This can be prevented by pressing down lightly on each piece with a spatula for about 10 seconds after placing it in the pan. It also happens when the fish is overcooked or cooked at too high of a temperature. To prevent this, we are cooking the fish skin-side down. The skin acts as an insulator and cooks the salmon more gently. If you still end up with albumin, you can gently scrape it off before serving.