The white stuff on salmon is a common occurrence that can happen when cooking any salmon, including this recipe. This white substance is actually a protein called albumin that is released during the cooking process. While it's not harmful to eat, it can affect the appearance and texture of your salmon. To prevent this, make sure to remove as much excess moisture as possible from the salmon fillets before cooking. You can do this by patting them dry with paper towels. Also, avoid overcooking the salmon, as this causes the release of more albumin. Aim for an internal temperature of around 145°F (63°C) or until the flesh flakes easily with a fork.