We have all had the unpleasant experience of weird white stuff oozing out of our salmon. Have you wondered if you can eat it? Does it mean the fish is bad? We can answer all your questions and help you banish it forever!
Also be sure to check out our tutorial on how to brine chicken!
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!
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FAQ
To start, lets get some of your questions answered.
The white/ grey substance that often appears on salmon after it is cooked may look like fat‚ but it is actually a protein. More specifically albumin. Despite what the internet says I am told that it is not albumen (which is what eggs whites are).
Absolutely! It is just part of the fish's protein composition and is fine to eat.
If you don’t like the way it looks you can wipe it off. But remember you are also wiping off the seasoning. We suggest you prevent it from forming in the first place.
There are two schools of thought. Soaking in a brine solution or cook low and slow. The brine solution is the most effective for all salmon cooking methods.
However, the longer you cook salmon the more white stuff you will get. Overcooking the fish will result in more albumin. By cooking your fish to medium-rare, 125F degrees, you will see less than a well-done piece of fish.
Additionally, a heavy glaze or crust on the fish will cover up albumin so you can't see it, but it will still be there.
How to Quick Brine Salmon
Make a brine solution with 1 tablespoon of salt per 1 cup of water ratio. Stir to dissolve. Place the salmon fillets in a shallow baking dish and cover with the brine solution. Allow the salmon to soak for 10 minutes in the brine, although 20 minutes is better. After brining the fish, pat dry the fillets. If the fillets are wet when you begin cooking them they won't hold onto the seasoning or brown properly.
How to Roast Salmon
Seasoned per your recipe, or just salt and pepper. Place on a rimmed baking tray in a 425 F degree oven for 6 to 8 minutes.
The low and slow cooking option is less than 300 F degrees for 10 to 15 minutes, depending on the size and thickness.
These temperatures and times will result in medium rare salmon. You can roast longer for your desired doneness.
Try this roasted salmon with pineapple-cucumber relish for a quick weeknight meal that feels fancy!
Pro Tip: Try your roasted salmon with one of our many no-cook sauces for a quick weeknight main course! Most of our no-cook sauces come together in less than 5 minutes!
Please leave us a comment and let us know how this recipe worked for you. Don't forget to share your creation on Instagram. Tagging us @peelwithzeal or #peelwithzeal
📖 Recipe
Brine and Oven Roasted Salmon
Equipment
Ingredients
- 4 salmon filets
- kosher salt
- water
- 2 tablespoon coconut oil, melted
- kosher salt and pepper
Instructions
- Place salmon in a shallow dish or pan. Cover with water, adding 1 tablespoon of kosher salt for every cup of water. Place in refrigerator for at least 10 minutes, up to overnight.
- Preheat oven to 425 F degrees. Remove salmon from the brine. Rinse and pat dry. Place salmon on rimmed baking sheet. Brush with coconut oil and season with salt and pepper.
- Bake for 6 to 8 minutes until flaky.
Denay DeGuzman says
What an excellent guide for brining salmon to get rid of the white stuff! Thank you so much for sharing this quick and easy technique.
Marc says
Great pro tip! There's nothing wrong with the white stuff, but it does look unappetizing, and besides, brining makes the salmon taste better!
Mary Nina Yamaki says
Growing up in Japan we ate a lot of fish including salmon and never had this white stuff oozing out of salmon till I start to living in the US. I leaned in Japan when salmons were caught they are thrown into freezing cold salt water on the ship immediately. I prefer to buy salmon in Japanese market in Los Ángeles because of this reason.
Jen says
Oh wow that is so interesting. Thank you so much for sharing!
Ashley says
Oh yum!! I love briney anything!!
Jen says
I'm excited to try this! I have salmon out in my deep freezer in the garage that I've been meaning to make. Thanks for the inspiration to pull it out and try it.
Erika says
I've never tried brining my salmon before, but I love this idea!
Shawna says
Brined my salmon overnight and it was way too salty.
Jen says
Thank you for the feedback.
MK says
The authors state 10-20 minutes. More is not better.
Mat McLelland says
For an overnight brine you use less salt ratio.
J A says
It was way too salty.