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Is the White Foam on My Salmon Okay To Eat?

Photography by: Bryan Gardner

Salmon can secrete albumin, a natural protein, when you overcook it or when the oven or grill is too hot. High heat causes its flesh to contract, forcing the albumin to the surface. Although this foam is safe to eat, you can reduce the likelihood of its appearance by cooking the fish at a low temperature and removing it from the heat when the center is only partially opaque. The residual heat will continue cooking the fish.

Get the Steamed Salmon with Fresh Herbs and Lemon Recipe