For those who don’t actually know how heat and time works when you bring a skin side anything up slowly you give the underlaying fat more time to render out without burning the outside. This is how you cook duck and chicken leg quarters as well if you’re any kind of half decent cook
@@adas7366 Yes, but uncooked fat is disgusting. Have you ever eaten a spoonful of lard? I doubt it. But if you cook with lard, you know it infuses whatever you're cooking with a meaty flavour. By rendering the fat out, yes you do lose SOME of the fat in the pan, but the vast majority of it (if not over-cooked) will stay liquified in the salmon's protein structure and will not only make it taste delicious but also give it that amazing crumbly texture.
no one in this comment section has any fucken clue what they’re on about 🤣 you can tell it’s cooked all the way through i’ve got plenty of videos of me cooking salmon in my camera roll and this is spot on for a quick method
It’s the same method I use for bacon! Easiest, idiot-proof way to make the crispest bacon without burning it. Great for multitasking while cooking. This comment section does seem not very experienced
Have you ever cooked salmon and had it be ruined by it curling up and not laying flat? It usually happens all the time unless you take a precaution of some kind like this or cutting the skin a little.
Get your pan hot enough. A piece of salmon that size is literally going to take 4-6 minutes to cook in a pan. There’s no fat in the skin to “render” by starting with a cold pan.
When I cook bacon, I put a weight on it, and I get a much more even cook. Without it, the bacon curls up, and in the curls, the bacon doesn't cook as evenly. Should be the same principle
I use bacon grease or butter instead of oil. Delicious. Also great topped with some shallot butter. I make a batch and freeze in small servings for cooking when I need it.
@@alireza3474 it’s better for home cooking. We do hot pan > sear > finish in oven in restaurants because it’s all timed and food has to go out FAST, but this creates a lot more mess. Bringing up in a cold pan (takes longer) is perfectly suitable for cooking at home, also works with chicken and other meats. You also get less burnt bits.
@@smtandearthboundsuck8400guanciale is incredibly fatty and the reason you render it slowly is to try and drain as much fat from it as you can while keeping it edible, fillets of fish especially serving in a restaurant wants a great sear on both sides with the minimum possible time in the pan to get it perfectly cooked
Overcooked. Look at all the albumin on the sides. Albumin only shows up if the salmon is overcooked or cook too quickly. Either way he completely failed the entire reason for this video.
@@rutabega306 You know that people edit in crisp sound to literally every single food video ever, you can barrely hear him talk but somehow the crisp is the same sound as his voice, cmon bruv.
So I learned from a Gordon Ramsey video that when you see the foamy white stuff coming out the sides it’s already overcooked. I don’t know…just sharing something I learned.
@@jakerichmond-brough2858no it's not y'all are nasty eating undercooked fish😂. I don't know what the deal is with chefs these days undercooking everything like it's some kind of fad
There's one that Gordon Ramsay uses and promoting to Uncle Rogers years ago called Hexclad that is a Non-stick pan built to be able to use metal utensils. So yes, you could use metal on nonstick, it's already been developed and safe to use. However, this case, the lad here doesn't look like his using a nonstick pan from Hexclad.
thank you chef. I like eating the skin of the salmon too, especially when the salmon is smoked. My wife says it’s not good to eat the skin. She is from Finland you see and these people here consume a lot of salmon so they have some knowledge on it. But it doesn’t stop me 😂
It’s so damn hard to clean the scales off of already cut salmon without destroying the skin. I recommend buying one whole side, clean it yourself and then cut it up to portion. And the pre cut store packs are never descaled.
hold the filet firmly in your hand under a gentle stream of cold water from the tap and scrape the scales off with a knife. But yeah it's ridiculous that they fillet Salmon without descaling first, I see it sold like that all over the world.
Residual heat isn't necessarily enough to heat the middle. You should cook it and probe it to 62C to kill any roundworm. As for starting low, this isn't necessary. Especially as his pan was thin, the delay is minimal between heating up anyway. Just keep it medium throughout. One way to ensure it is cooked is by reverse searing it then finishing off, skinside up, in the oven.
All you chefs contradict yourselves. One says cold pan, other says cold, another says boil oil & pour on the skin. there’s really no preferred method whatever the fuck you like.
No you’re kinda wrong, they’re all achieving the same thing, they’re just doing it a different way, some ppl put small slits in the skin to avoid it curling up negating the need for weight on top of the salmon. Just cuz there’s a million ways to skin a cat doesn’t mean any are wrong. And I don’t recall him saying this is the only right way. but generally speaking salmon is cooked much more gently than other proteins
What are you yapping about? How are they contradicting themselves when they're completely different people using different methods? Chefs aren't a fucking hivemind. Yes, it's whatever method you like, no one ever claimed that it wasn't. This is the method he likes. I swear you people are hearing voices in your head 😂
You obviously should stick to your day job . Rendering fat doesn't make for crispy . Salmon skin need a dry hot sear , then 3quarters line up flip for 30 seconds on the flesh . Don't over salt fish
Im convinced im making the best salmon in the world. 😁 I’ve been to many many restaurants around the world and only a few ones come close but still only close.
Adding salt 2 inches from the salmon, adding oil after adding the salt, putting a plate on fish, again adding salt 2 inches from fish, cutting it like that. Yeah, what a great video.
I never flip it, just put a lid on it for a bit. And the best salmon you will ever eat is when you pull it out of the water and cook it right there next to a glacier and Mountain View.
Damn I thought I'd learn something here (OK the plate thing was useful)...but honestly my usual method comes out much better. Salt and pepper the salmon, melt some butter in the pan, skin side down first on medium heat to get it crispy...then flip to sear the meat side for a minute, flip back for another minute, sprinkle some lemon juice over it. Done!
I personally take the skin off and cook it separately because there’s still the layer of membrane under the skin. Then all you have to do is put another pan or layer of grease proof paper and something on top of the skin in the pan to crisp up.
Do you go low to high and key it heat up on its own, or do you set it to higher and higher temps over a longer time to warm it up slower? Basically, is the important thing: a) the salmon NOT being set down on a hot pan, or b) the slow warming of the salmon?
Mix black pepper,salt and little bit of olive oil and marinate the salmon,cook in air frier for about 20 minutes in 220 Celsius….will looks crispy & delicious
Literally 0 idea of cooking and technique. Doing it that way you literally release all the juices of the salmon and end up with a dry piece of crunchy cardboard. Heat up in a steel pan, when leidenfrost effect appears put the salmon with a few drops of EVOO. Let it cook until it unsticks by itself from the pan, and flip it. Wait until it unsticks and done. Remember to add salt and pepper to the like.
Don't... don't do this. Might be fine in a nonstick skillet, but try this on steel cookware and your skin WILL stick to the pan. The real trick here is just not to cook your salmon too hot. Medium heat, 5-7 minutes with skin down, then 30-60 seconds on the other side. If you have more than 45 minutes before you start cooking, salt all over and leave the fish in the fridge/on the counter to brine and dry out.
Don’t know where this guy got his cooking skills from, but as someone who’s been cooking for years if you ever want to gauge how good someone is at cooking. Notice their small tendencies. Specifically that the only thing he put on that fish was salt.
I let the fish sit to room temperature and I set the heat to high and wait until the pan is hot b4 I put the fish in the pan and lower the heat to less than medium heat to cook gently, add a knob of butter and splash the butter over the top of the fish, no need to turn the fish, and no need for a saucer to weigh it down, and I get a nice crispy skin at a temperature of 150 F° thru out the salmon. Salmon temperature should be between 150F° to 160 F°, not more, not less, or it will be too dry or under cooked. ...sorry, I had to add my 2 cents in because restaurants that I've been to always over-cook my salmon.
WHY DID YOU CUT IT LIKE THATTTT
To show the cook lengthwise, a salmon is pretty uneven
That's the only way to cut it to see if it's cooked properly
Bc he bought it at Costco
For interaction. Which he’s now got.
🤡🤡🤡
You edited that crunch sound in for sure
For those who don’t actually know how heat and time works when you bring a skin side anything up slowly you give the underlaying fat more time to render out without burning the outside. This is how you cook duck and chicken leg quarters as well if you’re any kind of half decent cook
Ok but… why do you need the fat to render out?
@@nofurtherwest3474 just the fat under the skin. It improves the flavor of whatever protein you’re cooking and makes the skin crispy so that is why
@@IFranchisedI interesting
@@IFranchisedI ya? But isn't the fat and oil in the salmon the tasty part, no?
@@adas7366 Yes, but uncooked fat is disgusting. Have you ever eaten a spoonful of lard? I doubt it. But if you cook with lard, you know it infuses whatever you're cooking with a meaty flavour. By rendering the fat out, yes you do lose SOME of the fat in the pan, but the vast majority of it (if not over-cooked) will stay liquified in the salmon's protein structure and will not only make it taste delicious but also give it that amazing crumbly texture.
Did cold pan always ended up with 💩 salmon. Did hot pan yesterday. Best salmon I have ever cooked.
The guy talks crap
Non stick ?
Mine turns out perfect 🤷
Salmon is 💩 anyways. Rainbow trout is #1
You just don’t know how to cook
That actually looked terrible
It looked tasty, tf kinda gold plated salmon u eating
That's normal, but the cutting could be better.
So, you like your salmon cooked to second death or what?
Quit over-exaggerating
That’s what salmon is. So you must just not like salmon
I am salmon
He’s a cook though?
Wait what? He cooked that salmon beautifully, though. He just cut it like a maniac.
there’s literally nothing wrong with this tf you yappin about
🤣
Proof that people will like a comment without reading it
no one in this comment section has any fucken clue what they’re on about 🤣 you can tell it’s cooked all the way through i’ve got plenty of videos of me cooking salmon in my camera roll and this is spot on for a quick method
This is one of the worst comment sections I've seen in a long while
Yes! Like wtf? Do people even cook salmon? What were they expecting?
It’s the same method I use for bacon! Easiest, idiot-proof way to make the crispest bacon without burning it. Great for multitasking while cooking. This comment section does seem not very experienced
I need uncle Roger and Gordan Ramsey reaction!
To me it looks fking dry
Wok correct shape for salmon hiya
HaiYaah 🤦♂️ and FU 😡 are the reactions. You're welcome
Somebody Please call Uncle Roger😁😁😁
Low iq
This must be the typa head chefs at red lobster
St. Peter in Sydney. One of the best seafood restaurants in the world. Keep talking, you’re only making yourself look stupider.
The "coffee saucer" didnt make any difference bro 😭
Have you ever cooked salmon and had it be ruined by it curling up and not laying flat? It usually happens all the time unless you take a precaution of some kind like this or cutting the skin a little.
Actually having a weight press down makes a world of difference, ever cook before 🤡?
@@user-en7wl7nt8ythat plate weighs less than that 100g piece of shit fish😂😂😂
IT didn't do anything
Get your pan hot enough. A piece of salmon that size is literally going to take 4-6 minutes to cook in a pan. There’s no fat in the skin to “render” by starting with a cold pan.
When I cook bacon, I put a weight on it, and I get a much more even cook. Without it, the bacon curls up, and in the curls, the bacon doesn't cook as evenly. Should be the same principle
I use bacon grease or butter instead of oil. Delicious. Also great topped with some shallot butter. I make a batch and freeze in small servings for cooking when I need it.
Love meal prep 🙌
"you're cooking in a cold pan you muppet"
Gordon Ramsay probably
Cold pan? No way Jose
The heat doesn’t go away as soon as you shut it off….
@@snailfv I’m talking about starting with a cold pan
@@alireza3474 it’s better for home cooking. We do hot pan > sear > finish in oven in restaurants because it’s all timed and food has to go out FAST, but this creates a lot more mess. Bringing up in a cold pan (takes longer) is perfectly suitable for cooking at home, also works with chicken and other meats. You also get less burnt bits.
Honestly makes little difference but it's better. You also render guanciale in a cold pan so idk what the matter is.
@@smtandearthboundsuck8400guanciale is incredibly fatty and the reason you render it slowly is to try and drain as much fat from it as you can while keeping it edible, fillets of fish especially serving in a restaurant wants a great sear on both sides with the minimum possible time in the pan to get it perfectly cooked
this is actually hilarious satire
Let's not try to fix what isn't broken. Starting on hot pan = totally perfect crispy skin
did you see him eat it tho? so crispy no need for hot pan
@@rutabega306yeah.. as he said .... let's not fix what's not broken... in a restaurant... you have hot pans ready to go
Overcooked. Look at all the albumin on the sides. Albumin only shows up if the salmon is overcooked or cook too quickly. Either way he completely failed the entire reason for this video.
@@darrenrector91No one knows what the fuck you're talking about.
@@rutabega306 You know that people edit in crisp sound to literally every single food video ever, you can barrely hear him talk but somehow the crisp is the same sound as his voice, cmon bruv.
bro what are yall talking about it looks delicious
Lmao. This guy cooks like he just moved out for the first time 😂
Don't ever cook again, please
don't be mean dude
@@ilikeanimals5015he's going to cry reading a comment from this one kid.
There’s no need to start cold to achieve this at all
I’m going to try this, it looks amazing, it makes a whole lot of sense
My perfect salmon goes in the air fryer for like 14 minutes
"beautiful crispy skin"
*Sponge noises*
I always trust a person based on how they salt food.
Consider us trustworthy
did you see how they cut the salmon though? that was some psycho shit 😂
Lacks flavor , looks plain since you only added salt. Lemon pepper , parseley or onion powder would’ve been great. Would’ve tasted better too
So I learned from a Gordon Ramsey video that when you see the foamy white stuff coming out the sides it’s already overcooked. I don’t know…just sharing something I learned.
It’s definitely overcooked
@@jakerichmond-brough2858no it's not y'all are nasty eating undercooked fish😂. I don't know what the deal is with chefs these days undercooking everything like it's some kind of fad
@@ClaytonBigsby01ever heard of sushi?
@@ClaytonBigsby01I’m with you bro I fucking HATE undercooked salmon give me that shit cooked all the way, moist and still not pink in the center
Definitely over Cooked salmon, perfectly cooked salmon should have a tiny bit of slim inside
This will def come in handy
I'm calling Gordon Ramsay
I love salmon, it also makes a good stew.
This is in fact, not the best way to cook a piece of salmon
Metal utensil in non stick pan with farm raises salmon. Delicious!
There's one that Gordon Ramsay uses and promoting to Uncle Rogers years ago called Hexclad that is a Non-stick pan built to be able to use metal utensils. So yes, you could use metal on nonstick, it's already been developed and safe to use.
However, this case, the lad here doesn't look like his using a nonstick pan from Hexclad.
Gordon : looks like dog food
Looks great actually. I will try
Bro cooking skills:
1- Buy a piece of salmon
2- Place it in a pan till cooks
Brilliant 🤯
*add salt*
Does this work for frozen, skinless salmon?
Marco Pierre white making a pizza be like:
thank you chef. I like eating the skin of the salmon too, especially when the salmon is smoked. My wife says it’s not good to eat the skin. She is from Finland you see and these people here consume a lot of salmon so they have some knowledge on it. But it doesn’t stop me 😂
It’s so damn hard to clean the scales off of already cut salmon without destroying the skin. I recommend buying one whole side, clean it yourself and then cut it up to portion. And the pre cut store packs are never descaled.
hold the filet firmly in your hand under a gentle stream of cold water from the tap and scrape the scales off with a knife. But yeah it's ridiculous that they fillet Salmon without descaling first, I see it sold like that all over the world.
People see a dude cut something they dont like and all of sudden they're all chefs 😂
😟How this guy manage to over and undercook a piece of fish. Come on bro 😩.
😂😂 i thoght the same. And the skin falls of - also seems to be hard, not crispy
Bro does NOT know about mi-cuit grillé 🗣🗣🔥🔥
When someone tries to sell you on cold showers 😂 issa no for me dawg
Bro hasn’t heard of seasoning
I’ve made thousands of seared salmon cuts like this, hot smoking pan, 1/8 inch of oil. $45 plate
If this guy did a line of coke he could do a solid Gordan Ramsey impersonation.
Perfect way to cook salmon is to not cook it. Thanks for coming to my Ted talk.
Only if it's sushi grade!
After this video he throw that piece
Wtf you deserve jail time for cutting a salmon length ways….
Crackling of the sea.
Everything but perfect
Residual heat isn't necessarily enough to heat the middle. You should cook it and probe it to 62C to kill any roundworm.
As for starting low, this isn't necessary. Especially as his pan was thin, the delay is minimal between heating up anyway. Just keep it medium throughout.
One way to ensure it is cooked is by reverse searing it then finishing off, skinside up, in the oven.
It may need some more salt 😅
Someone's been watching America's Test Kitchen 😂
All you chefs contradict yourselves. One says cold pan, other says cold, another says boil oil & pour on the skin. there’s really no preferred method whatever the fuck you like.
No you’re kinda wrong, they’re all achieving the same thing, they’re just doing it a different way, some ppl put small slits in the skin to avoid it curling up negating the need for weight on top of the salmon. Just cuz there’s a million ways to skin a cat doesn’t mean any are wrong. And I don’t recall him saying this is the only right way. but generally speaking salmon is cooked much more gently than other proteins
What are you yapping about? How are they contradicting themselves when they're completely different people using different methods? Chefs aren't a fucking hivemind. Yes, it's whatever method you like, no one ever claimed that it wasn't. This is the method he likes. I swear you people are hearing voices in your head 😂
you have no fucking clue
It's your choice really
@@bobtehdinosaurthe amount of clueless haters on this post is baffling… UA-cam is turning in to twitter…
If you cooked the other side first, it will cook the other side evenly better because the skin isn't shriveled up and doesn't bend
Just because you dress in a white apron and t shirt doesnt mean chef whites
.. cold pan is ridiculous
makes sense though. fat renders at a lower temperature, it's why you start duck breast or bacon in a cold pan.
Have you seen farmed salmon before, I ain’t eating that anymore
I don't know where this guy went to culinary school but he is saying the exact opposite of everything I was taught😮😮😮😮
Pink in the middle means it can't decide if it's sushi or fried salmon
You obviously should stick to your day job . Rendering fat doesn't make for crispy . Salmon skin need a dry hot sear , then 3quarters line up flip for 30 seconds on the flesh . Don't over salt fish
Im convinced im making the best salmon in the world. 😁
I’ve been to many many restaurants around the world and only a few ones come close but still only close.
“Professional” using metal on a non stick pan. Smh
Love a good thumb print in my food.
Adds flavour and texture
Adding salt 2 inches from the salmon, adding oil after adding the salt, putting a plate on fish, again adding salt 2 inches from fish, cutting it like that. Yeah, what a great video.
If you cook the pink part of salmon I’ll come after you.
If this guy doesn’t upload in future, well this is why
I can't get the center of thick salmon to heat up in a pan. So I just bake it on Pyrex at 400F for 25-30 minutes.
This man has no idea what he is doing.
Chef Matt Stone! Gotta look him up, he’s a legend
What internak temperature did you cook it to? That looks like 115° to me, and i cook to 145°
I never flip it, just put a lid on it for a bit. And the best salmon you will ever eat is when you pull it out of the water and cook it right there next to a glacier and Mountain View.
You know what is better than this?
Starting with a hot pan.
The thick part is still raw lmao
not really. it's just not cooked all the way through, but you're not supposed to cook salmon all the way through anyways.
My man got albumin oozing out the side
Bro did not just slice it down like that
Damn I thought I'd learn something here (OK the plate thing was useful)...but honestly my usual method comes out much better.
Salt and pepper the salmon, melt some butter in the pan, skin side down first on medium heat to get it crispy...then flip to sear the meat side for a minute, flip back for another minute, sprinkle some lemon juice over it. Done!
Starting in a cold pan? What's all the sizzle coming from when you toss it in?
Is there a way to achieve crispy salmon skin if I wanna add the sauce at the end?
Well I guess if you cooked it and then added sauce it would be sort of crispy
cook with butter instead of oil
Dont put oil on the salmon bre
People make stuff up nowadays my goodness
I personally take the skin off and cook it separately because there’s still the layer of membrane under the skin. Then all you have to do is put another pan or layer of grease proof paper and something on top of the skin in the pan to crisp up.
What brand is that pan!
Do you go low to high and key it heat up on its own, or do you set it to higher and higher temps over a longer time to warm it up slower? Basically, is the important thing:
a) the salmon NOT being set down on a hot pan, or
b) the slow warming of the salmon?
Reason why the skin looks all shiny is because it’s full of heavy metals.
Am i the only one pissed he didnt flip that coffee saucer?
Why are the comments clueless babies?
Mix black pepper,salt and little bit of olive oil and marinate the salmon,cook in air frier for about 20 minutes in 220 Celsius….will looks crispy & delicious
Literally 0 idea of cooking and technique. Doing it that way you literally release all the juices of the salmon and end up with a dry piece of crunchy cardboard.
Heat up in a steel pan, when leidenfrost effect appears put the salmon with a few drops of EVOO. Let it cook until it unsticks by itself from the pan, and flip it. Wait until it unsticks and done. Remember to add salt and pepper to the like.
What’s the name of the portable burner?
I like to roll mine in flower and deep fry it like a piece of catfish lol
And he used an non-stick pan 🤦
This comment section is actually insane, holy shit.
As a born and raised PNW boi….this hurt me.
What if using a stainless steel pan?
This was wack the fish fell apart at the end😂😂 and the skin wasn't crispy.😅
Cut gills into the skin and you can start it in a hot pan, cook 3/4 way through, flip for about 1 minute, take off heat, rest.
Please don’t listen to this man lol. Why did you cut it like a lunatic at the end 😂
Uneven temperature, burnt, is made from salmon, ew
Don't... don't do this. Might be fine in a nonstick skillet, but try this on steel cookware and your skin WILL stick to the pan. The real trick here is just not to cook your salmon too hot. Medium heat, 5-7 minutes with skin down, then 30-60 seconds on the other side. If you have more than 45 minutes before you start cooking, salt all over and leave the fish in the fridge/on the counter to brine and dry out.
that fake crunch sound bite added lmao smh
Don’t know where this guy got his cooking skills from, but as someone who’s been cooking for years if you ever want to gauge how good someone is at cooking. Notice their small tendencies. Specifically that the only thing he put on that fish was salt.
Chef Matt Stone - gotta check him out!
I let the fish sit to room temperature and I set the heat to high and wait until the pan is hot b4 I put the fish in the pan and lower the heat to less than medium heat to cook gently, add a knob of butter and splash the butter over the top of the fish, no need to turn the fish, and no need for a saucer to weigh it down, and I get a nice crispy skin at a temperature of 150 F° thru out the salmon. Salmon temperature should be between 150F° to 160 F°, not more, not less, or it will be too dry or under cooked.
...sorry, I had to add my 2 cents in because restaurants that I've been to always over-cook my salmon.
How did you make it look so dry and raw at the same time