You know what I’m talking about—that weird white protein ooze that squeezes out of the fish when you cook it too hot or too long. That’s called albumin, and it’s totally harmless. But it’s also a sign you’re being too aggressive. Cook at a lower temp, and that white stuff stays inside, where it belongs. Your salmon is not a zit. Stop popping it.
A gentle oven at 350°F or a medium-high pan is your best friend. Think of it like a spa day for the fish, not a wrestling match.
Salmon Doneness Temp Chart at David Sells blog
