Do I Wash Salmon

Okay, let’s settle this once and for all, because I know you’ve stood over your sink, salmon fillet in hand, staring at it like it’s a tiny, orange Rorschach test. Do you wash it? Spoiler alert: No. Just… no. Put the colander down. Step away from the faucet.

I get it. Something about the glistening, raw texture makes you think a quick rinse will make it “cleaner.” But here’s the thing—water doesn’t kill bacteria. It just turns your counter into a slip ‘n slide of potential salmonella. You’re basically splashing tiny, invisible germ rockets all over your sink, your dish towel, and that mug you just washed. Whoops.

Instead of washing, grab a paper towel. Pat it dry. This is the secret move that makes flaky, crispy skin happen. Wet fish? That moisture steams your salmon into sad, pale mush. Dry fish gets a golden crust that shatters when you bite into it. We want that, right? Right.

What about that weird, white goo—the albumin? Don’t worry about it. That’s just protein squeezing out as it cooks. You can’t rinse it off, and honestly, it tastes like nothing. Just cook at a slightly lower temperature if it bothers you, but never because you washed it.

How to Properly Wash Salmon Before Cooking for Safety and Flavor

So, the final rule: No water. Only towels. And maybe a good squeeze of lemon after cooking. That’s your shower for the salmon—a bright, acidic rinse after the heat works its magic.

So go ahead. Take a deep breath. Trust the process. Your salmon will be spectacular, your kitchen will stay clean, and you’ll have one less thing to second-guess. You’ve got this. Now go make that crispy, glorious, unwashed fish. It’s going to be the best decision you make all week.