I pan fry salmon. I use farmed salmon so there is no skin as such.
I lightly salt one side and it creates a really nice crisp outside texture, same as skin.
I get the pan to high heat, then place the salmon on the pan.
I immediately reduce to medium heat.
I turn it over when half done and do the other side.
Sometimes, my salmon is great.
Most of the time, it's really bad.
When it's bad, there is always white globules coming from either side of the salmon.
I felt this was from overcooking so I remove sooner but then it's just raw in parts.
The thing that really doesn't make sense is sometimes the white globules exist while still raw in parts.
How do you have white globules and raw parts at the same time, if white globules are from overcooking?