How to Make Your Salmon Taste Like a Chef Cooked It
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- Опубліковано 8 лют 2025
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If you nail this Salmon recipe, you will impress whoever gets a taste.
Dijon and chive Salmon Sauce: (my best guess)
2 tsp oil
2-3 cloves thinly sliced garlic
1/2 cup dry white wine
1 1/3 cup chicken stock
1 1/2 tsp Dijon mustard
2 tbsp unsalted butter
1 tbsp sliced chives
1/2 lemon juiced
salt and pepper to taste
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I like watching your videos on cooking
I like it when you beat up the refrigerator lol
I love your videos and channel 😍💞
Which Made-In pan works best for frying over easy eggs ?
Am I the only one who noticed that after they take a bite, the screen just goes black and he's not ninja kicking a fridge?
YEAH I bet our good buddy Marcus forgot to edit it in LOLOLOL
Probably where it was supposed to go lol
The fridge scrubbed the footage
Yeah, buddy. Thirteen thousand views but you and you ALONE noticed. You're so special. So quirky.
I like it better without the fridge kicking thing.
Fridge got off easy today. I had to use my imagination during those two seconds of black screen. It was pretty epic.
OOPS
Ohps
At least he wasn't waterboarding it again. 😂
I think the fridge kicking was better when it was in the same room and he went straight at it after taking a bite.
@@thatdudecancook I just thought maybe you and the fridge came to an agreement, and the miserable thing finally left the property....
If you cut the potatoes in half and boil them skin on, then put them in the ricer face down, the skin will come off in the ricer - no peeling required!
Thanks!
What’s up, dude? Thanks for the video! Just got salmon today, can’t wait to try this!
Get after it my man!
@@thatdudecancook what about the fridge?
I had salmon in a 3-star Michelin place once that was so good I remember it 15 years later. The skin was crispy but extremely delicate. The flesh was tender and delicate and delicious.
5:31 “Isn’t it funny by doing less we’re actually getting better?” Yess 👏🏾👏🏾👏🏾
I have loved this channel for years. Marcus is simply a gem that must never leave! Sonny, you're hilarious. And Marcus is your perfect pair. Best cooking channel on YT.
Made this, but the supermarket was out of chives :( i used a shallot and capers and this came out slammin'. Thank you. Love your personality and loce your videos
Number one game-changer for me has been a comically heavy dry brine (around half an hour) followed by a wash and then a long soak in a very slightly acidic mix of water, soy sauce, and mirin. Stands up well to high skin-crisping heat and greatly expands the margin of error. Great color & consistency.
Seems like you're doing it backward. Wet brine first, then dry brine
I can’t explain it, but this is just very well done all around. Great editing. Great narration and great product. Keep going!!!
I rarely make sauces ... gotten lazy ... or just think I can't? Well, I did tonight, and it was delicious. Thanks for making it fun & easy!
Salmon tastes amazing no matter how you cook it, but this recipe looks delicious.
Fridge got it so bad this time they couldn’t even even show it
Fridge abuse so bad they would get demonetized 😂
I like your explanation best!
I'm aimlessly scrolling through UA-cam cuz I've seen every video for everyone. I'm subscribed to already religiously and I'm bored and I'm just rewatching old stuff and as soon as I saw this video I saw that it said 3 hours ago and I knew I had to click on it. I've been obsessed with this channel recently, also Sonny if you're reading this never stop making these videos man. I've been following you since you first made a your presence known with shorts/reels and I love what the channel is turned into
Home tip: to weigh food down in the pan (fish, burger, grilled cheese, etc.), use a tea kettle. You can adjust the weight by filling/emptying water from inside. Hope that helps.
Oh yeah. Let's all put electric plastic kettles on to raw cooking food. What a great idea.
I don't think all of them are plastic. @@edwardcullen3251
@@edwardcullen3251 🤨What are you? Stupid?
@@edwardcullen3251 Are those the only kettles that exist?
Most of the world uses metal teakettles
This is a completely original idea for a video and everyone should be impressed.
I do crispy skin salmon a few times a week and it’s turned not fish eaters into believers. Idk if it’s traditional but after 5-6 minutes with skin side down, I thrown in some butter, garlic, thyme and rosemary. After it’s done crackling I flip the salmon and baste 1-2 minutes. It’s always money! Btw, I use a modified rosemary salt that uses lime zest instead of lemon on the skin side. Then serve it with a good healthy squeeze of fresh lime and the pan drippings.
I’ve always thought that American Mash Potatoes are far too wet. In Ireland we tend to only add room temperature butter and only add milk if absolutely necessary to loosen it slightly. For me, a good mash potato should be able to float in a spoon when you turn it upside down
I'm American, and I agree with you. I don't like wet mashed potatoes. My grandmother used to mash carrots in with the potatoes with a little milk and lots of butter, salt, and pepper.
I agree....my Grandmom and Mom, whom I learned from, used some sour cream instead of milk to loosen the potatoes up, but keep them good and thick. If you put gravy on them, it didn't run all over the plate, it stayed right there on the potatoes.
@@samspurgeon4222 Sour cream is a brilliant idea!
@jane-cn6nd my Grandmom and Mom would thank you for the compliment as do I. My best to you and yours
I must be part Irish. Sloppy potatoes are for pigs. Butter first and milk to fine tune consistency. Gotta leave some texture for gravy OR MORE BUTTER.
Hey Sonny! Quick Question. I usually use Wild Caught Salmon for my recipes. I was wondering what you prefer, especially for this recipe. I tend to find Wild Caught since I find it much tastier.
Looks amazing, I will try this today. Thanks my dude.
Looks so delicious.
9:26 maybe its just me but iv never really thought of salmon as "really fishy"? like sure you know its fish when you eat it but the flavor is so delicate and buttery
"Banquet" and "wedding" salmon is usually too fishy for me. I can really only eat it at fine dining restaurants or when I've caught it myself.
I agree. I think it's one of the less fishy tasting dishes lol it tastes like whatever ya put on it. The fishy taste is masked pretty easily and isn't that strong to begin with. Maybe it's just us though lmao
I shall try this. THANKS.
That looks really yummy. Have you guys ever tried McCormick’s Maplewood seasoning on salmon?omg 😎👍🤤😎
I second this. It's absurd how good that rub goes with salmon
nope, but going to get it now since you said it.
Hey dude, pro tip put the mustard in separate bowl and put some hot stock in it and make slurry then mix back in. Makes it far easier and packs a better flavor punch because it isn’t cooked down as much
Great vid as usual Sonny and co. I’ll be definitely making that sauce. I usually make a simple cream and Dijon sauce for chicken or pork which impresses folk. Can you or have you make a sauces video maybe?
Fresh salmon is not fishy.
I made this tonight and the wifie thought I was a superstar! Best salmon recipe ever! Thank you!
I don't like seafood but I like seeing your videos in my algorithm. So here's a comment for engagement and a like.
Airfried salmon is actually amazing too one of the few things you don’t have to completely coat in oil to make it happen (will be better if you do tho)
Your vids are really great! They make me closer to actually trying this stuff than other vids lol. Keep it up dude! 💜
Legendary mate
So very tasty! Next time salmon is on sale, this is the go to recipe!!
Shoutout to Stewart’s. Nice hat Marcus.
will definitely try that
Disclaimer: no fridge was harmed in the making of this video
No need to scale salmon, totally edible and makes the skin even crunchier
I haven't tried not scaling. I have noticed though that king and coho salmon have fairly large scales compared to sockeye.
Looks delicious! 🙂😋❤
Dude thank you for this. I’m trying to step my sauce game up and this one is banging. I put a little flour in there to thicken it up cause I only had broth on hand and it was a little thin
do I like salmon? not even a little.
but did I watch and enjoy the whole video? absolutely!
I would like to see a potato/salt absorption comparison. I have found that golden absorbs the most while red (especially baby red) are far less.
Looks damn good! 😮
9:15 POV: You're the fridge knocked out cold
Herbs...? Wow - you really are English. Great video demonstration on both the potatoes and salmon. Thank you.
1:41 97% of the point of a ricer is that you don't have to 'work' the potatoes so it removes that risk. Just get them mixed into the dairy then stop.
Relax
Nice job guys! Would I be better making salmon part of my KETO diet or Double Doubles, without the bun?
I’m pretty sure legend has it that the day Sonny’s fridge doesn’t get the crap kicked out of it is the first sign of the apocalypse. We’re all doomed!
The answer is always BUTTER
omg about the fishmongers not scaling
this is SO true
every time I bought salmon at Costco or Wegmans in the 2000s and 2010s, it was descaled
now if I don't check, I get hosed and find out they haven't been descaled after I slice them up, it's so irritating
time to buy one of those contraptions
It’s gumbo, jambalaya, and chili season. I want to know how to make the thickest chili that still tastes good! I want my spoon to stand upright!
How do you so much gelatine in your stock? Is just chicken feet? Video would be great. Thank you
The Fridge survived.
What happened to the backyard refrigerator? Did it finally run away?
Finally, there's one food to cook that I'll never care for. I'm from Alaska & grew up with Salmon my entire life before I moved to Canada. I'll never care to have Salmon ever again! Unless it's sashimi style at a great Japanese restaurant where I live in Canada. Also fun fact, none of us has ever had real wasabi, it's just green food coloring added to horse radish 😅
Some of it is even reconstituted from powder.
There's a couple expensive sushi places in Los Angeles that serve real wasabi. They definitely make a big deal out of it and show it off as if it were a truffle or something.
I agree about the sashimi. Salmon is like carrots to me... far better uncooked.
@thedalillama Thank you 🫡
There's your best seller t-shirt: "Too much sauce is always a good thing"
I also use white pepper and black pepper. Its a game changwr
Sonny - curious what you and Marcus would have as your top 3 recipes you've made videos for. ALL TIME. Including before you were bald.
Fridge got the Tony Soprano treatment today
Every youtube is now a made-in commercial
Can you do a sous vide version of Salmon?
Dijon is always your mustard of choice. Could spicy brown mustard be used instead?
Damn, that looks amazing!
Oooh! Salmonshark!
Thats some high quality salmon my dude
What's your take on the weight of that Made In pan? Heavy beast or manageable? Right now I have a Revereware with a similar design, but it's on the light side.
Bobby Flay calls anchovy the "bacon of the sea."
Marco's potatoes are incredible.
Equal weight of butter to the potatoes!!!!
Insane taste but order some statins before hand.
Great dish dude.
Since you're a big fan of stainless steel cookware, can you either comment here or better yet create a video about the best way to use it and keep it clean. I have some very good 5-ply frying pans (not Made In, sorry) and I love them. But I find it's hard to keep them clean, especially burnt-on oil from searing.
@thatdudecancook Sonny, are you from upstate NY?! I saw the Stewart's shops hat in this video and had to wonder.
Nice
I love sous vide for my salmon, althought its more waiting time
I see the ingredients in the description but is there a recipe card with instructions also written out somewhere?
Can you try some Serbian/ Yugoslavian dishes? Yugoslavian = Croatian, Bosnian etc..
Do you reach the leidenfrost effect before put the salmon?
You forgot the plane shaped carrot for the thumbnail.
I’ve never eaten nvm cook Salmon but I have wanted to for a long time I think I will pick up some at the store the next time I go. I didn’t know that u are supposed to eat the skin. I know they cook with the skin still on but I didn’t know they ate it too.
Chef, have you ever used gelatin from a packet with boxed chicken broth? If so, good or gross?
You should play imhotep in the next Mummy film brother. I meant it as a compliment.
I'll definitely be using the sponsor, Capital Plumbing.
Always appreciate your vids, but I feel like I've seen salmon and steak 4 or 5 times now each. What happened to 50 states 50 plates?
Aww, you drove away my girlfriend. She says she hates salmon. She says you can't get good seafood in Austin. What about some brook trout.? There was a place n San Marcos that did it fairly well in foil, but that was years ago.
Fridge got the tony soprano ending
That fridge killed 16 Chekovslovakians.
@thereccher8746 he was an interior decorator?
Some A1 stuff here. Although, you’ve shown us mashed potatoes multiple times. How about a little pilaf action! Fish calls for rice.
Where in the world do you purchase salmon of that quality?
Since it’s “fishy,” he must have purchased it frozen from Walmart
The UK
@@djstuc Dang, that is some good looking fish
You need to have a mini class on fork spinning.
perfect timing, i just took some salmon out
Challenge Josh Weisman
While i don’t claim to understand the frig bearings, it feels wrong without it.
What happened to the Fridge Assault?
DUDE!! Marcus with the Stewart's hat?!!??! Upstate NY represent! Peanut Butter pandemonium. What is happening?
I bought a potato ricer from Ikea and for some reason it has the holes going 1/5th the way up the side. I have no idea why they did that but because of it potato shoots out the sides as well as, ya know, into the bowl I'm holding it over. So, buyer beware.
wait why wouldn't you cook the sauce in the same pan you cooked the salmon in?
Finally moving to the red team
ThatDudeCANCook.
07:17 Fish stock ……….Fish stock
It’s probably just me but eating salmon over steak is like opening a can of chunk light tuna
The main reason homemade salmon tastes better than restaurant salmon is its not made in a restaurant
Wait, three to five years for that ricer? I have one thats over 20 years old my bro and its like new.
Edit: Made in Germany btw
He makes mashed potatoes three to four times a day