Salmon turning gray when cooking
Lately, when I've been cooking salmon, the meat that's closest to the skin turns gray and looks really unappetizing. I bake it in the oven. Am I overcooking it?
That gray meat is called the bloodline. Turning gray has nothing to do with overcooking.
Some (many?) will remove that meat before cooking, or not eat after cooking. I have been told, that area of the fish is where the contaminates concentrate, it tastes more fishy than the rest of the flesh.