Think about what happens when you turn on the faucet. Water hits the fish, then bounces off. That water—now carrying raw salmon juices and bacteria—can splash onto your counter, your cutting board, and even that clean dish towel you just folded. It’s a microscopic water park for germs. And not the fun kind.
You might be thinking, “But won’t washing get rid of the slime or bacteria?” Nope. The heat from your pan—whether you’re searing, baking, or grilling—will kill off any bacteria way more effectively than a quick rinse. So you’re just spreading potential mess for no good reason.
The Texture Trick You’re Missing
Here’s where it gets really cool. Water is the enemy of a crispy salmon skin. If you wash your fillet, you’re adding moisture to the surface. Moisture steams before it sears. That means you’ll end up with pale, rubbery skin instead of that gorgeous, crackling golden crust. You want paper-dry salmon, not soggy salmon.
Think of it like this: would you wash a steak before grilling it? Probably not. You pat it dry with a paper towel to get a beautiful crust. Salmon is the same deal. The drier the skin, the crunchier the reward. It’s basically kitchen magic.
Do You Wash Salmon Before Cooking? (Answered!) | Let's Foodie
