Okay, you’re not washing it. But you might see little scales or a bit of slime on the surface. That’s totally normal. Instead of a rinse, just grab a paper towel and gently wipe the fillet. You can also use the back of a knife to scrape off those stubborn scales.
Then comes the best part: pat it bone-dry with that paper towel. This is the secret step most home cooks skip. Dry salmon equals happy, crispy, flavorful salmon. It’s a one-second habit that makes you look like a pro.
But Wait, What About Parasites?
Ah, the big scary word. You might have heard that wild salmon can contain tiny parasites. Washing won’t remove them. Seriously, rinsing does nothing. The only way to kill parasites is by cooking the salmon to an internal temperature of 145°F (63°C), or by freezing it for sushi-grade use.
So, you’re not losing any safety by skipping the rinse. You’re actually gaining control. Your pan does the heavy lifting, not your faucet. It’s like letting the chef handle the hard part.
Do You Wash Salmon Before Cooking? - Substitute Cooking
