Cooked this salmon and weird white stuff exploded out of it. Are these worms?

found in various animals, including humans. In salmon, it plays a crucial role in maintaining the fish’s muscle structure and moisture content. When the fish is raw, albumin is dispersed throughout the muscle fibers, but it becomes visible as a white film when denatured by heat.

Typically, the amount of albumin is quite small, but cooking methods involving higher temperatures can cause more albumin to seep out. This is why steaming or poaching salmon might result in less visible albumin compared to grilling or baking at high temperatures.