How to Make a Perfectly Cooked Roasted Whole Side of Salmon
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- Опубліковано 2 чер 2020
- Test cook Becky Hays makes Julia the perfect Roasted Whole Side of Salmon.
Get the recipe for Roasted Whole Side of Salmon: cooks.io/38L3w9Q
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I did this method with honey mustard soy glaze. Amazing.
I made this for the first time cooking salmon (ever) and it is amazing!! Making it again with this technique, tonight!
Could you substitute maple syrup for the honey?
Brilliant. I'll have to make some first chance I get. It looks delicious.
It looks amazing! Can't wait to try it! Thanks for sharing!
Greap tips and recipe! Thank you, this is the new technique to bake salmon at home from now on.
Oh wow I’ll be making this for our annual Christmas catch up with pescatarian friends. Thank you.
My 12 yr old loves salmon. He asks for this recipe every time
Love these recipes. Thanks
Try it !!So good thank you 😊
Delicious!
Look wonderful! I think this will be Easter dinner. Thanks for the tips. Plusit looks easy.
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Just made it. Tasted great.
I've been doing this with a few filet cuts. I be been using agave syrup since I'm out of honey abs still works great. I will try the honey when I get more, but I'd even do sugar if that were all I had.
You can't really go wrong with salmon. Even if you end up broiling longer with sugar, it will just be more cooked.
I made this last night and it turned out pretty good. But I have to say that the pesto from this recipe is amazing. I had a lot left over and I had it on pasta tonight. I may try this again with multiple smaller cuts of salmon since the one large piece didn't brown evenly under my broiler. But I am definitely keeping this pesto recipe as another option to traditional pesto.
I have made this many times and it is possibly the best salmon recipe ever. Easy and delicious!
This was so inspiring gonna do it
That’s looks so good! 👍🏼
excellent recipe. Will try to make it tonight.
This recipe is a winner, and is so practical because you can easily make a big portion of wanted. The honey solves the white albumin issue, and makes for a crispy crust. Remember: you can protect an area of the fish with aluminum foil if it has gotten charred before other areas.
Thanks ATK you all have helped me be a better cook!
What an awesome recipe thank you so much 👏👏👏🙏🙏🙏😃😉❤️
Good day everybody I enjoyed that recipe. I was pretty impressed how she made the sauce, the pesto with the arugula and the ingredients that go with it very impressed. Have a great day.🎉😊
I tried this last night and it was fantastic. I did not do the pesto because I put the salmon in with a shrimp scampi angel hair pasta.
thanks ladies
I think adding some Cajun seasoning to the salmon as well could be delicious.
I am fixing mine tomorrow afternoon
Amazing 😋
I put it on grill skin side down and it was awesome
Wow!
Tried this tonight. It came out pretty good. Came to temp much quicker than the recipe. However, it really smoked up my oven. I was going to make this for company, but not sure I will now. Any suggestions on how not to create so much smoke?
I made this tonight. It was amazing. Two questions - where can I find nutrition information on this recipe? What is the best way to freeze left-overs of this recipe?
Can’t wait to get a whole side of salmon to do this method
I had some pieces and did everything but I did them on the grill and it was really good, but not anything like their’s. I suggest getting the best possible piece of fish you can for similar results
That salmon looks beautiful.
Yum!! Please review food processors sometime!😊
I'm making this for guests later today. Now all I have to do is figure out how to filet this whole salmon! Wish me luck on the filleting.
How did you do?👀
@@quintascooper4652 oh boy, it was challenging and didn't look pretty at all. But I had a reasonable facsimile of filets with all kinds of nicks, jabs, and gashes. At least it cooked up nicely.
I prepared the pesto per instructions using freshly squeezed lemon juice. It was way over powered by the lemon! I thought perhaps the lemon, combination with the pungent arugula and garlic would be a mistake. I would advise to ease off the lemon and add according to taste or use a different pesto recipe.
Salting is similar to brining, would you do a session on what to brine and how long to brine.
These ladies even brine shrimp. I was impressed with their baked potatoes (also brined).
@@5610winston yes that baked potato recipe is lit! :) depending on how you dock them, the skin almost separates in a crispy shell.
@@madamerosario Look up Hasselback potatoes. I make them with Yukon golds, delicious!
Hassle back taters! Yes yummy!
So how to brine potatoes? Hmm
I've been a fan since the days I video taped your episodes to cooks country to cooks illustrated.
I needed more than 6 oz of arugula. I also drained the pesto as it was very runny. I did wash the lettuce b4 but spun it fairly dry. Weird. Delicious though!
I guess my salmon was a bit thinner, and it was wild, so less forgiving, but broiling it for 6 minutes, it was already a bit overcooked. But it did have a beautiful glaze. I would just be cautious about how much time you leave it broiling. Also it was a bit salty. I'm almost thinking that I should have washed the salt off, not just wiped and dried the surface before I put on the honey. Or did I miss a direction?
Yumyy
Did it but my broiler requires a temp. What temp do I broil it at?
This was a nice recipe, i only eat wild caught salmon, & honey is a great sauce base, even better is real maple syrup( not the pancake syrups) also dill & tarragon herbs are great on the salmon
Yes, real maple syrup is exquisite on salmon
Does this recipe work for wild salmon or just farm raised? Wild is much less forgiving.
Man its just my opinion but with wild, in the oven, I like to bake it at 350 almost to temp then finish with the broiler.
Could this be served cold or room temperature as an appetizer?
Hi Pat, I was wondering if you tried it “cold or room temperature” and wanted to know how it turned out?
@@natashasteven2017 It was served slightly warmer than room temperature. Our church hosted A Night To Honor Israel and we served after the service. It went over very well with lots of compliments.
Can you use maple syrup instead of honey with the same results? The arugula pesto is amazing!
Not the same result but I bet the result would be amazing.
I tried to find some good salmon the other day but didn't...
Apparently they were all out *streaming!*
HAHA!
Fahrenheit or Celcius? Do you heat the oven to 250F and then also broil? I'm super confused. My broiler won't turn on below 200C... Units are important in cooking 😔
Fahrenheit
First: broil
Second: bake 250f.
Actually, if you watch the video again, she: 1) Preheat oven to 250F at Bake setting, 2) After it hits the 250 temp, switch the oven to Broil setting and broil for 10 minutes, 3) Switch back to Bake setting at 250, for the remaining time.
I agree but this is _America's_ test kitchen so you can assume degrees Frankenstein
Cottt Damn Becky.
Her shrug when they finally tasted the dish should let you know what she thinks of it lmao
This was delicious! Can this be done for two with a smaller piece of salmon?
Great job 👍👏! 5:56 I prefer to broil or pan-fry salmon, depending on its thickness, until the center is just *barely cooked* and still very pink -- when it *begins* to flake apart. The residual heat will carry it over to "medium rare" doneness during its resting.
Alan von Au***** I wholeheartedly agree
How did the salmon skin get handled? Was it served or was the salmon pulled off the skin at serving?
I know it sounds odd however, we like our salmon grilled over charcoal and glazed with bbq sauce. We use Bullseye but use your favorite. Also, a sprinkling of salt brings the flavors together perfectly 🥰
What if our oven doesnt have a broiler and we dont have a temp guage? 😔
Will it still cook ok without the honey? I can’t have sugar. 👈👈
"cinema nouveau"
My salmon is still flopping around, how do I get the honey to stick to it?
Hey if you guys don't want the white albumen from the salmon I'll have it!
Wonder how it would be with some bourbon mixed in the honey?
Sounds like a good idea, although I wonder wether the baking would allow those bourbony flavors to remain. Let us know how did it go. I did honey+butter, good results
@@jexteberia I have used bourbon, maple syrup, and soy sauce as a marinade, and the bourbon comes through fine. Still experimenting, I think reducing the bourbon-maple mix might give a better viscosity for the glaze.
2:21 nice
For Father's Day!
How well does this wrap up into single portions and save for later?
I'm thinking of making this for my husband for Father's Day and want to wrap the leftovers into golf lunch boxes for the next day.
Which salmon has the best taste the pink or the red
As a life-long Salmon fisherman and cook, my choices for best Salmon in order of preference:
Sockeye, Coho, Chinook, Pink, Chum.
Sockeye is best for sashimi & sushi, Coho & Chinook for cooking such as this recipe, Pink for canned, and Chum for smoking. Avoid farmed Salmon like the plague.
@@Sushihunter250 Save Bristol Bay
King salmon,
@@Bhatmann King is what Americans call Chinook Salmon. Coho are called Silver Salmon.
No salt on the skin?
Le le Lay le lay le lay ... #SAVESOIL. 🙏
I know you said you tried white sugar, but did you try brown sugar? Just curious. That was a beautiful piece of fish.
Salmon recipe was a surprise. The length of time sh/have made it dry but it looked great.
So i wish it explained the flipping the salmon a little better. Like it sounds like shes flipping it twice?? Once halfway through broiling and once during the low cook baking?? Or is she just doing it once
She never flipped the salmon. She turned the pan 180 degrees so it would cook evenly.
It's not dry at all
I'm pretty sure this is a reposted video...
TYVM
Yup. I had even printed it from their site after watching the video. I don’t think it was that long ago.
ATK reposts videos all the time. It's kind of annoying that they treat the same video like it's new content over and over.
Did you take the skin off before cooking it?
I like how she adds the word "setup" when she says, "That's quite a rack setup." Consciously avoiding saying, "that's quite a rack" which is something some of us are thinking. lol
mmmmmMMMMMMmmmm
Okay lady.
No closed captioning? REALLY?
My ma could cook a whole salmon, well wrapped in both plastic wrap and foil, in the dishwasher...two cycles.😋
Oh my gosh I would not like burnt skin like that.... I love salmon and I love your videos... Thank you.
I prefer poached fish, but this looked good. Perhaps a tad overcooked for someone from a coastal city though :)
What happened to yesterday's 'coffee cake with pecan-cinnamon streusel' ? UA-cam says it's private!
dumb question...does the honey make it sticky?
i think honey loses a lot of its viscosity when cooked . short answer NO .
can you guys pls. put your Amazon referral link in the description on the products used in your videos? That would help viewers find the pan and wire rack used in this video and you make money from the affiliate link.
Potatoes lyonnais and Asparagus for the sides?
It's like boomer bon appetite.
Could we use a cedar plank under the salmon instead of foil?
Why when it isn't as bad for the environment?
What we need is a cooking show for us poor folk....
I watch The Hillbilly Kitchen for cheaper recipes, EmmyMadeInJapan for interesting experiments, and Townsends for historically accurate colonial recipes.
That salmon is overcooked for my liking, but great recipe. Thx
What the heck do you mean " The Salmon was perfectly cooked at 125 " ? I thought it was cooked at broil and then turned down to 250 degrees ?
She was referring to the internal temperature of the salmon. It was explained at 3:23 and shown at 5:02
Nice recipe as always, but the dialogues are quite awkward... 😅
Just like the pfp
Salmon looks pretty, but I usually find the flavor is bad. Salmon is very personal...
Yes, I hate salmon myself but it does look good here.
Omg watching these two cooking I'm just waiting for a Karen freakout haha
I’m disappointed in the way you cook salmon. If I get a really fresh salmon filet I always broil it no more than medium rare. Your method makes it way too overdone.
Becky and Julia look like they have some bad history and had to play nice for this segment.
No I do not like the look of this side of Salmon . Much to brown in colour for us . If this was severed to me in a Restaurant I would be Happy .
Hey if you guys don't want the white albumen from the salmon I'll have it!