That white, gooey substance oozing from your salmon is albumin, a harmless, moisture-rich protein that gets pushed out as the fish's muscle fibers contract during heating, especially at higher temperatures or when overcooked. It's like squeezing water from a sponge and is completely safe to eat, but indicates the fish might be drying out; to reduce it, cook at lower temperatures or for less time, pat the salmon dry first, or brine it.
If you've hungrily tried to cook a salmon dinner but lost your appetite when you saw that white ooze leaking out, don't be alarmed. It's just a natural protein called albumin that the fish sweats out when it heats up, and even though it looks a little gross, it's completely harmless.
Salmon that is old or spoiled will look dull or gray and may have a white, filmy residue. In addition, it will have fishy or ammonia-like odor and a mushy or slimy texture.
Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white. Think of your salmon as a wet towel being rung out. The wringing is the heat and the water being pushed out is that white stuff you're seeing.
The white worms we occasionally spot in salmon fillets are parasites called roundworms. Though these worms are more noticeable in salmon due to the contrast in color, they can be found in many white fish too — they're just camouflaged.
And salmon is meant to be medium rare to medium at most, if you over cook it, you run a higher risk of the albumin oozing out, but it is possible to overcook it without that happening, so that's not an indicator of doneness at all.
It's albumin (fat)… comes out when you cook it too hot. If your salmon is skinless, turn the heat down… You can prevent this some by allowing the fish to develop a pellicle before cooking.
Internal temperature: Use an instant-read meat thermometer; the salmon should register 145°F (63°C) at its thickest part. Flakiness: When gently pressed with a fork, the fish should easily flake apart. Avoid overcooking, as it can dry out the salmon.
Is overcooked salmon bad for you? No. There's nothing wrong with overcooked salmon — it's just dry. Overcooked salmon has the same nutritional profile as a fillet that is cooked perfectly.
Symptoms
If it's past the date, toss it. Smell: Fresh salmon should have a neutral or mild smell. If the salmon smells fishy, sour or ammonia-like, then it's gone bad. Appearance: Fresh salmon fillets should be bright pink or orange with no discoloration, darkening or drying around the edges.
Compared with farmed salmon and even red king salmon, which tend to be oily and fishy tasting, white king salmon's delicacy is incomparable. ''It's very fine, very delicate,'' said Alain Ducasse. Even he had not seen or tasted it until he cooked it recently in New York, but he now prefers it to the red.
Any dark spots or discoloration are indications of spoilage, as is a milky-white residue on the fillet. (Not the white stuff on salmon you see after it cooks, though; that's safe.)
Saprolegnia. In the last few years we have received a number of reports of salmon and sea trout exhibiting fungal infections. Saprolegnia causes white, cream or pale brown cotton wool-like growths on the skin and fins of fish.
Use your eyes: When salmon is undercooked, it will have a dark pink and translucent appearance on the inside. Cooked thoroughly, salmon will be opaque throughout the fillet. Try a fork: A tried-and-true way of testing undercooked salmon is by taking a fork to the fillet and flaking off a bite.
Baked salmon is a healthy protein that's easy to make in less than 20 minutes. It turns out moist, tender and flaky every time! Perfect for busy weeknights and goes great with a variety of side dishes.
When you overcook fish, it can become dry, tough, and lack flavor.
That white substance on the surface of your cooked salmon has a name: albumin. It's not fat, sauce, or anything you've done wrong in the cooking process. It's a protein naturally found in fish, animal products, and even some plants.
Albumin is a liquid protein found in raw fish, including salmon. (Don't confuse it with albumen; that's the word used for the white of an egg, or the protein contained therein.)
When you fork into cooked salmon, it has a naturally flaky texture. After a while, leftover salmon loses this flakiness and develops a slimy consistency. This usually means it has gone bad and is no longer safe to eat.
Use a salad fork or the tip of a paring knife to test whether the top of the fish flakes apart easily. It's done cooking if it's flakey. If salmon is hard to the touch and doesn't flake when testing it with a utensil or finger, it needs to cook a little longer.
Bake your salmon fillets uncovered on the center rack of the oven for 12-14 minutes or until the internal temperature reaches 145°F. You'll know the fish is cooked to perfection when the flesh is firm to the touch and flakes easily with a fork. Let salmon fillets rest 5 minutes before serving.