Absolutely! You most likely eat this white protein all the time, in your morning plate of scrambled eggs. It's albumin, which coagulates (thickens) around 175°F. A little on your salmon fillet is natural, but if your fish is completely covered in it, consider it well done. And maybe reach for a little extra lemon juice or cream sauce, as it will be on the drier side. Coating the fillets or basting them throughout can help minimize the appearance of albumin. And so can cooking it for less time.