Salmon fillets 101
ฝัง
- เผยแพร่เมื่อ 11 มี.ค. 2020
- Thanks to Bristol Bay sockeye salmon fishermen for sponsoring this video! Find Bristol Bay sockeye salmon at a store near you: find.bristolbaysockeye.org/
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When he said “Beep beep!” At 2:04 it sounded like he was held at gunpoint
"Beep Beep or make your family weep weep"
Adam: "There I said 'Beep Beep', it'll be in the video. Please let my family go."
It's a cry for help
2:05
"Beep Beep or else your dog goes sleep sleep
"came up with this when i was drunk"
still a thousand times better than cooking instant ramen and putting sausage in it that doesn't taste similiar to that at all, then adding scrambled eggs and letting it all drown in gochujang and soysauce..
I did this and totally regretted every second of eating it.. and drunk me usually isn't picky
When you try to make it look the way it does in anime
Ramen and eggs are great doe
And drunk me?
888nivek, I guess only when they’re boiled eggs
⁰
Ragusea: "It's hard to ruin this fish."
The kitchen hand that was hired three days ago at my resteraunt: "O b s e r v e."
What happened
@@mr.potato2223 He cooked a fish for so long that is literally became charcoal. Not an exaggeration, it was essentially charcoal fit for tinder.
@@Nogu3 i mean you can use it as fuel. Cant ruin it still.
True lol
Hell's kitchen contents: *ruins every piece of salmon they find*
*Me goes to the most expensive restaurant*
Me: I'd like to have some salmon, in car shaped fillets please, sir Mr. good sir.
Waiter: What?
Me: Preposterous
Dibs
Adam Ragusea makes my life better.
Waiter: What?
Me: Beep beep!
Waiter: Saumon de voiture? certainly sir. With or without wheels?
Lol?
“You almost can’t screw it up” well, i guess he is underestimating my lack of cooking skills
Yeah i actually wanne know how u can screw it up he should make a video where he screws up multiple of his recipes
Almost...
Your lack of lack of cooking skills
Once when my sis came home and was burnt out from doing her thesis all week long I thought hey i bet she would like to eat something after she wakes up from her nap so I looked at what we have and saw that we had salmon belly and asparagus. So I baked those and set the timer and went to the bathroom and meme thinking I wont burn these cause it's on a timer but my sis apparently woke up from the smell, looked for the food and decided that she wants crispy salmon and turned the heat up. After I finished looking at memes I came to the kitchen to a overcooked asparagus and crispy salmon
I have messed up salmon before and I’m not a beginner.
2:04
The amount of enthusiasm that Adam puts into this sound effect is exactly the type of energy that I think makes this cartoon life worth living.
Jon D the fact that that made you cringe, shows that you have very little social interaction in real life.
Jon D I feel like you’re the youngest one in this entire comment section.
@@jond2720 Clearly you're a child lmao
@@jond2720 yes, that's what your comment is
I love the fact that you are always so knowledgeable, yet cook and speak in a manner of an average cook. Too many Chefs speak as though everyone watching has a culinary degree. You keep it real. Thank you!
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
@@dizo-jp2td The Bible also says there’s a time for everything: this is not the time to preach the gospel
@@dizo-jp2tdI mean, I appreciate you telling him about the author of life but… I don’t think this is the right place to do it yes?
@@michaelmariano4747 Author of life lmfao
@@michaelmariano4747 Also this is a bot
I just cooked sockeye salmon using some of the tips here, and it came out beautiful.
I love this video because of the attitude, plus it's entertaining and informative, and doesn't waste your time.
I appreciate that you went to the trouble to show different pans, methods, and results.
Most of all, I love how encouraging it is. ("You can get away with overcooking salmon!")
You leave the viewer feeling like, "Yeah, I can DO this!"
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
I think this is the first time I hard disagree with Adam: salmon skin is the best part of the entire thing!
Preach!
Absolutely!
So crispy and delicious
Crispy skin is the best!!
I like the skin, but with the scales off.
Cut of salmon: (looks like a fish)
Adam: I call it the car shape!
beep beep
@@zxxcqwerty100 the way he said that was fkn funny
zxxc qwerty beep beep
@@maikhuongpham6636 beep beep
Beep beep
I just love the way you provide the background information of each food videos, straight to the important information and still able to give cooking instructions.
Thank you Adam, I tried wild Salmon for the first time in my life today, and I was blown away. I can’t thank you enough except to say, keep doing what you do and I shall support you financially if you have a Patreon or suchlike.
I have a feeling that your videos will save my life in college
Hey it’s been a year, how’s college?
@Chonghan L most likely
Jesus Christ
@@Idk24774 not in college yet, still preparing
@@reesespuffs8998 we’ll check in w you next year
"I usually don't eat the skin"
HERESY.
n o wait there is more than 1 adam?
@@daviddavid-mi5qw well yea there is adam ragusea, adam and eve, adams apple on your throat (if you're a male)
@@dondeka2086 your point being?
*Cocks shotgun
@Nathan Udal NO FATHER, I SWEAR I DID NOT
Chef here.
We use a carbon steel pan to cook all of our fish. It's very similar to cast iron, though not nearly as heavy. It's the same stuff most good woks are made out of. They get very hot very quickly for a perfect seal and have a nice nonstick coating that can take a beating much better than a nonstick pan.
Some other keys to making it not stick: pat the fish dry with paper towels before seasoning. The dry skin will sear better and get you a better crust.
Also, when setting it in the pan, it's important to place the fish down and away from you. Any oil that splatters won't burn you if you drop it away from you.
Once I drop the fish, I wiggle the pan for the first 10-20 seconds and swirl the fish around. This will start cooking the flesh and create a little barrier to keep it from sticking. This makes it MUCH easier to flip and get a pretty presentation. In a nice place, the seafood dish is likely one of the more expensive items on the menu, your guests will get pissed if the piece is broken up. Its not crucial in home cooking, but if you're trying to impress people or make food for the gram, you'd want to takencare not to beat up the presentation side.
You can also use the wiggle method to test if it's ready to flip. if you wiggle the pan and the fish doesn't move, it's stuck. A rubber spat can help get it unstuck and then we use a fish spatula or a flat spat to flip.
If you don't have enough color or the color is uneven, you can throw some butter into the pan and baste it with a spoon. The French term is for the basting technique is arroser.
In the restaurant, we sear the fish until golden brown and flip and finish in the oven. This allows the Sautee cook to finish the sauce and the side items while the salmon finishes cooking and is pretty much the standard way ALL sautéed meats get finished.
You can throw even cheap pans with plastic handles in the oven. If they're heat resistant enough to not melt on the range, a 350 degree oven for 5-10 minutes won't hurt them (though your legal team might have issues with you saying this In your video). That being said, I wouldn't throw a plastic handle in the oven for a braise or something that needed to cook for an hour. Be careful, the handle will be HOT af when you take it out of the oven.
ayo wadup how is your brother, mr ehrmantraut
@@justanotherfishinbikinibot6060 Took a half measure 😥
the pace in which the video is made is so snappy and the dishes are so simple! love the channel!
I don't know why, but every time Adam uploads i basically just binge watch his cooking videos.
I have a problem.
Adam = Crack for me.
Same
I've watched the Roast Chicken Video 40 times already.
Same. His videos is nice to watch repeatedly
I'm always upset when I go to his channel and he doesn't have a new video uploaded. I'm addicted.
same
"That's all I need for dinner"
That's just a snack Adam.
bruh that's a good amount of food haha
@@Katintheboxgooglepage thats like a 300cal meal lol i hope hes eating more during the day
@@thomas1999 The butter and olive oil add quite a few calories. Let's also assume he's drinking a pint of amber ale because apparently he likes to get drunk while cooking sometimes.
@@Nathaniel_Peterson I eat like 2000 or 1000 calories a. Day that aint enough?
LexsLite that’s a massive margin of error
Thank you so much I made my first ever meal with this fish and it was one of the best fish ive ever eaten. It was soo crisp and flavorful again thank you
I want to say thank you. Thank you so much. This video has helped me with my first time cooking salmon. My dad and I made one today, and his salmon was good, but when he tried mines, he looked at me saying no way. We have a competition, and I won!!
That tail piece was the collar, and the flat piece was the tail. Also, good on you for not just saying farmed is bad and moving on. Farmed salmon, depending on where you get it, is probably the best type of meat you can consume. It is very, very good for you. Just dont buy any american farmed seafood. Believe it or not, american farmed seafood is the kind of crap people make conspiracies about. And, even though china might be questionable with everything else... their shellfish is the best. Their water can be gross, but american markets will not buy from such areas.
Also, unless you are buying frozen sushi (legitimate frozen sushi) the parasites are not dead. The reason I say this is 2 things. 1st, I have seen parasites come out of still frozen fillets many times. 2nd, properly frozen sushi must be frozen at a much colder temperature to make it safe to eat. All sushi is like that, at least in america. That is the ONLY thing america does right when it comes to seafood.
I was a fishmonger for yrs.
American farms have gotten infinitely better these days, just updating this post because people seem to think there is a conspiracy to kill them with fish!
Thank you for sharing this!
Thank God someone else who understands this industry in this comments section LOL I've been the seafood industry for 2 years and I was thinking the exact same points you did on his commentary
Fortunately in Newfoundland (I live in Ontario I buy it frozen from there online) they have the BEST salmon (both farmed and wild) I like the farmed better due to all the car pieces I get and its just tastier for me. Others who can't get access to Alaska or Newfoundland have to deal with farmed most of the time and I don't see anything wrong with that. I hate the purists who say [blank] "salmon is the only salmon you can eat and your poop for saying otherwise" UUGH
ungratefulmetalpansy BADUM tssssss
@ungratefulmetalpansy fish joke 👍
"You can not screw this up"
Me: *burns it but still manage to undercook the interior*
That's pretty common with a pan that's too hot.
yep
how did you not realize the pan was too hot.
@@probablytired5658 Not enough experience with cooking. I don't cook often and I have no idea what a pan that's too hot for what I'm cooking looks like. I'm learning though.
My favorite way to do salmon is the butter basting method, but I also add parsley and use minced garlic rather than powder. Then after I take the salmon out I dump mushrooms into the buttery oily goodness and add a little more lemon juice and some white wine vinegar. It's so good. Good enough for me to put up with descaling the fish, which my local place bafflingly doesn't do.
You make the best and most comprehensive videos on the interet... Glad to have found you.. keep up the super awesome work
I usually just do a simple salmon teriyaki when I eat salmon. I'll cook a salmon fillet skin side down for about 4 minutes at medium high heat, then turn it over and cook it for about another minute or two, bring the heat all the way down, add in the teriyaki sauce and baste both sides of the fillets with the sauce. After that's all done I'll leave it skin side down in the pan as I prep the plate/bowl. I like to eat it over Jasmine rice with some broccoli.
Personally I don't add any extra salt or pepper to it, although I will add some red chili flakes. This is because for myself at least, I don't notice when I add salt or pepper to the salmon fillets because teriyaki sauce is such a strong flavor.
Ive tried it that way it was good overcooked it on accident
I can't believe I've never thought of this! I got salmon in the freezer, guess I know what I'm trying tomorrow.
Tip! If you don’t have teriyaki sauce then mix honey and soy sauce as a replacement. ( add more honey if too salty cause of the soy sauce or add more soy sauce if too sweet cause of the honey. )
You might want to try out something that we call "Treasure Chest Salmon" in Norway. All it needs is some aluminum foil, salmon and chopped vegetables. Wrap it all up in the foil, sitck it in an oven and you're done after it's all cooked through. It's a great way of introducing kids to fish as salmon is one of the less fishy tasting fish you can easily get a hold of. They get to learn cooking, and it's something that's easy for them to understand and enjoy since they would be part of the cooking process.
papillote is the French term for steaming a piece of meat or fish in an aluminium foil wrap, I think. And this is made for a combination of salmon and cod, imo, getting some fat into the cod, and making the salmon a little less fatty. Perfect with some red onion, red beets or carrots, leak and garlic.
Is also called al cartoccio. Oven paper also works..
Euro fish is big sus. Norwegian fish even more so. th-cam.com/video/RYYf8cLUV5E/w-d-xo.html&ab_channel=MarcusGuiliano
In sweden we call it "salmon bombs" beacuse it kinda looks like a bomb when its folded.
My go to way to cook fish! Thought I was just being lazy not wanting a mess to clean!
This is one of the greatest videos of its kind. Seriously, just fantastic. Thank you.
I'm not much of a cook, but after watching someone in a grocery store demonstrate one salmon dish, I gave it a try.
This one involved cooking a much longer salmon filet with curry, creme fraiche and mango chutney.
Not much of a fan of curry dishes but this one was absolutely delicious. You might want to give that one a try.
Your videos are excellent, informative, and entertaining. Thanks.
i edit comment so u dont know why i got these licks
edit 2: guys i misspelt likes on purpose its not actual licks
i agree
Ok, Mr. Bear
Thanks bear
Fish skin is disgusting. Fight me you ballsless bear
Ok bear
“I usually don’t eat the skin...”
*Closes video*
GenericGamer no.227 this person is a witch
you...eat the skin?
lol
Well its a matter of preference
@@markly5460 I thought it was in the flesh?
Cool tip. Before flipping give the salmon a nudge from the side. If it won't move it is not ready to be flipped. Once it gets a nice sear, it will release from the pan and flip easily. I also start with a medium heat and lower it after a minute. This gives you time for a nice sear without overcooking.
If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9
As someone who’s trying to cook my parents always buy me salmon and I been cooking and learning with it for about a few months and this video help me even more .
You're trying to cook your parents?!? .....how did it pan out?
Epicurious just called you out about seasoning the cutting board for steak, you should respond
link please..
Peter Pan's Playground th-cam.com/video/2TEwlfFfUnE/w-d-xo.html
They didn't call him out specifically. And all of them simply gave their personal opinions. Cooking is a very personal thing and we all have our own ways of doing things. In the end, it doesn't matter which one you prefer.
This calls for blood
brun i just came from that video
Adam Ragusea: Popcorn and soda 101
Edit: ooh, lots 'o' likes
That could actually make a good video.
Everyone knows Kool Aid pairs better with popcorn than soda*.
*by pairs better I mean for a college student's cheap snack Kool Aid is better because it is cheaper thus leaving more money for beer.
Eliptic Gamer don’t acknowledge or thank people for likes. It ruins the comment and makes it cringy
The Man more beer is the only reason you need to save on money
Eliptic Gamer since you edited it you get a dislike
the honesty from this man is amazing ...
Love this video, many different ways to cook it depending on your pans or cut of meat you have and very simple!
My dude uploads this video 10 minutes after I completely fail at cooking salmon filets, great timing
Lol I'm a kid and I can even cook a damned salmon its so easy
When I overcook salmon dark meat, it pulls apart like Barbeque
I've been using the tips in this video to cook salmon nearly twice a week successfully for 2 years. A+
Thanks for this video -- Very informative --gives me confidence to try ---I took some salmon out the freezer this morning and am now looking forward to cooking it (instead of worrying that I will spoil it) Maybe I will finally be able to get the fish intake that my body needs! (I was never fond of fish)
No matter what food I eat. My mothers cooking will always be my favorite. She cooks my comfort food just right and therefore I cannot choose anyone else.
OMG. Salmon skin is like the bacon of the sea. Just pan fry it until it becomes a crispy chip. Delicious!
This
isnt seaweed the bacon of the sea, or the vegan cousin which actually tastes good
@@danielmcmahon6194 Seaweed is the potato chip or tortilla of the sea.
You make THE best videos ever, I am overjoyed by the watching process
Just cooked my first salmon fillet and man this video made it so good. The crispy flesh tastes really good and it was super easy to make
Quarantine Food 101 for the next episode, love the show Adam, keep on going!
8:57
love how he looks 35 and 8 at the same time.
Thanks Adam for sharing. This certainly helps in cooking Salmon with better results. Very insightful too
Another trick you can use if you only have stainless steel is that you can place a piece of parchment paper on the pan and cook it how you would normally do it on a pan. It saves clean up time especially if you've marinated the salmon beforehand (eg. miso glazed salmon)
I love Salmon! I am physically unable to cook but i'm totally gonna show these recipes to my bro so he can make them! Thanks Adam for the video! It's been great watching your channel grow! You deserve it! Cheers!
my mom makes a great salmon teriyaki with a side of mashed sweet potatoes. i would highly recommend it.
Ok what's her number bro
is your Mom single?
Do you know the recipe
@@Archxr i will get it later tonight
I'm interested.
I think this might be my favorite video on TH-cam.
You should absolutely be proud of that last recipe! That looks delicious!
Adam: Its very hard to ruin this fish
Gordan: "really"
Edit: thanks for the like..
Gordan Ramsay
@@bratbrat4473 ofcourse
*Gordon
@@stevenrowan9244 my bad
Gordon probably already tapped out when he heard "frozen"
dude i made salmon yesterday for the first time and was wishing i had something to watch to help me this is crazy
You have done a public service- I decided to purchase salmon for myself yesterday, and all I had to do was pop on one of your videos and cook with you🎉 thank you Adam!
Gave this a shot after coming home from the semester. Went really well!
"It's good even when raw" Ramsay is literally crying and shaking rn
Ever heard of sushi
Gordon ramsey didnt invent cooking
Made a beautiful steak last night, garlic-salt blend, raw on the inside. Family loved it. Thank you!
In addition to the salmon finder feature on the website you linked, I found a whole slew of different salmon recipes, several of which I’m definitely gonna try.
Informative, entertaining, great voice. Excellent video, Adam!
Excellent! I can add this to your dad’s Mac and cheese and your black beans with lime cilantro rice for my Lenten recipes!
"salmon is really hard to mess up"
are you underestimating my dumbassness
He wasn't referring to you or your shit get lost dumbass
I luv HC is a joke for god sake
@@iluvleo smh this man
@@iluvleo Stop Causing Flame Wars!
I luv HC r/wooooooooooooooooosh
Wow! Love it! Can hardly wait to try these ideas!
Really loved this video, so informative, answered all my questions that celebrity expert award winning chefs video did not. Thanks for the detailed explanations and options - love your drunk creation. :)
"Came up with this recipe when I was drunk."
Me: White wine
"i came up with this when i was drunk"
Must've been all of the White Wine huh Adam?
This video revealed to me how much I love salmon. Thanks adam.
Thanks to this video, I've made salmon multiple times a week for the last month. Thank you, sir!
@Adam Ragusea - Love that you're doing 101s now. I've been watching your videos since the early days of your channel and you've fast become one of my favourite TH-camrs (note I said TH-camrs and not specifically cooking TH-camrs!). Love the no nonsense approach to your videos, especially when it comes with a side of science. I keep thinking how great it would be to see you do something with Heston Blumenthal (we should totally start a campaign to try and make that happen). Keep up the good work!
“You almost can’t screw it up”
You underestimate my power obiwan
Don't try it!
You were the chosen one!!
Adam, your videos are awesome. I like to follow recipies as they are done in their original countries, but yours light up another way to enjoy cooking and eating. I´m from Tierra del Fuego, I will see if I can get fresh salmon and try what you have done in this video. Keep uploading videos
Thanks for the information there Adam, really appreciate it!
7:10 - 7:12 "I'm gonna summon the upside-down bear" This is why I love watching Adam's content.
I always tend to crisp the skin. Great video Adam.
This is superb thanks. The detail provided is excellent.
Thanks for convincing me to try salmon. I learned that I love it!
"Some people like the skin" like we're the weird ones for liking the skin you're the heretic here bud
Yep not eating skin is heresy
Tell him
I cant even make a joke, this looks so good.
I can't even make a joke, this looks so good
My man Kevin on the ledge and shit
I made the broiler version with carrots. I advise making it on a baking sheet lined with foil for easy cleanup. Also give the carrots a head start.
This was so informative, million thanks for the video.
Love it when the sponsor of the video goes great with the actual video!
Honestly, one of the best ways to cook salmon that I only really learned recently, is to poach it. Take a large skillet (I use a ceramic Green pan) that has a cover. Heat half a cup of white wine and half a cup of water, with enough fresh slice shallots to create a bed for your salmon. Add dill, salt, maybe some ginger. Bring to a simmer on medium heat. Set the salmon, skin side down, on the shallots. Cover. You have perfectly done salmon in a grand total of 10 minutes from starting the pan to finish. This doesn't make your house smell and it actually tastes really good cold, so you can meal prep it.
I don’t think I say this enough, but thank you. This video has helped me not hate fish. I had no idea I’ve been overcooking it my whole life. No wonder it always tasted terrible. Now it’s one of my go to lunchtime meals.
Clear, concise and fast moving instructions
Thank you, I have been wondering what a "broiler" is for so long. (in the UK)
"Looks like something from a fast, casual, family chain restaurant"
Nothing wrong with that Adam! If it tastes good, it's good. Looks mean nothing
usually these restaurants came about because they made an awesome dish and wanted to share it with the world.
As a pretty confident cook I like to make up recipes so every dish of salmon i make is new and different. Gives me that spark to think "oh what about this combo" and it definitely keeps it interesting.
Dill and salmon is the most underrated combo out there. So good
After putting the salmon on the pan at medium high and immediately switching it to medium low, it took almost 20 minutes to get the internal temperature to 120.
Adam: "flesh side down"
Gordon Ramsay: 👁️👄👁️
You did an amazing job with your explanatory video 👍👍👍thanks
Salmon is one fish that actually makes me shiver when I think of eating it. It's tried to kill me twice with bones, was even hospitalised as the bone had pierced my esophagus.
some tilapia, some plain toast, some butter, beer, and honey, and barbeque sauce. cheers to a thing i figured out while drunk and depressed with no red meat on hand after an all nighter
For a while, I cooked a lot of my salmon under the broiler - esp when doing school work and taking care of the baby. It cooks so even and so fast.
Great tutorial - very practical, thanks!
Sockeye season is my favorite. I lived on the west coast and moved to the east coast. I get so excited when I can find sockeye! Fresh ( yes!) and flash frozen. Cover with oil s&p and broil skin side down for 6-7 mins. That’s it. Now my perfect salmon is wary of salt….
Last time I was this early, I was about this early
This video is so detailed, I was expecting him to give a backstory on the plate he used.
Just made salmon for the first time tonight using this as a reference and it BLOW MY WIFE'S MIND. Thanks for a great dinner!
Love the videos! For me switching to a steel spatula with cast iron vastly reduced the amount of stuck on food I got