If you’ve cooked salmon before, you may have noticed that parts of the fish sometimes turn brown or grayish-brown during cooking. This color change is perfectly natural and not necessarily a sign that your salmon has gone bad. Here are some common reasons why salmon flesh can turn brown while cooking:
Oxidation
When salmon is exposed to heat and air during cooking, the natural pigments and fats in the fish can oxidize and change color. This is especially common around thinner parts of the fillet or areas with higher fat content. The brown color change is simply a chemical reaction and does not affect the safety or flavor of the salmon.
Protein Denaturation
Exposing salmon to high temperatures during cooking causes the proteins in the fish to denature or unravel. This structural change in the muscle fibers can alter how light reflects off the salmon, shifting some areas to a more brownish hue.
Dehydration
Allowing the salmon to overcook until it becomes very dry and flaky looking can also draw out moisture and intensify the natural pink pigments into browner tones. This effect may happen along the edges and thinner sections of the fillet.
Acidic Ingredients
Ingredients like lemon juice, vinegar, tomatoes, and wine can react with compounds in salmon and cause the flesh to take on a opaque, cooked appearance. Acidity causes the proteins in the fish to denature and coagulate more rapidly during cooking.
Thicker Areas
Since thicker parts of the salmon fillet take longer to cook through, they are more likely to become overdone and dry out, taking on a brownish cast before the center of the fillet finishes cooking. This can happen if the fish is not rotated periodically or cooked at a high enough temperature.
Curing
Salmon that has been cured or brined before cooking often takes on a tan or brown appearance. Ingredients like salt, nitrites, and spices can cause chemical changes to the meat that shift it toward brown tones.
Smoking
Smoked salmon gets its characteristic color and flavor from prolonged exposure to smoke. The naturally brown hue of wood smoke deposits on the salmon flesh, turning it tan or brownish-pink.
Grilling
The high heat of the grill can cause sear marks, charring, and caramelization on the surface of the salmon, altering the color in those areas. Grilling also exposes the fish to smoky flavors that can turn the salmon brown.
Is brown salmon safe to eat?
In most cases, brown or grayish-brown areas on salmon are totally safe to eat. As long as the fish was fresh and stored properly before cooking, the change in color does not indicate spoilage or contamination. The salmon may not look as appealing, but it should still taste delicious!
Tips to prevent salmon from turning brown
If you want to avoid the unappealing brown color change, there are a few cooking methods that can help:
- Cook the salmon at a lower temperature for a longer time. High heat exacerbates protein denaturation and dehydration.
- Rotate thicker fillets periodically so all areas cook evenly.
- Add a touch of oil or butter to prevent surface dehydration.
- Avoid overcrowding if pan-searing or baking multiple fillets.
- Brush acidic marinades like lemon-dill sauce on the salmon toward the end of cooking.
- Watch cooking times closely and remove salmon as soon as it flakes and becomes opaque throughout.
Storing salmon properly
In addition to using the right cooking methods, starting with fresh salmon and storing it correctly helps prevent premature browning:
- Purchase salmon from a trusted seller and check the sell-by date.
- Place fresh salmon on ice at 41°F as soon as possible.
- Wrap salmon tightly and remove any air pockets before freezing.
- Thaw frozen salmon in the refrigerator, not at room temperature.
- Cook salmon within 1-2 days of purchasing fresh fish.
- Rinse, pat salmon dry and cook within 1-2 days of thawing.
What causes white spots on salmon?
In contrast to brown discoloration, opaque white spots and patches on salmon are indicative of actual spoilage. These white marks signify the growth of bacteria and should not be consumed. White spots typically appear if the fish was poorly handled after catching.
Common causes of white spoilage spots:
- Bacterial growth like lactobacillus
- Freezer burn from improper freezing
- Temperature abuse from letting salmon thaw and sit at room temperature
- Contamination from unclean cutting surfaces and utensils
- Brining salmon for extended periods
Preventing white spots on salmon
To avoid unsightly white patches of spoilage, it’s important to buy high-quality salmon from a reputable supplier. Proper storage methods like icing, vacuum sealing, and freezing also help prevent bacteria from growing. Cook fresh salmon within a couple days of purchasing and make sure thawed salmon is cooked promptly after refrigerating.
Is it safe to eat salmon with white spots?
No, salmon with white spots of spoilage should be discarded. The bacteria that produces these blemishes can cause foodborne illness if consumed. While a slight cardboard or sour odor may just indicate a fish past its prime, visible mold, sliminess, or white dots on raw salmon mean it is unsafe to prepare and eat.
Conclusion
Seeing parts of a salmon fillet turn brown during cooking can be alarming but is usually harmless. As long as the raw fish looked and smelled fresh, brown color changes are simply chemical reactions from heat exposure, acidic ingredients, curing, smoking, etc. While unappealing, browned salmon is still safe to eat as long as it reaches safe internal temperatures. To minimize discoloration, cook salmon gently at lower heat and avoid overcooking. In contrast, white dots or patches indicate actual spoilage from bacteria and make the salmon unsafe to consume.