The Best Salmon You'll Ever Make (Restaurant Quality)
ฝัง
- เผยแพร่เมื่อ 2 พ.ค. 2024
- ⬇️ Get my new Cookbook ⬇️
Master in the Making E-Book-www.thatdudecancook.com/
GrillBlazer Torch Use Code Thatdudecancook To Save 10%-grillblazer.com/
Slow 'N Sear® Deluxe Kettle Grill- amzn.to/3PXAOdt
My portable gas cooker- amzn.to/3Ce49JI
Microplane- amzn.to/3B8pGnp
My Mortar and Pestle- amzn.to/3XfXBTp
Tojiro Bread Slicer 270mm- amzn.to/3PRpE7E
FOLLOW ME:
Snapchat- / g6zr4trr
Instagram- / thatdude_cancook
TikTok- www.tiktok.com/@thatdudecanco...
Facebook- / thatdudecancook
SHOP MY MERCH STORE- thatdudecancook.teemill.com
Kitchen Products I own and love:
GrillBlazer Torch Use Code Thatdudecancook To Save 10%-grillblazer.com/
Slow 'N Sear® Deluxe Kettle Grill- amzn.to/3PXAOdt
My portable gas cooker -amzn.to/3Ce49JI
Tojiro Bread Slicer 270mm- amzn.to/3PRpE7E
My Mortar and Pestle- amzn.to/3XfXBTp
D5 All-Clad Pan- amzn.to/3IZ71ME
Made In Cookware nonstick pan- amzn.to/3OusGxs
My Zojirushi Rice Cooker- amzn.to/3aZLqXT
Benriner Mandoline slicer- amzn.to/3b07K3u
Microplane- amzn.to/3B8pGnp
Vitamix Blender- amzn.to/3opQNmo
Cuisinart Food Processor- amzn.to/3Oy61jz
KitchenAid Stand Mixer- amzn.to/3zqIJYE
Breville Barista Express Espresso Machine- amzn.to/3PN3Nhn
My Le Creuset pot- amzn.to/3NTT1V6
My Camera Equipment:
Sony a7 111 Full-Frame Mirrorless Interchangeable-Lens Camera- amzn.to/3v9UQqG
Sony Alpha a6400 Mirrorless Camera- amzn.to/3OsLjBK
Sigma 24-70mm F2.8 DG DN Art for Sony E Lens- amzn.to/3PsESA8
Sigma 16mm f/1.4 DC DN Contemporary Lens- amzn.to/3B7EVwQ
Sony 18-105mm F4 G OSS- amzn.to/3v9li3E
DJI Ronin-SC - Camera Stabilizer, Handheld Gimbal- amzn.to/3Ps7I3q
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, we'll receive a small commission.
When I lived near an H Mart I used to buy packages of fresh salmon skin. I suspect it was discards from making filets or sushi or whatever. The skin still had like a quarter inch of super fatty meat on it. And it was dirt cheap. That stuff was so good pan-seared. Perfect with rice and some salt, no other seasoning needed. "Bacon of the sea" describes it perfectly. Made the apartment smell like fish but worth it.
H mart is consistently the best place to get fresh, cheap, high quality salmon anywhere. Most of them also scale the fish before filleting which is uncommon for anywhere packaging their own fish
Love H-Mart. I got hooked on cold Korean soup packages. Probably North Korean "Pyongyang style" cold soup is my favorite. H-Mart has an amazing quantity of Kimchee also.
H Mart is amazing for seafood, different types of ramen, wide selection of veggies and fruits… kimchi, cool bottled drinks and an array of snacks, sauces, and ingredients to cook with. Love them!
I'm so glad I found your TH-cam channel ! One of the best cooking channels I've ever watched ! Great cooking and a great sense of humor ! I want to put a refrigerator in my backyard and kick it everytime I watch one of your video's. But I'm sure the HOA would have a problem with that ! So I'll just have to watch you and enjoy it ! I've been watching for about 6 or 8 months now and even watch your past streams. I've learned alot from you ! Thank you !
Sonny, a tip for you, that is surprisingly unknown amongst Chefs.
Keep an Aloe Vera plant in your Kitchen and any burn. Tear off a bit and squeeze a few drops of Juice. It helps noticeably!
I use the ''Gordon'' method. Leave it skin side until 2/3 of the way through is cooked (literally looking at it from the side and seeing it cook). Flip it, cook for like a min or two and you're done.
Dry brine it if you can. It's so much better.
Also personally, I don't baste because I prefer the pure salmon flavor over butter.
I personally love making blackened salmon. It's insanely good.
Years ago an Oregon native taught me to cook it this way, he’d learned it as a boy sitting around campfires. I love to eat it with drained capers, nothing else.
I just crisped up some salmon skin from a piece of smoked salmon last night... That is the bomb and it is very close to bacon
At my house, you have to fight my elderly Shih Tzu for the skin -- he loves them.
@@Duke_of_Prunes I can take a shih tzu. Lol.
@@sophiophile He just had some rotisserie chicken -- the little fellow is sleepy 😴
@@Duke_of_Prunes Then we will fight
@@knrst9061 Yes, after his nap! He's very old.
I really enjoyed watching this Sonny. seeing you take the time to explain everything about a simple thing that can be done so well was awesome. Plus, loved the question and answer.
Trader Joes has fantastic Norwegian Atlantic pen raised/farmed salmon. It's delicious and affordable and sustainable. Pan sear it nicely, and make a goat cheese mousse - room temperature goat cheese ground in a mortar and pestle with two or three cloves of garilc, a teaspoon of mayo, drizzle of EVOO, and fresh lemon juice and zest, S and coarse P, and herb of your choice - tarragon, basil, rosemary - if you know you know. Top well seared but mid rare salmon fillets or steaks with a couple spoons. It makes the BEST fish garnish topping you'll ever have. Try it. Keys are 1) mortar and pestle and 2) lots of fresh garlic pestled to a paste to combine with other ingredients like an aioli. You can thank me later.
I remove the skin from the fish and crisp it first. Then I sauté shallots and garlic in the oil. Deglaze with wine, add cream and spinach. Cook the spinach down. I then submerge the salmon fillets into the sauce, cover and turn off the heat. Ten minutes later the salmon is perfectly creamy. Serve the fish over the sauce with the salmon skin inserted into it vertically. Always impresses my guests.
Sonny, was great to see you in front of the camera and relaxed just talking about life. 🎉
Salmon tips and a boxing demo. That Dudes Variety Show! 👍
Never boring
Always informative while having fun. I cooked my best steak a couple months ago from your pan method. I will try this too. Salmon can be very intimidating. Thank you !
Thank you, Sonny. I appreciate you taking the time to explain the techniques as you go. CHEERS, brother!
Crispy salmon skin is great! When we were kids however, we used to eat crispy trout skin (unscaled) and it was also delicious.
I appreciate you using the thermometer for us amateurs. I am pretty new to cooking and every dish of yours I have made almost made my wife weep. It helps me get a feel for it, with some "technical" ways to check if I did it right, and then I can cook from experience a few times in. Your videos are really helping me cook better.
Really enjoying these live videos. Interesting to see how you guys are changing and improving each episode. Keep it up!
Here in the upper Midwest we eat our bluegill and perch with descaled skin on deep fried in beer batter.
The skin with the meat is a perfect combo. I’ve never pan fried salmon, but on the grill I always make sure the skin is crispy. Love this!
I’m from the PNW so I grew up fishing and eating salmon and steelhead, sea run cut throat trout. Salmon is the best in the spring the chinook are so fatty, then we would get the choho/silvers . I haven’t had a bad salmon experience. Most people won’t eat the skin but it has a lot of vitamins in it along with flavor when it’s crispy or smoked. But I am down in Brazil right now they have salmon but most of it is from the east coast and the Pacific salmon is the best .. so I’m trying to find some from chili I have seen that they’re raising PNW salmon there so I’m fishing for them.. and then it’s crispy skin time. Great video again man keep them coming. Thanks you guy’s.
Sorry, Sony ... 0:25 ... But, you kindof look like a German Man from the 1940's ... [he he he] ...
I thought the same.
Austrian*
Are you talking about Adolf Hitler?
So funny Step Brothers came up in my feed yesterday & now this !
Great video … I love salmon but always bake it ! Going to try this soon 👍🏻
Ironically the TH-cam algorithm recommended this video after I just watched "Slammin' Salmon."
salmon skin handroll at the sushi bar
been watching you for a while and this was the recipe I learned from you and have used frequently
But this video is the best - love the detail
Glorious! And I’ll try this!
Gave me some really good tips. Reversed spatula and wait till the butter foams. And cut the belly off for even cooking. Thank you Appreciate you !
Been using your method for a while, it's awesome
what do you do for your hand washing station? I get so tired of washing my hands 50 times when cooking for a crowd. I assume soapy water bucket and then sanitizing water but I'm interested to know what you use. Loved to toup bit, too!
love wathing these live streams, you guys are awesome!
Your knowledge shines through on these long form videos.
So does your shiny head, lol
I do love your show and you did look pretty good with your hair piece !
My gf cooks salmon like this and it's amazing. I definitely recommend trying this one even if you aren't a big fish guy. Really easy for how delicious it is.
Salmon skin is the best even when not perfect. If you can perfect it you have something truly amazing. Technique is key and I love this stream.
Love it
.
Loved the live stream. Thank you.
i have been calling Trout Bacon of the sea for years because I feel like its a great breakfast fish
When I skin a full salmon fillet for a Wellington dish, I usually fry the skin for garnish and snacking. It’s soooo good and tasty. We love your channel. I love how it’s evolved from you manning the camera solo to having Marcus produce the camera work. Well done gentlemen. God bless you both on your continued success. I hope you get your studio kitchen soon. 🐟 🍳 🦐
I've just grilled some hot smoked salmon steaks and the skin was absolutely amazing! Love yer channel lots pal 😂
I saw that Superman punch!
I love crunchy fish skin.
Ty for sharing the technique.
That opener is better than 20 years of SNL
Id say stress less about speed. People tuning in for livestream are there for the journey
Yes, that is a look!
Looks money Brother!
I wish I would’ve watched this the other day. I just made salmon. It came out really good pan fried with clarified butter, soy honey and garlic.
Appreciate you
leave the salmon uncovered in the fridge for 8 to 12 hours to get a crispier skin. Also use one of those Japanese rubber cutting boards, they are friendlier to your nice knives and you dont need a wet cloth to stop the plastic board from scooting around.
Great video! Always enjoy picking up small tips, like flipping the spatula upside down. Out of curiosity, why do you get more carryover cooking when basting? Is it due to the heat of the baste? Thanks!
I really like this new format. Longer videos (which I don't mind), but less formal, more "let's all be together in my kitchen and chat and cook".
Of course, that fridge-hitting thing still annoys me because I hate for a $1500 fridge to be destroyed just for the sake of it, but I guess it's just me.
Looks sooooooo goooood❤❤❤
I've made your salmon with the crispy skin, it's excellent! Crispy skin and medium rare is the only way to go! And I'd definitely choose Alaskan king salmon over any other 👍
Y'all go hard!!! Thank you for endless smiles! Can I come visit?
No, so I make your rosemary salt with a tad bit more sage and I rub/ sprinkle generously on salmon. both sides, no skin,.....saute in butter and olive oil till medium and outside is quite firm/browned. OHH SO GOOD. great-- because of fhe rosemary salt. Thanks.
I had some wild Scottish salmon in Toronto.Absolutly wonderful.
I just really enjoy watching this guy
I’ve seen other chefs also use the knife to push the moisture off the skin in addition to scaling. It did seem to get rid of quite a bit of moisture that way.
I'm letting the Ad play!
Please please PLEASE would you please do a live showcasing the Mediterranean dish of Salmon wrapped in grape leaves in bur blanc caper sauce?!! Omg. Best thing I've ever had! Got to eat it for my 21st bday and haven't gotten to have it since. Please teach me!!
That's a very specific request for a channel which has just done a salmon livestream.
@@theritchie2173 yeah. And it's THAT good!!
I used to work in restaurants and I never heard that particular recipe sounds delicious
@@theritchie2173Yeah, but I wanna see it.I know how to cook salmon not as good as sunny but yeah still
@@rodneypratt4324 lick your plate clean! I'm not a big Salmon fan, but that dish was something I cannot ever forget!! Best thing I've ever eaten.
Love these streams.
Another thing I love to do to a salmon filet is score it, salt the skin side, then leave it in the fridge skin side up uncovered so it really dries out and gets extra crispy
What happened to the comparison between pulling the salmon at different temps
Salmon species and their flavors are very unique and equally delicious.
The fattiest salmon is the Atlantic version because it lives in very cold waters.
The rest are mostly from the Pacific, like the Coho, the King, the Steelhead, the Sockeye.
All delicious and flavorful in their own way.
Crispy trout skin is really good to, over the camp fire....yuuum!!!
Omg! Thats my old stomping grounds. I grew up in sonoma county, so funny. In that time frame I worked for the Pizza Gourmet in Rohnert Park.
I really enjoyed the live stream, you should do these WAAAY more often.
Have you ever used that same cooking method for yellow perch?
OMG! I can't with you guys.😂
I have recently shown my son stepbrothers and he quotes it ALL the time. That's my boy! (Also a hilarious movie)😃
Hotel Jerome? I used to work at The White House Tavern. Love your content!
I Love That Dude Can Cook Videos 💖
Would this come out the same with a high quality non-stick pan?
I liked this video before it even started (damn ads) but mainly because I love crispy salmon and I love your channel!
YEAH! Bacon of the Sea. I never like fish skin until I had a beautifully prepped Salmon skin. YUM!
I'm doing this tomorrow!!!!
My wife says”We gonna try bacon of the sea” I’m excited!!!❤ We like love the live stream.
Is the salmon room temperature before you fry it?
Is that a new knife from MadeIn? I can't find it on their site.
Can I substitute any sausage for the salmon?
...what is that first knife you utilise?
That dude cracks me up
NEW FRIDGE TO DESTROY SONNY
Crispy salmon skin is popular in Japan which is where I had it for the first time in the early 90’s.
No need to remove the scales. Salmon scales are totally edible, make a nice extra crunch and nutrients.
FN GREAT!
My Favourite Sushi, is Salmon Skin Roll 😋😋😋
haven't watched any of these videos live yet, but they're great, good pace and cadence! And oh, you need to set up a fridge cam outside for these live streams.... Jus sayin...
I tried crispy salmon skin, but … … … I felt confused, wasn’t for me 🫣 love your content ❤‼️
Almond oil is brilliant
This is cool 😎
This is your best video yet aside from water boarding the fridge.
Hey bro,,,,I made an awesome beef stock like jelly. But now I don’t know where or how to use the stock…..can u please do a video that explains how to use the great stock u taught me to make…..thank u man
Hilarious! I’m watching from Santa Rosa right now 😊
I thought that there was going to be more demo showing the 2 fish pulled at different temps...
What's your thought on the negativity towards farmed salmon?
I feel gotten over the work shoe thing 🤣😅😍
1:40 good salmon
We need the Sonny and Marcus origin story!!
What a live stream. Hope I catch the next one!
Wish you would’ve remembered to show the difference in the look of the smaller piece vs the larger one, from letting the larger one cook a tad more.
I had one of those fancy four-door fridges that stopped cooling after only two years, and the manufacturer (which starts with an S) refused to honor a warranty. I rolled that piece of crap to the street and bought a cheap two door fridge/freezer made by a manufacturer that starts with a W. The cheap one still works awesomely. I fully understand the regular attack on the fancy, overpriced fridge. Mine was total crap and still pissed at it, even though it rests in some junkyard for other crap.
I've found that taking a finger and some olive oil....down that cartilage line helps slicing without the smear/bunching of the flesh.
That hairpiece was like 3/4 normal size. Did you get it from Wish?
Crispy salmon skin is excellent
10:20 how are you not getting burnt by the splatter lol
interesting technique. Maybe I'm a freak but I like my salmon rare. I cook it about 2 mins. per side.I find it more flavorful and tender. But I still really enjoying watching although it isn't something I'd ever do.
I cook salmon in the oven and make a feta dill sauce
No even close, fresh salmon caught that day is the only way to go, just my opinion 😋