Once you bring the filets of fish home from the market, what’s the best way to handle them before cooking? Should you rinse salmon? Is it necessary to clean the fish when you get it home? Salmon does not need to be rinsed; in fact, rinsing the fish can lead to contamination.
Salmon is an increasingly popular fish that’s easy to prepare at home with minimal fuss. It’s an oily fish loaded with omega-3 fatty acids. Sear it, roast it, throw it on a sheet pan, bake it on parchment: Salmon deserves to be on regular rotation in your dinner lineup.
We consulted with Razieh Farzad, assistant professor and seafood safety extension specialist in the department of animal sciences at the University of Florida for the answer to this important question.
Meet The Expert
Razieh Farzad is assistant professor and seafood safety extension specialist in the department of animal sciences at the University of Florida.
Salmon does not need to be rinsed before cooking, says Dr. Farzad, who points out that, “food safety guidelines suggest that rinsing meat including fish/salmon can increase the risk of spreading pathogenic (disease causing) bacteria around your kitchen.”
No matter what kind of salmon you purchase—wild or farmed—the advice remains the same. To minimize the risk of bacterial spread, you shouldn’t rinse the fish.
Choose salmon that looks moist as this is a sign of freshness. You can ask your fishmonger to smell the fish, and if something smells off, look for another piece of fish.
Rinsing salmon can potentially increase the risk of contamination, says Dr. Farzad. “Water splashes can spread bacteria from the salmon to other surfaces and foods in the kitchen,” she says. This is the reason many food safety experts agree that rinsing raw fish and meats isn’t a good idea.
However, if you do decide to go against the advice of food safety experts like Dr. Farzad, there are a couple of things to keep in mind. Using cold running water, “carefully and quickly” rinse the fish, instructs Dr. Farzad. Make sure the sink is clean before you start the process, says the seafood safety specialist and when you’re done, be sure to clean and disinfect the sink and any other touched surfaces afterward.
“Also, avoid letting the fish come into contact with other foods and kitchen items during and after rinsing,” says Dr. Farzad.
Should You Rinse Salmon To Remove The Skin?
While salmon skin doesn’t need to be removed at all—in fact, many people enjoy a crispy, seared skin—rinsing the fish doesn’t make it any easier to remove the skin. Instead, Dr. Farzad says to cook the salmon skin-side down in a hot pan. This will allow the skin to separate from the fresh as it cooks. The USDA recommends cooking salmon to an internal temperature of 145 degrees Fahrenheit.
Once the fish is cool enough to handle, you can then remove the skin with little effort. To remove the skin before cooking the fish, Dr. Farzad says to utilize a sharp knife and take it to dry salmon—“possibly after chilling in the refrigerator to firm it up.”
Salmon does not need to be rinsed before cooking, says Dr. Farzad, who points out that, “food safety guidelines suggest that rinsing meat including fish/salmon can increase the risk of spreading pathogenic (disease causing) bacteria around your kitchen.”
Salmon-washers might also believe that rinsing the seafood first can help erase any fishy taste or smell and improve the fish's texture. However, both the United States Department of Agriculture (USDA) and the Food and Drug Administration (FDA) advise that you shouldn't wash any fresh seafood before cooking it.
Give your frozen fish a quick rinse and thorough drying
This will remove the thin layer of ice crystals on the outside of the filet that would otherwise prevent the outside from browning. Once you rinse them, make sure to thoroughly dry them with a paper towel to remove any excess moisture.
Removing the salmon skin before cooking (with one exception). If you're poaching salmon, then yes, it's okay to go ahead and remove the skin — this is your one exception. Otherwise, if you're baking, roasting, broiling, pan-searing, or grilling, that tough, fatty skin is one of the best tools against overcooking.
About this method: Cooking en papillote is the fancy French way for saying “in paper.” Parchment packets are designed for cooking individual portions, and basically steam the contents so everything comes out moist and delicious.
Why It's Bad: Rich salmon pairs beautifully with acidic ingredients like vinegar or citrus juice. But if you're marinating your fish you need to be careful: Acid will begin to "cook" the fish's flesh if left on too long, resulting in a dish that's mushy, not silky and succulent.
Well if you put the seafood in a bowl and add cold milk, cover it and let it sit in the fridge for about a half hour the smell goes away. Then just rinse it off, pat it dry and cook as you normally would.
Instead of washing your raw fish, you should cook it to the proper temperature to kill off harmful bacteria. Per the USDA, that temperature is 145 degrees F. If the fish is wet, pat it dry with a paper towel before you start cooking it, so that it will sear properly and to prevent it from getting tough and mushy.
Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon. Cook with the skin side down for best results.
Preheat the oven. Position an oven rack in center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil and brush with oil.
A seared fish necessity. Butter + Oil. Butter makes everything better, and the oil is key for helping create the crispy exterior. Make sure to use an oil with a high smoke point like canola, grapeseed, or avocado oil to avoid burning it.
Wrap your salmon in a parchment packet with aromatics, citrus, veggies, and a drizzle of olive oil. The steam trapped in the packet will infuse the fish with flavor and cook it gently, making it tender and juicy. Bonus: The parchment packets only take about 15 minutes at 425°F and the cleanup is minimal.
Bake salmon, uncovered, 4 to 6 minutes per ½-inch thickness. Bake a dressed salmon 6 to 9 minutes per 8 ounces of fish. Always check your fish at the minimum baking time to ensure your baked salmon doesn't get overcooked.
So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.
Pan-frying or pan-searing is one of the best ways to cook salmon fillets. It's quick, easy, and gives the fish that perfect crispy, crunchy skin. A simple pan-fried salmon is the secret to a flavorful and healthy weeknight dinner in 30 minutes or less. Season the salmon fillets with salt and pepper.
I like to use a foil packet to keep the cooking foolproof. The foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. You don't need to have ever cooked a piece of fish in your life to make this recipe with success. Foil acts as a flavor incubator.
Soaking salmon in a simple, quick brine for as little as 10 minutes (up to overnight, if you like planning ahead) is all it takes. To make it happen you need two very basic ingredients: water and salt. Combine 1 tablespoon of salt for every cup of water.
This healthy and convenient food is low in calories, high in omega-3 fatty acids, and contains many essential vitamins and nutrients. Canned salmon also contains high concentrations of sodium, particularly when the fish is packed in salt water. That's why it's recommended that you drain the salmon before eating it.
Introduction: My name is Terrell Hackett, I am a gleaming, brainy, courageous, helpful, healthy, cooperative, graceful person who loves writing and wants to share my knowledge and understanding with you.
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