Salmon is one of the most popular and nutritious fish available. It is rich in protein, omega-3 fatty acids, vitamin D, and various minerals. However, some people find that salmon has an unpleasant, fishy taste, especially when it is not exceptionally fresh. Fortunately, there are several methods you can use to help reduce or mask the fishy flavor in salmon.
Why Does Salmon Taste Fishy?
The fishy taste in salmon primarily comes from compounds called volatile amines. These are natural compounds that build up in the tissues of fish as they decay. Even in fresh salmon, some of these compounds are present, giving it a mild fishy odor and flavor. The older and less fresh the salmon, the more of these amines it will contain.
Some additional factors that can contribute to an overly fishy salmon taste include:
- Storage temperature – Salmon stored at too warm of a temperature will allow more amines to develop
- Oxidation – Exposure to air causes oxidation reactions, producing a rancid flavor
- Origin – Salmon from some regions seem to have a naturally fishier flavor
- Diet – The composition of the salmon’s diet impacts its flavor
- Processing method – Canned salmon tends to have a fishier taste than fresh
So for the freshest, mildest tasting salmon, it’s best to buy it as fresh as possible, store it properly in the refrigerator, and use it soon after purchasing.
Tips to Reduce Fishy Taste in Salmon
If you’ve bought salmon and find it has a pronounced fishy odor or flavor, there are several things you can do to help reduce or mask it:
Rinse
Rinsing the raw salmon under cold running water can help wash away some of the fishy compounds on the surface. It may seem counterintuitive to rinse fish that will be cooked, but a quick rinse and pat dry with paper towels can freshen it up.
Soak in Milk
Soaking the salmon for 30 minutes to an hour in milk or a milk and water mixture helps to draw out fishy odors. The milk proteins bind with the volatile compounds. After soaking, rinse off the milk and pat the salmon dry.
Soak in Brine
A saltwater brine made by mixing 1 cup salt with 4 cups water can also help extract fishy flavors. Soak the salmon for up to an hour, rinse, and pat dry. The salt will also help mask any remaining odors.
Marinate in Acidic Ingredients
Marinating the salmon for 30 minutes to an hour before cooking in an acidic mixture will help break down fishy amines and infuse more pleasant flavors. Good marinades include citrus juice, vinegar, wine, yogurt, buttermilk, or spices.
Cook Thoroughly
Cooking the salmon to an internal temperature of 145°F will help destroy volatile compounds responsible for fishy flavors. Avoid undercooking.
Use Strong Seasonings
Cooking salmon with stronger spices, herbs, garlic, onions, or other aromatics can help mask fishy notes. Salmon stands up well to bolder flavors. Lemon, dill, pepper, paprika, mustard, and chili powder are good options.
Make Sauces or Glazes
Topping cooked salmon with a sauce, glaze, or salsa is an easy way to introduce new flavors that will override fishy ones. Think sweet and tangy barbecue sauces, teriyaki glazes, or fruit salsas.
Smoke It
Smoking salmon infuses it with wonderfully smoky flavors that completely transform and mask fishy tastes. Brining the salmon before cold smoking is ideal.
Cure It
Curing salmon into lox or gravlax with salt, sugar, and dill effectively draws out moisture and fishy compounds. The curing process gives it a fresh salty-sweet taste.
Tips for Buying and Storing Salmon
In addition to the above tricks for minimizing fishiness, buying the freshest salmon you can find and storing it properly will avoid the issue in the first place:
- Check the sell-by date and pick the freshest option available.
- Look for salmon that is glistening and vibrant pink/red in color.
- Avoid any salmon with discolored patches or dull, brownish hues.
- Smell the salmon, it should not have a strong fishy odor. A mild sea breeze smell is fine.
- Purchase thicker fillets, which hold up better than thin tails or ends.
- Keep salmon chilled at all times, around 35-38°F.
- Store in the coldest part of the refrigerator for no more than 2-3 days.
- Place in a sealed container or bag or wrap tightly in plastic wrap.
- Lay salmon flat in a single layer, not stacked or piled.
- Avoid repeated freeze-thaw cycles, which degrade quality.
Following safe handling procedures from market to table will ensure your salmon tastes as fresh as possible.
How to Cook Salmon to Reduce Fishy Taste
The cooking method you choose can also impact the potential fishiness of the final dish. Here are some of the best cooking techniques for avoiding a pronounced fishy flavor:
Baked Salmon
Baking salmon to an internal temperature of 145°F helps destroy fishy compounds while keeping it deliciously moist. Coat with oil or rub, and add citrus slices, herbs, or spices to the cavity or baking sheet.
Grilled Salmon
The high, dry heat of the grill seals in moisture and gives a delicious charred flavor that counters fishiness. Brush with oil and add a spice rub or honey glaze.
Broiled Salmon
Similar to grilling, broiling salmon cooks it fast at high heat while allowing fat to drip away. Bring 4-6 inches from heat and season with pepper, garlic, or chili powder.
Poached Salmon
Gently simmering salmon in liquid poaches it perfectly. Add lemon, vinegar, or wine to the poaching liquid to infuse it with flavor.
Seared Salmon
Pan searing salmon for 1-2 minutes per side caramelizes the outside while keeping the inside tender. Cooking in a hot skillet gives great flavor.
Cedar Plank Salmon
Cooking salmon directly on a soaked cedar plank absorbs beautiful smoky cedar flavors. The plank’s oils help naturally reduce fishiness.
Sous Vide Salmon
Cooking salmon low and slow sous vide at 115°F melts the collagen into succulent salmon. Vacuum sealing locks in moisture.
Canned Salmon
Choose high quality canned wild salmon and drain/rinse it before use to remove excess liquid and fishy odors.
How to Tell if Salmon Has Gone Bad
Salmon that has gone bad from sitting out too long at warm temperatures or aging in the refrigerator will have a distinct, pungent sour or rancid smell. Visible signs of spoiled salmon include:
- Slimy texture and milky opaque appearance
- Gray, brown, or yellow discoloration
- Dull, faded appearance
- Dry, shriveled up edges
- Mold or black/brown spots
You should immediately discard any salmon with these gross characteristics, as it is not safe to eat. Salmon that smells or looks a little suspicious but not clearly spoiled should be cooked fully right away rather than risking letting it deteriorate further.
Common Questions
Why does farm-raised salmon taste fishier than wild?
Farm-raised salmon are given feed that includes fishmeal and fish oil, unlike wild salmon that eat other prey like krill and plankton. This diet high in omega-3s contributes to farm-raised salmon having a much higher fat content, which tends to carry more intense fishy flavors.
Does salmon need to smell fishy?
Properly fresh salmon should have a mild seafood smell, but no overwhelming fishy odor. A noticeably strong and unpleasant fishy smell indicates the salmon is past its prime and rotting.
Can you freeze salmon to reduce fishy taste?
Freezing salmon actually preserves the quality and locks in freshness very well. Portioning vacuum sealed salmon and freezing helps stop the growth of bacteria that causes fishy tastes during storage. Thaw frozen salmon gradually in the fridge before cooking.
Which salmon has the least fishy taste?
Wild salmon like sockeye, coho, and king tend to have a cleaner, purer salmon flavor than farmed Atlantic salmon. Alaskan salmon that are quick frozen at the source are appreciated for their remarkably fresh quality.
Is salmon supposed to be fishy when raw?
Raw salmon will often have a slight fishy smell, which is normal. It should not smell pungent, sour, or make you gag. Very fresh sashimi grade salmon may have almost no odor. If the fishy smell is strong, it indicates the salmon is old.
Conclusion
The fishy taste in salmon can easily be reduced or masked through proper handling, preparation, and cooking techniques. Buying the highest quality, freshest salmon helps avoid the issue in the first place. Quick-rinsing, soaking, and marinating are simple tricks to help extract fishy compounds from the flesh. Cooking salmon thoroughly to 145°F will destroy volatile amines. Baking, grilling, broiling or poaching are good cooking methods. Topping salmon with sauces, glazes or seasoning mixes can override any remaining fishiness with other flavors. With the right techniques, you can enjoy delicious, non-fishy salmon every time.