The work aims to solve the problems of spoilage and deterioration of salmon prepared food during storage by adding catechins of antioxidant activity. With salmon as the raw material, the effects of catechin concentration (mass fraction of 0, 0.1%, 0.2%, 0.3%, 0.4% and 0.5%) on quality of salmon quality under different heating methods (roasting, pan-frying and deep-fat) were studied by measuring texture, sensory, yield, color, peroxide value and thiobarbituric acid value. The effects of three different heating methods on the peroxide value and thiobarbituric acid value of surimi stored for 0, 1, 3, 5 and 7 days at 4 ℃ were also explored. Compared with the control group, the hardness and elasticity of the experimental group with catechin were improved (P<0.05), the heating loss was reduced (P<0.05), the L value increased and the a value decreased (P<0.05). During storage, catechin could delay the oxidation of protein and fat of fish surimi heated in roasting, pan-frying and deep-fat, which significantly reduce the peroxide value and thiobarbituric acid value (P<0.05). When catechin concentration was 0.3%, the peroxide value and thiobarbituric acid value of treatment group were significantly lower than those of other treatment groups (P<0.05). Catechin can alleviate the lipid oxidation of salmon and improve its color, structure and heating loss, which provides a theoretical basis for improving the quality of salmon prepared food.