Salmon is one of the most popular and nutritious fish available. It’s rich in heart-healthy omega-3 fatty acids and is a great source of high-quality protein. However, salmon can sometimes have a strong, fishy flavor that may be unappealing to some. Luckily, there are several easy methods you can use to get rid of the fishy taste in salmon fillets before cooking them.
Why Salmon Can Taste Fishy
Salmon obtain their nutrition from eating other fish and marine organisms like plankton. The foods salmon eat affect their flavor. Salmon that consume more algae and plankton tend to have a stronger, fishier taste.
As salmon is handled after being caught it can also develop a fishy taste if it’s not processed and frozen quickly. Improperly stored salmon will also become fishier due to the natural oils oxidizing over time. Finally overcooking salmon will make it taste very fishy and dry.
Tips to Remove Fishy Taste from Salmon
Here are some of the best tips and tricks to easily remove fishy odors and flavors from salmon fillets
Rinse with Lemon or Lime Juice
A quick rinse with some fresh lemon or lime juice can help freshen up your salmon fillets. The acidity helps neutralize fishy compounds on the surface of the salmon. Simply rinse fillets under cold water and pat dry. Then rub the salmon all over with slices of lemon or lime before rinsing again. The citrus oils will impart some brightness while removing any residual fishiness.
Soak in Buttermilk
Covering salmon fillets in buttermilk is an easy way to draw out fishy odors. The proteins in buttermilk bind to trimethylamine (TMA), one of the main compounds responsible for fishy smells. Let the fillets soak for 20-30 minutes before rinsing off the buttermilk and patting the salmon dry. This quick soak makes the salmon taste much milder.
Marinate in Acidic Ingredients
An acidic marinade made with lemon juice, lime juice, vinegar or wine will help balance out fishy flavors. The acid in the marinade denatures the proteins that cause fishy odors. You can marinate the salmon for 30 minutes up to a few hours for the best effect. Try marinades with olive oil, garlic, herbs and acidic lemon or lime juice.
Quick Brine
A fast salt-sugar brine for just 15 minutes can significantly reduce fishiness. Dissolve 1/4 cup each of salt and sugar in 4 cups of water. Submerge the salmon fillets for 15 minutes, rinse off and pat dry before cooking. The salt and sugar help draw moisture out, plumping up the salmon while pulling out TMA and other fishy compounds.
Milk Bath
For very strong, fishy salmon, try soaking it in milk. The proteins in milk bind with odorous compounds in the salmon and draw them out. Simply cover fillets with milk and refrigerate for 20-30 minutes before rinsing, drying and cooking. This is a quick fix for eliminating stubborn fishy aromas.
Use Fresh Herbs
Coating salmon fillets with fresh herbs, citrus zest, garlic and olive oil can help mask any lingering fishiness. Try chopping parsley, dill, garlic, lemon zest and olive oil into a paste and rubbing it all over the salmon. Let marinate for 30 minutes to an hour before cooking to allow the fresh flavors to permeate the fish.
Quick Lemon-Wine Marinade
Marinating fishy salmon in a lemon-wine marinade for just 30 minutes makes a huge difference. The wine and acidic lemon juice work together to counteract fishy amino acids on the surface of the fish. Simply combine olive oil, lemon juice, white wine, garlic, salt and pepper in a bag, add salmon and chill.
Store Properly
Always store fresh salmon well-wrapped in the coldest part of the fridge and cook within 1-2 days for the best flavor. Frozen salmon can keep for 2-6 months in the freezer before it develops a fishier taste from oxidation. Defrost frozen salmon overnight in the fridge instead of on the counter.
Cook Correctly
Cooking salmon properly helps prevent excess fishiness. Quick searing, frying or grilling can make salmon fishier. For the mildest flavor, opt for moist-heat cooking methods like poaching, steaming or baking. Cook the salmon just until opaque and flaky in the thickest part. Avoid overcooking.
Pick Fresher Alternatives
If you consistently struggle with fishy store-bought salmon, try substituting with other fish like rainbow trout, artic char and albacore tuna that have a naturally milder taste. Or opt for wild-caught salmon like sockeye and coho which are less fishy than farmed Atlantic salmon.
Use Fishier Salmon in Dishes
While fishy raw salmon may not be very appetizing, you can use it minced or flaked in cooked dishes. Salmon with a moderate fishy taste still makes delicious croquettes, salmon cakes, chowders, and casseroles when combined with spices and other ingredients. The sauces and seasonings cover up unwanted fishiness.
With the right techniques, you can easily remove unpleasant fishy odors and flavors from fresh salmon fillets. Start with high-quality fresh or properly thawed frozen salmon. Rinsing, brining, or soaking the salmon in acidic and dairy marinades are simple ways to extract fishy compounds before cooking.
Proper chilling, storage, and cooking methods are also key to preventing the development of fishiness. Follow these tips to enjoy mild, delicious salmon fillets anytime without the strong fishy taste.
Super Quick Video Tips: Removing Fishy Smells From Fresh Seafood
FAQ
How do you get the fishy taste out of salmon?
Soaking Salmon in Milk Supposedly Takes Away Fishy Odor and Taste.Feb 2, 2022
How can I disguise the taste of salmon?
In a shallow dish, combine the milk, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until well mixed. Place the salmon fillets in the marinade, making sure they are fully coated. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 4 hours.
What neutralizes fishy flavor?
Also, you can marinate the fish in a mixture of lemon juice, vinegar, and water for 30 minutes. This will help to neutralize the fishy taste.
What do you soak salmon in before cooking?
- Make a wet brine. For every pound of salmon, whisk together 2 cups cold water with 22 grams kosher salt (3 1/2 tablespoons Diamond Crystal or 2 tablespoons Morton) until the salt is dissolved.
- Brine for 45 minutes. Add the salmon to the brine and refrigerate for 45 minutes.
- Pat dry. …
- Grill.
How to remove fishy taste from salmon?
**The best way to remove the fishy taste from salmon is by using acidic ingredients such as lemon, vinegar, or wine.** Acidic ingredients work wonders in counteracting the fishy taste of salmon. The acid effectively cuts through the fishy flavor, resulting in a milder and more enjoyable taste. Here are some techniques to try: 1. Lemon Juice
Why does salmon taste fishy?
Several factors can cause salmon to take on a strong fishy flavor 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.
How do you make salmon taste better before cooking?
You can also add a sweet honey or brown sugar glaze to your salmon before cooking to improve flavor for those who have a more difficult time with the fishy taste of fish. Or look for salmon recipes that suite your taste to improve the flavor of your fish. Soaking your salmon in milk before cooking may remove fishy taste from salmon.
How do you make salmon taste fishy?
Sometimes, the cooking method can affect the fishiness of salmon. If you’re not a fan of the fishy taste, try baking, broiling, or steaming the salmon instead of frying or sautéing it. **Frequently Asked Questions:**
Does freezing salmon reduce fishy taste?
Yes, freezing salmon can reduce the fishy taste. Freezing alters the texture and can help eliminate some of the strong flavors. 2. Can I use lime instead of lemon to remove the fishy taste? Yes, lime juice can be used instead of lemon juice. Lime also has acidic properties that can help neutralize the fishy taste.
Is Salmon too fishy?
While salmon certainly makes a healthy fish choice, it may still be too fishy for some people. According to the food experts at On the Gas, the least fishy fish for those who don’t like fish include flounder, tilapia, cod and arctic char. If your salmon is still too fishy, there are cooking tricks that may help lessen the fishy taste.