If you've ever cooked salmon, you might have noticed a white gel that oozes out of the fish. This is a protein called albumin that's naturally found in salmon.

As salmon cooks, its muscle fibers contract, and albumin rises to the surface of the fish, turning into that white, jelly-like stuff on the top of your fillet.

The protein within is harmless and tasteless, but still, the more albumin that's visible, the more likely your fish is overcooked.

Brining the fish can help remove some of that albumin. If you take the fish's temperature before it is done, some albumin might be released, and you can pat the fish dry.