The Simple Mistake That's Making Your Salmon Taste So Fishy
Salmon is a major seafood standout that tons of foodies adore for its great flavor and culinary versatility. And, yet, people who don't enjoy salmon (and might turn to a list of alternative nutritious fish) tend to have the same complaint: it's too fishy. Have you ever noticed that some plates of salmon were more profoundly fishy in either scent or flavor than others, even if the catch was undeniably fresh? It likely wasn't your imagination. In fact, there's a very elementary gaffe that causes fishiness in salmon: overcooking. Those same unsaturated fatty acids in salmon that we prize for their healthy omega-3 content are also prone to oxidize in the presence of heat and convert into pungent aldehydes. The longer you cook your salmon — or, worse, if you're reheating it — the more profound the oceanic aroma and corresponding taste. Of course, keep in mind that this natural fishiness isn't to be confused with the rank taste of spoiled fish, which is something else entirely!
Chefs will argue all day over the best "goal" temperature for cooking salmon, but the USDA insists that 145 degrees is the magic internal number. Experts believe that cooking salmon quickly may be the key to eliminating fishiness. This can be a tradeoff in benefits, since science says that cooking at high heat can potentially destroy the precious omega-3s in salmon, but you need to pick and choose what's important to you when it comes to your dinner plate. There are several tempting options for quick-cooking salmon that preserve its succulent taste and texture while staving off the fishy side effects of a longer cook.
With some effort, you can cut down on fishiness in salmon
Quick, high-heat forms of cooking will naturally prevent fishiness from developing in fresh salmon. The broiler, for instance, is an efficient way to cook salmon with an appliance that almost everyone already has and which can produce a great weeknight meal in no time flat. A quick pan-fry is another fantastic alternative. If the weather is nice, don't be afraid to bust out your grill and cook some salmon planks! Methods that involve flaking the salmon and then cooking, however, should be avoided, because this means more surface area gets exposed to the heat — an environment that can promote oxidization. Sourcing the freshest salmon possible should be a no-brainer when it comes to avoiding fishiness, but we've also heard good things about swapping frozen entirely for fresh as a way of cutting down strong taste and odor.
On the other hand, there are some tried-and-true methods for concealing fishiness in salmon that will shine even if you want some more flexibility in cooking to include longer, slower heating times. We've heard that soaking your raw salmon filets in a milk bath before cooking can wash away some of the offending chemicals, so that's an area ripe for exploration. Your other viable option is the underrated culinary method of simply concealing the offending ingredient. Any combination of sugar and acid will go a long way towards neutralizing fishiness on the palate, so slather on those marinades and glazes when you cook your fish! A fear of fishiness needn't prevent pickier eaters from enjoying the great taste and health benefits of salmon, just as long as you treat your product correctly.