Top 10 Tips for Selecting Fresh Salmon for the Perfect Fried Fish

A hearty plate of Fish 'n Chips begins at the market.

---

When it comes to frying salmon, choosing the freshest fish makes all the difference. The right selection ensures optimal flavor, texture, and crispiness, elevating your dish to perfection. Here are 10 expert tips to help you pick the best salmon for frying.

1. Look for Vibrant Color

   
   

   Fresh salmon should have a rich, uniform color, ranging from deep orange to pink, depending on the variety. Avoid dull, brownish, or discolored patches, which indicate oxidation and loss of freshness.

   
   

   

   
   

2. Check for Firm Flesh

   
   

   Gently press the fillet with your finger—fresh salmon should spring back instead of leaving an indentation. A firm texture ensures the fish will hold up well during frying without falling apart.

   
   

3. Smell for Freshness

   
   

   Fresh salmon should have a clean, mild ocean scent. A strong, fishy, or ammonia-like odor signals decomposition and should be avoided.

   
   

4. Inspect the Skin

   
   

   If buying whole salmon or skin-on fillets, ensure the skin is shiny and metallic rather than dull or flaky. Crisping up the skin during frying adds texture and enhances flavor.

   
   

5. Look for Clear, Bright Eyes (For Whole Fish)

   
   

   If purchasing a whole salmon, the eyes should be clear, glossy, and slightly bulging. Cloudy or sunken eyes indicate age and lack of freshness.

   
   

   

   
   

6. Avoid Excessive Moisture

   
   

   Salmon should feel moist but not slimy. Excessive slime or sticky residue suggests bacterial growth and improper handling.

   
   

7. Check for Gaping in Fillets

   
   

   Fillets with tight, intact muscle fibers are ideal for frying. Gaping—where the flesh starts to separate—indicates the fish is aging or has been mishandled.

   
   

8. Choose the Right Cut

   
   

   For frying, opt for center-cut fillets or steaks, which are more uniform in thickness and cook evenly. Thin tail-end pieces may dry out quickly.

   
   

9. Ask About the Source

   
   

   Wild-caught salmon tends to have a firmer texture, while high-quality responsibly farmed salmon offers consistency. Ensure your supplier follows sustainable fishing practices.

   
   

10. Buy from a Trusted Source

    
    

    Purchase from reputable fishmongers, markets, or grocery stores known for high turnover. The faster the stock moves, the fresher the salmon!

By following these tips, you’ll ensure perfectly crispy, flavorful fried salmon every time. Happy cooking!

Chef Oxana Defne