Kirkland Wild Caught Alaska Sockeye Salmon
Photo: Open Food Facts contributors (CC BY-SA)

Salmon fillets

Kirkland Wild Caught Alaska Sockeye Salmon

Score

Excellent 100 out of 100 Medium confidence
  • No additives

Why it scores 100

Kirkland Wild Caught Alaska Sockeye Salmon scores 100 out of 100 (Excellent) under GoodSwap’s published rules. What moved the score most:

  1. plus 5 points Simple whole food: A few low-concern ingredients, minimally processed. Info
  2. plus 4 points Protein 22 g / 100 g: A good source of protein. Info
  3. plus 3 points No additives: No food additives in the ingredient list. Info

Every line of the math is on The Receipt below, with its evidence tier and sources.

The Receipt

Wild Caught Alaska Sockeye Salmon

START100

Nutrition per 100 g

  • Protein 22 g / 100 g plus 4 points
    Info A good source of protein. [1]
subtotal+4

Bonuses

  • Simple whole food plus 5 points
    Info A few low-concern ingredients, minimally processed. [2]
  • No additives plus 3 points
    Info No food additives in the ingredient list. [2]
subtotal+8

TOTAL 100Excellent

100 + 12 = 100


GTIN 00096619065899 · 2025-06-01

score v1.3.0 · kb 2026.10.11

Medium confidence

Same product, same score. Every time.

Nutrition per 100 g

Energy129 kcal
Fat4.5 g
Saturated fat1 g
Trans fat0 g
Carbohydrates0 g
Sugars0 g
Added sugars0 g
Fiber0 g
Protein22 g
Salt0.1 g

Serving: 1 fillet (168 g)

Ingredients

High Moderate Not recognized Tap an ingredient for its evidence and rules.
Label text, as published

sockeye salmon

Allergens and diets

Contains: Fish

  • Not vegan
  • Not vegetarian
  • Gluten-free
  • Palm-oil-free

Always check the package: recipes change.

Sources

  1. Dietary Guidelines for Americans, 2025–2030

    U.S. Department of Health and Human Services and U.S. Department of Agriculture · January 2026 · Regulator

    “Limit foods and beverages that include artificial flavors, petroleum-based dyes, artificial preservatives, and low-calorie non-nutritive sweeteners.”

    cdn.realfood.gov

  2. Ultra-processed foods: what they are and how to identify them

    Public Health Nutrition · April 2019 · Peer-reviewed

    doi.org