It was interesting to Deputy Food Editor Andrea Geary that some salmon cakes smelled and tasted much more fishy than others when she was working on her recipe.
She used very fresh salmon in all of her tests and only changed how she cooked the cakes, which made her wonder:
What changes in how fishy it tastes if you cook or even just warm up an oily fish like salmon?
Salmon is one of the most popular and nutritious fish you can eat. It’s rich in heart-healthy omega-3 fatty acids and protein. However, sometimes that flavorful fish can taste unpleasantly fishy, especially when cooking at home. If you’ve ever wondered “why does my salmon taste fishy?”, you’re not alone.
In this article, we’ll explore the science behind fishy flavors in salmon. You’ll learn what causes salmon to taste fishy and get actionable tips to prevent it. Read on to find solutions for fixing fishy salmon so you can enjoy this healthy fish at its best.
What Causes Fishy Flavors in Salmon?
There are two main culprits behind fishy odors and tastes in salmon fillets:
1. Spoilage
Like any meat, salmon contains bacteria that multiply over time, causing spoilage. Salmon contains a chemical called trimethylamine oxide (TMAO). Bacteria change TMAO into trimethylamine (TMA) as the fish goes bad. This is what gives old seafood its distinct fishy smell.
Eating spoiled salmon can cause food poisoning, so it’s not worth the risk. Follow safe storage times and rely on your senses. Discard any salmon that smells unpleasantly fishy, feels slimy, or looks discolored.
2. Oxidation During Cooking
Even when completely fresh, salmon can develop fishy flavors when cooked. This is caused by the oxidation of the healthy omega-3 fats in salmon
Salmon is high in polyunsaturated fats that are prone to oxidation, especially with high heat exposure. As the fats oxidize, they break down into volatile aldehydes that give cooked salmon its characteristic fishy taste and smell.
The longer salmon cooks, the more oxidation occurs So gentle cooking methods like poaching or sous vide cooking help minimize fishy flavors While oxidation isn’t dangerous like spoilage, it can make the flavor unappealing.
How to Prevent Fishy Salmon When Cooking
Now that you know what makes salmon taste fishy, here are some tips to avoid it:
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Buy sushi-grade or flash-frozen salmon – Frozen at sea, this salmon is freshest.
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Check freshness – Make sure raw salmon still smells ocean-fresh.
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Rinse fillets before cooking – Run under cold water to wash away surface bacteria.
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Pat dry – Removing moisture prevents splattering and oxidation during cooking.
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Don’t overcook – Cook until just opaque in the center using a gentle method.
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Cook skin-on – The skin protects the flesh from air exposure and oxidation.
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Cook fatty cuts like belly less – These oxidize more than leaner cuts.
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Cook extra gently in foil or parchment – Minimizes exposure to air and moisture loss.
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Don’t reuse leftovers – Heating cooked salmonmakes it fishier. Repurpose in salads or sandwiches instead.
Following those simple guidelines for buying, storing, and cooking salmon can help prevent fishy off-flavors. But what if your salmon still tastes unpleasantly fishy? Keep reading for solutions.
Quick Fixes to Remove Fishy Taste from Cooked Salmon
If despite your best efforts, your freshly-cooked salmon still has a strong fishy flavor, all is not lost. Here are some quick fixes you can try to improve the taste:
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Squeeze lemon juice – The bright acidity helps mask fishiness.
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Drizzle vinaigrette – Bold vinegars like balsamic help cut fishy flavors.
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Add fresh herbs – Dill, cilantro, and parsley counteract fishiness.
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Top with caramelized onions – Sweetness balances fishy notes.
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Serve with creamy sauce – Rich dairy smooths out unpleasant flavors.
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Shred into a spicy salad – Heat from chiles suppresses fishy tastes.
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Use a strongly flavored marinade – Curry pastes, miso glazes, or teriyaki work well.
With the right sauces, toppings, and seasoning, you can make your fishy salmon much tastier. The complementary flavors help mask any unpleasant fishiness.
Pre-Cooking Tricks to Prevent Fishy Salmon
For the best results, it’s ideal to prevent salmon from becoming fishy in the first place. Here are some easy pre-cooking tricks to try:
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Soak in milk – Milk proteins bind with fishy compounds in the salmon. Soak fillets for 20 minutes then rinse.
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Marinate in acid – Lemon juice, vinegar, or yogurt help inhibit fishy flavors.
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Rub with baking soda – Alkalizes surface proteins to prevent fishy smells. Rinse off before cooking.
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Soak in brine – Salt lowers Salmon’s pH, reducing fishy compounds. Rinse after 10 minutes.
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Marinate in oil – Coats surface proteins to prevent oxidation during cooking.
These simple ingredient tricks can make a big difference in preventing fishiness, especially when paired with proper cooking methods.
Why Salmon Cakes and Burgers Can Taste Fishy
Salmon cakes, burgers, and other leftovers sometimes end up fishier than fresh fillets. Here’s why:
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Older, previously frozen salmon is often used.
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The salmon gets re-ground, exposing more surface area.
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Forming patties aerates the proteins.
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The patties then get cooked twice, increasing oxidation.
To help avoid fishy salmon cakes and burgers:
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Use the freshest wild-caught salmon you can find.
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Mix the salmon as gently as possible when forming patties.
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Chill the patties before cooking to allow proteins to re-settle.
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Cook salmon cakes just until cooked through, not beyond.
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Flavor patties aggressively with bold marinades or mix-ins.
With extra care, you can still achieve delicious salmon cakes and burgers without the fishy flavor.
Frequently Asked Questions
Still have questions about avoiding fishy salmon? Here are answers to some common queries:
Does cooking salmon at a lower temperature help?
Yes, gentle cooking methods like poaching and sous vide allow salmon to cook without over-oxidizing the fats. Aim for 130-140°F for the silkiest texture with minimal fishiness.
Should you flip salmon frequently while pan-searing?
It’s better to flip less frequently. Flipping too often exposes more surface area to air and can increase oxidation. Just flip once halfway through cooking.
Does brining salmon help reduce fishiness?
Brining can definitely help! The salt lowers the pH on the salmon’s surface, inhibiting bacterial growth that causes fishiness. Rinse after 10-15 minutes of brining.
What are the best ways to store cooked salmon leftovers?
Store cooled, cooked salmon fillets submerged in olive oil or an acidic marinade. Properly stored in the fridge, they’ll stay fresher for 2-3 days. Reheating will make them fishier.
Enjoy Salmon at Its Best
When cooked properly, salmon is one of the mildest, creamiest, and most flavorful fish. Following the tips in this article will help you avoid fishy pitfalls so you can enjoy salmon’s full benefits.
Pay attention to buying quality salmon and handling it carefully. Cook with gentle, minimizing methods. If needed, mask or prevent fishiness with acidity, salt, and fat. Take salmon’s healthy fats to the fullest by stopping fishy flavors in their tracks.
With the right techniques, you can finally have tender, flaky salmon with pure, sea-fresh flavor every time. Salmon has so much nutritional goodness to offer. Don’t let fishiness stop you from reaping those benefits. Use these tips to make salmon taste its absolute best.
How to Control Salmon’s Fishiness with Cooking
Andrea made salmon cakes three different ways to see if she could get rid of some of the fishy taste by changing how she cooked them.
In one, she used flaked, already-cooked fish that she then fried in a pan. In another, she used chopped raw fish that she baked in the oven. And in the third, she briefly seared chopped raw fish until it was just golden.
Cooking the salmon twice resulted in very thoroughly cooked fish and thus a high level of aldehydes.
The effect of baking the cakes was the same because the oven’s heat cooked the fish pretty well too.
But the pan-fried cakes were mildest because the least amount of the fat had oxidized. The test was over. Salmon fat turns into oxidized fat when it comes into contact with air and heat. This means that the longer you cook (or re-cook), the stronger the flavor.
For the mildest flavor, cook salmon and other fatty fish as briefly as possible (consider gentle poaching). Also, if you have salmon fillets left over, don’t heat them up again because it could ruin their taste.
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