Okay, I’m not a monster. There is one exception: If you catch your own salmon and it’s covered in actual mud, grass, or fish scales? Sure, give it a quick, gentle rinse under cold water. But then immediately pat it bone-dry. For 99.9% of us buying fillets at the store, the fishmonger has already cleaned it. Trust the pros!
How to Properly Wash Salmon Before Cooking for Safety and Flavor
Also, if you’re going to cure it (like for gravlax), you might rinse off the excess salt later, but we’re talking about raw, pre-cook salmon here. So, rule of thumb: No rinse, just a pat-down. You’ll thank me when you bite into that flaky, crispy-skinned masterpiece.
How This Tiny Choice Makes Cooking More Fun
Here’s why this matters beyond just “safety.” Life is full of rigid rules—traffic lights, taxes, that weird expiry date on your hot sauce. But cooking? Cooking is a playground. By skipping the rinse, you’re actually giving yourself permission to experiment. You stop worrying and start trusting your pan, your seasoning, and your instincts.
Imagine this: You pat the salmon dry. You sprinkle on some salt and pepper. You get your pan screaming hot. You lay the fish down and don’t touch it for four minutes. The sizzle! The smell! The glorious, golden crust! That moment is pure, unadulterated joy. It’s your moment. And it started with a simple, rebellious decision to leave the water off.
Proper Food Hygiene A Woman Washing Fresh Salmon for a Healthy Meal
