Abstract: This study aimed to investigate the effect of oxidized dihydromyricetin (oDMY) on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi. The changes in gel strength, rheological properties, water-holding capacity, microstructure, protein secondary structure, particle size distribution, color, and sensory properties of surimi gels were analyzed after adding different concentrations (0%, 0.15%, 0.30%, 0.45%, 0.60%) of oDMY. The results showed that the addition of oDMY increased the relative content of β-sheet proteins during the gel formation process, leading to larger particle size due to protein aggregation, and consequently resulting in a denser gel network structure with smaller pores. Furthermore, the water-holding capacity of the surimi gels was improved by the addition of oDMY. As the concentration of oDMY increased, the breaking force and deformation of the surimi gels increased, especially at the concentration of 0.45%, which exhibited the most significant enhancement in breaking force. Dynamic rheological tests further demonstrated that oDMY had a certain delaying effect on gel deterioration. The addition of oDMY resulted in a decrease in whiteness of the surimi gels. However, at lower concentrations, the impact on color remained within an acceptable range, and oDMY positively contributed to the flavor improvement of the surimi gels. Overall, the addition of 0.45% oDMY effectively improved the characteristics of silver carp surimi gels, providing valuable reference for the development of novel surimi products.