Cooking Salmon

keithdog · 01-05-09, 09:42 PM

One fish I really enjoy eatting is salmon. I've cooked salmon for many years and so this may be a question I should have the answer for myself. But oh well, here goes. Most of the time, about 97% of the time, as the salmon is cooking, it developes a white gunk that pretty much covers the fillet. It seems to come from the fillet itself. I am guessing it is the oil in the fillet as salmon are oily fish. Regardless of what it is, it definately is rather unappatising to look at. What I do know is that when I eat salmon at a restauraunt, the cooked fillet never has that white substance on it. Soooo, to my salmon eatting friends here on this site, is there a way to cook salmon without the white junk caking up on the fillet?

MIbasser · 01-05-09, 10:26 PM

KD, I don't remember any of the salmon we've caught haven that happen. One way that I've cooked it before is taking it and covering it in brown sugar. It comes out with a great taste. Just wrap in foil put in oven (or on a grill) and wait a little while till it's nice an pink.

pig n jig · 01-06-09, 05:57 AM

Keith,For salmon or any trout species, use one tablespoon of salt, one table spoon of baking soda per gallon of water.Soak your fillets in the mix for a hour or so and rinse and repeat the procedure a couple of times before cooking. You will see alot of people soak them in milk as well but the salt, baking soda works better in my opinion.

I have to agree the brownsugar, course pepper,lemonjuice, butter combo is difficult to beat for taste with a skillet fried potatoes and a pan of cornbread.

P N J

hookup · 01-06-09, 10:15 AM

I smoke salmon allot and never get the white gook.

But when I bake salmon, I see it.

I think the white gook you're seeing is the fat layer between the skin and meat.

Maybe the higher temps of baking is causing some of the fat layer between the skin and meat to rise to the surface?

If you've never tryed smoking salmon, you're missing out on IMHO one of the best ways to eat it.

Marinate in your favorite sauce. Then put on smoker on low for a couple hours while basting every 15 minutes. Mesquite is excellent wood for fish.

JB · 01-06-09, 10:36 AM

I eat salmon alot , in fact we just had some last night with some stir fry.
Once you see the white fat you can use the spatula to whip it off, then for color you can put Old Crow or paprika on the fillet for color. About 4 minutes a side, however I sometimes cook it a minute longer.

zooker · 01-06-09, 05:13 PM

yep it is the fat layer coming to the surface.. it means your temp is too high..salmon is a very fatty fish.. cook it fast like a steak -as jb states -and you'll make it tough.. smoking or baking at a low heat is best..if you are grillin them -and i do- make sure the temp is lowest it will go and cook them on the top rack of your grill..

zooker

lowrider · 01-06-09, 05:37 PM

grill it on a cedar plank...adds flavor and puts a buffer between meat and heat

zooker · 01-06-09, 05:45 PM

i forgot about that low.. cedar, apple,plum,persimmon,pear,petty much all fruit tree wood all work..

soak plank in water 24 hours prior to cooking on it..

zooker

JB · 01-06-09, 05:56 PM

I use wood chips on the grill but for some reason the salmon meat seems hotter when served if I do it in the skillet on the stove... how long do ya cook yours on the grill zooker>??

bamabassman · 01-06-09, 06:18 PM

STOP IT!!!! YA'LL MAKING ME HUNGRY AS HE@#!!!! hahahahahaha.

kingfish · 01-06-09, 06:47 PM

Keith, We just grilled some salmon last week. We cut the fillet into about 4x4 in pcs. we seasoned with salt ,pepper and lemon juice. Put the pcs on grilling foil with the holes, meat side down for about 4 to 5 min., you can see it cook. Then turn it over skin side down, this will melt the fat layer away as it cooks. The fat runs off not on your fish. We also do the same thing with steelhead. It took about another 4 0r 5 min. to cook, when you take it off the skin stays on the grill.

zooker · 01-06-09, 06:49 PM

total grill time 20-25 mintues.. i use house autry mills fish breader or the famus beer batter..

zooker

BassinBandit · 01-06-09, 06:53 PM

I think I like salmon best in sushi. You cant beat a philidelphia roll. But thats just me

JB · 01-06-09, 07:56 PM

I'm guessing the thickness of the fillet has alot to do with time cook...ours are just cheapie fillets frozen in plastic at wallyworld lol

keithdog · 01-06-09, 09:06 PM

There are a lot of great ideas here. Thanks guys. I got several ceder planks for christmas, so I'll be trying those with the salmon for sure. I love the ceder plank salmon at TGIFridays!!! Smoked salmon hookup? Now your talkin!!! My father in law smoked salmon and coho all the time. He was a big time Lake Michigan fisherman. We always had some at Thanksgiving and Christmas. We sure miss him. I'll be sure to remember the lower heat Zooker and give it a try. I agree with JB, it's really good in stir fry. Funny thing though. When I stir fry salmon, I don't really see much of the white gook. And thats high heat cooking. Thats sounds very tasty pig n jig. Gonna try that too. And thats a good idea kingfish. Thanks for the grilling tips.

rangerryan · 01-06-09, 10:22 PM

i just ate and now im hungry.

pig n jig · 01-07-09, 05:57 AM

If you use the salt, baking soda solution, you will see the fish oil floating on top of the solution.That is the reason I change the solution a few times.

Captmikestarrett · 01-07-09, 09:24 AM

I like it smoked.

I have used apple , crabapple, hickory, mesquite , grape, jack daniels barrels and tabbasco barrel chips.

The best so far is a light rub of Dijon mustard/honey and smoked with crabapple chips.

Capt Mike

woody · 01-07-09, 11:44 AM

Quote:

Originally Posted by Captmikestarrett

I like it smoked.

I have used apple , crabapple, hickory, mesquite , grape, jack daniels barrels and tabbasco barrel chips.

The best so far is a light rub of Dijon mustard/honey and smoked with crabapple chips.

Capt Mike

After listening to Capt. Mike, it sounds like all of you who are attending the NorthEast Get Together are in for a really tasty treat. STEAK

hookup · 01-08-09, 10:34 AM

Capt Mike - nice tip. Got to try that one. Got a whole box of crab apple scraps.

JB

Quote:

I use wood chips on the grill

Try soaking those chips in water for 30 minutes, then wrapping them up in foil. Punch a couple hole in the foil and stick the foil right onto the coals on your grill. I usually have 3-4 packs of foil and when one stops smoking, throw on the other.

bamabassman · 01-08-09, 07:44 PM

TOLD YA'LL TO STOP!!! now ya'll gotta grill, smoke or just plain fry me up some, hahahahahahahahaha

JB · 01-08-09, 07:53 PM

bama fryin salmon will make ya end up in the circus like this guy..ahem..

recognize those eyes?

bamabassman · 01-08-09, 10:29 PM

are those mine? can't tell cause they ain't got glasses on. lol.

pig n jig · 01-09-09, 05:51 AM

You can soak the fillet chunks in italian dressing over night. Crumble Italian seasoned croutons into your breading mix and deepfry.

P N J

keithdog · 01-10-09, 01:53 PM

Not a bad idea P&J. I've soaked pork chops in Italian dressing for years. Never thought of doing the same with salmon.

01-05-09, 09:42 PM	#1
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Cooking Salmon One fish I really enjoy eatting is salmon. I've cooked salmon for many years and so this may be a question I should have the answer for myself. But oh well, here goes. Most of the time, about 97% of the time, as the salmon is cooking, it developes a white gunk that pretty much covers the fillet. It seems to come from the fillet itself. I am guessing it is the oil in the fillet as salmon are oily fish. Regardless of what it is, it definately is rather unappatising to look at. What I do know is that when I eat salmon at a restauraunt, the cooked fillet never has that white substance on it. Soooo, to my salmon eatting friends here on this site, is there a way to cook salmon without the white junk caking up on the fillet?

01-06-09, 05:13 PM	#6
zooker BassFishin.Com Premier Elite Join Date: Jan 2004 Location: denton nc Posts: 13,441	yep it is the fat layer coming to the surface.. it means your temp is too high..salmon is a very fatty fish.. cook it fast like a steak -as jb states -and you'll make it tough.. smoking or baking at a low heat is best..if you are grillin them -and i do- make sure the temp is lowest it will go and cook them on the top rack of your grill.. zooker __________________ the godfather.. aml in remission since 7-20-09

01-06-09, 05:45 PM	#8
zooker BassFishin.Com Premier Elite Join Date: Jan 2004 Location: denton nc Posts: 13,441	i forgot about that low.. cedar, apple,plum,persimmon,pear,petty much all fruit tree wood all work.. soak plank in water 24 hours prior to cooking on it.. zooker __________________ the godfather.. aml in remission since 7-20-09

01-06-09, 06:49 PM	#12
zooker BassFishin.Com Premier Elite Join Date: Jan 2004 Location: denton nc Posts: 13,441	total grill time 20-25 mintues.. i use house autry mills fish breader or the famus beer batter.. zooker __________________ the godfather.. aml in remission since 7-20-09

01-06-09, 06:53 PM	#13
BassinBandit BassFishin.Com Active Member Join Date: Feb 2007 Location: Elliston, VA Posts: 446	I think I like salmon best in sushi. You cant beat a philidelphia roll. But thats just me __________________ H.G.: No. What I did to those men, after I tracked them down? That's the worst pain you can experience.

01-05-09, 10:26 PM	#2
MIbasser BassFishin.Com Super Veteran Join Date: Feb 2008 Location: Okemos, MI Posts: 1,447	KD, I don't remember any of the salmon we've caught haven that happen. One way that I've cooked it before is taking it and covering it in brown sugar. It comes out with a great taste. Just wrap in foil put in oven (or on a grill) and wait a little while till it's nice an pink.

01-06-09, 05:57 AM	#3
pig n jig BassFishin.Com Super Veteran Join Date: Jul 2005 Location: Avoca, NY Posts: 3,508	Keith,For salmon or any trout species, use one tablespoon of salt, one table spoon of baking soda per gallon of water.Soak your fillets in the mix for a hour or so and rinse and repeat the procedure a couple of times before cooking. You will see alot of people soak them in milk as well but the salt, baking soda works better in my opinion. I have to agree the brownsugar, course pepper,lemonjuice, butter combo is difficult to beat for taste with a skillet fried potatoes and a pan of cornbread. P N J

01-06-09, 10:15 AM	#4
hookup BassFishin.Com Member Join Date: Dec 2008 Location: Northern Virginia Posts: 97	I smoke salmon allot and never get the white gook. But when I bake salmon, I see it. I think the white gook you're seeing is the fat layer between the skin and meat. Maybe the higher temps of baking is causing some of the fat layer between the skin and meat to rise to the surface? If you've never tryed smoking salmon, you're missing out on IMHO one of the best ways to eat it. Marinate in your favorite sauce. Then put on smoker on low for a couple hours while basting every 15 minutes. Mesquite is excellent wood for fish.

01-06-09, 10:36 AM	#5
JB BassFishin.Com Premier Elite Join Date: Mar 2005 Posts: 8,655	I eat salmon alot , in fact we just had some last night with some stir fry. Once you see the white fat you can use the spatula to whip it off, then for color you can put Old Crow or paprika on the fillet for color. About 4 minutes a side, however I sometimes cook it a minute longer.

01-06-09, 05:37 PM	#7
lowrider BassFishin.Com Veteran Member Join Date: Jul 2007 Location: South Arkansas Posts: 937	grill it on a cedar plank...adds flavor and puts a buffer between meat and heat

01-06-09, 05:56 PM	#9
JB BassFishin.Com Premier Elite Join Date: Mar 2005 Posts: 8,655	I use wood chips on the grill but for some reason the salmon meat seems hotter when served if I do it in the skillet on the stove... how long do ya cook yours on the grill zooker>??

01-06-09, 06:18 PM	#10
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	STOP IT!!!! YA'LL MAKING ME HUNGRY AS HE@#!!!! hahahahahaha.

01-06-09, 06:47 PM	#11
kingfish BassFishin.Com Member Join Date: Apr 2008 Location: Toledo, Ohio Posts: 66	Keith, We just grilled some salmon last week. We cut the fillet into about 4x4 in pcs. we seasoned with salt ,pepper and lemon juice. Put the pcs on grilling foil with the holes, meat side down for about 4 to 5 min., you can see it cook. Then turn it over skin side down, this will melt the fat layer away as it cooks. The fat runs off not on your fish. We also do the same thing with steelhead. It took about another 4 0r 5 min. to cook, when you take it off the skin stays on the grill.

01-06-09, 07:56 PM	#14
JB BassFishin.Com Premier Elite Join Date: Mar 2005 Posts: 8,655	I'm guessing the thickness of the fillet has alot to do with time cook...ours are just cheapie fillets frozen in plastic at wallyworld lol

01-06-09, 09:06 PM	#15
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	There are a lot of great ideas here. Thanks guys. I got several ceder planks for christmas, so I'll be trying those with the salmon for sure. I love the ceder plank salmon at TGIFridays!!! Smoked salmon hookup? Now your talkin!!! My father in law smoked salmon and coho all the time. He was a big time Lake Michigan fisherman. We always had some at Thanksgiving and Christmas. We sure miss him. I'll be sure to remember the lower heat Zooker and give it a try. I agree with JB, it's really good in stir fry. Funny thing though. When I stir fry salmon, I don't really see much of the white gook. And thats high heat cooking. Thats sounds very tasty pig n jig. Gonna try that too. And thats a good idea kingfish. Thanks for the grilling tips.

01-06-09, 10:22 PM	#16
rangerryan BassFishin.Com Active Member Join Date: Jul 2008 Location: Ponca City, ok Posts: 432	i just ate and now im hungry.

01-07-09, 05:57 AM	#17
pig n jig BassFishin.Com Super Veteran Join Date: Jul 2005 Location: Avoca, NY Posts: 3,508	If you use the salt, baking soda solution, you will see the fish oil floating on top of the solution.That is the reason I change the solution a few times.

01-07-09, 09:24 AM	#18
Captmikestarrett BassFishin.Com Super Veteran Join Date: May 2006 Location: Accokeek MD Posts: 3,315	I like it smoked. I have used apple , crabapple, hickory, mesquite , grape, jack daniels barrels and tabbasco barrel chips. The best so far is a light rub of Dijon mustard/honey and smoked with crabapple chips. Capt Mike __________________ Capt Mike Starrett light tackle guide Potomac River http://www.indianheadcharters.com

01-08-09, 07:44 PM	#21
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	TOLD YA'LL TO STOP!!! now ya'll gotta grill, smoke or just plain fry me up some, hahahahahahahahaha

01-08-09, 07:53 PM	#22
JB BassFishin.Com Premier Elite Join Date: Mar 2005 Posts: 8,655	bama fryin salmon will make ya end up in the circus like this guy..ahem.. recognize those eyes?

01-08-09, 10:29 PM	#23
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	are those mine? can't tell cause they ain't got glasses on. lol.

01-09-09, 05:51 AM	#24
pig n jig BassFishin.Com Super Veteran Join Date: Jul 2005 Location: Avoca, NY Posts: 3,508	You can soak the fillet chunks in italian dressing over night. Crumble Italian seasoned croutons into your breading mix and deepfry. P N J

01-10-09, 01:53 PM	#25
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Not a bad idea P&J. I've soaked pork chops in Italian dressing for years. Never thought of doing the same with salmon.

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