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Scottish hot smoked sweet chilli salmon
Scottish hot smoked sweet chilli salmon by Waitrose provides 263 kcal per 100 g, with 4.2 g of sugars and 25.7 g of protein. That is 735% more sugar than the average product in this category. Its Nutri-Score is D. It is listed in the Smoked salmons category.
Nutrient levels per 100 g
Levels use UK front-of-pack reference thresholds.
Nutrition facts
Serving size: 1 fillet (72 g)
| Nutrient | Per 100 g | Per serving | % DV* | Category avg |
|---|---|---|---|---|
| Calories | 263 kcal | 189 kcal | 192 +37% | |
| Total fat | 15.6 g | 11.2 g | 14% | 11.4 +37% |
| Saturated fat | 2.8 g | 2 g | 10% | 2.2 +27% |
| Carbohydrates | 4.4 g | 3.2 g | 1% | 1 +363% |
| Total sugars | 4.2 g | 3 g | 0.5 +735% | |
| Dietary fiber | 0.7 g | 0.5 g | 2% | 0.3 +162% |
| Protein | 25.7 g | 18.5 g | 37% | 21.5 +20% |
| Salt | 1.2 g | 0.8 g | 2.9 −60% |
*% Daily Value for a serving, based on a 2,000-calorie diet (FDA reference values). Category average across 3471 Smoked salmons products on Foodmetria.
Compared with other smoked salmons
Bar shows the share of products in this category that contain less of the nutrient.
Product details
- Serving size
- 1 fillet (72 g)
- Sold in
- United Kingdom
- Barcode
- 5000169406656
Prices reported by shoppers
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Frequently asked questions
How many calories are in Scottish hot smoked sweet chilli salmon?
Scottish hot smoked sweet chilli salmon contains 263 kcal per 100 g and about 189 kcal per serving (1 fillet (72 g)).
How much sugar is in Scottish hot smoked sweet chilli salmon?
Scottish hot smoked sweet chilli salmon has 4.2 g of sugars per 100 g, which is considered low by UK front-of-pack guidelines.
Is Scottish hot smoked sweet chilli salmon healthy?
It has a Nutri-Score of D (A is best, E is worst). Scores describe nutritional quality and processing, not suitability for your individual diet.
Source: Open Food Facts (ODbL). Last updated March 27, 2026. Spotted a mistake? Edit this product on Open Food Facts. Not medical advice — always check the package label.
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