Have you ever been served a piece of broiled or baked salmon that had some mysterious white stuff on the surface? That white stuff is albumin. When salmon is cooked, the muscle fibers contract, pushing albumin to the surface. Once the albumin dries out, it congeals and turns white. Not only does this detract from the salmon’s appearance, it also indicates that the fish will taste dry. The solution? Take the salmon out of your refrigerator 30 minutes before you cook it and let it warm up to room temperature. Then cook the salmon at a low temperature. This will slow the contraction of the muscle fibers, keeping more moisture inside the fish, reducing or eliminating the formation of that ugly white stuff on the salmon’s surface. Haven’t you ever wondered what that white stuff is? Well, now you know!