John and I had a disagreement over how to cook the salmon. I read somewhere that you should cook it in a 400F oven for 10 minutes an inch on a rack that has been sprayed with an oil spray over a sheet pan after bringing the fish to room temperature. John wanted to put salt in the bottom of a cold pan and slowly cook it over medium heat. Since I am not the protein cooker in our house, his method won out.
Unfortunately, the method he used forced out a ton of the white stuff (albumin) that comes out of salmon. I have read that some is going to come out regardless of the way you cook it and the best way to minimize it is to brine the fish for 10 minutes before cooking it. Use 1 tablespoon of salt per cup of water and it will dissolve the surface proteins that cause the albumin to ooze out.
The fish tasted great but looked pretty sad. I tried to cover it up with lemon slices and parsley.
Pan-roasted salmon with white rice and broccoli