How to Cook Salmon With Crispy Skin | Eric Kim | NYT Cooking
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- Опубліковано 5 сер 2021
- Eric’s latest has it all: crispy white rice, perfectly cooked fish and a shiny, spicy-sweet gochugaru sauce. And if Eric’s enthusiasm doesn’t inspire you to make this one… nothing will?
Get the recipe: nyti.ms/3fCo21F
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Навчання та стиль
Mr. Kim is a natural teacher. Explaining the pepper and making the crew smell the peppers! Look forward to more material from him.
skin-on salmon fillets (6 ounces each)
Kosher salt (Diamond Crystal) and black pepper
1 tablespoon olive oil
4 cups cooked white rice, preferably leftovers
4 teaspoons gochugaru (see Tip)
2 tablespoons maple syrup
2 tablespoons rice vinegar
2 tablespoons cold unsalted butter, kept whole
Sliced cucumbers or pickles, for serving (optional)
Eric is Grade A Husband material. His smile and laugh knock my socks off.
Just a quick tip, whenever making crispy skin salmon, keep it skin side up so that the skin doesn't get soggy from the steam from the heat and plating surface when it is faced down. :) Idk, that's just how I do it and it stays nice and crispy!
Yeah was gonna say the same thing. Moisture is the enemy of crispiness. Also maybe add the sauce directly to the plate, then place the salmon on that. Basically any method that gets the sauce on the meat of the salmon but not the skin.
Just made it for lunch. Probably the tastiest homemade dish I've cooked in the last 6 months. The sauce is fantastic, adding a spicy smoky kick to the crispy salmon skin. Definitely follow Eric Kim for more of his Korean-inspired recipes!
NYT give the people more Eric videos.
Eric is wonderful! His dishes are so approachable and interesting.
This is one of my favorite NYT Cooking videos so far (and I love a lot of them). Eric is wonderful, the pace is relaxed but not tedious, and the recipe itself looks fantastic.
Gotta love Eric Kim! He’s so fun to watch cook - quietly the best on NYT Cooking right now
Eric is so great to watch and is calming to watch!
I love watching Eric cook! His presence is calming but still informative and direct. Looking forward to trying this recipe!
This this was absolutely sublime, yet incredibly simple - thank you for sharing it.
always love more Eric Kim recipes
Watching the understated appeal of Eric Kim cooking delicious recipes is self-care.
I’m always craving this recipe and make this every two weeks. So delicious!
This recipe is amazing, I made it just a few days ago. I’m looking forward to Eric Kim’s cookbook release!
Amazing! Love Eric’s recipes!
For people who might have trouble finding Gochugaru, sometimes they label it as "Korean Chili Flake", "Korean Chili Powder", or "Korean Red Pepper Powder". I know McCormick sells a version at the big chain grocery stores.
My gochugaru is labeled “red pepper nice tasty” 😋
Really nice and simple series. I’m from Atlanta, Georgia (I’m not Korean) but this reminds me of my mom’s simple weeknight cooking
Not to be dramatic but I'd die for Eric. His recipes are elevated and always turn out, but are also simple enough for my dumb ass to make?! I seriously can't wait until his cookbook comes out!
I love watching Eric cook, his videos and voice are so relaxing that I watch them before bed sometimes😆
I made this recipe tonight. It was really good and pretty easy to make. Highly recommend it.
gonna try this for sure
Will be making this today!
Quite easily my favorite salmon recipe thus far. The fact that it's easy is just a bonus.
Just a gorgeous dish! I wanna dig in with that crispy rice!
This guy is so calming and pleasant. The only downside is I am now hungry
This looks SOOOOO delicious!!!
I subscribed to this channel because Eric. He is an excellent in teaching how to cook right. Love him!
Love seeing Eric in this video. I always look forward to reading his articles too. Great meal Eric and very cool shirt. Xo
It was interesting seeing the butter added to the gochugaru. Nice recipe. Making this today.
He is so soothing to watch and listen to
Love the quality 🤗👍 delicious
Crispy rice!!! Yasssssssss ❤️ This recipe sounds amazing!
That crispy rice looks awesome! :D
He’s a legend! Huge fan❤️❤️❤️
This is now my salmon go to. Holy smokes. Sooooo delicious!!!
Eric is baaackkk and we love it!
We stan Eric!!!
Gonna cook this tonight
I completely agree with everyone, we need more Eric!!!
love this guy!!!!
I love your purple pink frying pan and dishes! Where do you get them?
Love Eric! You should add the recipe title to the video title. It’s a fan favorite after all!
I’ve been subscribed to NYT Cooking using the app forever and had no idea Eric Kim was this cute til now??? Incredible.
But on a serious note this is a great dinner idea
I will for sure be making this tonight … but will not present my crispy skin face down as this will ruin the crisp texture! Thanks for the inspiration
this looks so simple and tasty! i wanna try making it for my parents :^)
This man is very talented and very gentle on the eyes! His recipes are great and he just appeared on Good Morning America:-)
The magic moment when you have all the ingredients at home…. Eric I feel like you give good hugs. We’re friends in my mind 😘
I’ve really enjoyed every video by this contributor! Please feature them more :)
Grateful for the rice tips. Though had to adjust things for the "Brown Rice" I use... more water, instead of 1:1 needed 1:2, and about 10 minutes more cooking time. But huge improvement over the soggy rice I typically end up with! Next time, crispy, maybe fried up in some duck fat.
Presoaking the brown rice grains before cooking also helps.
Love Eric
Love love love his shirt
Need more Eric!
really awesome one. I ate three chunks of salmon already! :))))
I have done this several times and it is truly a crowd-pleaser. VERY unusual recipe. The gochugaru is NOT very hot at all so you can safely use what is called for in the recipe.
Fantastic, did Chinese version with Xian spices / "La" and used frozen brown rice.
I also have the All Clad SS, but wasn't able to turn the salmon with the skins, they stuck. I was able to pull them off at the end of cooking, how do you recommend to remove the skins while keeping the fish intact?
Been watching this guy for years since he was gourmet asmr !!
I love you Eric!
Great call on adding the rice to the salmon fat 👌
the cutest.
Where are those pretty lilac plates from??
Great video! Is that a 10" or 12" skillet?
Eric is just adorable
I can’t wait to try this recipe!
Does anyone know the brand of the cute lavender sauté pan? 👀 I think I need it
Green Pan w/Magneto2 induction tech. I bought mine (green, not lavender) from Food52.
What is Kosher salt here in germany it is not common, can I substitute it with himalayan salt?
Sorry if I missed the amounts. What did he add to the Korean Pepper Flakes? Looks like a Tbsp of Rice Vinegar and a Tbsp of honey? Thanks in advance
I am so happy to see Asian home cooking that looks so familiar to me. Salmon skin really is the best part of the salmon. I have too many barbarian friends who pick at fish and only eat the flesh. What's wrong with you?! You leave the best part on the plate.
H O L Y SHIT ITS GOURMET (‘: I miss the ASMR so much but I’m happy to see him doing well 💛
Can I get an ID for the ceramic plates and the frying pan?
I learned how to cook a proper rice with this video😂 just to make sure, when should we add the salt? Does it affect the cooking time? 💁♀️
Cute video!
what is that white pan? ceramic?
Does anyone know what that pan was he used for the salmon??
Green Pan w/ Magneto2 induction tech. I bought mine from Food52
@@timsfchristopher6131 interesting! I was so impressed with the non stick performance while he was cooking the fish. I've used early versions of the green pan before and tossed them out! They were horrible! Everything stuck! Guess I have to look into them again.
Great vid, Eric’s great! (Who are the people behind the camera? 👀)
We want more of this cutie!
Could I substitute the gochugaru with gochujang?
Does anyone know where the pink plates are from?
where r those pink plates from!
Eric is what could have been if i followed my heart instead of my brain in terms of career path.
Maybe in an alternate universe i'm a NYT Cooking editor 😂😂😂
I really love Eric videos and this recipe but I cried watching him out that crispy skin down on the plate. Always leave it skin side up so it stays maximum crunchy!
Does anyone know where his shirt is from?
Keep your crispy skin side up!!!! And put the sauce on the plate! Keep your skin crispy djdhdjdkdjdbehdjdj😖
how is it crispy if you drench it in sauce??
All my life I've made rice with a 2:1 ratio (2 cups water/1 cup water). I'll try 1 to 1 and see if I like that better.
2:1 is for long grain rice 1:1 for short grain
I want to know what pan he's using
What brand skillet is he using?
Green Pan ...got mine from Food52
Why would you not add gochujang to the sauce as well?
won't anyone here note the misleading thumbnail cucumber?
Does this work with wild salmon, or does it need to be farm raised? My wild salmon always turns out so dry. :/
Cook it less and faster. If you follow Eric's instructions -- skin side first 'til crispy - then flip for just another 1-2 min - you should end up with a juicier salmon.
Wild salmon has more muscle and less fat - hence why cooking it for less time as Debbie Noe recommends should work. Wet or dry brining it for 15-30 minutes beforehand will help with preventing it tasting/feeling dry too
I see Eric and I click 🤷♀️
this popped up my recommendations and i just have to say this guy looks a lot like ryan higa
What if you can't eat butter?
mr gourmet oh how i have missed you
Whatta babe
He looks so much like Ryan Higa
Why was the smashed cucumber replaced with slivered cucumbers on the thumbnail?
Not sure why you went to all the trouble to crisp the skin and then proceed to plate the salmon skin side down? That skin went from crispy to soggy just-like-that.
This video title would garner much more clicks if it's titled gochugaru crispy salmon (or just say Korean spicy salmon). I almost didn't watch because of the generic title but since it's Eric's video I clicked it
hmmm I see no crispy skin there, even if it was resting it skin side down would've softened that up and the sauce.... I'm sure it tasted bueno though