The Spruce Eats says that one of the best ways to make sure you get tasty fish is to buy it frozen, just like with chicken. This is because the fish is frozen quickly after it is caught. Fish that is already sliced and ready to go at your local grocery store is a good choice, but having some in the freezer for a rainy day is even better.
The vacuum-sealed and perfectly-sized portions of fish, ready for cooking, only add to the convenience. The flash-frozen fish is good for any dinner meal you may be planning. But there are some things you can do with a bag of frozen fish to make sure your meal is good (or even better).
If you don’t defrost fish the right way, it can turn into a mushy mess. Some people like to put their frozen fish in water, not sealed, to thaw quickly. You might want to change how you do that.
Though you might not believe it, there is some solid science behind why a fast thaw makes fish mushy. For example, Cheat Sheet says that when liquid in fish cells freezes, it forms ice crystals. When these ice crystals melt, the water pours out into the fish, making a mushy mess (source: The Spruce Eats).
This isnt the only reason your fish may not be the winner at dinner. Fish is a protein, just like other meats. According to The Today Show, if fish sits in acidic liquids for too long, like marinades, the protein can break down and become mushy. If you want to marinate your fish, be sure to only do so for about 30 minutes.
If you are now worried youve been defrosting fish all wrong, look no further. According to The Spruce Eats, putting your frozen, vacuum-sealed fish in the fridge overnight is the best and safest way to let it thaw. If you remember the night before, quickly go to the freezer and swap out the tilapia or salmon for something warmer.
Don’t worry if you don’t have much time. You can quickly prepare dinner by putting the fish in a bowl of cold water. But make sure the water is cold and the fish is sealed shut. If not, you’ll be the one making the fish mushy.
Salmon is one of the most popular fish for good reason – it’s tasty, easy to cook, and rich in healthy omega-3s. But nothing is more disappointing than biting into a beautiful salmon fillet only to find it mushy and overcooked.
Not to worry! With the right techniques you can fix mushy salmon and end up with tender flaky fillets every time. In this comprehensive guide, we’ll cover all the causes of mushy salmon and give you pro tips to prevent it. Let’s dive in!
What Causes Mushy Salmon?
Before you can fix it it helps to understand what causes salmon to turn mushy during cooking. Here are some of the main culprits
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Overcooking – Cooking salmon too long causes proteins to break down and get mushy. Salmon cooks fast!
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High heat – Extreme heat from grilling or broiling can make salmon mushy on the outside before the inside cooks.
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Improper thawing – Microwaving or rapidly thawing frozen salmon makes it mushy.
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Marinating too long – Acidic marinades act like a sponge breaking down proteins.
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Poor quality fish – Older or previously frozen/thawed salmon can turn mushy more readily.
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Insufficient oil – Salmon needs fat for moisture; cooking without oil causes dryness and mushiness.
Keep these causes in mind as we look at how to prevent and also fix mushy salmon.
How to Prevent Salmon from Turning Mushy
With the right techniques, you can avoid a mushy salmon tragedy in the first place:
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Buy sushi-grade salmon – It’s the freshest and least likely to get mushy
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Thaw properly – In the fridge overnight, never at room temp
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Pat dry – Remove excess moisture before cooking
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Use a thermometer – Cook to 145°F to avoid overcooking
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Watch carefully – Especially if pan-searing or grilling
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Cook at lower heats – Bake at 375°F, grill on medium
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Use oil or butter – Prevents drying out while cooking
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Limit marinating time – 30 mins max with non-acidic marinade
With the right prep and cooking method, your salmon will turn out tender and flaky every time!
Quick Fixes for Mushy Salmon
Uh oh, is your salmon already overcooked and mushy? Try these quick fixes to salvage it:
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Flake the salmon and mix into pasta or salad – disguises mushy texture
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Make salmon cakes or croquettes – binding helps minimize mushiness
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Use in chowders or stews – complements the soft textures
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Finish cooking in foil with lemon – steam helps moisten it
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Break up and add to fried rice – frying crisps it up a bit
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Toss with barbecue sauce – thick sticky sauce adheres well
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Shred and add to tacos – combined textures help mask mushiness
With a little creativity, you can transform mushy salmon into tasty dishes! Next we’ll look at more foolproof ways to cook it right.
Foolproof Cooking Methods for Salmon
Using the proper technique is key to perfectly cooked salmon with a tender, flaky texture:
Oven Baked Salmon
Baking is a gentle, foolproof method. Brush fillet with oil and bake at 375°F for 15-20 minutes until flaky in the thickest part.
Pan Seared Salmon
Get a crispy crust in a hot skillet. Pat salmon dry, and sear skin-side down over medium-high heat 2-3 minutes per side.
Grilled Salmon
Get delicious char on the grill. Oil the grates and grill over direct medium heat, turning once, until opaque and flaky.
Poached Salmon
Gently simmer in liquid. Bring broth to a bare simmer, add salmon fillets, and poach 3-4 minutes until cooked through.
Sous Vide Salmon
Cook low and slow in a water bath. Vacuum seal seasoned salmon and cook at 115°F for 30 minutes for tender, juicy results.
Cedar Plank Salmon
Indirect grill heat and wood aroma flavor the fish. Soak plank 1 hour, place salmon on top and grill about 15 minutes until cooked through.
Handling and Serving Tips
How you handle cooked salmon also affects texture:
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Allow to rest 5 minutes before serving
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Gently lift off skin rather than cutting through
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Carefully flake salmon using a fork, don’t break it up
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Fold in diced veggies like cucumber and tomato vs mixing
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Place on top of grains or noodles instead of mixing in
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Keep any sauces light to avoid over-softening
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Chill gently cooked salmon overnight for ideal flaky texture
With the proper techniques, you can avoid mushy salmon woes. Dig in to beautifully cooked, tender, flaky salmon fillets every time. Let us know your tips for perfect salmon in the comments!
The Best Salmon You’ll Ever Make (Restaurant-Quality) | Epicurious 101
FAQ
Can I cook mushy salmon?
Why did my salmon turn out mushy?
How do you moisten over cooked salmon?
Why did my fish turn out mushy?
Why is my salmon mushy?
The fish skin not only imparts a delicious flavor but also helps the fish to maintain its firm texture. Removing it before cooking may be a reason for your fish becoming mushy. If you don’t like the skin, remove it just before plating up. As you can see, there are multiple reasons why your salmon may be mushy.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
Is it normal for salmon to look mushy after cooking?
And while purists may avoid salmon showing some mush, some people may not notice or be bothered by salmon with a little mush, especially after its cooked (confession: my grocery store salmon often has this look, and by the time it’s on my plate, I’ve entirely forgotten about it, and never notice anything amiss).
How do you fix mushy fish?
Here’s how to fix mushy fish. Pat your fish dry before cooking. Excess moisture will cause the fish to steam rather than sear. Steaming causes that squishiness. Cook it at a higher temp. Stainless steel or cast iron cookware is best for cooking fish on the stovetop.