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Salmon contains a protein, albumin, that generates a white congealed mess on the outside of the flesh, as shown on the bottom piece in the following photo. This is the same protein that leeches out of hamburgers and other meats, typically forming slightly gray “blobs” on the surface. You can avoid this by brining the fish in a 5–10% salt solution for 20 minutes, which will set the proteins. The top piece in the first photo below was brined; you can see the difference.

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