No, fortunately, it doesn’t. The omega-3 PUFAs are protected from heat by the proteins and antioxidants found in salmon. Of course, that doesn’t mean you should grill salmon over 1,000 degrees until it’s dry; doing so will likely cause damage to certain fatty acids and heat-sensitive nutrients. That’s why steaming and low-heat cooking are likely better options for foods that are high in PUFAs. I usually eat salmon medium-rare to further reduce the risk of damaged fatty acids.