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Two Tricks to Rid Salmon of That White Stuff

By Andrea Geary Published

Picture-perfect salmon is just a salt soak and a dab away.

The Problem

You’ve just taken the temperature of your cooking salmon, and it’s not quite done. You cook it longer, but now there’s an unsightly, bumpy white streak on the surface where the probe pierced the fish. 

The Explanation

When you pricked the fish with the thermometer, a small spout of juices containing water and a dissolved protein called albumin was released. As the fish continued to cook, the released water evaporated, but the albumin dried and turned semisolid and white. 

The Solution

Dried albumin is harmless, but if aesthetics are important there are two easy ways to avoid it. First, brine the raw fish (5 tablespoons of table salt dissolved in 2 quarts of water) for 15 minutes. This will not only reduce the presence of albumin but also season the flesh and help prevent it from drying out as it cooks. Second, swab the puncture site with a paper towel before continuing to cook the fish. 

Bonus: The same tricks also work for beautifying poultry.

Recipe Pan-Seared Salmon

For a crisp crust and a juicy interior, the key is doing less, not more.

Recipe Oven-Roasted Salmon

Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.