Posted on: Wednesday, September 10, 2003
That slightly foamy white substance that appears on the surface of salmon as you cook it is a protein and its presence indicates that the salmon was overcooked and/or cooked at too high a temperature. It's safe to eat, but perhaps you should modify your cooking technique.
Don't allow protein to foam when cooking salmon
Adapted from "The Kitchen Answer Book" by Hank Rubin (Capital Books, 2002)