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¹ Kocaeli University, Vocational School of Food and Agriculture, Department of Food Technology, Kartepe, Kocaeli, Turkey DOI : 10.4194/1303-2712-v14_3_08 Viewed : 5077 - Downloaded : 4584 In this study, infrared–microwave combination heating was used to cook Atlantic salmon (Salmo salar) samples, and the optimum cooking conditions in infrared-microwave combination oven were determined. Response Surface Methodology (RSM) was used to identify optimum values of cooking time (4, 5, 6 minutes), halogen lamp power level (80%, 90%, 100%), and microwave power level (20%, 30%, 40%) regarding of four responses – internal temperature, cooking yield, L* and b* values. A three-factors modified Box–Behnken design was carried out to estimate the model coefficients. The derived secondorder polynomial models sufficiently represented the experimental data. Optimum conditions were predicted as 5 minutes of cooking time, 100% halogen lamp power level, and 30% microwave power level by using the target values obtained in conventional cooking (at 200°C for 15 minutes). This study showed that infrared assisted microwave cooking is a promising alternative method for fish and other seafoods with reduced cooking time and color formation on the surface of salmon. Keywords : Fish, infrared heating, microwave heating, optimization