Abstract: One thousand two hundred salmon fish with bodyweight of （500±50） g was selected and randomly divided into 4 groups. The salmon fish in control group was fed with basic feed and that in experiment groups was fed with basic feed added with 100, 150 and 200 mg/kg VC resp. for studying the influences of adding different dosages of VC into feed on the meat quality of salmon fish. The results showed that the protein contents in fish body in the 3 experiment groups with VC addition from low to high were （14.90±0.46） %, （15.90±0.39） % and （15.60±0.50） % in sequence; their total contents of necessary amino acids were 9.96 % ,10.85 %,10.96 % successively; their total contents of flavor amino acids were 6.97 % ,7.72 % and 7.78 % in turn; their total contents of necessary fatty acids were 18.9 %,23.4 % and 21.6 % in succession; their flesh colors were （3.0±0.11）,（3.5±0.08）and （3.5±0.09）successively. Compared with control group, their protein contents, total contents of necessary amino acids, flavor amino acids, necessary fatty acids were increased by 0.3%-1.3 % （P〉0.05）, 0.16 %-1.16 % （P〉0.05）, 1.7 %-5.2 % （P〈0.05） and 0.5 %-1.0% （P〈0.05） resp.The effect of adding 150 mg/kg VC was best.