Salmon

Choking risk

Salmon is a moderate choking risk for babies - manage pin bones and dry, overcooked pieces.

Flake it finely, check every flake for bones, remove the skin, and loosen dry salmon with yogurt or olive oil. See how to serve for prep at each age.

Allergens

Fish is a common food allergen, and a fish allergy is usually lifelong.^[1]

The first few times, offer salmon on its own on a day you can watch baby - start with about a quarter teaspoon, then build up over later meals if there's no reaction. Keep fish in the diet regularly once tolerated, since early, steady exposure helps baby stay used to it.

Fish and shellfish are separate allergens, so one being safe doesn't mean the other is.

Watch for reaction and call 911 for trouble breathing.^[2]

If baby refuses

Salmon's smell and oily flavor can put some babies off. Try mixing flakes into mashed potato, pasta, or a mild creamy sauce, or bind into soft fish cakes.

Food safety

Cook salmon to 145°F, until it's opaque all the way through and flakes easily. Feel through the flesh for pin-bones and pull out any you find, and take the skin off before serving. Skip raw salmon, along with smoked salmon and lox - both are too salty for a baby.^[4]

Salmon is low in mercury and a good fish for little ones, so plain cooked salmon can be a regular thing - around 1 oz, twice a week, is a sensible amount.^[5]

How to serve

6+ months old

Finger-sized piece, or flaked into soft food

A piece about the width of two adult fingers

Offer a finger-sized piece of cooked salmon, about the width of two adult fingers, for baby to grip and gnaw, or flake the fish and stir it through a scoopable food like mashed potato or vegetables. A soft salmon fish cake, larger than baby's mouth, also works well at this age.

Check every flake for bones and remove the skin first. ^[4]

How to cook

Bake, poach, or steam until the fish reaches 145°F and flakes easily, then cool to lukewarm, flake, and check carefully for bones.^[4]

9+ months old

Flakes, soft pieces, or fish cakes

Bite-sized pieces, or a finger-length strip to hold

As baby's pincer grasp develops, offer small flakes or bite-sized soft pieces for picking-up practice, and keep a longer finger-sized piece or soft fish cake on hand to hold. Stir flakes into mashed avocado, a little yogurt, or olive oil to keep them moist.

Keep checking every flake for bones and remove the skin.^[4]

How to cook

Bake, poach, or steam to 145°F until opaque and flaking, then cool and flake into pieces.^[4]

12+ months old

Soft pieces, flakes, or fish cakes

Bite-sized soft pieces, or flaked into dishes

Offer small soft pieces or flakes of cooked salmon on their own or mixed into family dishes, and let your toddler practice with a fork. Salmon now works well in fish cakes, pasta, risotto, and traybakes. Keep it moist and skip dry, firm pieces.^[3]

Still check every flake for bones, and stick to plain cooked salmon rather than smoked salmon or lox.^[4]

How to cook

Bake, grill, pan-fry, or poach as part of a family meal, cooked to 145°F until opaque and flaking, with all bones removed.^[4]