Getting That Fishy Taste Out of Salmon – My Tips and Tricks

I love salmon. It’s one of my favorite go-to proteins because it’s so versatile and packed with nutrients like omega-3s. However, there’s nothing worse than biting into a beautiful salmon fillet only to get hit with an intense fishy flavor. If you’ve ever dealt with fishy tasting salmon, you know it can really ruin the experience.

There are some things I’ve learned the hard way that help get rid of the fishy taste in salmon before I cook it. Here are some tips I’ve learned that will help you always enjoy salmon without fish.

Why Salmon Gets Fishy

Let’s look at why salmon gets fishy in the first place before we talk about how to fix it.

Several factors can cause salmon to take on a strong fishy flavor

• Age – Older salmon loses its freshness and takes on a more fishy taste Always opt for the freshest fish possible

• Diet – A salmon’s diet affects its flavor. Fish that eat more plankton and algae have a stronger taste.

• Processing – Salmon that’s poorly handled after catching tends to get fishier. Quick processing preserves freshness.

• Cooking – Overcooking brings out fishy flavors. Salmon tastes best when just cooked to medium or medium rare.

• Oil breakdown – As salmon oil oxidizes over time, it creates a fishy taste. Proper storage delays this.

So to avoid fishy salmon, start with the freshest fish, store it correctly, and don’t overcook. But if you’re still getting unwanted flavors, try my handy tricks.

Quick Brine Removes Fishiness

One of the quickest tricks I’ve found for removing fishy tastes from salmon is a super fast brine.

Simply combine:

• 1 quart cold water
• 1⁄4 cup kosher salt
• 1⁄4 cup sugar

Stir until the salt and sugar dissolve. Place your salmon fillet in the brine, making sure it’s fully submerged. Let it soak for just 15 minutes, then rinse the fillet under cold water and pat it dry.

The salt and sugar draw out moisture to plump the salmon while removing any fishy compounds. After 15 minutes you’ll notice the fishy smell has disappeared. It makes a huge difference!

Lemon and Wine Take Out Fishy Flavors

Another great technique is marinating the salmon in an acidic lemon-wine mixture. The acid helps break down fishy compounds.

In a resealable plastic bag, mix together:

• 3 tbsp olive oil
• Juice of 1 lemon
• 2 tbsp white wine (optional)
• 1 garlic clove, minced
• 1⁄4 tsp salt
• 1⁄4 tsp pepper

Add your salmon fillet, coat with the marinade, and refrigerate for 30 minutes up to 2 hours. The lemon and wine work together to eliminate any fishy odors.

I find 30 minutes is enough time to remove any unwelcome flavors from the salmon. This is perfect if you forgot to thaw fish or need to quickly get rid of fishiness.

Buttermilk Removes Fishy Smells

Want to get rid of even the faintest fishy odor? Soak your salmon in buttermilk! The proteins in buttermilk bind with the fishy compounds, drawing them out of the salmon.

Simply place your fillet in a baking dish and cover with buttermilk. Refrigerate for 30 minutes, then drain, rinse under cold water, and pat dry.

I like letting salmon soak for a full 30 minutes in buttermilk to fully remove any lingering fishiness. This trick works great for thicker salmon steaks too.

Smother With Fresh Herbs and Citrus

You can also mask fishy flavors by coating salmon with lots of fresh herbs, citrus, and spices. Try a rub with:

• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 1⁄4 cup chopped parsley
• 1 tbsp chopped dill
• 2 minced garlic cloves
• 1⁄2 tsp kosher salt
• 1⁄4 tsp black pepper

Rub the mixture all over the salmon fillet and let marinate for at least 30 minutes before cooking. I find an hour marinade time works even better to infuse lots of bright flavor.

The lemon, herbs, and garlic overpower any lingering fishiness. Feel free to play around with other fresh herbs like thyme, oregano, or basil too.

Milk Bath Removes Fishy Smells

For super fishy salmon, I turn to a milk bath. The proteins in milk bind with fishy compounds, pulling them right out of the salmon’s flesh.

In a baking dish, cover fillets with whole milk. Refrigerate for 20-30 minutes. Drain, rinse, and pat the fillets dry. Cook as desired, basking in the complete lack of fishiness.

I find thinner salmon fillets need just 20 minutes while thicker steaks require a full 30 minutes soaked in milk to extract all fishy aromas. Don’t skip this trick for eliminating stubborn fishy smells.

Tame With Acidic Marinades

Marinating salmon in something acidic is one of the best ways to prevent fishy flavors. Acidity denatures the proteins that cause fishy tastes and smells.

Some easy acidic marinades include:

• Lemon juice, olive oil, garlic
• Lime juice, sesame oil, ginger
• White wine or vinegar, oil, shallots
• Yogurt, lemon, dill

Marinate skinless salmon fillets for 30 minutes to an hour before cooking. The acidity evenly distributes throughout the meat, knocking out fishiness.

I like using lemon or lime juice as the acid in marinades. But you can also use vinegars, wine, yogurt, or buttermilk. Get creative with bold flavors!

Keep it Chilled

Proper storage and chilling is crucial for preventing salmon from developing a fishy taste. Always store fresh salmon well wrapped in the coldest part of the refrigerator and use within 2 days.

For longer storage, wrap tightly in plastic and freeze. Frozen salmon keeps for 2-6 months. Thaw in the fridge, never at room temp.

If your salmon smells fishy straight from the fridge or freezer, it has likely gone bad. Remember, fresh salmon has an ocean-like aroma, not an intense fishy one.

Cook Correctly

Cooking method really affects how fishy salmon tastes. Searing, broiling, grilling, and pan frying can intensify fishy flavors brought about by oxidation.

For the mildest salmon, opt for moist-heat cooking methods like poaching, steaming, or baking. Cook salmon just until opaque in the center and flaking lightly. Avoid overcooking.

I find roasting or baking salmon at 400°F for 12-15 minutes keeps it tender and delicate. Go low and slow when possible to prevent fishiness.

Pick Fresher Alternatives

If you consistently struggle with fishy salmon, try these naturally less-fishy alternatives:

• Arctic char
• Rainbow trout
• Albacore tuna
• Halibut
• Cod
• Flounder
• Scallops
• Tilapia

Or stick to wild salmon like sockeye or coho that have a mellower taste. Farm-raised Atlantic salmon tends to be fishier.

No matter what, always start with high-quality, sushi-grade fish. Pay a little more for guaranteed freshness.

Sample Milder Salmon Cuts

Thicker salmon cuts like steaks get fishier than thinner fillets or tail sections. For milder flavor, stick to:

• Salmon fillets
• Salmon tails
• Skinless pieces

The dense, fattier belly portion tastes the strongest. I ask for tail end fillets when possible since they absorb less fishy compounds.

Fishy Salmon Works in Dishes

As a last resort, use fishy salmon in cooked dishes rather than serving it raw. Salmon that’s too fishy for sashimi or tartare makes an excellent croquette, salad, or pasta when combined with other ingredients.

I hide lackluster salmon in chowders, risottos, quiches, and casseroles. The sauces and other flavors disguise any off tastes. Waste not, want not!

With these tips and tricks, you can kick fishy flavors to the curb and enjoy delicious, fresh-tasting salmon anytime. Next time your salmon seems a little too fishy, try soaking it in milk, lemon-wine marinade, or buttermilk before cooking.

Proper storage, chilling, and cooking methods also prevent salmon from developing a fishy taste. With a few simple tricks, you can get perfect, mild salmon every time.

What are your go-to methods for getting fishy tastes out of salmon? Share your secrets with me!