What’s That White Substance on Baked Salmon? It’s Safe and Here’s How to Prevent It

Notice a white substance oozing from salmon while baking? It might not look appealing, but rest assured, it's completely harmless. This is simply coagulated protein—known as albumin—and entirely safe to eat.

The white substance forms from the salmon's natural proteins and moisture, which solidify as the internal temperature nears 150 degrees. You can eat it without issue. To minimize it, try these proven techniques:

1. Choose high-quality salmon with less moisture. If using frozen, thaw it fully first.
2. Bake at a lower temperature, such as 60 to 100 degrees, for a longer time.
3. Brine the salmon beforehand, like with this recipe from Rook &Roll or our step-by-step guide.