Glossary

Albumin

Albumin is a protein that seeps out of salmon as it cooks and sets into white beads or a pale film on the surface. It is harmless, but a lot of it usually means the heat was high or the bake ran long. A gentler oven, not overcooking and, for some cooks, a short salt brine beforehand can reduce it. A small amount is normal and often signals the fish is nearly done. See also: Brine, Opaque, and the guide How to Tell When Baked Salmon Is Done.