I pat my salmon dry as much as I can. I also apply a layer of salt to the skin side while it tempers before cooking to make sure that the skin side is dry as possible before adding to my hot, oiled pan. This is something that my father taught me long ago to help ensure that the salmon skin comes out crispy and properly seasoned. 👍💯🇺🇸
This right here... and season the salmon with rosemary salt!! Next level with salmon strip bacon... You share original content that helps people grow as cooks!!
the crispy salmon skin is the main reason i cook salmon its just the best part, seeing people throw it away breaks my heart every time. good guide ill give scoring the skin a try
Sonny, in my opinion, you're bar none the best youtube chef. Great balance of food science, delicious meals, authenticity, and you're hilarious. Made the deviled eggs a few times now. Everyone says they are the best deviled eggs they've had 🤘🏼🤘🏼🤘🏼
Yeah this is the first video I've watched of his and I was liking it until he started jumping like a madman kneeing a refrigerator that looks like he's done it many times.
@@R-Lee- Just let him be himself man. That’s all I’m saying. Why do we feel the need to criticize everyone. I enjoy the not so seriousness of life occasionally. And if you can do it while teaching creatively.. then more power to you. In my opinion. I’d love to see your stand up show one day. 👍
You know what is the best thing in the world. Catching salmon on the shores of Seward. Then taking what you caught to the bbq by your tent and cooking it fresh from the water.
There are times that I prefer salmon skin over bacon. Great example (IMHO) salmon tacos with crispy skin topping maybe some mango salsa and Thai chili's for that little pop of sweet heat. Perfecto!
Thank you SO much for this video. For practice, I took out some pre-seasoned (a sin, I know) salmon and skipped the oven and went straight to an old SS skillet. Moments later I was butter basting the other side and...I wished I could hit my fridge but I rent the place. Best. Salmon. Ever. Every bite has that orgasmic crunch to the skin. I still can't believe I cooked it.
In Sweden, home of the salmon, we don’t pan fry this fish. We cook it in the oven, where it becomes soft, moist and tasty, without a hard crust. A very common sauce to accompany it is yogurt/sour cream with fish roe and dill, sometimes with a bit of garlic added. In Summer, Swedish new potatoes with butter are the perfect accompaniment 😀
I LOVE salmon skin and the term you coined for it, bacon of the sea, is perfect. I'm definitely going to try that scoring technique next time I cook salmon. We eat salmon here a couple times a week. I won't buy ocean-farmed salmon though, because the sea-based farms are just killing off the wild species in British Columbia and salmon being a keystone species, it's affecting wildlife not just in the ocean, but way inland as well. I agree that the higher fat content of farmed salmon makes them more delicious though, so we buy land-farmed steelhead instead. Technically they are a trout, but they are the ancestor of all modern salmon, I'm told, and they are just melt-in-your-mouth scrumptious.
First video I've watched from this channel and I'm subscribing without even looking at the rest. I knew this guy would tell me just about everything I needed to know by his neurodivergent qualities and focus, he reminds me of someone I know and respect and that guy is dialed in as well. What got me was the preexisting dents on his fridge lol Yeah, I'll stick around and learn some stuff xD
It always amused me that people freak out about food companies using food additives and flavour enhancers, but when it's restaurant cooking suddenly drowning food in oil and salt is fine.
VERY interesting point at the start about caught vs. farmed salmon. It had never occurred to me, but it makes perfect sense. Probably why the last sockeye we bought came out a little dry.
Wow this was amaizing! I'd bought myself what is named a piece of Salmons-tail, like I regularly do. This time I carved the skin like you showed, and crisped the skin extra (pulled it of, halfway) and yes, indeed, BACON OF THE SEA! Thanks, Sonny, for broadening my (culinary) horizon. There is no way back...👏🌹🥂
I learn something new from you chef in every video. Remove the white strip of cartilage from the equator of the fillets. And I'm an avid angler/fish cookerer. Have many recipes/methods of cooking Salmon. This one is new and I can't wait to use it. Thanks Sonny. I have to say though, I'm biased, because the wild salmon in Alaska and here in Washington state is far fattier than the one in this video. When you take it out of the chill chest or freezer, the solidified, almost pure white fat is literally oozing out. So good and firm, and good for you. As always, great video! And, we love you man! ....now, can I have your beer?
Yeah I’m your area you can get really nice wild salmon. Most of the states it’s now very lean but of course if you have the good stuff that is preferred.
@@thatdudecancook Aye, figured as much. Have too far to swim upstream to get to Valhal...er, Rocky Mountain high. Riggin' lean. Fourteener's forever! Go getcha one young padawan. Thanks for the response pal. Made my day.
This is my go to video when I’m cooking salmon in a pan. About the only way to make the video better, imho, is to show the pan temperature at all times. I’ve been using an IR thermometer to learn what X degrees looks like on my stove and that really helped. Now I can cook salmon in stainless steel with confidence.
Thanks a million. This recipe was spot on what I was looking for. What I imagine to be a French style to cook salmon. So many variations you can do with this based on what herbs you add to the butter.
In a hot enough pan, even the scales crisp into savory brittle! I EAT FISH SCALES. FISH SCALES, SONNY. I EAT THEM. And seriously my man, you are as legit as they come. I'd been watching a handful of other chefs for YEARS before I found this channel and I'm like 97.2% sure you're the king of that little mountain.
Your video was the first one to come up in my search so we are sitting down to a beautiful and tasty salmon dinner. I added a little garlic powder and fresh lemon juice to the basting step, served with a side of sauteed homegrown aspargus picked yesterday. I wont do the knee kicks bcs i just cant afford any more knee injuries 😂 Fabulous! Thank you!
It always blows me away that Giovanni Ribisi is able to have thos whole alter ego on TH-cam as a chef. He's such a talented actor and is able to cook as well.
Ummm, I am quite sure that my Father coined the "Bacon of the sea" back in 1970 while creating in his restaurant. We used to ask for all the skin from the monger, then marinate for 2 days. This is aside from the skin perfectly cooked ON the salmon. We also created chicken chips, turkey chicharrones, and beef fat nuggets, as well as the original pork chicharrón. I appreciate your work, and love your videos. Bravo
3:46 A suggestion… Put a few drops of water in the pan so people can see how hot the pan is in relation to the Leidenfrost Effect Temperature. Thanks for the great video!
@@davidbuben3262 We used to catch Dollyvarden at Cooper's Landing. Alaska had/has such amazing fresh and salt water fish. And mammals and fowl and berries & well, everything. I wish we could have lived there longer than 1 year, but I was 10, so didn't have much say in the matter.
@@bradcampbell624 Well Brad, at least you got a taste of it. I was up there long enough to trap, hunt, fish, and even scuba dive for almost every critter that flies, walks and swims I sure miss it.
I can tell by how you explain prepping, location of the fat, adding slits on the skin-side, and using the 'bottom' side of the spatula, and letting the fish 'air-dry' so the bottom does not become soggy -- you 'feel' the food! Thank you :)
I hope Sonny answers, but if not here's a list of four, two are recommended by Sonny, one from America's test kitchen, and one from The Bearded butcher's. They are all excellent and are reasonably priced. Tojiro 11" bread knife. Be careful with all these knives as they are extremely sharp, but especially this one. Sharpest bread knife I've ever used. Suisun Inox western style 5.9 inch petty knife. It was sold out on Amazon so I found a similar 5.9 inch petty from Tojiro. It's excellent. Victorinox 8" chefs knife, and finally, Victorinox 6.5" boning knife with walnut handle. I'm a knife collector but trust the experts in their field for everyday use equipment. P.S. That Dude can Cook has a video I think is titled "Gift giving guide" or something like that. Anyway a lot of his videos have links in the description for his knife and kitchen tools recommendations and you'll get a discount! I've got quite a collection of his stuff and he hasn't disappointed.
Scoring is MUCH easier if you take the two end and bring them a little closer to eachother, arching the fish piece slighly. It firms it up and you can cut in an easier way.
Since I saw your short video of cooking your salmon this way, I always cook my salmon like that. Bacon of the sea!! I tried to put lemon on the butter while basting it, and it puts it on another level!
"Swedish" gravlax... the skin (with a tinsy bits left behind when slices have been cut...) Fried crisp in butter... damn. Magical on its own. Combine the skin with some of the lox... in a "sushi" roll with only avocado and mayo/crème fresh mix with fresh dill. Boner stuff! Eat immediately after rolled.
I’m so glad he did a more thorough overexplain video of the salmon cooking The detail here is incredible 1) how is he scoring the skin so easily? Even after descaling a lot I can’t cut the skin so easily 2) anyone found a place that scales salmon? I haven’t, I use a descaler and it’s a ton of work
You need an incredibly sharp knife. If you don't have one already, get yourself a whetstone. I own one, a King 6000/1000 grit combination stone. You should also hone your knife every time before you use it. One other tip: when you score the fish you can lightly bend the piece of fish from top to bottom, which will give you an exposed surface that will cut easier. Just be careful that you don't go all the way through.
I’ve never liked fish, but for my health, I’m determined to acquire a taste. I tried this recipe… to the letter (but I added a hint of red chilli peppers…) and it was as amazing as I could imagine a piece of fish tasting if I loved fish? I will definitely try this again. Many thanks! #NewSubscriber
That poor fridge though... Love your 'bacon of the sea'. It's the best part! You make scoring the skin look so easy. Can it be done (semi-)frozen? Great tips! Great vid!
damn ive been making a lot of salmon and watched a lot of videos when i first started. this was by far the best and most informative salmon video ive seen. most of the stuff i learned the past year while cooking but damn why didnt i watch this when it uploaded
I see that we cook salmon the same way, the skin really is great! Listen to his advice, don't do the de-scaling if you don't need to. It easily trippled or quadroupled the amount of prep and and cleaning needed!
Thats so true, i got my Salmon cooking from one of your earlier videos and its spot on. Salmon Skin is damn near close to Bacon…. So so delicious. Great Vid mate!
I needed to see this like a box of Popsie's fish box ago! I overcooked too many salmon filets. Thanks for making this so simple. Bravo and love your humorous delivery!
Just got my Jerky! So far I’ve tried Rosemary Salt and Maple Bourbon, both delicious I love the tenderness of the jerky too knocked it out of the park man! Still have to try chipotle adobo black truffle sea salt and sgt gilbert black pepper
Ive been a foodie for a loong time. And I really like your tutor skills. At first I though you was some kind of a psycho banging on you fridge. But when I got passed that there is alot of good info you put out. thank you.
OMGolly MY Fav is crispy skin! Salmon or most proteins!!!😋😋😋I Love ur recipes and detailed techniques u share here w us, Sonny! Thank you for the excellent entertainment too😜😆🎉
I also had a parrot as a young adult. It was a McCaw and it bit the shit out of me particularly when I went fishing on the weekends. They need a lot of attention and make horrible pets unless you can spend hours with them. Love your cooking shows!!
I made this salmon and your butternut squash soup for Christmas Eve dinner and will be making your Beef Wellington as the centerpiece tomorrow. You’ve changed the way I look at flavors, given me a new favorite hobby in cooking, and simultaneously placed all household cooking duties on my shoulders (my wife says she’s done cooking now). Love your channel, chef. Keep the recipes coming!
Bacon 🥓 of the Sea 🌊 spread the word!
Absolute nonsense and you know it.
I agree I’m a chef bluegill tails are too
@@chrisbutton9974 m
Came here to say I enjoyed the video as I was looking for a salmon refresher...but do I have to assault the fridge?😁😉
So if you lived in a small town with only a Kroger and a Walmart to buy your fish, would you still eat the salmon skin?
I pat my salmon dry as much as I can. I also apply a layer of salt to the skin side while it tempers before cooking to make sure that the skin side is dry as possible before adding to my hot, oiled pan. This is something that my father taught me long ago to help ensure that the salmon skin comes out crispy and properly seasoned. 👍💯🇺🇸
Yum! The skin is the best part!
And prevent splashing when the salmon hits the oil.
This right here... and season the salmon with rosemary salt!!
Next level with salmon strip bacon...
You share original content that helps people grow as cooks!!
the crispy salmon skin is the main reason i cook salmon its just the best part, seeing people throw it away breaks my heart every time.
good guide ill give scoring the skin a try
I really did not expect you to start kneeing your fridge 🤣
Keep up the excellent work!
Salmon skin is the most amazing thing ever when you crisp it up properly.
You said it!
Yup!
The salmon skin is better than bacon!!! My opinion!!! 😍😍
Sonny, in my opinion, you're bar none the best youtube chef. Great balance of food science, delicious meals, authenticity, and you're hilarious. Made the deviled eggs a few times now. Everyone says they are the best deviled eggs they've had 🤘🏼🤘🏼🤘🏼
I think he's the best chef in general . He's a male Julia child's.
Yeah this is the first video I've watched of his and I was liking it until he started jumping like a madman kneeing a refrigerator that looks like he's done it many times.
@@R-Lee- that’s his shtick. It’s awesome. Enjoy a little humor bro. 😂
@@kennethmichael2460 It's not awesome. It's definitely not funny. I know what's funny. My friends say I should do stand-up all the time.
@@R-Lee- Just let him be himself man. That’s all I’m saying. Why do we feel the need to criticize everyone. I enjoy the not so seriousness of life occasionally. And if you can do it while teaching creatively.. then more power to you. In my opinion. I’d love to see your stand up show one day. 👍
I cooked salmon with a mango chutney for my wife one night and it was incredible. Crispy skin and moist tender meat. Sooo Good
The way you knee’d the frig had me in tears
My man pulled the Double Dragon II High Knee.
You know what is the best thing in the world. Catching salmon on the shores of Seward. Then taking what you caught to the bbq by your tent and cooking it fresh from the water.
thank you.... that trick with turning the spatula upside down has helped me!!!!! no more skin getting stuck! great video
There are times that I prefer salmon skin over bacon. Great example (IMHO) salmon tacos with crispy skin topping maybe some mango salsa and Thai chili's for that little pop of sweet heat. Perfecto!
Yup. I make those too! Fantastic!
Thank you SO much for this video. For practice, I took out some pre-seasoned (a sin, I know) salmon and skipped the oven and went straight to an old SS skillet. Moments later I was butter basting the other side and...I wished I could hit my fridge but I rent the place. Best. Salmon. Ever. Every bite has that orgasmic crunch to the skin. I still can't believe I cooked it.
In Sweden, home of the salmon, we don’t pan fry this fish. We cook it in the oven, where it becomes soft, moist and tasty, without a hard crust. A very common sauce to accompany it is yogurt/sour cream with fish roe and dill, sometimes with a bit of garlic added. In Summer, Swedish new potatoes with butter are the perfect accompaniment 😀
I like the crispy edges. I started broiling it for the last couple minutes to get it extra crispy edges.
I don’t have a oven 🫣
Wait until you try Alaskan and PNW salmon. True wild kings have no comparison.
@@laSimp1icitecopper river!
Salmon are all over...how is Sweden home of salmon? 🤔
I LOVE salmon skin and the term you coined for it, bacon of the sea, is perfect. I'm definitely going to try that scoring technique next time I cook salmon. We eat salmon here a couple times a week. I won't buy ocean-farmed salmon though, because the sea-based farms are just killing off the wild species in British Columbia and salmon being a keystone species, it's affecting wildlife not just in the ocean, but way inland as well. I agree that the higher fat content of farmed salmon makes them more delicious though, so we buy land-farmed steelhead instead. Technically they are a trout, but they are the ancestor of all modern salmon, I'm told, and they are just melt-in-your-mouth scrumptious.
I just never liked the skin from salmon. It just has some weird taste.
@@birdlawyer6191 communist
Thank you for buying farmed salmon. Everyone be trying to grab up our wild salmon up here in Alaska
First video I've watched from this channel and I'm subscribing without even looking at the rest. I knew this guy would tell me just about everything I needed to know by his neurodivergent qualities and focus, he reminds me of someone I know and respect and that guy is dialed in as well. What got me was the preexisting dents on his fridge lol Yeah, I'll stick around and learn some stuff xD
him bashing a fridge makes so much sense
Sonny + salmon + Saturday? Alliteration intended I believe. YOU KNOW HE LOVES US!
…AND WE OUT
And you are getting professional chef recipes and techniques. Well worth it for what I pay.
Dude- I love your style and passion- THANKS for AMAZING content!
@Jesus so?
It always amused me that people freak out about food companies using food additives and flavour enhancers, but when it's restaurant cooking suddenly drowning food in oil and salt is fine.
VERY interesting point at the start about caught vs. farmed salmon. It had never occurred to me, but it makes perfect sense. Probably why the last sockeye we bought came out a little dry.
Wow this was amaizing! I'd bought myself what is named a piece of Salmons-tail, like I regularly do. This time I carved the skin like you showed, and crisped the skin extra (pulled it of, halfway) and yes, indeed, BACON OF THE SEA! Thanks, Sonny, for broadening my (culinary) horizon.
There is no way back...👏🌹🥂
I learn something new from you chef in every video. Remove the white strip of cartilage from the equator of the fillets. And I'm an avid angler/fish cookerer. Have many recipes/methods of cooking Salmon. This one is new and I can't wait to use it. Thanks Sonny.
I have to say though, I'm biased, because the wild salmon in Alaska and here in Washington state is far fattier than the one in this video. When you take it out of the chill chest or freezer, the solidified, almost pure white fat is literally oozing out. So good and firm, and good for you.
As always, great video! And, we love you man! ....now, can I have your beer?
Yeah I’m your area you can get really nice wild salmon. Most of the states it’s now very lean but of course if you have the good stuff that is preferred.
@@thatdudecancook Aye, figured as much. Have too far to swim upstream to get to Valhal...er, Rocky Mountain high. Riggin' lean. Fourteener's forever! Go getcha one young padawan. Thanks for the response pal. Made my day.
This is my go to video when I’m cooking salmon in a pan. About the only way to make the video better, imho, is to show the pan temperature at all times. I’ve been using an IR thermometer to learn what X degrees looks like on my stove and that really helped. Now I can cook salmon in stainless steel with confidence.
Salmon skin is SOOOOO good.
Thanks a million. This recipe was spot on what I was looking for. What I imagine to be a French style to cook salmon. So many variations you can do with this based on what herbs you add to the butter.
“Bacon of the sea because straight up that’s what salmon skin is” 😂😂 Love you man!
After cooking salmon so many times, I have to say boyfriend certainly knows what he is talking about.😀
In a hot enough pan, even the scales crisp into savory brittle! I EAT FISH SCALES. FISH SCALES, SONNY. I EAT THEM.
And seriously my man, you are as legit as they come. I'd been watching a handful of other chefs for YEARS before I found this channel and I'm like 97.2% sure you're the king of that little mountain.
Your video was the first one to come up in my search so we are sitting down to a beautiful and tasty salmon dinner. I added a little garlic powder and fresh lemon juice to the basting step, served with a side of sauteed homegrown aspargus picked yesterday.
I wont do the knee kicks bcs i just cant afford any more knee injuries 😂
Fabulous! Thank you!
It always blows me away that Giovanni Ribisi is able to have thos whole alter ego on TH-cam as a chef. He's such a talented actor and is able to cook as well.
Never thought of basting salmon tbh, but I’ll be sure to try it next time I cook salmon.
Uhhh... wash the pan? 🤣
@@majoroldladyakamom6948 wdym. I always baste steaks, but just didn’t think to baste salmon
Ummm, I am quite sure that my Father coined the "Bacon of the sea" back in 1970 while creating in his restaurant.
We used to ask for all the skin from the monger, then marinate for 2 days. This is aside from the skin perfectly cooked ON the salmon.
We also created chicken chips, turkey chicharrones, and beef fat nuggets, as well as the original pork chicharrón.
I appreciate your work, and love your videos.
Bravo
3:46
A suggestion… Put a few drops of water in the pan so people can see how hot the pan is in relation to the Leidenfrost Effect Temperature.
Thanks for the great video!
This is the only cooking channel on TH-cam I really enjoy!
Sonny and Jacques, Jacques and Sonny, my favorite chefs and teachers. ❤
I cook my salmon that way, and add two eggs over easy. The breakfast of champions.
And of course seasoned with the world famous rosemary salt.
Yup. As a young boy growing up in Alaska, my favorite was pan fried Dollyvarden and eggs for breakfast.
If you know you know
@@davidbuben3262 We used to catch Dollyvarden at Cooper's Landing. Alaska had/has such amazing fresh and salt water fish. And mammals and fowl and berries & well, everything. I wish we could have lived there longer than 1 year, but I was 10, so didn't have much say in the matter.
@@bradcampbell624 Well Brad, at least you got a taste of it. I was up there long enough to trap, hunt, fish, and even scuba dive for almost every critter that flies, walks and swims
I sure miss it.
Mmm...that salmon looks great. Serve it up with some dill and lemon cream sauce and risotto with steamed broccoli. Yummy!
letting the salmon rest on the spatula is sheer genius!
Thank you! I literally cook salmon all the time with mixed results this is sure to help!
“Bacon of the sea” hahahahahaha dying hahahahah
I ALLWAYS over or undercook salmon
My piece was a bit thicker so i left it for a extra minute it turned out PERFECT
Ty man greetings from germany
Where has this channel been hiding? I live this guy!!!
I like your High Knee technique. That’s the greatest take away from this video.
Made that pulled pork with bbq sauce and holy smokes is it good!! That bbq sauce is something special!
I can tell by how you explain prepping, location of the fat, adding slits on the skin-side, and using the 'bottom' side of the spatula, and letting the fish 'air-dry' so the bottom does not become soggy -- you 'feel' the food! Thank you :)
Can you recommend a good site to purchase kitchen knives?
Love your channel, i can tell you’re a legit and passionate chef, mad respect!
I hope Sonny answers, but if not here's a list of four, two are recommended by Sonny, one from America's test kitchen, and one from The Bearded butcher's. They are all excellent and are reasonably priced.
Tojiro 11" bread knife. Be careful with all these knives as they are extremely sharp, but especially this one. Sharpest bread knife I've ever used.
Suisun Inox western style 5.9 inch petty knife. It was sold out on Amazon so I found a similar 5.9 inch petty from Tojiro. It's excellent.
Victorinox 8" chefs knife, and finally,
Victorinox 6.5" boning knife with walnut handle. I'm a knife collector but trust the experts in their field for everyday use equipment. P.S. That Dude can Cook has a video I think is titled "Gift giving guide" or something like that. Anyway a lot of his videos have links in the description for his knife and kitchen tools recommendations and you'll get a discount! I've got quite a collection of his stuff and he hasn't disappointed.
Sonny, thank you. Cooking has never been more easy or fun.
He's upgraded to 18 years of cooking now!
Hahaha yes! 20 incoming
The kick to to the fridge after eating the sea bacon was the pinnacle of this video😂
Thanks, straight forward! good video, also..I can't believe all the dents that fridge has from the knees 😆 some Mui Thai knees right there son!
I just ate salmon bruh now im hungry for it again
I don’t know if you’ve ever seen the movie, but that fridge jump is putting off some serious “Wet Hot American Summer” vibes.
Scoring is MUCH easier if you take the two end and bring them a little closer to eachother, arching the fish piece slighly. It firms it up and you can cut in an easier way.
Every now and then this guy pops up in my shorts and everytime I see him beat the shit out of his fridge.. I like it🤣
Since I saw your short video of cooking your salmon this way, I always cook my salmon like that. Bacon of the sea!!
I tried to put lemon on the butter while basting it, and it puts it on another level!
I honestly can't put into words how good this was...
"Swedish" gravlax... the skin (with a tinsy bits left behind when slices have been cut...) Fried crisp in butter... damn. Magical on its own. Combine the skin with some of the lox... in a "sushi" roll with only avocado and mayo/crème fresh mix with fresh dill. Boner stuff! Eat immediately after rolled.
I’m so glad he did a more thorough overexplain video of the salmon cooking
The detail here is incredible
1) how is he scoring the skin so easily? Even after descaling a lot I can’t cut the skin so easily
2) anyone found a place that scales salmon? I haven’t, I use a descaler and it’s a ton of work
You need an incredibly sharp knife. If you don't have one already, get yourself a whetstone. I own one, a King 6000/1000 grit combination stone. You should also hone your knife every time before you use it. One other tip: when you score the fish you can lightly bend the piece of fish from top to bottom, which will give you an exposed surface that will cut easier. Just be careful that you don't go all the way through.
I’ve never liked fish, but for my health, I’m determined to acquire a taste. I tried this recipe… to the letter (but I added a hint of red chilli peppers…) and it was as amazing as I could imagine a piece of fish tasting if I loved fish? I will definitely try this again. Many thanks! #NewSubscriber
That poor fridge gets it everytime 😂
My man pulled the Double Dragon II High Knee.
That dude's refrigerator was harmed in the making of this video.
That poor fridge though...
Love your 'bacon of the sea'. It's the best part!
You make scoring the skin look so easy. Can it be done (semi-)frozen?
Great tips! Great vid!
Sea bacon ... Fresh lemon juice ... THE BEST!
Cooked it just now and let me say that it was perfection
Thank you for teaching me that the butter needs to be bubbly and hot before basting, makes total sense once you said it, doi lol great stuff
You can also start salmon in cold non-stick pan and get great crispy skin. Learned that from America'S Test Kitchen. Great video! Thank you.
If your in Canada try Fortinos, they have alot of fish options and mostly sell salmon so you can find all sorts easily
damn ive been making a lot of salmon and watched a lot of videos when i first started. this was by far the best and most informative salmon video ive seen. most of the stuff i learned the past year while cooking but damn why didnt i watch this when it uploaded
Kneeing the fridge sent me to oblivion 😂😂😂
I had the BEST salmon I have ever made. “Thank you” doesn’t seem enough, but it’s all I have. Oooh!
I see that we cook salmon the same way, the skin really is great! Listen to his advice, don't do the de-scaling if you don't need to. It easily trippled or quadroupled the amount of prep and and cleaning needed!
Thats so true, i got my Salmon cooking from one of your earlier videos and its spot on. Salmon Skin is damn near close to Bacon…. So so delicious. Great Vid mate!
I needed to see this like a box of Popsie's fish box ago! I overcooked too many salmon filets. Thanks for making this so simple. Bravo and love your humorous delivery!
Sonny.. You might just have the best channel on all of TH-cam!
I love salmon skin it's so delicious, especially in a lettuce wrap!
You are like a Shamwow chef. I'm coming back for everything I eat.
📝 clean the Salmon 📝 Cut the Salmon 📝 Fry the skin and the Salmon 📝 hit the fridge multiple time 📝 Salmon done and tasty
I subbed when I saw you "teaching your fridge a lesson" in the end.
Just got my Jerky! So far I’ve tried Rosemary Salt and Maple Bourbon, both delicious I love the tenderness of the jerky too knocked it out of the park man! Still have to try chipotle adobo black truffle sea salt and sgt gilbert black pepper
Enjoy the jerky my friend!
My finger was in the way for a second and all I heard was grunting. Thought you where hip thrusting the fridge this time.
Ive been a foodie for a loong time. And I really like your tutor skills. At first I though you was some kind of a psycho banging on you fridge. But when I got passed that there is alot of good info you put out. thank you.
I love the knees to the fridge
The amount of abuse that refrigerator has been through🤣🤣
Mayonnaise, garlic paste, lemon juice, herbs....mix well. Dip fish, drizzle.
Best chef on the tube by far
Followed this method (minus the butter basting) and got perfectly crispy salmon skin for the first time. Great cooking advice!
Thanks! I wondered when to put garlic in. My question was answered. Trying I out later that day. Great video
you are the best food youtuber
Turns out, this Dude CAN cook. Very practical and easy to follow channel. Great for the home cook who’s tired of eating food that tastes like arse.
First time ever cooking fish and first time eating salmon. That was incredible dude. Thank you
OMGolly MY Fav is crispy skin! Salmon or most proteins!!!😋😋😋I Love ur recipes and detailed techniques u share here w us, Sonny! Thank you for the excellent entertainment too😜😆🎉
I love your videos, and always get a good chuckle when you go ham on the refrigerator
Hey sonny, love your work. Could you do some Spanish tapas? I’m getting super into it and I would love to learn from you!
No refrigerators were harmed in the making of this video
I also had a parrot as a young adult. It was a McCaw and it bit the shit out of me particularly when I went fishing on the weekends. They need a lot of attention and make horrible pets unless you can spend hours with them. Love your cooking shows!!
Well, I’m off to the store. Salmon on the menu tonight.
I made this salmon and your butternut squash soup for Christmas Eve dinner and will be making your Beef Wellington as the centerpiece tomorrow. You’ve changed the way I look at flavors, given me a new favorite hobby in cooking, and simultaneously placed all household cooking duties on my shoulders (my wife says she’s done cooking now). Love your channel, chef. Keep the recipes coming!
Same here, I tried one of his chicken recipes not too long ago and it was great; though I've been doing most of the cooking for a while now.
The trick resting the salmon with the airflow underneath was very good bro thanks for sharing that one !! Greetings from The Nederlands 🇳🇱👊