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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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!
Brine & Oven Roasted Salmon
- 4 salmon filets
- kosher salt
- 2 Tbsp coconut oil, melted
- salt & pepper
- Place salmon in a shallow dish or pan. Cover with water, adding 1 Tbsp 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.