value here. Per 100 g: 182 kcal, 25.4 g protein, 8.1 g fat. Log at the stage you actually eat it — mixing states is the #1 tracking error.
How should I track Salmon, Atlantic, wild, cooked, dry heat?
Salmon, Atlantic, wild, cooked, dry heat is high in protein. For the most accurate tracking of Salmon, Atlantic, wild, cooked, dry heat, weigh it raw and boneless. Fish loses 15–25% of its weight during cooking as water evaporates (USDA cooking yield data). If you are using canned fish, the drained weight is what matters — the difference between oil-packed and water-packed can be 40–80 calories per can. A quick drain-and-weigh habit saves you from hidden calories. Also keep in mind that smoked or cured fish has different values than fresh due to moisture loss and added salt.