How come when I bake salmon, I get white fat oozing out of the meat?
I put piece of frozen salmon in the over as instructed on the box (350 degrees for 20 minutes). But every time it come out,there are white fat coming out of the meat. How come it looks much better in restaurant. Disclaimer: I am not a cook.
Fish is meat, so there will always be some fat content there. Salmon is one of the healthiest types of fish you could bake, but if you want to bake something with a lower fat content, try buying some veggie salmon.
It's only the moisture coming out as it cooks. Brush it with a bit of olive oil or melted butter and it will be gone. Either way, it's all natural. And if you brush it first it probably won't be an issue.
I've also experienced this when I baking salmon before. I figured it was just the natural fats/oils of the salmon coming out, just as something similar would happen when cooking other meats that have some fat.
I'm not sure how restaurants cook salmon to address this but if it concerns you may consider the ideas already mentioned here.
it is normal, salmon is regarded as an oily meat; but the oiliness is why it is good to eat, Omega-3 fatty acids good for the heart. I tend not to cook them on a skillet or dry frying pan which sort of gets rid of it. Fatty acids in form of Triglyceride, vitamins like vitamin-D, vitamin-A and some members of vitamin-B family and minerals like Selenium, Zinc, Phosphorus, Calcium and Iron. so stick with it, but try the hot pan. cheers