How to Cook Salmon without that White Stuff

A featured image of a pan seared salmon filet on a plate with a fork piercing a piece of salmon.

5 from 1 vote

How to Cook Salmon without that White Stuff

That white stuff on salmon is called albumin. Yes, it's safe to eat! This recipe uses only 3-ingredients to ensure you'll get juicy salmon and no white stuff!

Prep Time5

Cook Time15

Brining Time1

Total Time1 20

Course: Main Course

Cuisine: American

Keyword: pan seared salmon, salmon, salmon white stuff, salmon without white stuff, seafood

Servings: people

Calories: 344kcal

Author: Elise Shivamber

Ingredients

2 Filets Salmon
2 tablespoon Unsalted Butter
8-10 Cups Cold Water
3 tablespoon Kosher Salt
1 teaspoon Salt
1 teaspoon Black Pepper

Instructions

In a large pot, add the cold water and 2-3 tablespoon of kosher salt. Stir a few times until the salt dissolves.
8-10 Cups Cold Water, 3 tablespoon Kosher Salt
Add the salmon filets directly into the pot. If the water doesn't cover it, add a little more water until the filets are submerged. Let sit in the brine for at least 1 hour and up to overnight. If brining for longer than 30-minutes, let brine in the fridge and then brine at room temperature for 30-minutes prior to using.
(If using frozen salmon, ensure salmon is fully thawed in brine prior to removing from brine.)
2 Filets Salmon
Once the salmon finishes in the brine, take out and onto a plate. Dab tops of filets dry with a paper towel.
Season the tops of the salmon filets (skin-down) with ⅔ of the salt and pepper.
1 teaspoon Salt, 1 teaspoon Black Pepper
Set a large pan (non-stick is best) on the stove-top.
Place the salmon filets skin-side down on the pan. Turn the heat on to medium.
Cook on medium-heat until the salmon turns pink about ⅓-½ of the way. (About 6-8 minutes.)
Flip the salmon over back into the pan so that the side that had the skin is closest to you.
If you do not want skin on the salmon, use your spatula to remove the salmon from the skin. Think of it as lifting the salmon from the pan right above the skin. Sometimes the skin sticks, just scoop it away with a spoon or with the spatula. Throw the skin to the side or in the trash - it acts as a protectant from the heat in the beginning.
Place the butter between the filets and continue to cook.
2 tablespoon Unsalted Butter
Cook the salmon in the butter for about 5-minutes or until the middle of the salmon hits an internal temperature of 120ºF.
Remove from pan and eat immediately, or store in an airtight container in the fridge for 3 days.

Notes

Store in an airtight container in the fridge for 3 days.

Albumin (that white stuff) is perfectly safe to eat. It is only a protein that is released from salmon when cooking.

You can definitely use frozen salmon for this recipe. If using frozen salmon filets I suggest to brine them for longer to de-thaw the filets prior to cooking.

When salmon is cooked at a cold temperature, it can cook unevenly and will most likely release the white stuff when cooked in a hot pan. It is best to brine in cold water that comes to room temperature OR let sit on the counter for 30 minutes prior to cooking.

Let filets sit in the brine for at least 1 hour and up to overnight. If brining for longer than 30-minutes, let brine in the fridge and then brine at room temperature for 30-minutes prior to using.

While you can brine for up to overnight, I wouldn’t brine suggest it, otherwise it may get too salty and mushy. I suggest 30-120 minutes for optimal taste.

You don’t need to rinse salmon after brining it. Only pat salmon filets dry with a paper towel and then it’s ready to sear.

Nutrition