What is that white clot on salmon?

When you cook salmon in the oven, sometimes white stuff comes out. It may not look very appetizing, but it can't hurt. It's protein and you can just eat it.

The white clot is formed by fluid with protein. The moisture comes from the salmon and solidifies when the temperature approaches 150 degrees. You can just eat it. If you want to counteract it, there are a number of things you can do:

1. Buy good quality salmon, it contains less moisture. If you use salmon from the freezer, let it thaw first.
2. Prepare the salmon at a lower temperature, for example at 60 to 100 degrees and leave it in the oven longer.
3. Brine the salmon, for example with this recipe from Rook &Roll or the step-by-step plan.