Salmon problems, diagnosed

The white material is usually albumin, a harmless salmon protein that coagulates as the fish cooks. A little is normal. A heavy coating is more likely when salmon is cooked quickly, overcooked, or when a thin or lean portion reaches its endpoint sooner than expected.

Dry salmon is usually an endpoint problem: it cooked too long for its thickness, leanness or method. Wild salmon and thin tail sections can dry faster, and aggressive reheating can turn previously good salmon dry.

Salmon often falls apart because it stuck, was flipped before the first side released, or was handled with a tool that did not support the whole fillet. Skin-on portions are easier to keep intact. For salmon patties, weak binding or skipping the chill can cause crumbling.

Crispy salmon skin needs three things at once: a very dry surface, a properly preheated pan with enough oil, and uninterrupted flat contact. Wet skin, weak heat, curling or moving the fish too early can leave the skin pale, soft or stuck.