Ramsay's suggestion about putting rosemary in the score cuts is really on point. I just tried it and it really takes the flavor of the salmon to a whole other level. That piece of fish was so good I thought I was going to bust in my pants when I was eating it for dinner tonight.
Homer Thompson I 💯 percent back this statement. I followed one of his steak recipe videos and it turned out so delicious I was literally mad about every steak I had paid for in a restaurant. I'm def going to try this salmon recipe
Try thyme, I do a version of this dish using thyme on the salmon and really compliments the fish. Is the crispy salmon, the seasoned crushed potatoes with some olive oil, and some tartar sauce.
For those of you commenting he flipped the salmon twice, he flipped it the secomd time when he took it off the heat to keep the skin crispy. So he still only flipped it once while cooking.
Ugh... He flipped it back over because it was done, and he wanted to keep it warm. You put it skin side down while you're keeping it warm because it's OK for the skin to cook a little more from the heat in the pan - it's supposed to be crispy. It was only flipped once while actively cooking. When you're actually cooking it, you don't flip it more than once.
Chef would ya please give me the portions of the olive oil ,water ,lemon juice salt and pepper please.i love cooking your meals always perfection I feel great
So the vinegarette, it contains lemon juice which usually goes bad without preservatives, how long does it last in that plastic bottle and does it get stored on shelf or in the fridge?
You hear that people, Gorden Ramsey loves tomatoes so add more tomatoes. He'll came over when you lest expect it and examine your dish. Like Santa, but Gorden Ramsey. Instead of coming down the chimney, he bursts out of your cooking top.
Might aswell try this when new potatoes are in season in Sweden. They are impossible to get a hold of most of the year, but the summer is overflowing with them :P
Which olive oil does he use for frying? Is it extra virgine olive oil ? Or the "regular" olive oil (not extra virgine / virgine) that can take higher temperatures?
Extra virgin has a LOWER smoke point: it's not ideal for cooking at high temperatures, all those nutrients and flavor extras mean it smokes early. Regular olive oil has a high smoke point.
Ah I wouldn't waste extra virgin for cooking -.- Not the least because of the cost, but because once you cook extra virgin, the difference is lost in the cooking process anyhow...
Karti Loco Honestly, try peanut oil for frying. It has a higher smoke point than olive oil, and a neutral, yet full-bodied flavor. But, it isn't cheap.
Hey everyone, I'm thinking of making this for me and my girlfriend but the thing is, she doesn't like crab meat. What are your suggestions for substituting crab meat? She's not too fond of tuna either
HELP please- I try and get my crispy skin- i dry -high heat- crispy skin HOWEVER under the skin the collagen? is so mushy. how do i get passed this mushy texture under the crispy skin of my chilean seabass from costco
About flipping the fish once and only once: well said! A lot of people do multiple flips on their fish, steaks, and burgers thinking it needs it. All you end up with is an over-attended hockey puck!
...... DYNAMITE COOKING! .... GREAT VERY "TASTY" SHARING ... MACK MICHAELS! REMEMBER ...... FOLKS TO .... "TONE "...... ANY RECIPE TO "MEET" YOUR PERSONAL, HEALTH ... DIETARY NEEDS!
I like how he just declares that because he likes tomato's you should be generous with them haha.
RoyYT i was thinking the exact same thing
Ramsay's suggestion about putting rosemary in the score cuts is really on point. I just tried it and it really takes the flavor of the salmon to a whole other level. That piece of fish was so good I thought I was going to bust in my pants when I was eating it for dinner tonight.
thanks gonna try it and bust in my pants for the second time later tonight
haha
Homer Thompson I 💯 percent back this statement. I followed one of his steak recipe videos and it turned out so delicious I was literally mad about every steak I had paid for in a restaurant. I'm def going to try this salmon recipe
Could you link which steak video you're talking about? I love cooking Ramsay's recipes.
Try thyme, I do a version of this dish using thyme on the salmon and really compliments the fish. Is the crispy salmon, the seasoned crushed potatoes with some olive oil, and some tartar sauce.
And here i am, eating a salami sandwich....
+Cristi Neagu And here I am, chewing on my nails.
Cristi Neagu and here I am eating my instant ramen
And here I am, snorting my own dandruff.....
Cristi Neagu i prefer a rich salami sandwhich over fish at any time.. but I love Gordon
Cristi Neagu at least you're eating I dont have anything till tomorrow lol
Dam I love this guy. No messing around. Straight forward cooking.
I've made this adding rosemary to the fish and it was amazing. The crispy skin is the best part.
"I love tomatoes, be generous with them" -Gordon Ramsay
Ramsay is creating a kitchen dictatorship with his tomatoes
Agreed, tomatoes are so delicious and nutritious
I hate raw tomatoes. They're so slimy.
try cherry tomatoes- alot less slime
I had struggled for so long with fish. This was spot on. Used the technique for the fish with barramundi. Amazing
He's pretty self conscious about that plastic squeeze bottle.
He really is. Like we’re all secretly calling him a fluzzy under our breath or something
he said NOW everyone is using them...............they have been using them since the 80's
Ahahhaaa I agree..I was like Gordon calm down we are not judging you!
I only use pure gold squeeze bottles.
Absolutely declicious, simple and quite original *.*
I love your recepies, thanks for make it so easy, at least till the moment of doing it jejeje
"I love tomatoes, so [you] be generous."
So I tried the salmon out - it was the best salmon I’ve ever eaten 😍 the skin was so crispy and just perfect!
Oh my gosh this is amazing
This is by far one of my favorite dishes!!
That crispy salmon is gorgeous !
Your the best I’ve learned so much from your videos
Gordan is an unbelievable Chef!!❤
you can also use those bottles to water seedlings, it won't break them with large drops and its quick.
i have never been so confused in my life.....
wtf are you on about?
mr_kamikaze idk either
yessss I am going to make this but cook my crispy salmon in butter and season it with my carribian spices yum!
It is healthy and delicious food
I like it thanks
I have always ruined the skin... not only will I not do that again, but I came away with a kickass recipe that I can't wait to try! Thanks, Chef!
For those of you commenting he flipped the salmon twice, he flipped it the secomd time when he took it off the heat to keep the skin crispy. So he still only flipped it once while cooking.
This was delicious! Best salmon recipe ever!
gordon ramsay is sponsored by olive oil.
didn't see that coming hahahaha so funny
olive oil is sponsored by Gordon* :D
Gordon Ramsay is sponsored by THE LAMB SAUCE!!!!
Plazma hi
realdeel no nice no
That dish is delicious i know. Will be making that tomorrow!
"we're gonna use the tops and the bottoms, and it's actually like eating a really nice warm potato salad" - Gordon Ramsey
Mm sexy lol
Gordon Ramsey is the best instructor ever.
This is one recipe I really want to try. Cannot go wrong with potatoes,crab meat & salmon. But I would not be generous on the tomatoes.
"turn it once and once only"
turns the salmon twice..
he turned the fish once while cooking
Your stupidity outdoes your wit. He's simply getting the juices in the salmon and flashing the sides to warm it back up.
I don't think he's warming it back up. He's keeping it hot in the pan before serving, pref on the skin side to avoid overcooking.
Ichtyornis Crétacé exactly!
Ugh... He flipped it back over because it was done, and he wanted to keep it warm. You put it skin side down while you're keeping it warm because it's OK for the skin to cook a little more from the heat in the pan - it's supposed to be crispy. It was only flipped once while actively cooking. When you're actually cooking it, you don't flip it more than once.
what ever you make Gordon Ramsay I loved it.
Everybody that is wanting to go on *_Hell's Kitchen_* should watch this. That way they'll be good to go when they get put on the fish station. 😅😅😅
Made this with his braised leeks last night - best meal I’ve ever made!!
I've already tryed to cook this and they love it....coz my boss like the different food until I keep watching of mr gordon ramsay
Chef would ya please give me the portions of the olive oil ,water ,lemon juice salt and pepper please.i love cooking your meals always perfection I feel great
Salmon is my favourite fish, yum~
Thanks you!!
Anyone notice that refrigerator? Badass
Subzero
So the vinegarette, it contains lemon juice which usually goes bad without preservatives, how long does it last in that plastic bottle and does it get stored on shelf or in the fridge?
I am soooooooooo cooking that dish.
You hear that people, Gorden Ramsey loves tomatoes so add more tomatoes.
He'll came over when you lest expect it and examine your dish.
Like Santa, but Gorden Ramsey.
Instead of coming down the chimney, he bursts out of your cooking top.
Can someone tell me the temperature and for how long he cooks the tomatoes for?
DONT TOUCH IT !!! proceeds to touch it
Excellent that's a must thankyou
I so want to try this!
Gordon, you are so great ! I like you so much !
Sir what did u put after seasoning ?
I'm about to pan fry some salmon, using his tips. Wish me luck!
watch at a slower speed and Gordon suddenly becomes the chillest chef ever
Am I the only one Who thinks that the Knife he is using is really Bad ass?? 😀😀
why am i watching these videos on the night when i'm fkn starving
Whats the quantities of water olive oil & lemon in the viningrette?
My fav is "My classic vinigrette in my hairdressing bottle" and putting olive oil like 8 glasses a day...
Beautiful dish.
2:50 hes used to that motion ;)
Brilliant
Gordon Ramsay how do you make that Vinigeret?
Might aswell try this when new potatoes are in season in Sweden. They are impossible to get a hold of most of the year, but the summer is overflowing with them :P
"Flip it once, and only once" (flips again......)
Logan Sandys So it rests on its skin.......
+Logan Sandys He did flips it one time only.
So beautiful dish
any clue if he brined the salmon?
might be a dumb question but how did he get all that fresh crab meat lol
+Newyorkz Giant He scraped them from Kim Kardashian's pubes.
+Nit Picker wtf
Newyorkz Giant I was saying wtf to Nit Pickers comment
Krain N im with u dude lol
walmart
Which olive oil does he use for frying?
Is it extra virgine olive oil ? Or the "regular" olive oil (not extra virgine / virgine) that can take higher temperatures?
Extra virgin has a LOWER smoke point: it's not ideal for cooking at high temperatures, all those nutrients and flavor extras mean it smokes early. Regular olive oil has a high smoke point.
Ah I wouldn't waste extra virgin for cooking -.-
Not the least because of the cost, but because once you cook extra virgin, the difference is lost in the cooking process anyhow...
Karti Loco Honestly, try peanut oil for frying. It has a higher smoke point than olive oil, and a neutral, yet full-bodied flavor. But, it isn't cheap.
He uses reg olive oil for cooking...xtra virgin for salads and dressings
wow really good , thank you
What’s the ratio of ingredients on the vinegarette
Our oven is electric. What temp do we set it for overnight cooking of tomatoes in this recipe?
low as possible, ur basically "sun drying" them
How much for Amazon to drone deliver?
So cool it’s looks yummy
Excellent
So when served the potato-crab thing is supposed to be cold?
Lightyy93
yea
Very beautiful yummy yummy love some thanks
Gordon parting fish flaps. Got a little sexual there.
it looked like what my dad would call good pussy.
Glad I'm not alone. Thought the exact same thing lol
WASNT JUST ME. WHEW.
Got a lil sexuaal
And the olive oil 😂
yum
thank you
He made bit look so easy to do.
Trust the Gordon’s fisherman.
LOVE GORDON RAMSAY!
That's a man I would grope!
I'm doing this with scallops and roasted potatoes tomorrow
Cum sint facute rosiile?
thanks 👍
Masterful
OMG That looks good!...
Very nice
Hey everyone, I'm thinking of making this for me and my girlfriend but the thing is, she doesn't like crab meat. What are your suggestions for substituting crab meat? She's not too fond of tuna either
Falxhor chicken??
Falxhor try diced prawn or anything with the same texture
Varus TheDildoShooter Good suggestion!
Break up with her
HeroicIntellect I hate cheese so we're kinda even.
1:29... and we’re just gonna finish... *SHAKE SHAKE SHAKE SHAKE SHAKE* our potatoes
HELP please- I try and get my crispy skin- i dry -high heat- crispy skin HOWEVER under the skin the collagen? is so mushy. how do i get passed this mushy texture under the crispy skin of my chilean seabass from costco
ahahaha i love how he did the "bum!" in 4:13
the sound is broken with 7.1 surround sound, its all distorted
How many salt does this guy uses?
HELPPPP what heat do i put it on?
I put mine on 9 a bit more fast paced but you have to be ready
Raw fish hands in the bowl of salt….what you do with all that salt afterwards…?
Just some extra flavor for next time 😂
what is rustic mean?
About flipping the fish once and only once: well said!
A lot of people do multiple flips on their fish, steaks, and burgers thinking it needs it. All you end up with is an over-attended hockey puck!
Bob Suckow מ
Bob Suckow ruined my steak yesterday by flipping it too much
now im hungry thx ☺
Everytime i watch gordon ramsay’s video my stomach explodes
I normally bake my salmon due being messy when frying. I will do his method and let you guys know.
How did it go?
Who wants to be invited for dinner with the Ramsays?
magic!
...... DYNAMITE COOKING! .... GREAT VERY "TASTY"
SHARING ... MACK MICHAELS! REMEMBER ......
FOLKS TO .... "TONE "...... ANY RECIPE TO "MEET"
YOUR PERSONAL, HEALTH ... DIETARY NEEDS!
The dislikes are from the restaurants, hotel hell
i made this...yuuummm
is he saying to leave the tomatos in the oven low temp all night?
Considering he made that in 5 minutes it amazes me