I'm so glad I found your UA-cam channel ! One of the best cooking channels I've ever watched ! Great cooking and a great sense of humor ! I want to put a refrigerator in my backyard and kick it everytime I watch one of your video's. But I'm sure the HOA would have a problem with that ! So I'll just have to watch you and enjoy it ! I've been watching for about 6 or 8 months now and even watch your past streams. I've learned alot from you ! Thank you !
When I lived near an H Mart I used to buy packages of fresh salmon skin. I suspect it was discards from making filets or sushi or whatever. The skin still had like a quarter inch of super fatty meat on it. And it was dirt cheap. That stuff was so good pan-seared. Perfect with rice and some salt, no other seasoning needed. "Bacon of the sea" describes it perfectly. Made the apartment smell like fish but worth it.
H mart is consistently the best place to get fresh, cheap, high quality salmon anywhere. Most of them also scale the fish before filleting which is uncommon for anywhere packaging their own fish
Love H-Mart. I got hooked on cold Korean soup packages. Probably North Korean "Pyongyang style" cold soup is my favorite. H-Mart has an amazing quantity of Kimchee also.
H Mart is amazing for seafood, different types of ramen, wide selection of veggies and fruits… kimchi, cool bottled drinks and an array of snacks, sauces, and ingredients to cook with. Love them!
Sonny, a tip for you, that is surprisingly unknown amongst Chefs. Keep an Aloe Vera plant in your Kitchen and any burn. Tear off a bit and squeeze a few drops of Juice. It helps noticeably!
I remove the skin from the fish and crisp it first. Then I sauté shallots and garlic in the oil. Deglaze with wine, add cream and spinach. Cook the spinach down. I then submerge the salmon fillets into the sauce, cover and turn off the heat. Ten minutes later the salmon is perfectly creamy. Serve the fish over the sauce with the salmon skin inserted into it vertically. Always impresses my guests.
I really enjoyed watching this Sonny. seeing you take the time to explain everything about a simple thing that can be done so well was awesome. Plus, loved the question and answer.
I appreciate you using the thermometer for us amateurs. I am pretty new to cooking and every dish of yours I have made almost made my wife weep. It helps me get a feel for it, with some "technical" ways to check if I did it right, and then I can cook from experience a few times in. Your videos are really helping me cook better.
Years ago an Oregon native taught me to cook it this way, he’d learned it as a boy sitting around campfires. I love to eat it with drained capers, nothing else.
I use the ''Gordon'' method. Leave it skin side until 2/3 of the way through is cooked (literally looking at it from the side and seeing it cook). Flip it, cook for like a min or two and you're done. Dry brine it if you can. It's so much better. Also personally, I don't baste because I prefer the pure salmon flavor over butter.
Never boring Always informative while having fun. I cooked my best steak a couple months ago from your pan method. I will try this too. Salmon can be very intimidating. Thank you !
I’m from the PNW so I grew up fishing and eating salmon and steelhead, sea run cut throat trout. Salmon is the best in the spring the chinook are so fatty, then we would get the choho/silvers . I haven’t had a bad salmon experience. Most people won’t eat the skin but it has a lot of vitamins in it along with flavor when it’s crispy or smoked. But I am down in Brazil right now they have salmon but most of it is from the east coast and the Pacific salmon is the best .. so I’m trying to find some from chili I have seen that they’re raising PNW salmon there so I’m fishing for them.. and then it’s crispy skin time. Great video again man keep them coming. Thanks you guy’s.
Of course, that fridge-hitting thing still annoys me because I hate for a $1500 fridge to be destroyed just for the sake of it, but I guess it's just me.
Just wanted to say I followed your vid and made this today, used old bay on the flesh side just salt on the skin, came out amazing!!! I was using too high of heat prior was my issue. Thank you for this
When I skin a full salmon fillet for a Wellington dish, I usually fry the skin for garnish and snacking. It’s soooo good and tasty. We love your channel. I love how it’s evolved from you manning the camera solo to having Marcus produce the camera work. Well done gentlemen. God bless you both on your continued success. I hope you get your studio kitchen soon. 🐟 🍳 🦐
Great video! Always enjoy picking up small tips, like flipping the spatula upside down. Out of curiosity, why do you get more carryover cooking when basting? Is it due to the heat of the baste? Thanks!
My gf cooks salmon like this and it's amazing. I definitely recommend trying this one even if you aren't a big fish guy. Really easy for how delicious it is.
Looks money Brother! I wish I would’ve watched this the other day. I just made salmon. It came out really good pan fried with clarified butter, soy honey and garlic. Appreciate you
Trader Joes has fantastic Norwegian Atlantic pen raised/farmed salmon. It's delicious and affordable and sustainable. Pan sear it nicely, and make a goat cheese mousse - room temperature goat cheese ground in a mortar and pestle with two or three cloves of garilc, a teaspoon of mayo, drizzle of EVOO, and fresh lemon juice and zest, S and coarse P, and herb of your choice - tarragon, basil, rosemary - if you know you know. Top well seared but mid rare salmon fillets or steaks with a couple spoons. It makes the BEST fish garnish topping you'll ever have. Try it. Keys are 1) mortar and pestle and 2) lots of fresh garlic pestled to a paste to combine with other ingredients like an aioli. You can thank me later.
what do you do for your hand washing station? I get so tired of washing my hands 50 times when cooking for a crowd. I assume soapy water bucket and then sanitizing water but I'm interested to know what you use. Loved to toup bit, too!
No, so I make your rosemary salt with a tad bit more sage and I rub/ sprinkle generously on salmon. both sides, no skin,.....saute in butter and olive oil till medium and outside is quite firm/browned. OHH SO GOOD. great-- because of fhe rosemary salt. Thanks.
One of the best ways to do salmon is to put it skin side down on a cold pie pan, not greased, brush some oil and cover it with a Rosemarry salt blend, which is nothing more than fresh Rosemarry, Salt, Pepper and Garlic Powder that is ground up in a spice grinder. Place into a preheated oven at 500 degrees and remove after 7 minutes. The skin will stick to the pie plate which makes it easy to remove the flesh from the skin with a spatula. This was the technique that was used at an extremely busy restaurant I worked at for a couple of years. Also, this restaurant had fresh Salmon brought in EVERY day. If it didn't smell like fresh mellon or something similar, they would turn it away and the monger would show up later that day with something much more fresh. This is what is possible if your restaurant has well over $30,000-$60,000 or more in sales in one day. Budders has worked for a seafood buffet that would bring in over $130,000 in one day. They did have 1,050 seats though, lol.
My first ever time cooking salmon in my black iron. I did a Cajun style seasoning and blackened it basically. I tried the skin and was like yeah it’s ok not bad it’s not something I’d eat every time I’m making it but it’s good!
@kennethnuckols -I absolutely agree. This video was far too long, and there was far too much unnecessary chit chat. For goodness sake, it really, really doesn’t take that long to cook a piece of salmon, to perfection. Too much messing about, before the cooking took place, for heaven’s sake!
I've made your salmon with the crispy skin, it's excellent! Crispy skin and medium rare is the only way to go! And I'd definitely choose Alaskan king salmon over any other 👍
I'm letting the Ad play! Please please PLEASE would you please do a live showcasing the Mediterranean dish of Salmon wrapped in grape leaves in bur blanc caper sauce?!! Omg. Best thing I've ever had! Got to eat it for my 21st bday and haven't gotten to have it since. Please teach me!!
I've cooked and eaten WAY too much salmon in my years... The best I ever made was in my air fryer. Literally convinced me to keep the air fryer and changed my cooking game.
Cook salmon like a steak and you can't lose. Also, I love having the thin and thick sides cooking together so they get the different texture. Absolutely perfect together with some butter 🔥
I’ve seen other chefs also use the knife to push the moisture off the skin in addition to scaling. It did seem to get rid of quite a bit of moisture that way.
Another thing I love to do to a salmon filet is score it, salt the skin side, then leave it in the fridge skin side up uncovered so it really dries out and gets extra crispy
Omg I was cooking along with him and when he said "I forgot the thyme" I literally looked down simultaneously and saw the thyme sitting on the counter! What a coincidence
leave the salmon uncovered in the fridge for 8 to 12 hours to get a crispier skin. Also use one of those Japanese rubber cutting boards, they are friendlier to your nice knives and you dont need a wet cloth to stop the plastic board from scooting around.
haven't watched any of these videos live yet, but they're great, good pace and cadence! And oh, you need to set up a fridge cam outside for these live streams.... Jus sayin...
Salmon species and their flavors are very unique and equally delicious. The fattiest salmon is the Atlantic version because it lives in very cold waters. The rest are mostly from the Pacific, like the Coho, the King, the Steelhead, the Sockeye. All delicious and flavorful in their own way.
Hey bro,,,,I made an awesome beef stock like jelly. But now I don’t know where or how to use the stock…..can u please do a video that explains how to use the great stock u taught me to make…..thank u man
Sonny, I fuckin love your videos dude. You're the perfect blend of being comedic and genuine, and that's extremely hard to find in youtube cooking videos these days. These live videos have really taken your channel to the next level. BTW Marcus, love you too bro. That baste was awesome 😅
Oh great! You're cooking again and I'm not there! Now I have to get off my ass just to make this! Grrr, have you considered making a "that Dude can cook machine?" I'm busy but I'll try it.😋
I'm so glad I found your UA-cam channel ! One of the best cooking channels I've ever watched ! Great cooking and a great sense of humor ! I want to put a refrigerator in my backyard and kick it everytime I watch one of your video's. But I'm sure the HOA would have a problem with that ! So I'll just have to watch you and enjoy it ! I've been watching for about 6 or 8 months now and even watch your past streams. I've learned alot from you ! Thank you !
When I lived near an H Mart I used to buy packages of fresh salmon skin. I suspect it was discards from making filets or sushi or whatever. The skin still had like a quarter inch of super fatty meat on it. And it was dirt cheap. That stuff was so good pan-seared. Perfect with rice and some salt, no other seasoning needed. "Bacon of the sea" describes it perfectly. Made the apartment smell like fish but worth it.
H mart is consistently the best place to get fresh, cheap, high quality salmon anywhere. Most of them also scale the fish before filleting which is uncommon for anywhere packaging their own fish
Love H-Mart. I got hooked on cold Korean soup packages. Probably North Korean "Pyongyang style" cold soup is my favorite. H-Mart has an amazing quantity of Kimchee also.
H Mart is amazing for seafood, different types of ramen, wide selection of veggies and fruits… kimchi, cool bottled drinks and an array of snacks, sauces, and ingredients to cook with. Love them!
Sonny, a tip for you, that is surprisingly unknown amongst Chefs.
Keep an Aloe Vera plant in your Kitchen and any burn. Tear off a bit and squeeze a few drops of Juice. It helps noticeably!
I just crisped up some salmon skin from a piece of smoked salmon last night... That is the bomb and it is very close to bacon
At my house, you have to fight my elderly Shih Tzu for the skin -- he loves them.
@@Duke_of_Prunes I can take a shih tzu. Lol.
@@sophiophile He just had some rotisserie chicken -- the little fellow is sleepy 😴
@@Duke_of_Prunes Then we will fight
@@knrst9061 Yes, after his nap! He's very old.
Gave me some really good tips. Reversed spatula and wait till the butter foams. And cut the belly off for even cooking. Thank you Appreciate you !
I remove the skin from the fish and crisp it first. Then I sauté shallots and garlic in the oil. Deglaze with wine, add cream and spinach. Cook the spinach down. I then submerge the salmon fillets into the sauce, cover and turn off the heat. Ten minutes later the salmon is perfectly creamy. Serve the fish over the sauce with the salmon skin inserted into it vertically. Always impresses my guests.
I really enjoyed watching this Sonny. seeing you take the time to explain everything about a simple thing that can be done so well was awesome. Plus, loved the question and answer.
I appreciate you using the thermometer for us amateurs. I am pretty new to cooking and every dish of yours I have made almost made my wife weep. It helps me get a feel for it, with some "technical" ways to check if I did it right, and then I can cook from experience a few times in. Your videos are really helping me cook better.
Sonny, was great to see you in front of the camera and relaxed just talking about life. 🎉
Years ago an Oregon native taught me to cook it this way, he’d learned it as a boy sitting around campfires. I love to eat it with drained capers, nothing else.
I use the ''Gordon'' method. Leave it skin side until 2/3 of the way through is cooked (literally looking at it from the side and seeing it cook). Flip it, cook for like a min or two and you're done.
Dry brine it if you can. It's so much better.
Also personally, I don't baste because I prefer the pure salmon flavor over butter.
The skin with the meat is a perfect combo. I’ve never pan fried salmon, but on the grill I always make sure the skin is crispy. Love this!
Really enjoying these live videos. Interesting to see how you guys are changing and improving each episode. Keep it up!
Never boring
Always informative while having fun. I cooked my best steak a couple months ago from your pan method. I will try this too. Salmon can be very intimidating. Thank you !
Crispy salmon skin is great! When we were kids however, we used to eat crispy trout skin (unscaled) and it was also delicious.
I’m from the PNW so I grew up fishing and eating salmon and steelhead, sea run cut throat trout. Salmon is the best in the spring the chinook are so fatty, then we would get the choho/silvers . I haven’t had a bad salmon experience. Most people won’t eat the skin but it has a lot of vitamins in it along with flavor when it’s crispy or smoked. But I am down in Brazil right now they have salmon but most of it is from the east coast and the Pacific salmon is the best .. so I’m trying to find some from chili I have seen that they’re raising PNW salmon there so I’m fishing for them.. and then it’s crispy skin time. Great video again man keep them coming. Thanks you guy’s.
I personally love making blackened salmon. It's insanely good.
I love adding the butter toward the end. It adds a lot of flavor.
Also, shout out to Sebastopol...awesome little town
So funny Step Brothers came up in my feed yesterday & now this !
Great video … I love salmon but always bake it ! Going to try this soon 👍🏻
Ironically the UA-cam algorithm recommended this video after I just watched "Slammin' Salmon."
I really like this new format. Longer videos (which I don't mind), but less formal, more "let's all be together in my kitchen and chat and cook".
Of course, that fridge-hitting thing still annoys me because I hate for a $1500 fridge to be destroyed just for the sake of it, but I guess it's just me.
Thank you, Sonny. I appreciate you taking the time to explain the techniques as you go. CHEERS, brother!
Just wanted to say I followed your vid and made this today, used old bay on the flesh side just salt on the skin, came out amazing!!! I was using too high of heat prior was my issue. Thank you for this
I've just grilled some hot smoked salmon steaks and the skin was absolutely amazing! Love yer channel lots pal 😂
When I skin a full salmon fillet for a Wellington dish, I usually fry the skin for garnish and snacking. It’s soooo good and tasty. We love your channel. I love how it’s evolved from you manning the camera solo to having Marcus produce the camera work. Well done gentlemen. God bless you both on your continued success. I hope you get your studio kitchen soon. 🐟 🍳 🦐
Great video! Always enjoy picking up small tips, like flipping the spatula upside down. Out of curiosity, why do you get more carryover cooking when basting? Is it due to the heat of the baste? Thanks!
My gf cooks salmon like this and it's amazing. I definitely recommend trying this one even if you aren't a big fish guy. Really easy for how delicious it is.
Salmon skin is the best even when not perfect. If you can perfect it you have something truly amazing. Technique is key and I love this stream.
Looks money Brother!
I wish I would’ve watched this the other day. I just made salmon. It came out really good pan fried with clarified butter, soy honey and garlic.
Appreciate you
Trader Joes has fantastic Norwegian Atlantic pen raised/farmed salmon. It's delicious and affordable and sustainable. Pan sear it nicely, and make a goat cheese mousse - room temperature goat cheese ground in a mortar and pestle with two or three cloves of garilc, a teaspoon of mayo, drizzle of EVOO, and fresh lemon juice and zest, S and coarse P, and herb of your choice - tarragon, basil, rosemary - if you know you know. Top well seared but mid rare salmon fillets or steaks with a couple spoons. It makes the BEST fish garnish topping you'll ever have. Try it. Keys are 1) mortar and pestle and 2) lots of fresh garlic pestled to a paste to combine with other ingredients like an aioli. You can thank me later.
Salmon tips and a boxing demo. That Dudes Variety Show! 👍
Here in the upper Midwest we eat our bluegill and perch with descaled skin on deep fried in beer batter.
what do you do for your hand washing station? I get so tired of washing my hands 50 times when cooking for a crowd. I assume soapy water bucket and then sanitizing water but I'm interested to know what you use. Loved to toup bit, too!
What is the make/model of the countertop burner that you use? Thank you for these videos!
been watching you for a while and this was the recipe I learned from you and have used frequently
But this video is the best - love the detail
I’ve cooked this tonight and it was AMAZING ❤
No, so I make your rosemary salt with a tad bit more sage and I rub/ sprinkle generously on salmon. both sides, no skin,.....saute in butter and olive oil till medium and outside is quite firm/browned. OHH SO GOOD. great-- because of fhe rosemary salt. Thanks.
Your knowledge shines through on these long form videos.
So does your shiny head, lol
I do love your show and you did look pretty good with your hair piece !
One of the best ways to do salmon is to put it skin side down on a cold pie pan, not greased, brush some oil and cover it with a Rosemarry salt blend, which is nothing more than fresh Rosemarry, Salt, Pepper and Garlic Powder that is ground up in a spice grinder. Place into a preheated oven at 500 degrees and remove after 7 minutes. The skin will stick to the pie plate which makes it easy to remove the flesh from the skin with a spatula. This was the technique that was used at an extremely busy restaurant I worked at for a couple of years. Also, this restaurant had fresh Salmon brought in EVERY day. If it didn't smell like fresh mellon or something similar, they would turn it away and the monger would show up later that day with something much more fresh. This is what is possible if your restaurant has well over $30,000-$60,000 or more in sales in one day. Budders has worked for a seafood buffet that would bring in over $130,000 in one day. They did have 1,050 seats though, lol.
My first ever time cooking salmon in my black iron. I did a Cajun style seasoning and blackened it basically. I tried the skin and was like yeah it’s ok not bad it’s not something I’d eat every time I’m making it but it’s good!
YEAH! Bacon of the Sea. I never like fish skin until I had a beautifully prepped Salmon skin. YUM!
Love watching your UA-cam videos but that was like watching grass grow
@kennethnuckols -I absolutely agree. This video was far too long, and there was far too much unnecessary chit chat. For goodness sake, it really, really doesn’t take that long to cook a piece of salmon, to perfection. Too much messing about, before the cooking took place, for heaven’s sake!
love wathing these live streams, you guys are awesome!
I love salmon but have never tried the skin. Oh I’m so excited to try this method now.
Y'all go hard!!! Thank you for endless smiles! Can I come visit?
I had my first two crispy skin dishes this month. It’s amazing. But I need some tips on seasoning. Mom is on a low to no salt diet.
i have been calling Trout Bacon of the sea for years because I feel like its a great breakfast fish
I saw that Superman punch!
I love crunchy fish skin.
Ty for sharing the technique.
OMG! I can't with you guys.😂
I have recently shown my son stepbrothers and he quotes it ALL the time. That's my boy! (Also a hilarious movie)😃
I've made your salmon with the crispy skin, it's excellent! Crispy skin and medium rare is the only way to go! And I'd definitely choose Alaskan king salmon over any other 👍
Have you ever used that same cooking method for yellow perch?
Been using your method for a while, it's awesome
Love your content.
Question:. My husband gets heartburn from Black pepper... Can you offer an alternative? Thanks in advance.
I'm letting the Ad play!
Please please PLEASE would you please do a live showcasing the Mediterranean dish of Salmon wrapped in grape leaves in bur blanc caper sauce?!! Omg. Best thing I've ever had! Got to eat it for my 21st bday and haven't gotten to have it since. Please teach me!!
That's a very specific request for a channel which has just done a salmon livestream.
@@theritchie2173 yeah. And it's THAT good!!
I used to work in restaurants and I never heard that particular recipe sounds delicious
@@theritchie2173Yeah, but I wanna see it.I know how to cook salmon not as good as sunny but yeah still
@@rodneypratt4324 lick your plate clean! I'm not a big Salmon fan, but that dish was something I cannot ever forget!! Best thing I've ever eaten.
That opener is better than 20 years of SNL
Id say stress less about speed. People tuning in for livestream are there for the journey
I've cooked and eaten WAY too much salmon in my years... The best I ever made was in my air fryer. Literally convinced me to keep the air fryer and changed my cooking game.
I just really enjoy watching this guy
Cook salmon like a steak and you can't lose. Also, I love having the thin and thick sides cooking together so they get the different texture. Absolutely perfect together with some butter 🔥
I liked this video before it even started (damn ads) but mainly because I love crispy salmon and I love your channel!
Two Q’s: Will you be filming a Christmas show? ( 7 fishes, roast beef’s,etc) and can you show the hand washing device? Thnx.
Glorious! And I’ll try this!
I’ve seen other chefs also use the knife to push the moisture off the skin in addition to scaling. It did seem to get rid of quite a bit of moisture that way.
I really enjoyed the live stream, you should do these WAAAY more often.
Sorry, Sony ... 0:25 ... But, you kindof look like a German Man from the 1940's ... [he he he] ...
I thought the same.
Austrian*
Are you talking about Adolf Hitler?
Another thing I love to do to a salmon filet is score it, salt the skin side, then leave it in the fridge skin side up uncovered so it really dries out and gets extra crispy
Omg I was cooking along with him and when he said "I forgot the thyme" I literally looked down simultaneously and saw the thyme sitting on the counter! What a coincidence
salmon skin handroll at the sushi bar
I Love That Dude Can Cook Videos 💖
My wife says”We gonna try bacon of the sea” I’m excited!!!❤ We like love the live stream.
Crispy trout skin is really good to, over the camp fire....yuuum!!!
Omg! Thats my old stomping grounds. I grew up in sonoma county, so funny. In that time frame I worked for the Pizza Gourmet in Rohnert Park.
leave the salmon uncovered in the fridge for 8 to 12 hours to get a crispier skin. Also use one of those Japanese rubber cutting boards, they are friendlier to your nice knives and you dont need a wet cloth to stop the plastic board from scooting around.
Nothing better than a piece of crispy salmon skin.
Would this come out the same with a high quality non-stick pan?
Hotel Jerome? I used to work at The White House Tavern. Love your content!
what is the difference between kosher and sea salt?
I had some wild Scottish salmon in Toronto.Absolutly wonderful.
Crispy salmon skin is popular in Japan which is where I had it for the first time in the early 90’s.
haven't watched any of these videos live yet, but they're great, good pace and cadence! And oh, you need to set up a fridge cam outside for these live streams.... Jus sayin...
Yes, that is a look!
Salmon species and their flavors are very unique and equally delicious.
The fattiest salmon is the Atlantic version because it lives in very cold waters.
The rest are mostly from the Pacific, like the Coho, the King, the Steelhead, the Sockeye.
All delicious and flavorful in their own way.
Can I substitute any sausage for the salmon?
Is the salmon room temperature before you fry it?
Hilarious! I’m watching from Santa Rosa right now 😊
My Favourite Sushi, is Salmon Skin Roll 😋😋😋
Loved the live stream. Thank you.
Hey bro,,,,I made an awesome beef stock like jelly. But now I don’t know where or how to use the stock…..can u please do a video that explains how to use the great stock u taught me to make…..thank u man
What happened to the comparison between pulling the salmon at different temps
Is that a new knife from MadeIn? I can't find it on their site.
Sonny, I fuckin love your videos dude. You're the perfect blend of being comedic and genuine, and that's extremely hard to find in youtube cooking videos these days. These live videos have really taken your channel to the next level.
BTW Marcus, love you too bro. That baste was awesome 😅
That hairpiece was like 3/4 normal size. Did you get it from Wish?
I'm doing this tomorrow!!!!
Love these streams.
...what is that first knife you utilise?
Looks sooooooo goooood❤❤❤
This is your best video yet aside from water boarding the fridge.
Love crispy salmon skin.
I tried crispy salmon skin, but … … … I felt confused, wasn’t for me 🫣 love your content ❤‼️
No even close, fresh salmon caught that day is the only way to go, just my opinion 😋
Ffs this is the best channel😂😂
Oh great! You're cooking again and I'm not there! Now I have to get off my ass just to make this! Grrr, have you considered making a "that Dude can cook machine?" I'm busy but I'll try it.😋