B.S. Fresh wild caught salmon will be pale in color. Bright pink is farm raised. Dye is in the farm raised feed to make it look bright and pink. Wild caught has much more nutrition than farm raised.
This would have been more useful without the movie clips and informing us of skin down or skin up, or flaking the fish to demo when it is ready to come out of the oven. Thanks for posting.
They're just trying to be lighthearted with it I think.. I get it... I use some b-roll in my vids.. but maybe if they kept it shorter. You're right, though, I think... Not enough helpful visual information.
Bottom Line: Heat your oven to 450 degrees. Season your salmon with your fav seasonings (WITH OUT THE SALT) Let salmon sit on your table ....with seasoning until your oven beeps that it has reached 450 degrees. Turn off the oven. Sprinkle any EDIT: salt you want onto your salmon. Put your salmon in the oven *after its been turned off"---do not turn on your oven at this point. After 6 to 7 Eastern Standard Time sea level minutes of your salmon being in the oven, check to see if the consistency is to your liking. If you want it drier, keep it in longer.
@@basedgodfan6909 , apparently, the longer the video, the more money they make, regardless of stealing copyrighted, meaningless clips. Fair use is one thing, but this is simply stupid.
How unnecessary were these short film clips throughout the video 😅 basically you tell people to pay attention to bones and to touch the fish gently, feeling educated now 🙂
I get steaks from Norway here in Taiwan. They're latitudinal cross-sections of the fish, bone-in. Not "filets" like most of the clips in this video. I preheat the oven, rub with olive oil, add salt, pepper, and dill and wrap in aluminum foil--adding a little more oil inside first. Being wrapped keeps it from drying in the oven. Cooking time depends on how thick it is (usually 190C for 20-30 min., but can vary quite a bit). My favorite way to eat it is with Chilean asparagus and/or pretty-firm broccoli. Great video, Mashed!
Norwegian Salmon for sale is 100% farm raised. It's just about the most toxic Salmon you can buy. Alaska has the last wild Salmon fisheries on this earth, and even they have up to 50% of their Salmon started in hatcheries. They are wild caught, but not entirely wild. The truly wild Salmon is quickly becoming totally extinct. So sad.
Use oven to bake salmon won't require thawing. I just baked four large and thin fillets at 375F for the first 20min, then 425F for 15min, broil for 10min and the result was great! This is without any of the unhealthy stuff like butter.
I cook 2 single serving frozen salmon filets in the microwave in a vented covered dish. I first lay the filets in the dish and then cover with generous wash of Italian dressing and a bit of Italian seasoning. Set the power to 9 or 8 and cook about 6 minutes. Lay aside to steam while preparing other dishes. Puf all your various cooked portions on the plate and pop in the microwave for an additional minute to bring everything up to s nice hot temp. The salmon is buttery tender. Yummy.
Was trying to look at that for you... They don't show anything going into the bowl though, so it's hard to say what they did with the asparagus. I'd imagine a little salt and maybe lemon juice or something... You can't see anything on the asparagus on the pan, so whatever they used is clear, so not too much as for as herbs...
Jeff Rose seriously. 145 is super harsh. I did that on accident because I temporarily got distracted. The fish came out super rough. I always aim for 118. I might start lowering the temperature though
Rule of thumb for seafood is that the doneness temperatures for seafood is 15 degrees lower than meat because of their muscle structure and moisture content. For fish, it’s generally 105-110 for rare, 115-120 for medium rare and so on.
Salmon is literally the easiest thing to cook. You don't even need to cook it all the way to even eat it... unless it's wild. The only thing you can mess up really is overcooking aside from the obvious over seasoning.
Indeed. An example of how mental disorders are not a thing to take for granted, he was ok in a moment, and a moment later he wasn't ok… and he was alone, not that being with someone would have helped him but … sad
3:55 145F? on salmon? are you serious? this is FDA suggestion. nobody in any respectable restaurant would waste a good piece of fish by cooking it to 145. this video was doing so well up to this point lmao..
Why? The best salmon (pacific) is actually orange… and it's the most expensive: farm Chilean and of course the best wild Alaskan Red Dye? Why? Who cares about the cheap Norwegian lol
Do not buy farmed salmon. It’s really grey with red coloring. King salmon from Alaska is the only salmon to buy. It is expensive. Approx 27.00 per pound. However, if you buy canned salmon it is always King from Alaska. You can make salmon patties or have in a salad. Anyway you want!
Salmon is a very oily fish. Overcooking is safe. 8+lb fish, whole, curled inside 18" cast iron skillet, at 325º for 3 hours. Yes, you heard that right. THREE hours. DO NOT DISTURB IT. At three hours, turn the oven OFF and let the fish sit there till cool. Then tell me it's overcooked. It's an EIGHT POUND fish. How long would YOU cook it whole? Then enjoy at least three days of salmon sandwiches, salmon and eggs, salmon pie, make fish skin glue, et cetera.............. Thank you. Mattty
I just cook Salmon in the pan with a bit of salt and pepper. No need all the fancy gimmicks. I think salmon is very tasty so you can appreciate the prepare taste of it
I've used butter panfried with creole seasoning and thyme on the salmon. After the fish is cooked, add a teaspoon of minced garlic to the pan then turn off the heat. Allow garlic to saute for a minute then scrape it over the fish.
No way.....It will be overcooked. I remove my salmon from the heat when the center of the filet is just past raw. It will continue to cook longer than any other fish I've cooked, and I've been doing so for over 50 years. Also, always try to find fillets with the skin, not only will you have a slightly crispy treat if you're grilling or searing, but the fat under the skin will self baste the fish as it grills.Even when steaming, it makes for a better product. Born in Norway and raised on fish. Now on the northern Pacific coast.
@@sabyegrp I was gna say the video was useless, but without it I'd never would've seen this comment. Thanks for the tip my nordic brethren (im swedish). Will try your method 💯
Everyone makes a mistake when cooking salmon????? Jee, I’ m really glad you came along to show us what we been doing wrong.we’ve been waiting thousands of years for you !!!
I steam mine in an Instant Pot along with some broccoli. A sprinkle of Magic Salmon Seasoning and about 6 or 7 minutes (depending on weight and thickness) with a quick release of pressure yields a perfect result. If the fish separates into flakes when I press it, it's done enough for me! Delish!
Okay the thing about the pale compared to red and pink fish being worse is completely untrue 😭 Natural salmon is defo pale and healthier the color is dye
The first mistake is buying farm-raised Salmon which doesn't taste anything like wild-caught Salmon. I won't eat that crap being sold as Salmon in the Supermarket. I have caught and eaten wild fish and they don't taste the same. I would only use that Salmon from the store as bait.
Good salmon should not have any hint of a strong smell. Good salmon should almost smell like the ocean. And, better to undercook salmon than to overcook it. Medium salmon is delicious, IMO, and that is why I prefer salmon steaks (thicker than fillets) because it is easier to get a medium middle.
That the internet for ya these days.... people are brutal... Making wonder what I got myself into when I created my channel... lol... calm before the storm so to speak.
How about consider where you buy your salmon...that the quality of the fish will matter in the end...that price does matter...going to a fish market is worth the price. If you really have to, no other option, at least buy it from the butcher's case...but honestly, it's a luxury sadly. More expensive than steak or lamb even...lamb is expensive in the US. I know it's cheap in Australia. Well, yes, a few dollars more is worth it...mistake number one, buying frozen stuff. All this assuming you don't live near the sea. If you live in a major city, even if it's not somewhere like Chicago, but say Louisville, you can find a seafood market where they will ship in stuff fresh...where they will even ship in special requested species.
You can always use the old firmness test... Just by touching the fish, you can tell how done it is based on how firm the meat is.. More evident in a steak, however.
Do you have any salmon-cooking tips?
a warm water bath for defrosting seemed to show no signs of damaging the fish in a sealed packaging. If it has to go fast, try this.
French's mustard and ground rosemary, its amazing the next day.
If you’re gonna cook a fish that can be eaten raw like salmon or tuna, It’s best cooked no more than rare, especially if it’s sushi grade.
Always cut thin skin thick lines on the skin side if its frying, this stops it from rolling up.
@Backtoeden rude
3:44 “The ideal time to remove salmon from the heat is just before it’s done” Oh my god really I never could have figured that out
LOL... I had to goback and replay that. I thought I heard it wrong.
B.S. Fresh wild caught salmon will be pale in color. Bright pink is farm raised. Dye is in the farm raised feed to make it look bright and pink. Wild caught has much more nutrition than farm raised.
Why show any of the movie clips, it takes away from the serious cook to a comedy. Very distracting, most of the message was lost.
Exactly!! I'm trying to make sense out of the image I see and the information I hear !! DISLIKE!
Hunter Bravo Especially that dumb bitch in the pink.
Hunter Bravo Ty
They gotta pad these useless videos for time to get more money, if they actually do.
This would have been more useful without the movie clips and informing us of skin down or skin up, or flaking the fish to demo when it is ready to come out of the oven. Thanks for posting.
They're just trying to be lighthearted with it I think.. I get it... I use some b-roll in my vids.. but maybe if they kept it shorter. You're right, though, I think... Not enough helpful visual information.
Speaking of movie clips what's the name of the movie in clip 1:12
Bottom Line: Heat your oven to 450 degrees. Season your salmon with your fav seasonings (WITH OUT THE SALT) Let salmon sit on your table ....with seasoning until your oven beeps that it has reached 450 degrees. Turn off the oven. Sprinkle any EDIT: salt you want onto your salmon. Put your salmon in the oven *after its been turned off"---do not turn on your oven at this point. After 6 to 7 Eastern Standard Time sea level minutes of your salmon being in the oven, check to see if the consistency is to your liking. If you want it drier, keep it in longer.
If I wanted to see movie trailers, I'd go to the cinema.
ㄎ
@@basedgodfan6909 , apparently, the longer the video, the more money they make, regardless of stealing copyrighted, meaningless clips. Fair use is one thing, but this is simply stupid.
I think ideal time is around 2 in half minutes on each side before removing salmon from skillet.
Air fryer is 15 to 20 at 350 degress
How unnecessary were these short film clips throughout the video 😅 basically you tell people to pay attention to bones and to touch the fish gently, feeling educated now 🙂
There is no mention of how long to bake or if it is celcuius or farenheit
I get steaks from Norway here in Taiwan. They're latitudinal cross-sections of the fish, bone-in. Not "filets" like most of the clips in this video. I preheat the oven, rub with olive oil, add salt, pepper, and dill and wrap in aluminum foil--adding a little more oil inside first. Being wrapped keeps it from drying in the oven. Cooking time depends on how thick it is (usually 190C for 20-30 min., but can vary quite a bit). My favorite way to eat it is with Chilean asparagus and/or pretty-firm broccoli. Great video, Mashed!
Norwegian Salmon for sale is 100% farm raised. It's just about the most toxic Salmon you can buy. Alaska has the last wild Salmon fisheries on this earth, and even they have up to 50% of their Salmon started in hatcheries. They are wild caught, but not entirely wild. The truly wild Salmon is quickly becoming totally extinct. So sad.
Norwegian Salmon is farmed Salmon. Farmed Salmon contains too much Omega 6 and no omega 3's which are the healthy fish fats. Google it.
Use oven to bake salmon won't require thawing. I just baked four large and thin fillets at 375F for the first 20min, then 425F for 15min, broil for 10min and the result was great! This is without any of the unhealthy stuff like butter.
We bangaldeshis cook the fish with the bones easier to remove once its cooked
I cook 2 single serving frozen salmon filets in the microwave in a vented covered dish. I first lay the filets in the dish and then cover with generous wash of Italian dressing and a bit of Italian seasoning. Set the power to 9 or 8 and cook about 6 minutes. Lay aside to steam while preparing other dishes. Puf all your various cooked portions on the plate and pop in the microwave for an additional minute to bring everything up to s nice hot temp. The salmon is buttery tender. Yummy.
And that's why I stick to my michelin-star winner: tin-canned tuna
I’m done with the Felicia clip 😂
Great movie clips with a little information in between
Anyone know the recipe at 3:18-3:21?
The asparagus and potatoes looked great with the salmon !
Thanks I’m advance!!!
Was trying to look at that for you... They don't show anything going into the bowl though, so it's hard to say what they did with the asparagus. I'd imagine a little salt and maybe lemon juice or something... You can't see anything on the asparagus on the pan, so whatever they used is clear, so not too much as for as herbs...
I eat salmon almost every day never pull the bones out.
I eat it once a week basically and I never had a problem with the bones
Are you a bear?
@@killingfields6599 😂😂😂
too much mercury going into your system. careful @@Coolcucumber905
Not them using Felicia from Friday!😂 Took me off guard. They cultured😭👏🏾
145 is way overcooked. I like my salmon rare to medium rare. Take it off heat about 105-110. It will rise to about 120-125, which is perfect.
Jeff Rose seriously. 145 is super harsh. I did that on accident because I temporarily got distracted. The fish came out super rough. I always aim for 118. I might start lowering the temperature though
Rule of thumb for seafood is that the doneness temperatures for seafood is 15 degrees lower than meat because of their muscle structure and moisture content. For fish, it’s generally 105-110 for rare, 115-120 for medium rare and so on.
Giving us the links to all these video references and chefs would have been way helpful making us avoid those mistakes systematically.
Aw so many grumps in the comments just because the video is so well produced they dont realize passion goes behind these. Great content folks!
Thank heavens this had EDM playing in the background, along with pirated movie clips. Sheesh, I would have totally screwed up my salmon tonight. smh
The first and foremost mistake is buying and eating farmed Salmon.
Way to many useless annoying videos in here. Show the tips Maybe 1 or 2 funny videos and thats it.
Exactly. I didn't come here for the overly annoying funnies, but rather actual tips.
Was thinking the same thing. Who the fuck put this vid together?
Omg that Felicia from Friday excerpt, “Craig, can I use y’all’s microwave right quick” was AMAZING!!! 😂🤣 great video, new subbie 😃
Salmon is literally the easiest thing to cook. You don't even need to cook it all the way to even eat it... unless it's wild. The only thing you can mess up really is overcooking aside from the obvious over seasoning.
True.
i like the humor thanks
Humor makes learning fun, I think...
the spine Fried til crunchy ... so good
I like burnt salmon because I like the charcoal taste
sockeye salmon is the best, a very dark red colour. Also I love leaving the bones in due to their collagen content.
KING salmon was named KING salmon quite simply because it is the BEST
Who the HELL defrosts in a microwave????
DFA Badminton 😂
@Gr8 Incarnate we invented microwaves peasant. And only loser defrost in a microwave.
Gr8 Incarnate we as in our people dumbass
i do when i realy need , most of time i just let it ro rest on the table .
The same people that charge their iPhone in the microwave.
bright orange is wild caught i should know i fish for salmon every year, any pale color fish is farm raised and is knot worth eating
Salmon meat is dyed pink so it’s more appealing, so that brighter color thing isn’t always solid
I like to cook, but I usually get salmon pre-cooked or preprepared or as sushi at this point.
I add nothing, no oil no salt nothing ..... only saffron and hot water when it is half cooked until it is ready. Toward the end lemon
They ended the video with a clip from Mrs. Doubtfire! RIP Robin Williams; you'll be missed! Carpe Diem!
Indeed.
An example of how mental disorders are not a thing to take for granted, he was ok in a moment, and a moment later he wasn't ok… and he was alone, not that being with someone would have helped him but … sad
JoshKeatonFan pl
That looks very good!
What "House Seasoning" was that? I have HEB in my area. I presume the Central Markets have that compound butter as well?
What's the background music at 1:15??
wahaaa 😆🤣😂 I'd dying brilliant movie cuts
i like a crust on mine, cast iron skillet & a bit of olive oil.
3:55 145F? on salmon? are you serious? this is FDA suggestion. nobody in any respectable restaurant would waste a good piece of fish by cooking it to 145. this video was doing so well up to this point lmao..
Follow Media What temp for the unknowing cool. My meat thermometer said 145 as well. My sockeye tasted great, but was firm for sure. Thank you!
BTW, NEVER follow the MSM, EVER!
Keep in mind a lot grocery stores have salmon that is artificially dyed to look pink or red.
Why?
The best salmon (pacific) is actually orange… and it's the most expensive: farm Chilean and of course the best wild Alaskan
Red Dye? Why? Who cares about the cheap Norwegian lol
@@RebeccaCampbell1969 what? english
@@@Timeless80 I live on the west coast, I've noticed artificially dyed salmon in major conventional grocery stores like Ralphs, Vons etc..
Brighter colors are better? HAHAHAHHA
ALL THOSE FOODS HAVE ARTIFICIAL COLORS ON THEM
Do not buy farmed salmon. It’s really grey with red coloring. King salmon from Alaska is the only salmon to buy. It is expensive. Approx 27.00 per pound. However, if you buy canned salmon it is always King from Alaska. You can make salmon patties or have in a salad. Anyway you want!
Salmon is a very oily fish. Overcooking is safe. 8+lb fish, whole, curled inside 18" cast iron skillet, at 325º for 3 hours. Yes, you heard that right. THREE hours. DO NOT DISTURB IT. At three hours, turn the oven OFF and let the fish sit there till cool. Then tell me it's overcooked. It's an EIGHT POUND fish. How long would YOU cook it whole? Then enjoy at least three days of salmon sandwiches, salmon and eggs, salmon pie, make fish skin glue, et cetera.............. Thank you. Mattty
I just cook Salmon in the pan with a bit of salt and pepper. No need all the fancy gimmicks. I think salmon is very tasty so you can appreciate the prepare taste of it
Dill, white wine and lemon...what is this, 1979???
Hahaha 🤭
Should I use butter or olive oil?
I've used butter panfried with creole seasoning and thyme on the salmon. After the fish is cooked, add a teaspoon of minced garlic to the pan then turn off the heat. Allow garlic to saute for a minute then scrape it over the fish.
@@Tsch6373 thanks, Terri!
"The Time To Remove it from the Heat is Just Before its Done" 3:44 ......... No way are you sure about that? wtf
No way.....It will be overcooked. I remove my salmon from the heat when the center of the filet is just past raw. It will continue to cook longer than any other fish I've cooked, and I've been doing so for over 50 years. Also, always try to find fillets with the skin, not only will you have a slightly crispy treat if you're grilling or searing, but the fat under the skin will self baste the fish as it grills.Even when steaming, it makes for a better product. Born in Norway and raised on fish. Now on the northern Pacific coast.
@@sabyegrp I was gna say the video was useless, but without it I'd never would've seen this comment. Thanks for the tip my nordic brethren (im swedish). Will try your method 💯
Use a George Foreman type grill and cook it 4-5 min. Perfect!
JB helgey Toxic paradise!
Does Gordon Ramsay know you are using him? I bet he doesn’t.
Why show a clip from that awful 3 stooges knockoff?
that is why they are losing young viewers.
Is it ok to eat fried salmon if you work out
I like my salmon overcooked unless Im eating sushi 😝
Everyone makes a mistake when cooking salmon????? Jee, I’ m really glad you came along to show us what we been doing wrong.we’ve been waiting thousands of years for you !!!
145 is waaay overcooked. 125 is what I shoot for.
degrees Fahrenheit. duh
I do 110 DF.
I steam mine in an Instant Pot along with some broccoli. A sprinkle of Magic Salmon Seasoning and about 6 or 7 minutes (depending on weight and thickness) with a quick release of pressure yields a perfect result. If the fish separates into flakes when I press it, it's done enough for me! Delish!
Okay the thing about the pale compared to red and pink fish being worse is completely untrue 😭 Natural salmon is defo pale and healthier the color is dye
Salmon is actually microwavable chefs just add a little sear
It's amazing. I love this high quality video. 😍
Yeah my meat thermometer says 145 but America's Test Kitchen says 120 degrees for wild salmon so you're 20° off
Who’s here before 1000 views
I'm gonna guess roughly 999 people.
I would love to eat salmon. 😃👍
dont get farmed atlantic salmon. ever
The first mistake is buying farm-raised Salmon which doesn't taste anything like wild-caught Salmon. I won't eat that crap being sold as Salmon in the Supermarket. I have caught and eaten wild fish and they don't taste the same.
I would only use that Salmon from the store as bait.
Congratulations. Now i am hungry. Fresh not frozen. Can you make a cooking school?
Me: see title, click.
Also me: oh, that’s me
Why add different clips in. Trying to be different can ruin it.
Good salmon should not have any hint of a strong smell. Good salmon should almost smell like the ocean. And, better to undercook salmon than to overcook it. Medium salmon is delicious, IMO, and that is why I prefer salmon steaks (thicker than fillets) because it is easier to get a medium middle.
They say if you have nothing nice to say, keep your mouth shut!
That the internet for ya these days.... people are brutal... Making wonder what I got myself into when I created my channel... lol... calm before the storm so to speak.
Whose tired of State Farm discount ads??
Yummmmi been ther done it plus up
If Felicia is on here that means something is wrong 😂😂😂
Jesus LOVES you!❤
There are so many outright falsehoods in this video its ridiculous.
How about consider where you buy your salmon...that the quality of the fish will matter in the end...that price does matter...going to a fish market is worth the price. If you really have to, no other option, at least buy it from the butcher's case...but honestly, it's a luxury sadly. More expensive than steak or lamb even...lamb is expensive in the US. I know it's cheap in Australia. Well, yes, a few dollars more is worth it...mistake number one, buying frozen stuff. All this assuming you don't live near the sea. If you live in a major city, even if it's not somewhere like Chicago, but say Louisville, you can find a seafood market where they will ship in stuff fresh...where they will even ship in special requested species.
145 degrees are you crazy?
I tend to UNDERCOOK THEM!
2:57 What is the name of this chef
Looks like Ina Garten also known as Barefoot Contessa
Too many hooky clips distracts from the presentation. Looking for info.....not cutsie commentary. Sorry!
Aim for 145 degrees F interior to know it's done.
That Friday movie clip though??
First mistake is using farm raised salmon.
Well that was a waste of time.
SOOooooo... Did mashed switch to a new voice actor?
Who’s the cook in the video
good tips but they're common for most fish and nothing new
If it smells like cologne leave it alone
Salmon cooking tips look up a recipe online and follow the directions and don’t put salt on your seafood they soak in saltwater there whole life
No LEMON! No! Overdone and NOT the best Salmon I have had. NO LEMON!
Who’s here before 300 views
Salmon is so easy to cook. How someone can messed up with it 😂
i know a trick for success for sure, tell us the god damn Celsius degree next time.
You can always use the old firmness test... Just by touching the fish, you can tell how done it is based on how firm the meat is.. More evident in a steak, however.
Hey check out my salmon & fried rice video with lemon pepper & garlic sauce! Soul food baby😍😍😍🥘
Mistake #1...eating Fukushima salmon!!!!
Mistake #2...eating Fukushima salmon!!!!
Mistake #3...eating Fukushima salmon!!!!
145 is way too high. More like 120-125.
I agree with ya...
Wtf was 2:48?
Cook on a wooden plank on closed grill
You know nothing. The eye of the fish tells you how fresh it is. If it is sunken in, buy something else.