Out of Salmon, one case
Fish substitute for salmon
7 options, ranked, with the exact amount
Use Trout
Same amount as the salmon
The best fish substitutes for salmon are trout, arctic char, tuna, and mackerel. These fish have similar texture, flavor, and cooking properties, making them excellent alternatives in most salmon recipes.
- Verdict —
- Works
- Best for —
- grilling
One casethe full salmon card
Every option, one card
Ranked| # | Substitute | Instead of salmon | Verdict |
|---|---|---|---|
| 1 | Troutgrilling | Same amountWorks | Works |
| 2 | Arctic chargrilling | Same amountTweak it | Tweak it |
| 3 | Tunagrilling | Same amountYou'll taste it | You'll taste it |
| 4 | Mackerelgrilling | Same amountTweak it | Tweak it |
| 5 | Steelhead troutgrilling | Same amountWorks | Works |
| 6 | Sablefish (black cod)grilling | Same amountWorks | Works |
| 7 | Halibutgrilling | Same amountYou'll taste it | You'll taste it |
Trout
similar taste and texture
Trout is the closest substitute to salmon, with similar texture, flavor, and fat content. Rainbow trout and steelhead trout are particularly good choices as they have similar pink flesh and rich flavor.
- Best for
- grilling, baking, pan-frying, smoking, poaching
Most similar to salmon in texture and flavor. Use rainbow trout or steelhead trout for best results.
Arctic char
different taste, similar texture
Arctic char has a similar texture to salmon but with a milder, more delicate flavor. It's often more sustainable and affordable than salmon, making it an excellent alternative.
- Best for
- grilling, baking, pan-frying, poaching, smoking
Similar to salmon but with milder flavor. Often more sustainable and affordable.
Tuna
different taste and texture
Tuna has a firmer texture than salmon but similar fat content and rich flavor. It works well in most salmon recipes, though it may need slightly different cooking times.
- Best for
- grilling, baking, pan-frying, sushi, tartare
Firmer texture than salmon but similar fat content. Use fresh tuna for best results.
Mackerel
different taste, similar texture
Mackerel has a stronger, more assertive flavor than salmon but similar texture and fat content. It's particularly good for grilling and smoking, and works well in marinades.
- Best for
- grilling, baking, smoking, curing, marinating
Stronger flavor than salmon but similar texture and fat content. Remove skin before cooking.
Steelhead trout
similar taste and texture
Steelhead trout is very similar to salmon in appearance, flavor, and texture. It's often more affordable than salmon and works well in all the same cooking methods.
- Best for
- grilling, baking, pan-frying, smoking, poaching
Very similar to salmon in appearance and flavor. Often more affordable than salmon.
Sablefish (black cod)
similar taste and texture
Sablefish, also known as black cod, has a rich, buttery flavor similar to salmon. It's more expensive but very high quality, with a delicate texture that works well in most salmon recipes.
- Best for
- grilling, baking, pan-frying, smoking, poaching
Rich, buttery flavor similar to salmon. More expensive but very high quality.
Halibut
different taste and texture
Halibut has a firmer texture than salmon but mild, sweet flavor. It works well in most salmon recipes, though it may need slightly different cooking times due to its denser texture.
- Best for
- grilling, baking, pan-frying, poaching, steaming
Firmer texture than salmon but mild flavor. Use thick fillets for best results.
How it behaves in this recipe
Fish substitutes for salmon work best when they have similar texture, flavor, and fat content. The key is choosing fish that can be cooked using the same methods and will complement the other ingredients in your recipe.
Tips for substituting salmon
7 tips- When substituting fish, consider the fat content - salmon is relatively fatty, so choose fish with similar fat content
- Adjust cooking times based on the thickness and density of the substitute fish
- For grilling, use a fish basket or grill mat to prevent sticking and maintain shape
- When using fish with stronger flavors, consider adjusting seasonings to complement the fish
- For smoking, choose fish with similar fat content for best results
- When poaching, use a gentle simmer and don't overcook the fish
- For pan-frying, use a non-stick pan and don't move the fish until it's ready to flip
Notes on salmon
- Use a combination of different fish for more complex flavor profiles
- Try different cooking methods to bring out the best in each fish substitute
- Experiment with different seasonings to complement the flavor of each fish
- Use fish substitutes in combination with other ingredients for unique flavor combinations
Questions
6 questionsWhat's the best fish substitute for salmon in sushi?
Tuna, arctic char, or steelhead trout work best in sushi. They have similar texture and flavor to salmon and work well in raw preparations.
Can I use frozen fish as a substitute for fresh salmon?
Yes, but make sure to thaw it properly in the refrigerator overnight. Frozen fish can work well as a substitute, but fresh is always best for flavor and texture.
What's the difference between trout and salmon?
Trout and salmon are very similar, but trout typically has a milder flavor and slightly different texture. Both work well as substitutes for each other in most recipes.
Can I use fish with stronger flavors as a substitute?
Yes, but you may need to adjust seasonings to complement the stronger flavor. Fish like mackerel or sardines can work well, but they'll change the overall flavor profile of the dish.
What's the best way to cook fish substitutes?
Most fish substitutes can be cooked using the same methods as salmon - grilling, baking, pan-frying, or poaching. Just adjust cooking times based on the thickness and density of the fish.
Can I use fish substitutes in salmon patties?
Yes! Most fish substitutes work well in salmon patties. Just make sure to adjust seasonings to complement the flavor of the substitute fish.