Most likely not worms. The white stuff that “explodes” out of cooked salmon is usually albumin, a normal protein in the fish.
What you probably saw: albumin
When salmon is heated, its muscle fibers contract and squeeze out water and dissolved proteins. Albumin is one of those proteins, and it coagulates into an opaque white substance.
It can look:
- White or off-white
- Creamy, curd-like, or slightly stringy
- Like little blobs or foamy patches
- More abundant when the salmon is cooked very hot or for a long time
So if you saw white goo suddenly squeezing out of the salmon as it cooked, that’s extremely characteristic of albumin.
What an actual parasite/worm would look like
Salmon can contain parasites, particularly if it is raw or undercooked. FDA specifically recognizes parasite hazards in some salmon species.
A worm/larva is more likely to look like:
- A distinct, solid thread or strand
- Usually curved or coiled
- Clearly separate from the fish tissue
- Often several millimeters to centimeters long
- More like an actual tiny worm than white liquid/curds
Importantly, worms don’t normally “explode out” as white protein when salmon is heated. Albumin does.
Is the salmon safe?
If you cooked the salmon to 145°F / 63°C internally, FDA considers that the safe minimum temperature for finfish. Thorough cooking is also effective at killing fish parasites.
If you didn’t measure the temperature, cooked salmon that is opaque and flakes/separates easily is another FDA indicator of doneness, although a thermometer is more reliable.
If you can send me a photo of the salmon and the white material, I can tell you much more confidently whether it looks like albumin or something that actually warrants concern.