How do I cook salmon and avoid all the white fatty stuff that accumulates on it while it is cooking?

EyeOnU: How do I cook salmon and avoid all the white fatty stuff that accumulates on it while it is cooking?
I’ve looked all over the internet at cooking sites and cannot find an answer. I’d like a way to remove it or avoid it so the dish looks more appetizing when presented, like it does in a restaurant.

Answers and Views:

Answer by E S
Cook it on the grill in one of those metal baskets with the handles. Really good if you marinate it first.

Answer by john k
I have found a few of solutions-

1. Angle the cook racks of the grill about 15 degrees. If the grill hasn’t been oiled, the fish shouldn’t slide down, but the grease will drain off (kinda like a George Foreman Grill).

2. Use a cooking brush to lightly brush off the fat before you flip the salmon fillet.

3. Use a soft bread to soak it up as it cooks, then put some garlic and butter on it and toast it right at the end.

Best of luck!

Answer by eccevita
The white material is not fat, it is a protein exudate similar to what you get from pork and some other meats. I don’t know any 100% way to not have it, but I would try this. Bring the fish to room temp before cooking. Set it on a couple of chopsticks or something so that the surface air dries… if that doesn’t work, dry with paper towels. Heat the pan to medium high. Lightly oil the salmon and don’t salt at first. Cook until the meat is starting to appeared cooked about half way up, flip and cook for maybe 3 minutes more. Hard to give times/temps …. depends on stove, pan, and thickness of fish.

Answer by TD Euwaite
I have a trick for this one.

Just before you pick it up to plate it or turn it over, slide it around on the pan or grill a little, and knock off the parts around the top edge.

The goop will stick the cooking surface instead of the meat.

Answer by 2Beagles
We grill our salmon. We have a couple of seafood baskets we use so the fish doesn’t fall into the grates. We also remove the skin before we cook the salmon, though many people like to leave it on for extra flavor. My husband thinks this results in too much oil in the salmon. Are you turning your salmon? I would think that by turning would get rid of that white stuff.