Ah, the expert exception. In some fine-dining or Japanese prep, they lightly rinse salmon before curing it for sushi.
But that’s a different game. They use ice-cold saltwater. And they’re doing it to firm up the texture, not to clean it.
For your Tuesday night pan-sear? Hard no. Keep it dry.
Besides, salmon from a good store is already frozen or handled safely. It’s not coming in covered in beach sand.
Your job is to be the chef. Not the janitor.
The final, splashless verdict
Here’s the short version: don’t wash it. Pat it dry. Season it hard. Cook it hot.
If you must wash it for peace of mind, at least contain the crime. Use a bowl of water, not the faucet. And sanitize everything afterward.
But really, just trust the heat. Fire is the original dishwasher.
So next time you pull that beautiful fillet out of the wrapper, resist the urge. Look it in the eye (if it has a head). Say, “Not today, rinse.”
Your taste buds will thank you. Your sink will be cleaner. And you’ll have a cool trivia fact for your next dinner party.
See? Cooking is just a series of small, weird rebellions. This one happens to save you thirty seconds and a lot of hidden germs.
Now go make some crispy salmon. Dry and proud.
