White Film on My Salmon?

[McLoven1t562]

Hey everyone, I grilled a salmon fillet I get from Butcherbox yesterday. Had the grill around 425, put it up skin side down on the "warming rack" of my gas grill above the flame for about 10-12 minutes. Come out and see all this white film, flipped to finish off with meat side down and it's still there.

Salmon tasted great, but I don't cook much fish or seafood in general so thought I'd just ask. Is this like some of the fat or something I see? It's ugly looking, but didn't notice a change in flavor. More curious then anything lol

While we're on it too. Anyone have some recommendations for great seasonings specifically for like Steelhead Trout and Wild Sockeye Salmon? That's the 2 fish I eat most out of any SeaFood.

Thanks In Advance :)

 

[SmokinEdge]

Hey everyone, I grilled a salmon fillet I get from Butcherbox yesterday. Had the grill around 425, put it up skin side down on the "warming rack" of my gas grill above the flame for about 10-12 minutes. Come out and see all this white film, flipped to finish off with meat side down and it's still there.

Salmon tasted great, but I don't cook much fish or seafood in general so thought I'd just ask. Is this like some of the fat or something I see? It's ugly looking, but didn't notice a change in flavor. More curious then anything lol

While we're on it too. Anyone have some recommendations for great seasonings specifically for like Steelhead Trout and Wild Sockeye Salmon? That's the 2 fish I eat most out of any SeaFood.

Thanks In Advance :)

It’s called albumin, it is a protein in salmon that appears when cooked. It’s perfectly normal and not a problem. I generally pull my salmon off just as that protein appears because that’s the doneness we like.

 

[h8that4u]

Here is what a quick google search says:

Here's a more detailed explanation:

• What it is: Albumin is a protein found in many fish, including salmon.
  
  
• Why it appears: When salmon is cooked, the albumin inside the fish coagulates and becomes solid, resulting in the white streaks or globs.
  
  
• Is it safe to eat? Yes, albumin is safe to eat and is a natural part of the fish.
  
  
• • How to prevent it: While albumin is a natural part of cooked salmon, you can try to reduce its appearance by cooking the salmon at a lower temperature and avoiding overcooking.
    
  • How to remove it: If you don't want to eat the albumin, you can easily wipe it away with a paper towel before serving.

 

[voyager 663rd]

I'll third those opinions; normal

 

[Elf@shore]

Hey everyone, I grilled a salmon fillet I get from Butcherbox yesterday. Had the grill around 425, put it up skin side down on the "warming rack" of my gas grill above the flame for about 10-12 minutes. Come out and see all this white film, flipped to finish off with meat side down and it's still there.

Salmon tasted great, but I don't cook much fish or seafood in general so thought I'd just ask. Is this like some of the fat or something I see? It's ugly looking, but didn't notice a change in flavor. More curious then anything lol

While we're on it too. Anyone have some recommendations for great seasonings specifically for like Steelhead Trout and Wild Sockeye Salmon? That's the 2 fish I eat most out of any SeaFood.

Thanks In Advance :)

HI! Hope Yur Salmon was Great!
IMO: Was not cooked high enough temp. Higher temp Directly, not on the warming rack shelf.
EX: when you cook a steak on low heat ,it has a grey mushy liquid. @ a low heat cook.
If you gave it a fast high heat on a broiler ,it will become a nice golden color. But it can burn and dry out if not watched.
I would try cooking the fish closer to the heat source, Use a foil tray and add some liquid : Lemon, water, wine, beer. Just enough so the fish is able to swish around the foil pan.
Seasoning: Lemon pepper, OLD BAY, Can add spices if want to turn up the heat? Yur choice ?
Again high heat will dissipate the white fluid.
I worked @ many Seafood kitchens and we Broiled, Had NO issues.

 

[bigfurmn]

Funny enough I just did a salmon filet earlier this week that I didn't post at all. Here is how it looked. Mine had it too. Didn't slow me down at all. Eat it.

 

[McLoven1t562]

HI! Hope Yur Salmon was Great!
IMO: Was not cooked high enough temp. Higher temp Directly, not on the warming rack shelf.
EX: when you cook a steak on low heat ,it has a grey mushy liquid. @ a low heat cook.
If you gave it a fast high heat on a broiler ,it will become a nice golden color. But it can burn and dry out if not watched.
I would try cooking the fish closer to the heat source, Use a foil tray and add some liquid : Lemon, water, wine, beer. Just enough so the fish is able to swish around the foil pan.
Seasoning: Lemon pepper, OLD BAY, Can add spices if want to turn up the heat? Yur choice ?
Again high heat will dissipate the white fluid.
I worked @ many Seafood kitchens and we Broiled, Had NO issues.

alright I'll be trying that next time, which means like Monday or Tuesday lol. If you were also referring to internal temp, i'm confident my thermometer was reading proper and it definitely was nice n flakey like when I'm at restaurants and grilled before.

Actually doing steelhead trout Saturday when I'm at the River, so we'll see how those go. Be an unfamiliar grill but I usually get the hang of random ones quick :P

 

[bigfurmn]

McLoven1t562 hang around enough and all your questions will be answered. If one person doesn't have the answer someone here will. This place is really great like that.

 

[Elf@shore]

HI!

alright I'll be trying that next time, which means like Monday or Tuesday lol. If you were also referring to internal temp, i'm confident my thermometer was reading proper and it definitely was nice n flakey like when I'm at restaurants and grilled before.

Actually doing steelhead trout Saturday when I'm at the River, so we'll see how those go. Be an unfamiliar grill but I usually get the hang of random ones quick :P

Hi! Grilling fish is a bit different from Broiling?
Its not the IT, Its the Searing of the fish, meat, ECT.
Last tip: Can use a pot lid ( Make sure its heat resistant) to create more heat, not to mention ,it will keep it moist?
Can not wait to see Yur next Fish Cook! YUM!
PS: Sorry if I am confusing you ?