Here is the official, food-science-backed answer: No. Do not wash your salmon. Yes, I know it feels wrong. The raw fish looks a little slimy, and you think a quick rinse will make it “clean.” But the only thing you’re really doing is flinging bacteria all over your sink, your countertops, and maybe that clean coffee mug you left out (whoops!).
Think about it: water won’t kill bacteria. Heat kills bacteria. Cooking your salmon to 145°F will zap any nasty little critters. Rinsing it just gives them a free tour of your kitchen via microscopic water droplets. You’re basically playing Pac-Man with germs, but you’re the ghost, spreading them everywhere.
But What About the “Slime”?!
Ah, the dreaded white albumen—that weird, cooked protein that oozes out when you overheat the fish. Some people think they’re washing off “slime” or “fishy stuff.” Here’s the fun part: That slime is your friend. It’s natural moisture and flavor. By rinsing it, you’re actually making your salmon dryer and less delicious. Why would you do that to yourself?
Instead of water, grab a paper towel. Pat the fillet dry on both sides. This removes excess moisture (say goodbye to steaming in the pan!) and keeps your kitchen dry. Plus, a dry surface gives you that gorgeous, crispy sear. It’s the difference between “meh” salmon and “Oh my god, I’m a chef now!” salmon.
