You know that weird white goo that oozes out of salmon? That’s albumin, a protein that coagulates when the fish gets too hot. It’s harmless, but it looks like something a sea monster coughed up. To avoid it, don’t overcook the fish. Brining the salmon in salt water for 15 minutes before cooking also helps—the salt denatures the albumin so it stays inside.
Salmon Internal Temp When Cooked at Isaac Oppen blog
But seriously, if you see a little white blobs, don’t panic. It’s not salmon leprosy. Just scrape it off and enjoy the perfectly cooked flesh underneath.
