Abstract: Perilla samples from five regions (Liangping, Chongqing; Nanning, Guangxi; Daxing, Beijing; Changde, Hunan; Jinzhou, Liaoning, denoted as CQ, GX, BJ, HN, and LN, respectively) were used to prepare water extracts and then to impregnate silver carp fillets. The effects of the production area of perilla on the sensory quality and volatile components of the seasoned silver carp fillets were evaluated based on quantitative sensory evaluation, electronic nose, and gas chromatography-mass spectrometry/olfactometry. After treatment with perilla water extract, the fishy and earthy odors of silver carp fillets decreased significantly compared to the blank control group (CK). Additionally, the odor quality of fillets in the CQ and GX groups was better than that of the BJ, HN, and LN groups. A total of 47 volatile compounds were identified in the six groups of seasoned fillets. Compared with the CK group, the total amounts of aldehydes in the CQ and GX groups decreased by 52.84% and 48.24%, respectively, and the total amounts of terpenoids increased by 1732.15% and 2897.04%, respectively. The results of aroma extract dilution analysis and flavor fingerprint analysis showed that terpenoid components such as perilla aldehyde, linalool, D-limonene, and caryophyllene, which were rich in perilla from the CQ and GX groups, were the key components for improving the odor quality of silver carp fillets. In conclusion, perilla water extract rich in perilla aldehyde from CQ and GX was more suitable for the preparation of conditioned fillets. This study can provide a reference for the regulation of the odor quality of prefabricated seasoned fish products and the selection of perilla dedicated to seasoned fish products.