If you have problems with sticking, it also helps to shake your pan in a circular motion to slide the fish around which helps keep a layer of oil under it
Another thing, make sure you use ENOUGH oil! I get it, you don't want your food all oily, but it doesn't exactly work that way, not enough oil just means your fish will be destroyed before you can get it out of the pan. You want it to fall apart on your plate, not in the pan!
I’ve been loving cooking on stainless steel now. One think I learn is to heat the pan first till it’s hot enough. When you splash some cold water and it beads around the pan, it’s ready to use. If it just evaporates, Its not ready.
Can you do a tutorial on removing fish scales? When you do it, when not, how to do it quickly and not make a mess or screw up your fish in the process?
Remove excess moisture without removing the salt. You can dry, salt, and dry again if you wanted to. If there is too much moiature the skin will steam instead of fry and it'll be soggy, not crispy
Those alarms hate proper cooking techniques. Get one of your taste-testers to mind the alarm button, or splurge on a great commercial-grade oven exhaust hood. Your mouth will thank you!
I think my problem is that my salmon fillets are WAY TOO wet before I cook them. Especially from the market I get them from they are always LATHED in fish oil. My salmon always ends up coming out undercooked and somehow burnt at the same time, with soggy skin... I am going to try drying my fillet next time soo hoping that makes all the difference
There’s really no way of avoiding it, it comes naturally with salmon as you cook it and it solidifies, maybe a more lean cut from a different part of the fish would reduce the amount of albumen though
@@richyyyyyy97 I never said not to cook it. Frozen salmon is safer because all the parasites have already been killed so there’s no need to overcook it, which is what you have to do with fresh to make it safe.
😔 I’m truly doomed, I did this yesterday and not only was it completely inedible the oil was trying to kill me… maybe it was the soy sauce I soaked it in
I'll never understand it. Why the hell do you put butter in there? I understand herbs, bro. I'm Italian, we have a Mediterranean culture. But butter on fish or meat?
@@TheCrystalbrite nobody just leaves it there. When’s the last time u just sprinkled salt in your pan and left it there genius? Lol. It’s not that I don’t know the inherent risks. There are certain conditions that may lead to pitting which are very easily avoided.
I pan seared salmon for the first time today and this really helped out. I topped it with a Sriracha honey glaze. Came out fantastic!
If you have problems with sticking, it also helps to shake your pan in a circular motion to slide the fish around which helps keep a layer of oil under it
I agree. I notice when I get the oil under it sears better too
Another thing, make sure you use ENOUGH oil! I get it, you don't want your food all oily, but it doesn't exactly work that way, not enough oil just means your fish will be destroyed before you can get it out of the pan. You want it to fall apart on your plate, not in the pan!
Oo99pp
I’ve been loving cooking on stainless steel now. One think I learn is to heat the pan first till it’s hot enough. When you splash some cold water and it beads around the pan, it’s ready to use. If it just evaporates, Its not ready.
Indeed ❤ that’s true
I could be wrong but all the aromatics seems kinda pointless if you don't let the butter melt and baste the salmon
But if u baste the skin will be soggy? Or no?
@@nohandle474 Not if you get the butter foaming, steak basting principles
Agreed
Yeah they seemed wasted in the video...
Baste It! You have to baste it baby!
That will turn the skin soggy
@@MonkeyDTorikono it will not lol
@@MirV7 yes it will 100% lol go try it, it doesn't matter how hot your pan is and how long you cook it for it will turn it soggier.
Maybe not if you baste it while skin is down instead of up.
How tf did she cut the skin so easy without messing up the fish my knives must be dull or something
Yeah right My knives are sharp but never cut like that !?
🤔
I love this method! Thanks.
I am attempting a piece exactly step by step ...
Also is that the two of us song in the background??
Actually you should use butter because that helps develop a nice crispy crust and a nice buttery flavor
Did you not see the butter?
I just tried it this way, and it was delicious 😋 thank you
Lordy lord girl this looked amazing
Very concise 👍🏿
Looks great! Thank you!
Can you do a tutorial on removing fish scales? When you do it, when not, how to do it quickly and not make a mess or screw up your fish in the process?
Wouldn’t you pat it dry first and then season it?
Remove excess moisture without removing the salt. You can dry, salt, and dry again if you wanted to. If there is too much moiature the skin will steam instead of fry and it'll be soggy, not crispy
I like the way the ends are squared up for eveness and the knife marks on the skin.
thanks i’m cooking one now using your recipe
I seen this after I cooked my salmon I didn’t know all this my skin wasn’t crispy enough good to know this next time
120 temp is the sweet spot for juicy salmon, carry over cooking will do the rest!
I just tried that and the fire alarm in my kitchen went off 😂 That’s why I rarely do high heat
Those alarms hate proper cooking techniques.
Get one of your taste-testers to mind the alarm button, or splurge on a great commercial-grade oven exhaust hood.
Your mouth will thank you!
how long for the moth to thank me @@Singularity.82
Perfect!!!
Awesome thanks!!
I was concentrating on the cooking then I’ve lost in her beautiful eyes 😢😅
Delicious 👍
I love this
I got here from watching a 'Pan' clip from Dragon ball super super heros movie. But I don't regret this useful pan sear cooking knowledge... Thank you
Good job ive seen soo many of these do it wrong one way or another, cuttin skin aint necessary but whatever, thumbs up
Men Usually just slap their Salmon
some use Butter some use oil
others just prefer the hands on
method
those eyes !!! Wow
That's cool! Only one problem.
I don't have one of those temperature taking tools. 🙃
No worries, you can tell the doneness of the salmon just by touching the filet, if the skin is nice and flakey you’re ready to eat
They’re cheap. It’s absolutely worth it to know the exact temperature so you won’t overcook any meat
@@mutantraze3681 Gotcha, I'll go get one then thanks
Mine Never looks like that & Always falls apart
I think I’m going to try a different method / cook in oven
Mmmm salmon 😋
The song is:
Just the Two of Us,
by Grover Washington, Jr. & Bill Withers.
It's a really good song. 👍
Bro that thyme did nothing. And just salt is crazy.
Facts
Another seasoning american
Depends, fresh enough you don't need much. But to each their own
I think my problem is that my salmon fillets are WAY TOO wet before I cook them. Especially from the market I get them from they are always LATHED in fish oil. My salmon always ends up coming out undercooked and somehow burnt at the same time, with soggy skin... I am going to try drying my fillet next time soo hoping that makes all the difference
I’m pretty cook at cooking meats but I’ve always struggled with cooking salmon in a on for some reason 😂😂 it never turns out right
i do mine almost the same way and plate it skin down and pour 2 tbs of the aromatic butter on top of the salmon no need to baste
Use kaffir lime leaves rest is perfect
Ooo i have those i just bought some salmon too
Mmmmmm salmon
Love how you fry the salmon. Your vocal fry, not too much
Bro I’m really just ass at cooking salmon
What if it’s one of those tall narrow salmon filets? That one is more flat.
awesome video but at first i thought the cooked salmon was a spatula shaped burger patty on a bun
Ain’t no way I just saw salt added to that salmon
Those blue eyes, though.
Just found your channel. You are a very skilled cook and very beautiful.
What kind of oil do you use?
Do western cooks always have a thermometer in their pocket?
$10 is alot of money I know
So glad you cooked to low temp it's meant to be eatin at
Damn you freaking carnivore haha 😂 I love it
What does cutting the skin prior to cooking do to the salmon? Does the inside cook better?
Keeps the skin from curling and helps crisp.
No-one ever uses a thermometer for salmon because if you know how to cook boiling water, you can cook salmon.. 🙄
none of my knives are ever sharp enough to cut salmon skin. 😂
lol relatable
same 🤣
125-135F? I thought safe salmon temp was 145F.
You can eat medium rare, hell even raw salmon. Just make sure its sushi-grade or not a farmed salmon.
oh my god your eyes are looking into the depths of my soul
Dry before seasoning.
❤
How long do saute each side?
its impressive to see searing in stainless steel pan .
Salt and pepper only?
What are your tips on minimizing albumen from forming?
There’s really no way of avoiding it, it comes naturally with salmon as you cook it and it solidifies, maybe a more lean cut from a different part of the fish would reduce the amount of albumen though
Glover Washington Just the Two of Us
only salt is INSANITY 😭
thats chef ramsey recipe
All you missed was the seasoning.
So you add extra greasiness to something which is greasy
3rd degree splatter burns thanks to this video lol
Do they always say Kelly before asking the question ? Like always ?
Where is the seasoning
That’s what I was wondering.
God damn her eyes 😮 also cool recipe will try
'SAMAYN'
How do I stop the protein from oozing out. (The white stuff)
You're cooking at too high temp.
is it necessary to salt?
Yes
Do you have tenosynovitis to the Right thumb?
I see the rocktape!
Beautiful, what is the website address?
Don’t wear the hat unless you’re a TRUE Packers fan slick.
Needs more seasoning
I hate when that nice good skin gets stuck to the pan, that’s for the help Miss Kelly
Underworld cast is looking for u
Are your eyes real?
What happened to your hand?
Question when Salmon taste fishy that means it's too old correct because I have trouble eating salmon because I must get old salmon
Always get fresh salmon. If it comes frozen most likely it will smell fishy
@@richyyyyyy97 salmon should be frozen to kill the parasites in it
Nahh you cook it to kill the germs. Bro yucky
@@richyyyyyy97 I never said not to cook it. Frozen salmon is safer because all the parasites have already been killed so there’s no need to overcook it, which is what you have to do with fresh to make it safe.
@@myNEONCITY nah bro just eat the parasites man they're good for u
yummmm but the skin grosses me out 😭
why didn't you baste it
😔 I’m truly doomed, I did this yesterday and not only was it completely inedible the oil was trying to kill me… maybe it was the soy sauce I soaked it in
Place the herbs on the salmon otherwise, there’s no flavor and what’s the point?
those eyes real? lol
I'll never understand it. Why the hell do you put butter in there? I understand herbs, bro. I'm Italian, we have a Mediterranean culture. But butter on fish or meat?
Those eyes …
It's overcooked
Well that's over done
It’s not cooked. It’s basically sushi in the center
Gordan ramsey ripp off🙈💁
It looks DRIED out like it was cooked to long. The meat inside doesn’t appear moist… just my opinion and who am I… we can agree to disagree… or not.
You don't put salt on a stainless steel pan. It corrodes it.
Hahahahah 😂😂😂😂😂😂
@@jyc313 Look it up noob.
Your comment is far too general. Why don't you look it up, and come back with the findings. :D@@TheCrystalbrite
@@jyc313 Put salt on your stainless pan and leave it. See what happens.
@@TheCrystalbrite nobody just leaves it there. When’s the last time u just sprinkled salt in your pan and left it there genius? Lol.
It’s not that I don’t know the inherent risks. There are certain conditions that may lead to pitting which are very easily avoided.
That’s the most driest salmon I’ve ever seen
Looks like farmed...
It's over cooked!
A lot of scalp
Can’t trust a cook with dull knives
I’m your 300th like and 3rd comment