What's That White Substance Leaking From My Salmon?

Picture this: you're all set for your cozy date night at home. The salmon is in the oven – you even splurged on wild-caught Alaskan fillets. Side dishes are prepped, ambiance is on point. You pull the salmon out, only to find it coated in white goo. Talk about a mood killer.

Don't stress. It might not be the most appealing sight, but rest assured, those pricey fillets are still perfectly fine.

What Exactly Is That White Stuff Dripping From My Salmon While It Cooks?

It's called albumin, and it’s present in your salmon regardless of whether it's cooked, where it came from, how it was raised, or how much you spent on it.

Albumin is a liquid protein that hardens when the fish cooks, leaking out as the muscle fibers tighten under heat, turning into a thick, bright white substance. Think of it like wringing out a wet towel—the heat is the wringing, and the white stuff is the water being pushed out. The hotter the heat, the more albumin you'll see.

Is It Safe to Eat?

While albumin might look off-putting, it’s completely harmless. It’s tasteless and doesn’t affect the flavor of your meal—just the look of it. (And maybe your pride. Definitely not Instagram-worthy.) However, the fish might be a bit tougher since the muscle fibers have contracted quite a bit.

In fact, since albumin is a protein, it’s actually beneficial if you decide to leave it on your plate.

How Can You Prevent It?

Too much albumin usually means your salmon was either overcooked or cooked too fast.

It’s nearly impossible to completely eliminate albumin (sorry, perfectionists), even if you undercook or cook the fish just right, but you can minimize it. If you'd rather have the protein stay inside the fish instead of forming a white layer on top, here are a few tips to help you out:

• Don't overcook it. Salmon should be cooked to 145 degrees F and no further. Pulling it off the heat slightly before that (don't be afraid) will help you hit that number without galloping past it. Using a meat thermometer is the best way to keep tabs on temp, but if you use one, be sure to blot the place where you inserted it with a paper towel before continuing to cook the fish.

• Pat the fish dry with paper towels before cooking. This will discourage the moisture on the surface from steaming your fish.
• Attempt to cook evenly sized pieces, even if it means cutting into your filets.
• Use a medium temperature instead of a high temperature to cook it. Longer and lower is the name of the game.
• If searing salmon, keep it skin-side down for as long as possible. The skin will protect the delicate flesh. Try to cook it 90% of the way before flipping it. You can even turn the heat off when you flip it – the cooking will continue even without the direct heat.