I realized that less than 2min of this video was about how to avoid overcooked salmon which basically was about baking it at 250 for 25min and the rest of the video was about the relish
Chef, loved the vid but I wish you had cooked skin-on salmon - while knowing that most peeps in the US don't eat the salmon skin. But prepared properly, I love crunchy, savory salmon skin! My MO is to broil skin-on olive oil-anointed and seasoned salmon fillets skin side up, #1 to protect the salmon meat from overcooking in the broiler and #2 to crisp that salmon skin to just the right point. Ya gotta watch it, when broiling, but if done with attention the skin will get crispy and the protected flesh underneath perfectly done and delectable. Flip your fillet, give the flesh a quick sear under the broiler, and the salmon is cooked right and the skin is perfect. Oh BTW, I always dry brine my Atlantic salmon fillets with equal parts salt and sugar about an hour before broiling, then rinse 'em, dry well and proceed. Greetings from Boston, where ya cannot beat fresh fish!
Great video! And I’m in awe of how astoundingly beautiful your herbs are! Experienced New England home chef here. The WORST thing we can ever do is overcook our beautiful fish or seafood. And as Julia Child always said, if you cook until it’s flakey or starts to ‘curl,’ you’ve ruined it! Having a seat-of-my-pants non-exacting personality, my preference with fish evolved to always poach, either directly in a covered pan on my cooktop with shallots, fresh dill, maybe a hit of Old Bay, and white wine, or in my oven, poach in baker’s parchment with the similar herbing plus vegetables. Poaching is much less sensitive to temperature and cook time, and always comes out great.
We have salmon once a week. I have never baked it this way (250 degrees for 25 minutes0. I was skeptical. My goodness, the flavor and texture were wonderful. Best salmon and asparagus dinner ever. Thank you.
@@vilhelmhammershoi3871 Actually I grow everything in pots. I just use an organic potting mix and just a little bit of fertilizer when it's first planted. I use Tomato Tone Organic fertilizer. I use it for my tomato plants and all of my herbs do very well with it. www.amazon.com/Tomato-tone-Organic-Fertilizer-YOUR-TOMATOES/dp/B0011UEKKE/ref=asc_df_B0011UEKKE/?tag=hyprod-20&linkCode=df0&hvadid=193139379506&hvpos=1o1&hvnetw=g&hvrand=17489627461990501791&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9018738&hvtargid=pla-312930845475&psc=1 It's very popular and is available at most garden centers or hardware stores that stock garden plants. Hope this helps. :)
I have a tuna steak in the fridge I'm making for dinner tonight with steamed broccoli and cauliflower and roasted butternut squash. You made me wish crave salmon instead.
250F oven results in 120F cooking temp for the fish? Like this series. Please do one on how to get cacio e pepe to properly emulisify instead of clumping up. Thanks Thomas! Love this series
I just fry it for about a minute on each side on super hot clarified butter. The outside gets crispy, especially the skin, and the inside very rare, almost raw.
250 Fahrenheit is about 120 centigrade, and the internal temperature of the salmon would be about 48°'s centigrade, so very slow cooking and I can understand the predictability of a win. I'm also intrigued by your relish? I've lost patience with sauce tartare bought from shops it's rubbish, so I've started making my own which is largely what you're using for your relish; I just rough chop gherkins capers pepper lemon and use a wand to fine chop and mix; typically in my case not with mayonnaise or oil but with Greek yoghurt, great video thank you (a little bit each to their own) :)
How to make DULCE DE LECHE pls, because mine always kind of have GRAINY and I don't know what's wrong and also is there an specific kind of milk or sugar to use?
I love watching your calm style. I was concerned when you rinsed the capers and discussed that at length only to turn around and put a large amount of salt in the relish. Just wanted to comment otherwise keep up the great work!
Ok, I am at a lost for words, I grew up eating and cooking tofu, vegetarian food and I am very good at it. I love feeding meat eaters and then telling them there is no meat in the food and seeing the shock on their faces, but I still do eat fish, I have no clue as to what I am doing. I seasoned the fish after I cleaned it and marinate it over night, then I pan fried it the next day, or should I say pan burnt it. I lost all of my skin!! Can you believe that?! I love fish skin but it stuck to the bottom of the pan.... Oh man... So my husband and I tried it. It wasn't dry, it was well seasoned but it was mostly sticking to the pan. Flavor wise it wasn't a bad try for my first time. 😉 Heeeeelp!!!!
Can u do a video explain cream cheese and different types of creams... I make Oreo cheese cake but I wanna be able To make up new flavours and what not and so I kinda wanna k what each cream does
Was a good video, but you didn't do any kind of crust on the top of the salmon! Or any kind of sear to finish :( also ya forgot to show the trick w/ a knife pulling out to tell if the fish is done
I have learnt from experience that overmixing or adding too much sugar makes it not rise and instead overflow from the cups :) hope it goes better next time!
My god, how many times does he have to say "nice" to describe something. Nice and opaque, nice and cooked, nice onion-y bite... it doesn't even mean anything at that point. Here's a new drinking game: every time he says "nice", take a shot. You'll be knocked out in minutes.
I can't get enough of your show! LOVE IT!!! And this episode is especially exciting because I cook salmon all the time!! But...the low hum of feedback in the audio is terrible. Maybe it's just me. But it's terrible. Enough to make me stop watching.
Why not show how to cook several types of fish... The whole video was about the relish.... Normally your videos are good but you missed the mark on this one
I realized that less than 2min of this video was about how to avoid overcooked salmon which basically was about baking it at 250 for 25min and the rest of the video was about the relish
relish the relish!
Thanks for the summary!
U just saved me seven mins thank you friend
My oven barely even reaches 250C!
@@AbCd-lw5vs 250F
This dude make cooking look easy. Well done!
I love Thomas Joseph. He is so informative and articulate, and just seems like a lovely person ❤
I love your videos. You always explain every recipe perfectly. Thank you!😘
I usually sear my salmon in the cast iron because I like the crispy edge, but I will try this method next week!
Jonathan Curtis iuyhjh njjkjbhiqwyuio
Same
My husband is bringing home lots of trout and I think this method and sauce will go well with wild trout as well. So thanks!
Look that soft&juicy cooked salmon!🐟Low&Slow Method is the winner🏆🏅
Thomas Joseph makes me happy. I like putting olive oil on the salmon and searing in a dry hot pan, as they do in a Japanese restaurant I like.
Chef, loved the vid but I wish you had cooked skin-on salmon - while knowing that most peeps in the US don't eat the salmon skin. But prepared properly, I love crunchy, savory salmon skin! My MO is to broil skin-on olive oil-anointed and seasoned salmon fillets skin side up, #1 to protect the salmon meat from overcooking in the broiler and #2 to crisp that salmon skin to just the right point. Ya gotta watch it, when broiling, but if done with attention the skin will get crispy and the protected flesh underneath perfectly done and delectable. Flip your fillet, give the flesh a quick sear under the broiler, and the salmon is cooked right and the skin is perfect. Oh BTW, I always dry brine my Atlantic salmon fillets with equal parts salt and sugar about an hour before broiling, then rinse 'em, dry well and proceed.
Greetings from Boston, where ya cannot beat fresh fish!
Great video! And I’m in awe of how astoundingly beautiful your herbs are! Experienced New England home chef here. The WORST thing we can ever do is overcook our beautiful fish or seafood. And as Julia Child always said, if you cook until it’s flakey or starts to ‘curl,’ you’ve ruined it! Having a seat-of-my-pants non-exacting personality, my preference with fish evolved to always poach, either directly in a covered pan on my cooktop with shallots, fresh dill, maybe a hit of Old Bay, and white wine, or in my oven, poach in baker’s parchment with the similar herbing plus vegetables. Poaching is much less sensitive to temperature and cook time, and always comes out great.
can you guys show us different ways to prepare salmon other than baking?
This is pretty much how i cook my salmon. Perfect every time. Low temp makes it more forgiving....harder to overcook
We have salmon once a week. I have never baked it this way (250 degrees for 25 minutes0. I was skeptical. My goodness, the flavor and texture were wonderful. Best salmon and asparagus dinner ever. Thank you.
I love tarragon and grow it in my garden every summer. Add it to chicken, shrimp and/or pasta salad.
Any special tips to growing tarragon in a pot? or must it be garden?
@@vilhelmhammershoi3871 Actually I grow everything in pots. I just use an organic potting mix and just a little bit of fertilizer when it's first planted. I use Tomato Tone Organic fertilizer. I use it for my tomato plants and all of my herbs do very well with it. www.amazon.com/Tomato-tone-Organic-Fertilizer-YOUR-TOMATOES/dp/B0011UEKKE/ref=asc_df_B0011UEKKE/?tag=hyprod-20&linkCode=df0&hvadid=193139379506&hvpos=1o1&hvnetw=g&hvrand=17489627461990501791&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9018738&hvtargid=pla-312930845475&psc=1 It's very popular and is available at most garden centers or hardware stores that stock garden plants. Hope this helps. :)
Love salmon. You sre Awsome buddy. 👍👍👍
yum! love salmon.
I have a tuna steak in the fridge I'm making for dinner tonight with steamed broccoli and cauliflower and roasted butternut squash. You made me wish crave salmon instead.
Thank you I’ve been hit or miss when making fish for my family and we have it at least 3x a week.
Thanks for the great, on-time tips...Baking salmon right now!
250F oven results in 120F cooking temp for the fish? Like this series.
Please do one on how to get cacio e pepe to properly emulisify instead of clumping up.
Thanks Thomas! Love this series
love how thomas tell these how to! :) more videos please
I'm gonna to watch all of your videos. Thank you so much
I just fry it for about a minute on each side on super hot clarified butter. The outside gets crispy, especially the skin, and the inside very rare, almost raw.
aren't you afraid of salmonella?
Looks delish can’t wait to make it
Looks Delicious I'm trying this recipe
This is great, I was planning on making salmon for next week 😁
250 Fahrenheit is about 120 centigrade, and the internal temperature of the salmon would be about 48°'s centigrade, so very slow cooking and I can understand the predictability of a win. I'm also intrigued by your relish? I've lost patience with sauce tartare bought from shops it's rubbish, so I've started making my own which is largely what you're using for your relish; I just rough chop gherkins capers pepper lemon and use a wand to fine chop and mix; typically in my case not with mayonnaise or oil but with Greek yoghurt, great video thank you (a little bit each to their own) :)
Thank you!
How to make DULCE DE LECHE pls, because mine always kind of have GRAINY and I don't know what's wrong and also is there an specific kind of milk or sugar to use?
Great video about how not to overcook thin salmon filet.
Could you please do a video on how to cured salmon!? Thanks!
I love watching your calm style. I was concerned when you rinsed the capers and discussed that at length only to turn around and put a large amount of salt in the relish. Just wanted to comment otherwise keep up the great work!
So good 😍
Is this process the same for salmon filets With the skin on ?
How to be sure the bottom of the Quiche pie crust will cook fully.
Is that 250 degrees Fahrenheit or Celcius? (Sorry I'm from Europe so I always get confused watching American video's..🙈)
1 Pizza
2 Ice cream
3 All fish
Trying this method tonight!
Yum!
I like it crispy
Ok, I am at a lost for words, I grew up eating and cooking tofu, vegetarian food and I am very good at it. I love feeding meat eaters and then telling them there is no meat in the food and seeing the shock on their faces, but I still do eat fish, I have no clue as to what I am doing. I seasoned the fish after I cleaned it and marinate it over night, then I pan fried it the next day, or should I say pan burnt it. I lost all of my skin!! Can you believe that?! I love fish skin but it stuck to the bottom of the pan.... Oh man... So my husband and I tried it. It wasn't dry, it was well seasoned but it was mostly sticking to the pan. Flavor wise it wasn't a bad try for my first time. 😉 Heeeeelp!!!!
How does one wash lemons/citrus? Do you use limes as well?
this was “fantastic”
Can u do a video explain cream cheese and different types of creams... I make Oreo cheese cake but I wanna be able
To make up new flavours and what not and so I kinda wanna k what each cream does
Cream cheese is a type of (soft) cheese, not cream :)
Other webpages say 145 to 160 f why is yours so low ???
Hey, I was wondering if you had a poaching recipe that gives an amazing flavor? Thanks.
Salmon poaching recipe*
This video was oddly timed... how did you know I over-cooked the salmon on Monday night? Creepy!
saaame
Good !!😁😁👍👍💖💛😋😋
May i know 250 degree Fahrenheit or Celsius please?
Fahrenheit
Thank you!
You forgot the pairing knife tip 😑
Where did you get your apron?
Nice to see someone using enough salt and pepper
please give us caption :) sometimes we moms watch these clips when our babies are sleeping. caption would help a lot.. thank you!
Was a good video, but you didn't do any kind of crust on the top of the salmon! Or any kind of sear to finish :( also ya forgot to show the trick w/ a knife pulling out to tell if the fish is done
Gordon Ramsay would say, “keep the flavor of the herbs in the herbs, not the board.” After seeing that small green patch on the cutting board. Lol
Here’s a #KitchenConundrum. How to you get your muffins to rise to muffin tops? Mine never do.
I have learnt from experience that overmixing or adding too much sugar makes it not rise and instead overflow from the cups :) hope it goes better next time!
Supposed to cook to 145 for safety
Why has no one talked about parasites?! You're supposed to cook the fish to 145° to kill any parasites.
Would love to read responses on this.
have some background in this but did some more research. really interesting topic.
Lot of background noise, like people washing pots or something.
Dude what watch you wearing brah?
💋
My god, how many times does he have to say "nice" to describe something. Nice and opaque, nice and cooked, nice onion-y bite... it doesn't even mean anything at that point.
Here's a new drinking game: every time he says "nice", take a shot. You'll be knocked out in minutes.
Almost 10 min on getting custardy fish?
Hahaahahhhhhhahha 🤣🤣🤣
Never ever say pickles can be substituted for capers. They're nothing alike.
capers are sooooo evil
I can't get enough of your show! LOVE IT!!! And this episode is especially exciting because I cook salmon all the time!! But...the low hum of feedback in the audio is terrible. Maybe it's just me. But it's terrible. Enough to make me stop watching.
It sounds like he's recording next to a construction zone. Very distracting.
Why not show how to cook several types of fish... The whole video was about the relish.... Normally your videos are good but you missed the mark on this one
It looks like Atlantic Farmed Salmon. Do NOT eat!😁😝
How much are you being paid to sound this efeminate?
Really...
That’s called articulation.
Do you hve tips on how to get the fishy smell out of the cooking area after cooking?
Look it up on TH-cam they have great videos about that.
If weather permits, I open my kitchen windows when cooking fish or seafood.