The best way to get the skin to stay on the piece is to lay the salmon skin side down into rippling hot oil, the heated oil creates a nonstick surface on the pan and the skin will get crispy before the salmon is over cooked
The tricky variable with this method is heat. If the pans too hot the skin will burn but the flesh will be too rare. I go for a medium heat and let it ride; the fish skin will still try you just have to wait longer and then make sure you pat it off and let it rest on a cooling rack to avoid making it excessively oily
I believe those pans have to be ripping hot to have that”non stick” characteristic. Once the oil starts to smoke a bit you are good to go. Something about the metal expanding with the heat or some science stuff like that lol
Yes you’re correct, that’s how I get my eggs without sticking. Heat up the pan first till little smoke is coming out then throw in the oil and it’ll give it a non stock coat.
I assume it is actually the ladenfrost effect, where a liquid touches something so hot it instantly turns into steam and creates a barrier between the surface and the liquid (the reason water skittles around in hot pans). Or maybe the skin gets crispy so quick it just can’t stick? But yeah I think it needs to be hot.
@@SoundlessFantasy 😂😂😂 damn. Lemme go Google how to appropriately use my appliances. I’m genuinely ashamed of myself and you weren’t even talking about me 😂😂
If you’re cooking on a not nonstick pan, it is absolutely vital that the pan and oil are extremely hot, or this will happen. If this is done correctly and the pan is mostly clean, it’s also important to wash it carefully and then heat some oil back onto the pan to stop things sticking again
Hey Lisa! I’ve been without access to a stove and unable to make anything non microwaveable lately. So a lot of times I’ll come up with a bunch of random ramen ideas (because I often get cup noodles, bowl of noodles, and maruchan yakisoba) This was something I came up with- it more than likely has been done before. So I used a Chicken Flavoured Maruchan cup noodle for this Step one: Open Ramen and pour steaming water in it (make sure it’s only slightly above the top of the ramen) let it sit for exactly one minute, and then pop it in the microwave for 2 minutes Step two: In a separate small bowl, mix together Soy Sauce, Vinegar (I used white, but I’m sure other vinegars would be good/better) and sriracha (no exact measurements, just go off of your own taste buds) and a bit of garlic powder if you’d like. Step three; Get a boiled egg (it would probably be better to boil your own, but I used a hard boiled one because it was pre boiled. It would taste better with a soupy egg yolk.) Cut the egg in half and put it in the ramen. Step 4: Mix the vinegar soy sriracha sauce into the ramen, and put the ramen in the microwave again for about 30 seconds to 1 minute (depending on your microwave). Step 5: (optional) Get some wonton strips (wonton chips) Step 6: Enjoy!
If you want to cook in a stainless steel pan the pan needs to be incredibly hot. Personally I don't recommend it for fish, because it is so delicate (unless you add some liquid so it will simmer on the flesh-side, keeping the skin crispy)
Very hot pan Cold oil fish skin side down and press for 10 seconds. Place in 400°F oven for 6 minutes immediately remove from pan with metal spatula. Do not flip fish Perfect everytime
@@MasterBaker01except direct salt to the pan in rock form will cause pits. The trick is letting meats come to room temperature and pat them dry and heating pan up first than adding oil and letting that heat up. Same with eggs let them come to room temperature. When food is cold u get condensation and that moisture leads to sticking. I let meats come to room temperature no matter what I’m searing them in because meat cooks better at room temperature better texture at the surface
Try to leave it skin side down longer to the point where it's almost fully cooked. It will release from the bottom all by itself when the skin is crisp enough.
You should put the pan on high heat for a minute or two with a generous amount of oil. Once the pan starts smoking turn the heat into low heat and lay the fish skin side down. The hot oil is gonna prevent the fish skin from sticking. If the fish is still sticking to the pan just LEAVE it alone and keep the heat low. Eventually its gonna release from the pan.
I'm glad you're not giving up Lisa, practice makes perfect x it look's really good but the tip I would use is to add oil to the pan and let it heat up for it to then make it a non-stick surface, hope that helps! x
The pan expands slightly when you heat it, if you heat the oil before adding the fish, it will coat the pan better and laminate the pan in an even layer. Great vids!
Keep it simple. Salmon descaled, on a tray with non stick baking paper little oil on skin with S&P in oven until done, finish skin on hot pan/ flat grill. SERVE !
When you have multiple pieces, and you're still experimenting, it is better to do them one by one. That way, you can learn from the first one and improve on the next ones + it's easier to manage piece by piece 😉
If you need any tips Lisa, try and salt the fish 45 min before you fry it to remove as much moisture as possible, when you fry, start on the skin side and gently press down on the salmon for 10-15 sec so it sets(don't move the fish so it develops a crisp texture), good luck!
Honestly lisa u became so much better at cooking remembering ur old videos your newer ones are clearly better All your food look so delicious good job im proud of u :)
I little tip is to use Metal spatulas not plastic the metal help lift up the skin because it is stronger hope this helps can't wait to see the improvements 🥰❤️
Start from a hot pan and then back it down, the white almost egg white looking stuff happens from the fish being cooked to harshly or over to high of heat. So start hot, then to med-medium low, depending on the pre-existing pan heat. Wait until the color has changed about 1/3 up the fish then flip for the best results. Also a rubber scraper is good for keeping the skin from tearing off, due to how narrow it is. Sorry for the rant, Culinary student here 😅
Hi! Lisa before pouring oil try to heat the steel pan and after pouring oil let it boil (few bubbles comes out) then add pinch of salt and after all of this put your fish into oil. Hope fish 'll be turn easily My mom use the trick and it's easy to fry any fish through this process
Hey, u can one thing that is 1. Pre heat the pan 2. Pour oil and when the oil will start to evaporate and get lighter in clr 3. Then add the fish 4. Cook that in low heat. I'm from India and that is how we fry fish Basically we fry fish in kadhai
Here in the netherlands we say ‘fish has to swim’ .. 😅 maybe a bit more oil so you have a good protective film between the pan and the fish? Love your food journey
TIPS: 1. Always heat the pan first (ripping hot) before adding the salmon in a stainless steel pan. Also, add a little more oil 2. Baste that salmon with butter!
1. Dry the skin with paper towel Immediately before putting it into the pan 2. Get oil smoking hot before placing fish in skin side down 3. Use thin Metal spatula(“fish spatulas” are made for it) 4. For the first flip, place the flat of the spatula down and bend it gently against the pan. then slide it under in one movement
Salmon flesh is very tender and will dry out quickly when in direct contact with the pan. For a juicy and succulent fillet it needs to be skin side down. Starting in a cold pan is a good idea, as the slow rise in temperature will allow the fat in the salmon skin to slowly render (makes for more delicious meat and crispier skin). Use the electric/gas stove to introduce heat into the pan and bring it up to temperature. Once the pan is hot and the salmon is sizzling in the oil, and giving it a final little shake so nothing gets stuck, place the all metal pan into a preheated oven at 180C (350-360F) for 8-10 mins, depending on how you like it cooked (salmon for me is always better slightly pink on the inside so I would choose around 8, but if you like it cooked through/well done aim for 10-12mins). Hope this helps for next time. Experimentation and persistence are key to breaking down and understanding an ingredient in the kitchen.
This happens to me almost every time! I feel your pain. There was ONE time where it came out perfectly, and it was so delicious. Sucks, because good salmon is expensive!
My mom always told me that when the fish is still sticking out to the pan, that means its not ready to be flipped. Also, you should only put it when the pan is really hot/smoking a little bit that way you won't ruin the fish. Works every single time.
If it sticks, you can also add a tiny touch of water, and cover it for abit, the steam helps with releasing the protein and then going in with a metal spatula (its thinner, easier to get below the protein then a wooden one). But the proper temp hot pan method works better.
For the best hot pan, start cold oil and turn the heat up. *Preferably using the good old wok* To finish off, turn the heat low to off and let it set there till it's okay to scoop. *The wok is able to preserve heat*
if you have a fish scaled or descaled doesn’t matter, its best to first heat the pan with a thin coat of oil to get a oil seasoning, like a blackish charred surface, then clean it with a tissue/kitchen towel to get the burnt grease off, put in fresh oil, get it heated a little bit, then put down the fillets. This is a tip from my bengali mom from a regular fish eating bengali kitchen. Bengali peeps are famous for our fish cusine, do try some recipes someday ✌️✌️😊😊
Just a tip, put the salmon skin side down only when the pan/oil is super hot. Let it crisp one side then turn. You can sear all the sides if you want, but its your preference how you want it cooked :)
More oil in a hot pan. The skin will release when it gets crispy. Also, I have an air fryer with wire trays. For me, that's the best way for cooking salmon. Light coat of neutral oil and either a honey/siracha glaze or just rosemary salt. Fantastic.
It's my understanding that if you heat the pan a certain way it won't stick. Adding water should form one bubble that move around. That's when you know to add the oil
I learned a trick recently to make pans non-stick. You wait for the pan to really heat up and then add the oil. If the pan is really hot it creates a more even surface and then the oil seals that in. It works really well for me. I've seen it as a trick on how to make a wok non-stick.
There are some traditional techniques as filipinos we use when it comes to frying ANY type of fish... 1) to stop it from sticking to the pan, we combine small amount of old oil to new oil... or use old oil altogether. 2) heat up in high heat the oil until its smoking, then add the fish skin side down. Immediately lower the heat to the lowest degree when the fish is dow
I've never had a problem because I always make sure to immediately unstick the salmon fillet from the pan right after you put it in, then you keep shaking it around in the pan to make it not stick, the way you might with something like a sunny side up egg. Another thing you could do is put oil in the pan and apply oil to the skin of the fillet before cooking, because the reason it sticks is obviously there's no fat going on in the skin the way that a steak with good marbling never sticks. I say right after you place it in the pan, make sure to unstick the fillet, keep moving it around so it doesn't start sticking, and apply oil to the skin before putting it in.
I haven't cooked salmon on the stove before but my golden rule for frying is to let the pan and the grease get hot first. If you can flick a couple drops of water on it and it immediately dissipates or burns off, its ready. From there you just keep an eye on the food until its time to flip. Also, dont let it stick by keeping it moving. If you move it around slightly once in a while you'll help it to sit on top of the grease, keeping it from burning to the pan. Hope this helps!
Lay the seasoned, room temp salmon on a hot oil because if you cooked it in cold oil, the skin will definitely stick. Also, use a thin metal spatula since it is easier to flip salmon that way. I've used that method every single time I cooked salmon using a metal, stainless steel pan. You can also add butter for flavor and basting.
Use a brillo dish brush to descale. Slightly salt the skin, it will make a bit of a barrier. Use a non stick pan with enough olive oil to cover the bottom. You can throw it in hot or do cold pan method.
maybe you should try cooking the salmon using the poêlée method next time. The poele cooking method is one that was developed in France and is used to keep a protein moist by covering it slightly in liquid. This allows for the outside of the protein to become crispy while keeping the inside nice and juicy. Generally, butter is used in this method of cooking to create a very flavorful dish and combined with a variety of vegetables, it comes out simply divine. This is more commonly done with meat, particularly chicken and is only done with ingredients where the skin is left on. In France, the word “poele” translates to frying pan, though it originated from a small dish that had a lip for pouring the liquid known as a poulen. I thought this method would help since it looked like it's the best way to go when cooking salmon. well that's according to one of my favorite anime: Shokugeki no soma and I learned alot about cooking from there when my teacher asks questions about cooking to my class
As a culinary student, I was taught to get some oil in a pan and get it ripping hot (medium high) before putting thr fillet skin-side down. This will crisp up the skin and it hasn't failed me yet
You should try the Chinese cooking method. High heat with oil; allow the oil to get very hot, swirling around the pan to coat the pan. This will create a nonstick surface. Then you dump the excess oil out of the pan, and reduce heat to medium; apply salmon. Putting the salmon in at a super high temp skillet like this, that then slowly cools a bit, helps to crisp the skin quickly which keeps it from sticking.
Heat up a dry pan and add oil until there is wisps of smoke (in taiwanese culinary school we call this 潤鍋 or lubing the pan it creates a nonstick layer and you can also shake the pan while the fish goes in the pan that also helps
I saw someone use this method where you blow torch the fish skin first before putting it skin side down, this is so the water comes out first and it won't melt down onto the pan surface, or just sear it first in really hot oil
You can do it reverse first to sear, then flipped back over to skin side when the pan is much hotter, once the skin is cooked enough it should just peel off. Put it in the oven to dry it out. Then let it cool over a wooden spoon. Crumble it on top of your finished salmon
You can also try using a non-stick pan and coating it in oil and using whatever herbs you want to flavor your fish and when you can drop the fish in is going to be on a medium heat and then about every minute or so you don't want to move the fish with a spatula you want to shake the pan and then flip when the edges turn white it's about 4 minutes on each side
Way more oil and have it super hot before putting it skin side down. Also I’m not sure about in the US but when I buy these fillets I don’t descale them as I think they already are so maybe they are becoming too thin (I could be wrong). God bless your salmon journeys 💗🥳😎
Best not to descale the fish, with salmon and steelhead trout it actually helps offer more crispness. Also, I use a hot well oiled pan (medium high heat), place skin side down and be patient with process. Metal spatula will help. If the filet doesn’t easily come up it’s not ready to flip. Wishing you success with your next attempt!
you can also make salmon on an oven. an amazing way to add flavour to your salmon is by making a maple and Worcestershire sauce i don’t know the recipe but you should definitely try it!
Usually how I do it is actually leave the scales on (idk if it makes any difference) but they basically fry in the oil so you can’t tell Also the oil needs to be super hot And I just leave them there until they basically self release, and also a pretty thin spatula I also cover while I’m frying the skin so the meat steams a bit while the skin is cooking
I just cook them with the skin on. I butter a glass baking dish and put them in. I add minced garlic, butter, lemon juice, and mrs dash lemon pepper seasoning. I add sliced shallots around it and even toss it what’s left on the lemons. Bake it and it’s so good. Comes easily off the skin while eating.
Heat up pan medium/high, when it's hot drop some water on it, it should bead up not evaporate. If it evaporates it's not hot enough. Once the water beads up, oil the pan with olive oil and wait for the oil to heat up. Once it's all nice and hot, add you filet. Do not try to flip it, it will stick to the pan until it forms a crust then it will let go of the pan, after it lets go flip and repeat.
I always start on the bare side and flip onto the skin side after 5 minutes, then remove after another five minutes. Make sure you have plenty of oil in the pan and that its at the desired temperature before you put on the salmon, if it has to warm up after the salmons already on then the skin will stick to the pan instead of getting crispy.
The pan needs to be RIPPPPIIINGGGG hot before any fish is fried. So ideally leave the pan to heat up for atleast 5-6 minutes, and a dry pan! Then when it starts smoking, add cold oil. Always remember, hot pan + cold oil = non stick surface. THEN, put the fish on and go ahead with you recipe. Ps. The fish might look like its sticking even with an extremely hot pan, but it will only need enough time to release itself. Good luck Lisa :)
I'm a Bengalee and we eat a lot of fish. When we fry fish we marinate with turmeric and salt. Then we put the fish in hot oil...not medium..once one side is cooked we flip it over and gradually reduce the heat..you can try it.. looking forward to see the video 😊
Heat the stainless pan up to a ripping hot temp, test it by flicking water on the pan, the drops shouldn’t sizzle, it should act like a hyper, spinning ball of energy and when you move the pan it’s should zip around as if it’s not even made of water, throw that drop of water out, lower the temp to a medium high, add your cooking oil, vegetable, canola or avocado, I wouldn’t recommend olive oil for how hot the pan will be, then add your dry and seasoned fillets in, skin side down, and don’t move or touch them, they will release when THEY are ready. Flip, when the fillets release effortlessly, then give the other side a quick sear and boom, you’re done, you’re done. And optionally make a simple pan sauce to top it off
If the pan is too cool or too hot it will stick. Pre-heat it on a medium/medium-high heat and be generous with some salt on the skin side before putting it in the pan
Just a bit more oil, heat on high and as soon as it smokes fish goes down, press it down to ensure full contact. Drop the heat to medium high and don’t touch it until the fish moves freely around the pan just by shaking the pan
The best way to get the skin to stay on the piece is to lay the salmon skin side down into rippling hot oil, the heated oil creates a nonstick surface on the pan and the skin will get crispy before the salmon is over cooked
Also baste the salmon with butter likes it’s a steak but make sure you rub salt in the skin
The tricky variable with this method is heat. If the pans too hot the skin will burn but the flesh will be too rare. I go for a medium heat and let it ride; the fish skin will still try you just have to wait longer and then make sure you pat it off and let it rest on a cooling rack to avoid making it excessively oily
heck, she can even sear the outside skin and then throw it in the oven to cook to a medium rare with a crispy skin
I have an idea. Try using the 80/20 rule.
Lisa I swear if you don’t do what this comment says 🥰🥰😂
I believe those pans have to be ripping hot to have that”non stick” characteristic. Once the oil starts to smoke a bit you are good to go. Something about the metal expanding with the heat or some science stuff like that lol
Yes you’re correct, that’s how I get my eggs without sticking. Heat up the pan first till little smoke is coming out then throw in the oil and it’ll give it a non stock coat.
I assume it is actually the ladenfrost effect, where a liquid touches something so hot it instantly turns into steam and creates a barrier between the surface and the liquid (the reason water skittles around in hot pans). Or maybe the skin gets crispy so quick it just can’t stick? But yeah I think it needs to be hot.
Ripping hot.. I fry eggs that way and they don't stick. Kai had a video on it as well.
@@Bnguyen276 Noooo, Only butter no oil 😅
@@SoundlessFantasy 😂😂😂 damn. Lemme go Google how to appropriately use my appliances. I’m genuinely ashamed of myself and you weren’t even talking about me 😂😂
Cold pan method? This goes against everything I've learned as a chef.
Ikr, only time I cold pan is when rendering fat from something like duck
Bacon
Yeah bacon is one of the few things that you actually want to start the pan cold with. Definitely do not try with eggs lmao.
it should be medium heat with oil in the pan hot and ready then skin side down :)
Same …
If you’re cooking on a not nonstick pan, it is absolutely vital that the pan and oil are extremely hot, or this will happen. If this is done correctly and the pan is mostly clean, it’s also important to wash it carefully and then heat some oil back onto the pan to stop things sticking again
I’d recommend having the pan be hot when you put in the fish, it should reduce the stickiness.
Hey Lisa! I’ve been without access to a stove and unable to make anything non microwaveable lately.
So a lot of times I’ll come up with a bunch of random ramen ideas (because I often get cup noodles, bowl of noodles, and maruchan yakisoba)
This was something I came up with- it more than likely has been done before.
So I used a Chicken Flavoured Maruchan cup noodle for this
Step one: Open Ramen and pour steaming water in it (make sure it’s only slightly above the top of the ramen) let it sit for exactly one minute, and then pop it in the microwave for 2 minutes
Step two: In a separate small bowl, mix together Soy Sauce, Vinegar (I used white, but I’m sure other vinegars would be good/better) and sriracha (no exact measurements, just go off of your own taste buds) and a bit of garlic powder if you’d like.
Step three; Get a boiled egg (it would probably be better to boil your own, but I used a hard boiled one because it was pre boiled. It would taste better with a soupy egg yolk.) Cut the egg in half and put it in the ramen.
Step 4: Mix the vinegar soy sriracha sauce into the ramen, and put the ramen in the microwave again for about 30 seconds to 1 minute (depending on your microwave).
Step 5: (optional) Get some wonton strips (wonton chips)
Step 6: Enjoy!
If you want to cook in a stainless steel pan the pan needs to be incredibly hot. Personally I don't recommend it for fish, because it is so delicate (unless you add some liquid so it will simmer on the flesh-side, keeping the skin crispy)
Very hot pan Cold oil fish skin side down and press for 10 seconds. Place in 400°F oven for 6 minutes immediately remove from pan with metal spatula. Do not flip fish
Perfect everytime
@@Facetimer864 i thought Gordan Ramsey was passing the instructions
@@saumya_42 😂
This actually fked me up in culinary school. Haha. What I can recommend is you can season the pan. :)
@@MasterBaker01except direct salt to the pan in rock form will cause pits. The trick is letting meats come to room temperature and pat them dry and heating pan up first than adding oil and letting that heat up. Same with eggs let them come to room temperature. When food is cold u get condensation and that moisture leads to sticking. I let meats come to room temperature no matter what I’m searing them in because meat cooks better at room temperature better texture at the surface
I love watching her learn from her cooking attempts. I learn a lot from Lisa because she doesn’t cut anything out just to show a “perfect ending”
Try to leave it skin side down longer to the point where it's almost fully cooked. It will release from the bottom all by itself when the skin is crisp enough.
Absolutely. And stainless is unforgiving if you're too early.
Yep cooking salmon 80% on its skin is the key indeed
Right... I was like her before... but my mom taught me this
Yup, and if you mess it up just add water when it’s really hot and that usually fixes everything (even if it makes the skin turn soft).
Absolutely, Either.
"I'll keep trying until I get it"... I love when people don't give up ❤❤❤ keep going queen 😂👍🏻
You should put the pan on high heat for a minute or two with a generous amount of oil. Once the pan starts smoking turn the heat into low heat and lay the fish skin side down. The hot oil is gonna prevent the fish skin from sticking. If the fish is still sticking to the pan just LEAVE it alone and keep the heat low. Eventually its gonna release from the pan.
I love that you're not afraid to post the things that don't go quite right. It's one of the things that I'm sure makes you so beloved by us!
I'm glad you're not giving up Lisa, practice makes perfect x it look's really good but the tip I would use is to add oil to the pan and let it heat up for it to then make it a non-stick surface, hope that helps! x
As an Alaskan who cooks salmon on the daily, this hurt my soul.
The pan expands slightly when you heat it, if you heat the oil before adding the fish, it will coat the pan better and laminate the pan in an even layer.
Great vids!
The filets were embarrassed and didn't wanna be seen 😂😂😂😂 looks good Lisa!
Salmon is hard to get perfect but it's worth it when you do
Keep it simple. Salmon descaled, on a tray with non stick baking paper little oil on skin with S&P in oven until done, finish skin on hot pan/ flat grill. SERVE !
When you have multiple pieces, and you're still experimenting, it is better to do them one by one. That way, you can learn from the first one and improve on the next ones + it's easier to manage piece by piece 😉
watching your videos always make me so hungry 😂 love watching you videos!!
If you need any tips Lisa, try and salt the fish 45 min before you fry it to remove as much moisture as possible, when you fry, start on the skin side and gently press down on the salmon for 10-15 sec so it sets(don't move the fish so it develops a crisp texture), good luck!
Happy one year TH-cam birthday Lisa ☺️🥳🥳
Honestly lisa u became so much better at cooking remembering ur old videos your newer ones are clearly better All your food look so delicious good job im proud of u :)
Salmons scales are so beautiful tho👌🏾
pro tip:
never use the cold pan method on a steel pan when frying fish. (unless you're using a non-stick pan)
I little tip is to use Metal spatulas not plastic the metal help lift up the skin because it is stronger hope this helps can't wait to see the improvements 🥰❤️
I think you could try waiting longer to flip so it forms a crust. Usually fish will self-release as long as you wait
“Fish will cling to a pan like your landlord to your security deposit “
I really love your cookings Lisa, hope to taste it one day
MOM’s Tip : Cut an onion in half and rub it on the inside of a pan with half a tsp of oil. Makes any pan non-stick. Give it a try.
Start from a hot pan and then back it down, the white almost egg white looking stuff happens from the fish being cooked to harshly or over to high of heat. So start hot, then to med-medium low, depending on the pre-existing pan heat. Wait until the color has changed about 1/3 up the fish then flip for the best results. Also a rubber scraper is good for keeping the skin from tearing off, due to how narrow it is. Sorry for the rant, Culinary student here 😅
Hi! Lisa before pouring oil try to heat the steel pan and after pouring oil let it boil (few bubbles comes out) then add pinch of salt and after all of this put your fish into oil. Hope fish 'll be turn easily
My mom use the trick and it's easy to fry any fish through this process
Hey, u can one thing that is
1. Pre heat the pan
2. Pour oil and when the oil will start to evaporate and get lighter in clr
3. Then add the fish
4. Cook that in low heat.
I'm from India and that is how we fry fish
Basically we fry fish in kadhai
Here in the netherlands we say ‘fish has to swim’ .. 😅 maybe a bit more oil so you have a good protective film between the pan and the fish? Love your food journey
TIPS:
1. Always heat the pan first (ripping hot) before adding the salmon in a stainless steel pan.
Also, add a little more oil
2. Baste that salmon with butter!
I adore this young lady!!! She will go far in our new world 😍
1. Dry the skin with paper towel Immediately before putting it into the pan
2. Get oil smoking hot before placing fish in skin side down
3. Use thin Metal spatula(“fish spatulas” are made for it)
4. For the first flip, place the flat of the spatula down and bend it gently against the pan. then slide it under in one movement
Salmon flesh is very tender and will dry out quickly when in direct contact with the pan. For a juicy and succulent fillet it needs to be skin side down. Starting in a cold pan is a good idea, as the slow rise in temperature will allow the fat in the salmon skin to slowly render (makes for more delicious meat and crispier skin). Use the electric/gas stove to introduce heat into the pan and bring it up to temperature. Once the pan is hot and the salmon is sizzling in the oil, and giving it a final little shake so nothing gets stuck, place the all metal pan into a preheated oven at 180C (350-360F) for 8-10 mins, depending on how you like it cooked (salmon for me is always better slightly pink on the inside so I would choose around 8, but if you like it cooked through/well done aim for 10-12mins).
Hope this helps for next time. Experimentation and persistence are key to breaking down and understanding an ingredient in the kitchen.
Your problem is the cold pan. Add cold oil to a hot pan. Let that heat then add protein. If it feels like it won’t flip it’s not ready.
LISA! ALWAYS ALWAYS ALWAYS HEAT YOUR PAN WITH THE OIL UNTIL RIGHT BEFORE IT SMOKES. it creates a sort of non stick layer
You know its hot enough when water beads up and bounces around the pan rather than pooling
It's looks like Lisa really likes the colour red you always paint your nails red btw love your videos 💖
This happens to me almost every time! I feel your pain. There was ONE time where it came out perfectly, and it was so delicious. Sucks, because good salmon is expensive!
I’ve always used butter and non stick skillet. Never a stainless steel or silvery skillet I wind up with the same issue.
My mom always told me that when the fish is still sticking out to the pan, that means its not ready to be flipped. Also, you should only put it when the pan is really hot/smoking a little bit that way you won't ruin the fish. Works every single time.
If you put it in a cold pot with cold oil, it is gonna stick by the time it should heat up. Try the pan searing method next time
If it sticks, you can also add a tiny touch of water, and cover it for abit, the steam helps with releasing the protein and then going in with a metal spatula (its thinner, easier to get below the protein then a wooden one). But the proper temp hot pan method works better.
For the best hot pan, start cold oil and turn the heat up. *Preferably using the good old wok* To finish off, turn the heat low to off and let it set there till it's okay to scoop. *The wok is able to preserve heat*
Your cooking always amazes me, I was honestly so bummed when you said you were cooking them in a cold pan. Always a hot pan, always.
if you have a fish scaled or descaled doesn’t matter, its best to first heat the pan with a thin coat of oil to get a oil seasoning, like a blackish charred surface, then clean it with a tissue/kitchen towel to get the burnt grease off, put in fresh oil, get it heated a little bit, then put down the fillets. This is a tip from my bengali mom from a regular fish eating bengali kitchen. Bengali peeps are famous for our fish cusine, do try some recipes someday ✌️✌️😊😊
Just a tip, put the salmon skin side down only when the pan/oil is super hot. Let it crisp one side then turn. You can sear all the sides if you want, but its your preference how you want it cooked :)
Hiii!! One tip i learned is to dip the skin side on flour or starch just a little then pan sear it skin side down. After that i broiled the top
More oil in a hot pan. The skin will release when it gets crispy. Also, I have an air fryer with wire trays. For me, that's the best way for cooking salmon. Light coat of neutral oil and either a honey/siracha glaze or just rosemary salt. Fantastic.
It's my understanding that if you heat the pan a certain way it won't stick. Adding water should form one bubble that move around. That's when you know to add the oil
Always better to heat the pan first. Great for new beginners. Keep up the great work
I learned a trick recently to make pans non-stick. You wait for the pan to really heat up and then add the oil. If the pan is really hot it creates a more even surface and then the oil seals that in. It works really well for me. I've seen it as a trick on how to make a wok non-stick.
*watches cooking short, then proceeds to write my comment on how it should be done
I think cold start only works well with nonstick pans, you need the liedenfrost effect from the heat for other pans otherwise you get this result.
There are some traditional techniques as filipinos we use when it comes to frying ANY type of fish...
1) to stop it from sticking to the pan, we combine small amount of old oil to new oil... or use old oil altogether.
2) heat up in high heat the oil until its smoking, then add the fish skin side down. Immediately lower the heat to the lowest degree when the fish is dow
Gotta leave the scales on with salmon, one of the only fish they're edible and it protects the skin from sticking with cold pans
*I love the way you roast yourself while you roast the fish skin.*
I've never had a problem because I always make sure to immediately unstick the salmon fillet from the pan right after you put it in, then you keep shaking it around in the pan to make it not stick, the way you might with something like a sunny side up egg. Another thing you could do is put oil in the pan and apply oil to the skin of the fillet before cooking, because the reason it sticks is obviously there's no fat going on in the skin the way that a steak with good marbling never sticks. I say right after you place it in the pan, make sure to unstick the fillet, keep moving it around so it doesn't start sticking, and apply oil to the skin before putting it in.
U needed more oil and butter together in the pan just always use more butter
I haven't cooked salmon on the stove before but my golden rule for frying is to let the pan and the grease get hot first. If you can flick a couple drops of water on it and it immediately dissipates or burns off, its ready. From there you just keep an eye on the food until its time to flip. Also, dont let it stick by keeping it moving. If you move it around slightly once in a while you'll help it to sit on top of the grease, keeping it from burning to the pan. Hope this helps!
Bruh every time I have a catastrophic cooking accident it's always when in cooking at a relatives.
I had the same problem until I got a cast iron skillet recently. It crisped the skin just like I love it. I’ve never had a problem since I bought it.
“Hot pan, cold oil, food won’t stick”
Lay the seasoned, room temp salmon on a hot oil because if you cooked it in cold oil, the skin will definitely stick. Also, use a thin metal spatula since it is easier to flip salmon that way. I've used that method every single time I cooked salmon using a metal, stainless steel pan. You can also add butter for flavor and basting.
Classic stainless steel problems.
Use a brillo dish brush to descale. Slightly salt the skin, it will make a bit of a barrier. Use a non stick pan with enough olive oil to cover the bottom. You can throw it in hot or do cold pan method.
maybe you should try cooking the salmon using the poêlée method next time. The poele cooking method is one that was developed in France and is used to keep a protein moist by covering it slightly in liquid. This allows for the outside of the protein to become crispy while keeping the inside nice and juicy. Generally, butter is used in this method of cooking to create a very flavorful dish and combined with a variety of vegetables, it comes out simply divine. This is more commonly done with meat, particularly chicken and is only done with ingredients where the skin is left on. In France, the word “poele” translates to frying pan, though it originated from a small dish that had a lip for pouring the liquid known as a poulen. I thought this method would help since it looked like it's the best way to go when cooking salmon. well that's according to one of my favorite anime: Shokugeki no soma and I learned alot about cooking from there when my teacher asks questions about cooking to my class
though this is just my opinion so it's your decision if you want to do it or not
As a culinary student, I was taught to get some oil in a pan and get it ripping hot (medium high) before putting thr fillet skin-side down. This will crisp up the skin and it hasn't failed me yet
外國人永遠不會做到好食的食物，放多小小油,燒多點時間放下魚,甚麼問題也沒有,那時候魚皮最好食！！
You should try the Chinese cooking method. High heat with oil; allow the oil to get very hot, swirling around the pan to coat the pan. This will create a nonstick surface. Then you dump the excess oil out of the pan, and reduce heat to medium; apply salmon. Putting the salmon in at a super high temp skillet like this, that then slowly cools a bit, helps to crisp the skin quickly which keeps it from sticking.
Heat up a dry pan and add oil until there is wisps of smoke (in taiwanese culinary school we call this 潤鍋 or lubing the pan it creates a nonstick layer and you can also shake the pan while the fish goes in the pan that also helps
Never use “cold pan” method. Hot pan !!!
I saw someone use this method where you blow torch the fish skin first before putting it skin side down, this is so the water comes out first and it won't melt down onto the pan surface, or just sear it first in really hot oil
You can do it reverse first to sear, then flipped back over to skin side when the pan is much hotter, once the skin is cooked enough it should just peel off. Put it in the oven to dry it out. Then let it cool over a wooden spoon. Crumble it on top of your finished salmon
You can also try using a non-stick pan and coating it in oil and using whatever herbs you want to flavor your fish and when you can drop the fish in is going to be on a medium heat and then about every minute or so you don't want to move the fish with a spatula you want to shake the pan and then flip when the edges turn white it's about 4 minutes on each side
Way more oil and have it super hot before putting it skin side down. Also I’m not sure about in the US but when I buy these fillets I don’t descale them as I think they already are so maybe they are becoming too thin (I could be wrong). God bless your salmon journeys 💗🥳😎
Best not to descale the fish, with salmon and steelhead trout it actually helps offer more crispness. Also, I use a hot well oiled pan (medium high heat), place skin side down and be patient with process. Metal spatula will help. If the filet doesn’t easily come up it’s not ready to flip. Wishing you success with your next attempt!
you can also make salmon on an oven. an amazing way to add flavour to your salmon is by making a maple and Worcestershire sauce i don’t know the recipe but you should definitely try it!
Fish has a sort of “self release.” If you try and turn it before it’s ready the skin will stay on the pan!
That tip was curtesy of Bon A Petit
Usually how I do it is actually leave the scales on (idk if it makes any difference) but they basically fry in the oil so you can’t tell
Also the oil needs to be super hot
And I just leave them there until they basically self release, and also a pretty thin spatula
I also cover while I’m frying the skin so the meat steams a bit while the skin is cooking
I just cook them with the skin on. I butter a glass baking dish and put them in. I add minced garlic, butter, lemon juice, and mrs dash lemon pepper seasoning. I add sliced shallots around it and even toss it what’s left on the lemons. Bake it and it’s so good. Comes easily off the skin while eating.
Heat up pan medium/high, when it's hot drop some water on it, it should bead up not evaporate. If it evaporates it's not hot enough. Once the water beads up, oil the pan with olive oil and wait for the oil to heat up. Once it's all nice and hot, add you filet. Do not try to flip it, it will stick to the pan until it forms a crust then it will let go of the pan, after it lets go flip and repeat.
Cold pan method failed the first and the second time… heat the pan with oil first and use a fish spatula next time.
Thumbs up because you said you'd keep trying until you get it. You get it!
I always start on the bare side and flip onto the skin side after 5 minutes, then remove after another five minutes. Make sure you have plenty of oil in the pan and that its at the desired temperature before you put on the salmon, if it has to warm up after the salmons already on then the skin will stick to the pan instead of getting crispy.
The pan needs to be RIPPPPIIINGGGG hot before any fish is fried. So ideally leave the pan to heat up for atleast 5-6 minutes, and a dry pan! Then when it starts smoking, add cold oil. Always remember, hot pan + cold oil = non stick surface. THEN, put the fish on and go ahead with you recipe.
Ps. The fish might look like its sticking even with an extremely hot pan, but it will only need enough time to release itself.
Good luck Lisa :)
Waiting one the day, she actually get this right. Never give up
I'm a Bengalee and we eat a lot of fish. When we fry fish we marinate with turmeric and salt. Then we put the fish in hot oil...not medium..once one side is cooked we flip it over and gradually reduce the heat..you can try it.. looking forward to see the video 😊
Heat the stainless pan up to a ripping hot temp, test it by flicking water on the pan, the drops shouldn’t sizzle, it should act like a hyper, spinning ball of energy and when you move the pan it’s should zip around as if it’s not even made of water, throw that drop of water out, lower the temp to a medium high, add your cooking oil, vegetable, canola or avocado, I wouldn’t recommend olive oil for how hot the pan will be, then add your dry and seasoned fillets in, skin side down, and don’t move or touch them, they will release when THEY are ready. Flip, when the fillets release effortlessly, then give the other side a quick sear and boom, you’re done, you’re done. And optionally make a simple pan sauce to top it off
Love the dedication
If the pan is too cool or too hot it will stick. Pre-heat it on a medium/medium-high heat and be generous with some salt on the skin side before putting it in the pan
Just a bit more oil, heat on high and as soon as it smokes fish goes down, press it down to ensure full contact. Drop the heat to medium high and don’t touch it until the fish moves freely around the pan just by shaking the pan
you tried to flip it too early, i was screaming no lmao.
GIRL I RELATE TO THIS ON A SPIRITUAL LEVEL IT'S INSANE 😭
Lisa you have to wait until the skin on the salmon is properly seared. It will release itself when it’s ready to be flipped.
If theres stuff burned to the bottom, just put some water in the pan and boil it. Helps get the majority if not all of it