tested, and this is legit, especially salting the fish 4 hours before cooking, this MASSIVELY improves the taste, no matter what recipe you want to go with
I've been doing this with a few filet cuts. I be been using agave syrup since I'm out of honey abs still works great. I will try the honey when I get more, but I'd even do sugar if that were all I had. You can't really go wrong with salmon. Even if you end up broiling longer with sugar, it will just be more cooked.
This recipe is a winner, and is so practical because you can easily make a big portion of wanted. The honey solves the white albumin issue, and makes for a crispy crust. Remember: you can protect an area of the fish with aluminum foil if it has gotten charred before other areas.
I made this last night and it turned out pretty good. But I have to say that the pesto from this recipe is amazing. I had a lot left over and I had it on pasta tonight. I may try this again with multiple smaller cuts of salmon since the one large piece didn't brown evenly under my broiler. But I am definitely keeping this pesto recipe as another option to traditional pesto.
Good day everybody I enjoyed that recipe. I was pretty impressed how she made the sauce, the pesto with the arugula and the ingredients that go with it very impressed. Have a great day.🎉😊
I made this tonight. It was amazing. Two questions - where can I find nutrition information on this recipe? What is the best way to freeze left-overs of this recipe?
Tried this tonight. It came out pretty good. Came to temp much quicker than the recipe. However, it really smoked up my oven. I was going to make this for company, but not sure I will now. Any suggestions on how not to create so much smoke?
@@quintascooper4652 oh boy, it was challenging and didn't look pretty at all. But I had a reasonable facsimile of filets with all kinds of nicks, jabs, and gashes. At least it cooked up nicely.
@@natashasteven2017 It was served slightly warmer than room temperature. Our church hosted A Night To Honor Israel and we served after the service. It went over very well with lots of compliments.
I prepared the pesto per instructions using freshly squeezed lemon juice. It was way over powered by the lemon! I thought perhaps the lemon, combination with the pungent arugula and garlic would be a mistake. I would advise to ease off the lemon and add according to taste or use a different pesto recipe.
I guess my salmon was a bit thinner, and it was wild, so less forgiving, but broiling it for 6 minutes, it was already a bit overcooked. But it did have a beautiful glaze. I would just be cautious about how much time you leave it broiling. Also it was a bit salty. I'm almost thinking that I should have washed the salt off, not just wiped and dried the surface before I put on the honey. Or did I miss a direction?
Can’t wait to get a whole side of salmon to do this method I had some pieces and did everything but I did them on the grill and it was really good, but not anything like their’s. I suggest getting the best possible piece of fish you can for similar results
Great job 👍👏! 5:56 I prefer to broil or pan-fry salmon, depending on its thickness, until the center is just *barely cooked* and still very pink -- when it *begins* to flake apart. The residual heat will carry it over to "medium rare" doneness during its resting.
I needed more than 6 oz of arugula. I also drained the pesto as it was very runny. I did wash the lettuce b4 but spun it fairly dry. Weird. Delicious though!
This was a nice recipe, i only eat wild caught salmon, & honey is a great sauce base, even better is real maple syrup( not the pancake syrups) also dill & tarragon herbs are great on the salmon
Fahrenheit or Celcius? Do you heat the oven to 250F and then also broil? I'm super confused. My broiler won't turn on below 200C... Units are important in cooking 😔
Actually, if you watch the video again, she: 1) Preheat oven to 250F at Bake setting, 2) After it hits the 250 temp, switch the oven to Broil setting and broil for 10 minutes, 3) Switch back to Bake setting at 250, for the remaining time.
I know it sounds odd however, we like our salmon grilled over charcoal and glazed with bbq sauce. We use Bullseye but use your favorite. Also, a sprinkling of salt brings the flavors together perfectly 🥰
As a life-long Salmon fisherman and cook, my choices for best Salmon in order of preference: Sockeye, Coho, Chinook, Pink, Chum. Sockeye is best for sashimi & sushi, Coho & Chinook for cooking such as this recipe, Pink for canned, and Chum for smoking. Avoid farmed Salmon like the plague.
I like how she adds the word "setup" when she says, "That's quite a rack setup." Consciously avoiding saying, "that's quite a rack" which is something some of us are thinking. lol
Sounds like a good idea, although I wonder wether the baking would allow those bourbony flavors to remain. Let us know how did it go. I did honey+butter, good results
@@jexteberia I have used bourbon, maple syrup, and soy sauce as a marinade, and the bourbon comes through fine. Still experimenting, I think reducing the bourbon-maple mix might give a better viscosity for the glaze.
How well does this wrap up into single portions and save for later? I'm thinking of making this for my husband for Father's Day and want to wrap the leftovers into golf lunch boxes for the next day.
can you guys pls. put your Amazon referral link in the description on the products used in your videos? That would help viewers find the pan and wire rack used in this video and you make money from the affiliate link.
So i wish it explained the flipping the salmon a little better. Like it sounds like shes flipping it twice?? Once halfway through broiling and once during the low cook baking?? Or is she just doing it once
tried this with expensive alaska sockeye. reduced the broil and bake times down to 8 minutes. fish was way over done - wrecked. this method maybe is not so easy as the happy chefs in the video make it seem given the size and varieties of salmon available.
I watch The Hillbilly Kitchen for cheaper recipes, EmmyMadeInJapan for interesting experiments, and Townsends for historically accurate colonial recipes.
salt and honey on salmon. no way. go lemon zest and salt for the rub, then paintbrush on an herb butter (salted butter) to keep it moist. garlic/onion powder, dried parsley, salt, (very small pinch of pepper if any) and you get a nice nice basting butter. I smoke it on planks with the same method. turns out great either way. you just have to let a crust form then use an appropriate amount of the basting liquid. My method is 10x better than this chinese buffet salmon with honey on it right here.
I’m disappointed in the way you cook salmon. If I get a really fresh salmon filet I always broil it no more than medium rare. Your method makes it way too overdone.
I prefer poached fish, but this looked good. Perhaps a tad overcooked for someone from a coastal city though :) What happened to yesterday's 'coffee cake with pecan-cinnamon streusel' ? TH-cam says it's private!
tested, and this is legit, especially salting the fish 4 hours before cooking, this MASSIVELY improves the taste, no matter what recipe you want to go with
I made this for the first time cooking salmon (ever) and it is amazing!! Making it again with this technique, tonight!
I did this method with honey mustard soy glaze. Amazing.
Look wonderful! I think this will be Easter dinner. Thanks for the tips. Plusit looks easy.
.
I have made this many times and it is possibly the best salmon recipe ever. Easy and delicious!
My 12 yr old loves salmon. He asks for this recipe every time
Question I’m making this tonight. Looks absolutely wonderful. Is it confection oven that you’re using?
Oh wow I’ll be making this for our annual Christmas catch up with pescatarian friends. Thank you.
Thanks ATK you all have helped me be a better cook!
I've been doing this with a few filet cuts. I be been using agave syrup since I'm out of honey abs still works great. I will try the honey when I get more, but I'd even do sugar if that were all I had.
You can't really go wrong with salmon. Even if you end up broiling longer with sugar, it will just be more cooked.
Brilliant. I'll have to make some first chance I get. It looks delicious.
Could you substitute maple syrup for the honey?
This recipe is a winner, and is so practical because you can easily make a big portion of wanted. The honey solves the white albumin issue, and makes for a crispy crust. Remember: you can protect an area of the fish with aluminum foil if it has gotten charred before other areas.
Another thorough, well done, demonstration. Great job:)
I made this last night and it turned out pretty good. But I have to say that the pesto from this recipe is amazing. I had a lot left over and I had it on pasta tonight. I may try this again with multiple smaller cuts of salmon since the one large piece didn't brown evenly under my broiler. But I am definitely keeping this pesto recipe as another option to traditional pesto.
Good day everybody I enjoyed that recipe. I was pretty impressed how she made the sauce, the pesto with the arugula and the ingredients that go with it very impressed. Have a great day.🎉😊
Greap tips and recipe! Thank you, this is the new technique to bake salmon at home from now on.
I tried this last night and it was fantastic. I did not do the pesto because I put the salmon in with a shrimp scampi angel hair pasta.
It looks amazing! Can't wait to try it! Thanks for sharing!
excellent recipe. Will try to make it tonight.
What an awesome recipe thank you so much 👏👏👏🙏🙏🙏😃😉❤️
I put it on grill skin side down and it was awesome
I made this tonight. It was amazing. Two questions - where can I find nutrition information on this recipe? What is the best way to freeze left-overs of this recipe?
Tried this tonight. It came out pretty good. Came to temp much quicker than the recipe. However, it really smoked up my oven. I was going to make this for company, but not sure I will now. Any suggestions on how not to create so much smoke?
I'm making this for guests later today. Now all I have to do is figure out how to filet this whole salmon! Wish me luck on the filleting.
How did you do?👀
@@quintascooper4652 oh boy, it was challenging and didn't look pretty at all. But I had a reasonable facsimile of filets with all kinds of nicks, jabs, and gashes. At least it cooked up nicely.
Salting is similar to brining, would you do a session on what to brine and how long to brine.
These ladies even brine shrimp. I was impressed with their baked potatoes (also brined).
@@5610winston yes that baked potato recipe is lit! :) depending on how you dock them, the skin almost separates in a crispy shell.
@@madamerosario Look up Hasselback potatoes. I make them with Yukon golds, delicious!
Hassle back taters! Yes yummy!
So how to brine potatoes? Hmm
Yummmm!!!! My mouth is watering!!!
This was so inspiring gonna do it
I think adding some Cajun seasoning to the salmon as well could be delicious.
Try it !!So good thank you 😊
I've been a fan since the days I video taped your episodes to cooks country to cooks illustrated.
Just made it. Tasted great.
I am fixing mine tomorrow afternoon
Delicious!
Love these recipes. Thanks
Could this be served cold or room temperature as an appetizer?
Hi Pat, I was wondering if you tried it “cold or room temperature” and wanted to know how it turned out?
@@natashasteven2017 It was served slightly warmer than room temperature. Our church hosted A Night To Honor Israel and we served after the service. It went over very well with lots of compliments.
I prepared the pesto per instructions using freshly squeezed lemon juice. It was way over powered by the lemon! I thought perhaps the lemon, combination with the pungent arugula and garlic would be a mistake. I would advise to ease off the lemon and add according to taste or use a different pesto recipe.
I guess my salmon was a bit thinner, and it was wild, so less forgiving, but broiling it for 6 minutes, it was already a bit overcooked. But it did have a beautiful glaze. I would just be cautious about how much time you leave it broiling. Also it was a bit salty. I'm almost thinking that I should have washed the salt off, not just wiped and dried the surface before I put on the honey. Or did I miss a direction?
That’s looks so good! 👍🏼
Can’t wait to get a whole side of salmon to do this method
I had some pieces and did everything but I did them on the grill and it was really good, but not anything like their’s. I suggest getting the best possible piece of fish you can for similar results
thanks ladies
Yum!! Please review food processors sometime!😊
Does this recipe work for wild salmon or just farm raised? Wild is much less forgiving.
Man its just my opinion but with wild, in the oven, I like to bake it at 350 almost to temp then finish with the broiler.
Great job 👍👏! 5:56 I prefer to broil or pan-fry salmon, depending on its thickness, until the center is just *barely cooked* and still very pink -- when it *begins* to flake apart. The residual heat will carry it over to "medium rare" doneness during its resting.
Alan von Au***** I wholeheartedly agree
I needed more than 6 oz of arugula. I also drained the pesto as it was very runny. I did wash the lettuce b4 but spun it fairly dry. Weird. Delicious though!
Amazing 😋
I tried to find some good salmon the other day but didn't...
Apparently they were all out *streaming!*
HAHA!
Can you use maple syrup instead of honey with the same results? The arugula pesto is amazing!
Not the same result but I bet the result would be amazing.
That salmon looks beautiful.
This was a nice recipe, i only eat wild caught salmon, & honey is a great sauce base, even better is real maple syrup( not the pancake syrups) also dill & tarragon herbs are great on the salmon
Yes, real maple syrup is exquisite on salmon
Wow!
Did it but my broiler requires a temp. What temp do I broil it at?
Fahrenheit or Celcius? Do you heat the oven to 250F and then also broil? I'm super confused. My broiler won't turn on below 200C... Units are important in cooking 😔
Fahrenheit
First: broil
Second: bake 250f.
Actually, if you watch the video again, she: 1) Preheat oven to 250F at Bake setting, 2) After it hits the 250 temp, switch the oven to Broil setting and broil for 10 minutes, 3) Switch back to Bake setting at 250, for the remaining time.
I agree but this is _America's_ test kitchen so you can assume degrees Frankenstein
This feels like an infomercial
I know it sounds odd however, we like our salmon grilled over charcoal and glazed with bbq sauce. We use Bullseye but use your favorite. Also, a sprinkling of salt brings the flavors together perfectly 🥰
Her shrug when they finally tasted the dish should let you know what she thinks of it lmao
Which salmon has the best taste the pink or the red
As a life-long Salmon fisherman and cook, my choices for best Salmon in order of preference:
Sockeye, Coho, Chinook, Pink, Chum.
Sockeye is best for sashimi & sushi, Coho & Chinook for cooking such as this recipe, Pink for canned, and Chum for smoking. Avoid farmed Salmon like the plague.
@@Sushihunter250 Save Bristol Bay
King salmon,
@@Bhatmann King is what Americans call Chinook Salmon. Coho are called Silver Salmon.
This was delicious! Can this be done for two with a smaller piece of salmon?
What if our oven doesnt have a broiler and we dont have a temp guage? 😔
How did the salmon skin get handled? Was it served or was the salmon pulled off the skin at serving?
Will it still cook ok without the honey? I can’t have sugar. 👈👈
Yumyy
I like how she adds the word "setup" when she says, "That's quite a rack setup." Consciously avoiding saying, "that's quite a rack" which is something some of us are thinking. lol
Cottt Damn Becky.
Wonder how it would be with some bourbon mixed in the honey?
Sounds like a good idea, although I wonder wether the baking would allow those bourbony flavors to remain. Let us know how did it go. I did honey+butter, good results
@@jexteberia I have used bourbon, maple syrup, and soy sauce as a marinade, and the bourbon comes through fine. Still experimenting, I think reducing the bourbon-maple mix might give a better viscosity for the glaze.
I know you said you tried white sugar, but did you try brown sugar? Just curious. That was a beautiful piece of fish.
For Father's Day!
How well does this wrap up into single portions and save for later?
I'm thinking of making this for my husband for Father's Day and want to wrap the leftovers into golf lunch boxes for the next day.
can you guys pls. put your Amazon referral link in the description on the products used in your videos? That would help viewers find the pan and wire rack used in this video and you make money from the affiliate link.
My salmon is still flopping around, how do I get the honey to stick to it?
No salt on the skin?
Salmon recipe was a surprise. The length of time sh/have made it dry but it looked great.
Hey if you guys don't want the white albumen from the salmon I'll have it!
So i wish it explained the flipping the salmon a little better. Like it sounds like shes flipping it twice?? Once halfway through broiling and once during the low cook baking?? Or is she just doing it once
She never flipped the salmon. She turned the pan 180 degrees so it would cook evenly.
Le le Lay le lay le lay ... #SAVESOIL. 🙏
2:21 nice
"cinema nouveau"
Did you take the skin off before cooking it?
I'm pretty sure this is a reposted video...
TYVM
Yup. I had even printed it from their site after watching the video. I don’t think it was that long ago.
ATK reposts videos all the time. It's kind of annoying that they treat the same video like it's new content over and over.
dumb question...does the honey make it sticky?
i think honey loses a lot of its viscosity when cooked . short answer NO .
No closed captioning? REALLY?
It's not dry at all
Could we use a cedar plank under the salmon instead of foil?
Why when it isn't as bad for the environment?
Oh my gosh I would not like burnt skin like that.... I love salmon and I love your videos... Thank you.
Potatoes lyonnais and Asparagus for the sides?
My ma could cook a whole salmon, well wrapped in both plastic wrap and foil, in the dishwasher...two cycles.😋
mmmmmMMMMMMmmmm
Okay lady.
tried this with expensive alaska sockeye. reduced the broil and bake times down to 8 minutes. fish was way over done - wrecked. this method maybe is not so easy as the happy chefs in the video make it seem given the size and varieties of salmon available.
What we need is a cooking show for us poor folk....
I watch The Hillbilly Kitchen for cheaper recipes, EmmyMadeInJapan for interesting experiments, and Townsends for historically accurate colonial recipes.
That salmon is overcooked for my liking, but great recipe. Thx
salt and honey on salmon. no way.
go lemon zest and salt for the rub, then paintbrush on an herb butter (salted butter) to keep it moist. garlic/onion powder, dried parsley, salt, (very small pinch of pepper if any) and you get a nice nice basting butter. I smoke it on planks with the same method. turns out great either way. you just have to let a crust form then use an appropriate amount of the basting liquid. My method is 10x better than this chinese buffet salmon with honey on it right here.
Nice recipe as always, but the dialogues are quite awkward... 😅
Just like the pfp
It's Boston. They have built-in social imbecility
It's like boomer bon appetite.
Salmon looks pretty, but I usually find the flavor is bad. Salmon is very personal...
Yes, I hate salmon myself but it does look good here.
What the heck do you mean " The Salmon was perfectly cooked at 125 " ? I thought it was cooked at broil and then turned down to 250 degrees ?
She was referring to the internal temperature of the salmon. It was explained at 3:23 and shown at 5:02
I’m disappointed in the way you cook salmon. If I get a really fresh salmon filet I always broil it no more than medium rare. Your method makes it way too overdone.
Becky and Julia look like they have some bad history and had to play nice for this segment.
No I do not like the look of this side of Salmon . Much to brown in colour for us . If this was severed to me in a Restaurant I would be Happy .
I prefer poached fish, but this looked good. Perhaps a tad overcooked for someone from a coastal city though :)
What happened to yesterday's 'coffee cake with pecan-cinnamon streusel' ? TH-cam says it's private!
Hey if you guys don't want the white albumen from the salmon I'll have it!