We have all had the unpleasant experience of weird white stuff oozing out of our Salmon. We have a tip that will banish it forever- quick brine your fish!
The white substance that often appears on salmon after it is cooked may look like fat‚ but it is actually protein. More specifically albumin. Despite what the internet says I am told that it is not albumen (which is what eggs whites are).
Can I eat the white stuff on cooked salmon?
Absolutely, 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.
How do I prevent the white stuff from oozing out of cooked salmon?
There are two schools of thought. Soaking in a brine solution or cook low and slow. If I am serving for a dinner party, or for something where I am concerned what people think, I do both. We can discuss my salmon inferiority complex another time.
But typically, a minimum 10-minute brine (although 20 minutes is better), with a 1 tablespoon of salt to 1 cup of water ratio, does the trick. After brining pat dry and season as desired. Place on a rimmed baking tray in a 425 degree oven for 6 to 8 minutes. Or grill according to your recipe.
A low and slow cooking option is less than 300 degrees for 10-12 minutes.
Pro Tip: Try our brine and roasted salmon with one of our many no-cook sauces for a quick weeknight main course! Most of our no cook sauces comes together in less than 5 minutes!
Pin this great roasted salmon tip for later! And let us know how it worked for you in the comments!
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 20 minutes, up to overnight.
- Preheat oven to 425 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.