techniques that involve lower temperatures can also reduce the amount of albumin released.
6. Common Cooking Mistakes That Make Albumin Explode Out
One of the most common mistakes that lead to excessive albumin release is cooking the salmon at too high a temperature or for too long. High heat causes the muscle fibers to contract excessively, squeezing out more albumin.
Overcooking is another culprit. Salmon should ideally be cooked until it reaches an internal temperature of 125°F (52°C) for medium-rare. Going beyond this can result in more albumin
