What that white gunk on your salmon actually is — and how to prevent it, by Insider Tech on YouTube. 1 min 52 s.
- Video length
- 1 min 52 s
- Time to do it
- 20 minutes
- Difficulty
- Easy
- Steps
- 7
What you need
Steps
Stir 1 tablespoon of fine salt into 1 cup (240 ml) of cold water in a shallow dish until it dissolves. This light brine is what pulls the surface protein back into the fish.
Lay the salmon fillets in the brine, skin side up, and leave them in the fridge for 10 minutes. Keep to the time so the flesh does not turn salty.
Lift the fillets out, rinse them quickly under cold water and pat them completely dry with paper towels. A dry surface helps the fish brown instead of steaming.
Heat your pan over medium heat with a little oil, or set the oven to 200°C (400°F). Very high heat squeezes more protein out of the flesh.
Cook skin side down for 4 to 5 minutes, then turn the fillet and give it another 2 to 3 minutes. Move it as little as possible while it cooks.
Take the salmon off the heat when the thickest part reaches about 52°C (125°F) for medium. Overcooking is the main reason the white gunk appears.
Let the fillets rest for 2 to 3 minutes, then serve. If a little albumin still shows, wipe it away with a paper towel before plating.
Tips and common mistakes
Albumin is harmless, so you can eat it, but it looks dry and slightly rubbery.
Skip a long soak in salty marinade right before cooking, since salt draws protein to the surface.
Fresh fish gives less albumin than fillets that have sat in the fridge for several days.
The same 10 minute brine works on other fish such as cod or trout.
Questions
Is the white stuff on salmon safe to eat?
Yes. It is a soluble protein called albumin, the same one in egg whites, and it is not a sign of spoilage. It just looks unappetising and can taste a bit dry.
Will a 10 minute brine make the salmon taste salty?
No, the soak is too short to season the fish through. It only affects the surface, so you still salt the fillet normally before or after cooking.
Can I stop albumin by cooking salmon at a lower temperature?
Yes. Gentle heat is the other half of the fix. Cook the fillet until it just reaches 52°C (125°F) and pull it off the heat before it firms up.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
