What's the White Stuff on Salmon? Now What

Jul 4, 2022

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Have you ever wondered, “what’s the white stuff that comes out of salmon when cooked?” It’s Albumin, btw.

And while not pretty, it’s part of the salmon and normal to come out depending on the type of salmon you’re using and how you cook it.

In this post, you’ll learn what it is, how to avoid Albumin from oozing out of your salmon and the best ways to cook it!

salmon with white stuff served over zucchini noodles

Salmon Albumin

Salmon albumin is a naturally occurring protein in salmon that exists in liquid form when the salmon is raw and turns white when the salmon is exposed to heat (cooked).

Interestingly enough, many of us have never noticed this white stuff oozing out until we try a new method to cook our salmon. The reason is that the salmon type has nothing to do with how much Albumin is in the salmon, but how you cook it makes the biggest difference.

Albumin begins to turn white as the salmon fillet cooks; as the salmon meat shrinks during the cooking process, it begins to seep out and become visible.

Can You Eat the White Stuff on Salmon

Yes, the fact is that you’ve been eating that white stuff on salmon without noticing all this time without realizing it!

Albumin doesn’t affect the taste of the salmon at all, only the appearance.

How Do You Get Rid of the White Stuff on Salmon?

To get rid of the white stuff on salmon, you can either scrape it off after cooking, pour sauce over it to blend it into the meal or change your cooking method.

side by side of salmon in foil and garlic butter sauce in a bowl

How to Avoid the White Stuff on Salmon

The best way to avoid the white stuff on salmon is to cook the salmon over high heat, such as on a pan, searing the top side of the salmon first to create a crust.

By creating a crust at the top of the salmon, the Albumin won’t be able to escape through the top, which is why you’ll sometimes find some of it on the sides, at the bottom of the pan.

Cooking salmon in the air fryer is always a great way to avoid Albumin since the circulating hot air has the same effect as the pan: searing the top and sides and trapping the Albumin in the meat without affecting the look (you also won’t notice it), btw.

Baking salmon in the oven is nearly always why Albumin oozes out of the salmon. Don’t worry! It’s edible, and it won’t affect your recipe.

Does Albumin Mean Salmon is Overcooked?

No, Albumin seeping out of salmon means that the salmon was cooked slower, such as in the oven, and the salmon meat did not have a seal like a sear to trap it in.