I've always hated cooking salmon I work at a family owned restaurant in the Bay Area and our new chef for some reason loves to undercook our salmon hopefully with these tips I can be the sous chef that brings a lot more to the table! Thanks for sharing it looks awesome.
Hello, I subscribed a few weeks ago and have been trying to catch up ever since, my daughter and I attempted to cook taco's tonight, we have new soft shell boats, it looked so easy and mess free. We suffered third degree burns after the first bite and my daughter added mixed veg to the mince and onion (we still had cherry toms and lettuce though) filling went everywhere! This raft came with no life jackets! I was hoping to try nacho's this week, is it safe? Do you have any tips, tricks, recommendations or safety requirements that you could share with us?
Great video! I love cooking with cedar planks. What is the significance of cutting the salmon at an angle as opposed to 90° straight down? BTW, it's not a good thing to watch these videos right before bed, very bad for the diet! ;)
I know a lot of people say "skin side down" for grilling salmon, but I challenge you to start skin side up. I typically grill over direct flame on charcoal or on my gas grill, around 4 minutes per side and start with the skin side up and it always looks like it should be featured on a restaurant menu. I recommend you give it a try.
Great Video Chef! could you possibly do a tutorial on pressure cookers as I got one for my birthday and I really don't know any recipes that call for it :[ Thanks -Phil
I pull my salmon at 135 it will get to 140 by the time you eat it. Always moist. If you don't like maple syrup try honey instead. I also add small amount shredded ginger root.
Jason, have you ever tried salmon cooked medium-rare? In salmon that would be in the neighborhood of 127 degrees. I prefer it that way, though only with wild salmon; farmed salmon is too prone to parasitic infestation. Farmed salmon is evil, btw. ;) Also, I can see why you would cut the skin off, but by doing so you deprive yourself of that delicious fat layer that is right next to the skin. I love that stuff!
Hello. I do like my salmon cooked but NOT overcooked. Overcooked fish is never good. If I was going to try it med-rare, I agree and would not try it with farmed salmon.
Why bother using cedar planks if you’re not getting them to slowly burn. The idea of cedar planks is for the fish to absorb the light smoke coming off the planks. It says right on the package of cedar planks from Costco, DO NOT REUSE
Looks good chef!!! Looking forward to trying it. I've never cooked with cedar planks before.
Thank you. Hope you enjoy cooking with them and enjoy the end results.
I've always hated cooking salmon I work at a family owned restaurant in the Bay Area and our new chef for some reason loves to undercook our salmon hopefully with these tips I can be the sous chef that brings a lot more to the table! Thanks for sharing it looks awesome.
Hello, I subscribed a few weeks ago and have been trying to catch up ever since, my daughter and I attempted to cook taco's tonight, we have new soft shell boats, it looked so easy and mess free. We suffered third degree burns after the first bite and my daughter added mixed veg to the mince and onion (we still had cherry toms and lettuce though) filling went everywhere! This raft came with no life jackets! I was hoping to try nacho's this week, is it safe? Do you have any tips, tricks, recommendations or safety requirements that you could share with us?
Super :) bardzo lubię tak przygotowanego łososia :)
You're looking fit, Chef. Good to know you are eating well and staying healthy.
Hey thanks! Glad you stopped by.
Great video! I love cooking with cedar planks. What is the significance of cutting the salmon at an angle as opposed to 90° straight down?
BTW, it's not a good thing to watch these videos right before bed, very bad for the diet! ;)
Hey thanks! I cut them at that angle for plate presentation. It gives the piece a larger look.
I know a lot of people say "skin side down" for grilling salmon, but I challenge you to start skin side up. I typically grill over direct flame on charcoal or on my gas grill, around 4 minutes per side and start with the skin side up and it always looks like it should be featured on a restaurant menu. I recommend you give it a try.
Howzit Jason! I'm a high school graduate and I'm going to culinary school next week and I was wondering if you give some tips and pointers :) mahalos.
Thank you .. I'll be doing this for the first time
Hope it turns out for you!
This looks amazing! I have a question, is it necessary to take off the skin? (That’s the best part!)
Thanks! I prefer no skin but you can definitely leave it on if you like.
Great Video Chef! could you possibly do a tutorial on pressure cookers as I got one for my birthday and I really don't know any recipes that call for it :[ Thanks -Phil
Respect from Germany !
That Shows delicous and healthy
Danke!
Subbed for the outtakes lol what's the reason for the plank? Flavor?
Jennell B duh
Awesome Jason!! Looks amazing! Thnx!
Thank you sir! And might I say your wings look amazing! Nice video on those.
Chef Tips Thanks so much for checking it out!
Looks good chef! where can I buy those cedar planks?
Hello.
I find them in home improvement stores in their outdoor/BBQ section.
Thank you! I'll be searching for them and make these for our last bbq of the summer :)
Good show.
Thanks
I pull my salmon at 135 it will get to 140 by the time you eat it. Always moist. If you don't like maple syrup try honey instead. I also add small amount shredded ginger root.
Do get the same smoke taste by not having the planks over the heat? or did you not want the smoke flavor.
Hello. They planks really do not smoke much. I think the water evaporates and helps flavor the fish.
Right on thanks for your thoughts Dave
at what temp was the grill?
I needed a trick for removing the skin. Thanks
can i use tuna fillet instead of salmon???? please give me a responce
claudine joyce socias Yes. I think Tuna would be a great choice for this recipe!
Chef Tips thank you very much .... i think i start to cook some delicious food ... in this recipe
Jason, have you ever tried salmon cooked medium-rare? In salmon that would be in the neighborhood of 127 degrees. I prefer it that way, though only with wild salmon; farmed salmon is too prone to parasitic infestation. Farmed salmon is evil, btw. ;)
Also, I can see why you would cut the skin off, but by doing so you deprive yourself of that delicious fat layer that is right next to the skin. I love that stuff!
Hello. I do like my salmon cooked but NOT overcooked. Overcooked fish is never good. If I was going to try it med-rare, I agree and would not try it with farmed salmon.
Chef Tips
Well, I wasn't going to come right out and say it, but out here in salmon country, 140 degrees is way overcooked. ;)
Your cedar planks didn't smoke. You did it wrong.
Why bother using cedar planks if you’re not getting them to slowly burn. The idea of cedar planks is for the fish to absorb the light smoke coming off the planks. It says right on the package of cedar planks from Costco, DO NOT REUSE
Hey Guys! You should consider checking our videos out! We cook our planks similar to this but with flavors baked into the wood!
Wasatch Planks Be nice.
Should have put that on your smoker :)
Ha ha. Yes, but then I thought the smoker would over power the cedar plank flavor.
I guess..no point to soaking them if you dryed them.. Weird, looks good though !
Go and buy skinless one
Didja use the skin and bones for stock? I hope so. No, no, you said you threw the bones out. Shame.