I've always thought the flavor of the copper river sockeye too strong as compared to King and Coho; but this recipe technique worked well for me on a charcoal weber kettle as shown. Good stuff.
Finally a cook who understands there is no point grilling your salmon if you dont do skin side up at some point. Might as well be pan fried. THe point of that high heat is to lock in that crisp layer and the juices. Of course it needs to be a huge piece of salmon to pull it off.
Thank god you say keep the skin on at the very first 5 seconds of the video. I quit watching many other videos when they start skinning the salmon many minutes into the videos.
Yobeonthegrill I agree, I've seen quite a few ways of doing this but all the pros that depend on perfection for a living start flesh side down and usually use a 70/30 rule. example 10 min cook would be 7 min flesh side 2-3 min skin side
I've always thought the flavor of the copper river sockeye too strong as compared to King and Coho; but this recipe technique worked well for me on a charcoal weber kettle as shown. Good stuff.
Finally a how-to video that gives the cooking times. Thank you!
I've tried many different ways to grill salmon. This method is the best. Thanks
after watching hundreds of videos on salmon grilling... This is the best one that really helps!
Underrated. Criminally.
Finally a cook who understands there is no point grilling your salmon if you dont do skin side up at some point. Might as well be pan fried. THe point of that high heat is to lock in that crisp layer and the juices. Of course it needs to be a huge piece of salmon to pull it off.
Now I know the best way to cook Salmon. Thankyou so much 🙏🙏🙏🙏
P.s. You can eat salmon skin all day long. No need to descale. They have very small scales on them, that's why the entire fish is great!!!
The white stuff you're seeing is not fat, it's albumen, a protein that comes out of the fish usually because it's cooked too hot.
Nice Patrick! Show them how it's done buddy. ;)
Great cook
Thank god you say keep the skin on at the very first 5 seconds of the video. I quit watching many other videos when they start skinning the salmon many minutes into the videos.
Awesome, thank you.
How do you pan fry salmon?
Idk, doesn't look done to me, but to each his own ways.
You probably wouldn't be a big fan a sushi then.
AMATEUR ... ALWAYS ALWAYS START FROM SKYN SIDE ALWAYS .....
Skin side down on pen not on grill. I just didn't like that he discarded the skin which is so delicious.
@matheus specht Nope. Not on the grill.
Skin side down, always.. Way to ruin a perfect salmon. Then you flip it, once.. Smh.
and did ya notic as he was tellin us to heat the grill right so it dont stick his was sticking....lol
are you talking when you put it on the grill first? because if u are its actually skin side up first
Yobeonthegrill I agree, I've seen quite a few ways of doing this but all the pros that depend on perfection for a living start flesh side down and usually use a 70/30 rule.
example 10 min cook would be 7 min flesh side 2-3 min skin side
I've seen multiple chefs say skin side up first. Traps in the moisture.
This guy is a boob
Inedible.
It's not hard. Salmon is easy.
Maybe not but I've never cooked Salmon now I know is that ok with you?
not a good video if I want to know how to cut and cook a fish I caught.
I like how you show the lady at the end of the video attemt to snag a salmon....