Salmon is one of the healthiest and most popular fish you can eat. It’s loaded with protein, vitamin D omega-3 fatty acids and various other nutrients. However, sometimes this flavorful fish can end up with an unpleasantly strong, fishy taste, especially when cooking at home. If you’ve ever wondered “why does my salmon taste fishy?”, you’re not alone.
In this article, I’ll explain what causes fishy flavors in salmon and provide some simple tips to prevent it. That way, you can enjoy salmon’s amazing nutritional benefits without the off-putting fishy taste.
What Causes Salmon to Taste Fishy?
There are two main reasons salmon can develop a fishy flavor, even when fresh
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Spoilage – Like any meat, salmon contains bacteria that multiply over time. This causes spoilage. Salmon has a chemical called trimethylamine oxide (TMAO). As the salmon goes bad, bacteria convert TMAO into trimethylamine (TMA), giving old seafood its distinct fishy odor and flavor. Eating spoiled salmon can cause food poisoning.
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Oxidation During Cooking – Even fresh salmon can taste fishy when cooked. This is caused by oxidation of the healthy omega-3 fatty acids in the salmon. Salmon contains polyunsaturated fats that are prone to oxidizing when exposed to air and heat. Oxidation produces volatile aldehydes that give cooked salmon its characteristic fishy taste and smell. The longer salmon cooks the more oxidation occurs.
How to Prevent Fishy Salmon When Cooking
Follow these simple guidelines when buying, storing, and cooking salmon to prevent it from developing a fishy flavor:
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Buy sushi-grade or previously frozen salmon – This ensures maximum freshness.
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Check raw salmon for fresh, ocean-like smell – Discard any that smells unpleasantly fishy.
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Rinse fillets before cooking – Washing removes surface bacteria that causes spoilage.
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Pat salmon dry before cooking – Removing moisture prevents splattering and oxidation.
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Avoid overcooking – Cook until just opaque in the center using gentle heat.
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Cook salmon skin-on – The skin protects the flesh from air exposure and oxidation.
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Cook fattier cuts less – Cuts like belly are more prone to oxidation issues.
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Cook gently in parchment or foil – Minimizes air exposure and moisture loss.
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Don’t reheat leftovers – Heating cooked salmon increases fishy flavors.
Following those guidelines when handling salmon should help avoid fishy tastes from spoilage and oxidation. But what if your salmon still ends up unpleasantly fishy?
Quick Fixes for Fishy Tasting Salmon
If your fresh salmon still tastes overly fishy, try one of these quick fixes to improve the flavor:
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Squeeze lemon juice over it – Acidity helps mask fishiness.
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Drizzle with bold vinaigrette – Strong vinegar cuts fishy notes.
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Add fresh herbs – Dill, cilantro, and parsley counteract fishy flavors.
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Top with sweet caramelized onions – Sweetness balances fishiness.
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Serve with creamy sauce – Rich dairy smooths out bad flavors.
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Shred into a spicy salad – Heat minimizes fishy taste.
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Use strongly flavored marinades – Curry or miso glazes help overpower fishiness.
With the right sauces, seasonings, and ingredients, you can mask or overcome any lingering fishiness in your salmon.
Preventing Fishiness from the Start
For best results, it’s better to prevent salmon fishiness from the beginning using these pre-cooking tricks:
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Soak in milk – Milk proteins bind with fishy compounds.
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Marinate in acid – Lemon juice or vinegar inhibit fishiness.
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Coat with baking soda – Alkalizes proteins to prevent odors. Rinse before cooking.
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Soak in saltwater brine – Salt lowers salmon’s pH, reducing fishy compounds.
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Marinate in oil – Creates a barrier to prevent oxidation.
Combining those pre-cooking techniques with proper cooking methods can effectively prevent salmon from ever developing a fishy flavor.
Enjoy Salmon’s Delicious Flavor
With the right handling, preparation, and cooking, you can avoid fishy tastes and enjoy salmon’s briny sweetness, tender texture, and nutritional value. Pay close attention to quality and freshness. Cook gently and briefly. Mask or prevent fishiness using acid, salt, and fat. Stop fishy flavors in their tracks so you can enjoy salmon’s amazing health benefits without the unpleasant fishy taste.
Caesar Salad Dressing Video Tutorial
My family loves this rich and creamy Caesar salad dressing. It’s not overly garlicky or fishy — it’s just right.
- 2 small garlic cloves, minced
- 1 teaspoon anchovy paste (see note)
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1 teaspoon Dijon mustard (I like the brand Maille)
- 1 teaspoon Worcestershire sauce
- 1 cup mayonnaise, best quality such as Hellmanns Real
- ½ cup freshly grated Parmigiano-Reggiano
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce. Add the mayonnaise, Parmigiano-Reggiano, salt and pepper and whisk until well combined. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.
- Note: Anchovy paste can be found near the canned tuna in the supermarket.
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- Per serving (10 servings)
- Serving size: About 2 tablespoons
- Calories: 184
- Fat: 19g
- Saturated fat: 1g
- Carbohydrates: 1g
- Sugar: 0g
- Fiber: 0g
- Protein: 2g
- Sodium: 296mg
- Cholesterol: 13mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
What You’ll Need To Make Caesar Salad Dressing
Instead of whole anchovies, I use anchovy paste — makes it easy, especially if you’re squeamish about anchovies (just hold your nose and add it in; the dressing needs every last bit to taste like the real deal!)
For the cheese, it’s important to use imported Parmigiano-Reggiano from Italy; domestic Parmesan pales in comparison. You can always tell if it’s authentic by looking at the rind, which is embossed with the name over and over. If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”
Begin by whisking together the garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce.
Next, whisk in the mayonnaise, Parmigiano-Reggiano, salt, and pepper.
The dressing will keep well in the fridge for about a week. For a main course Caesar, try pairing this with my best grilled chicken. Enjoy!
Super Quick Video Tips: Removing Fishy Smells From Fresh Seafood
FAQ
How do you get the fishy taste out of salmon?
How to get salmon that isn’t fishy?
How to Control Salmon’s Fishiness with a Milk Bath. You can also lessen salmon’s strong flavor by soaking it in a milk bath for 20 minutes and then draining it and patting it dry before cooking. The casein in milk binds to the TMA, and when drained away, it takes the culprit that causes fishy odor with it.
What does it mean when fish has a fishy taste?
Fish tastes “fishy” when it hasn’t been handled properly. To avoid “fishy” fish, smell and feel it. It should have a fresh and mild odor. It should be firm to touch and spring back into place.
How to get rid of fishy taste in salmon reddit?
You could bury it under sauces, a good white wine and butter sauce to deglace the searing pan is nice. Blackened seasoning would definately cover the taste if done right, and in most homes this would be on a griddle outside on the grill (really can be smokey).
Why does salmon taste bad when cooked?
Salmon fat is highly unsaturated, which makes it susceptible to oxidation when cooked. Oxidation causes the breakdown of the fatty acids into strong-smelling aldehydes, which are the source of salmon’s characteristic flavor. Want to broaden your seafood scope?
How do you make salmon taste better after cooking?
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: Squeeze lemon juice – The bright acidity helps mask fishiness. Drizzle vinaigrette – Bold vinegars like balsamic help cut fishy flavors.
Why does cooked salmon smell fishy?
The second fishy smell in cooked salmon (and other fatty fish such as mackerel and tuna) comes from a different source. Salmon fat is highly unsaturated, which makes it susceptible to oxidation when cooked. Oxidation causes the breakdown of the fatty acids into strong-smelling aldehydes, which are the source of salmon’s characteristic flavor.
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.
Why does salmon taste so good?
Freshness is key when it comes to the flavor of salmon. The longer the fish is stored, especially if not stored properly, the more its natural enzymes will break down the fats and proteins, leading to the production of compounds that can give off a strong fishy smell and taste.
Why does my fish taste so bad?
However, it is worth noting that a strong fishy taste can be an indication of the presence of trimethylamine (TMA) compounds, which are produced by the breakdown of fish tissues. While TMA is not necessarily a health risk, it can be an indication of poor handling and storage.