The aim of this study was to determine the antibacterial effect of sodium lactate and thymol against Salmonella Typhimurium in fish fillet. Fish fillet samples were artificially contaminated with Salmonella Typhimurium, then sprayed with thymol (0.1%), sodium lactate (1% & 2%) individually and combination of  Sodium lactate (1% &2 %)+ thymol (0.1 %).The samples were stored at 4^o C and analyzed at zero, third and fifth day of storage for sensory analysis, pH, and count of Salmonella Typhimurium. The thymol alone had a little antibacterial effect on Salmonella. The initial count of control was 5.65±0.09 log₁₀ cfu/g on zero day which was declined to 4.50±0.14 log₁₀ cfu/g as a result of  combined treatment of sodium lactate (2%) + thymol 0.1%, which showed the best results obtained, followed by the treated samples with sodium lactate 1%+ thymol 0.1%, as it recorded 4.72±0.10 log₁₀ cfu/g, and lastly 4.63±0.11 log₁₀ cfu/g, which obtained by sodium lactate 2% treated samples. The reduction in the Salmonella count in response to the combined treatment of sodium lactate 2% + thymol 0.1% was greater than the effects of the two compounds applied individually.