Salmon 101 | Chef Eric Recipe
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- čas přidán 31. 03. 2022
- Technique, technique, technique. There are countless recipes out there, but proper technique and quality products win every time!
Chef Eric Gephart
Salmon 101
1. Stabilize your cooking surface between 450 and 500F.
2. Cut the salmon to a manageable size.
3. Season the salmon and add a touch of oil.
4. Add some sort of fat or oil to the pan or surface and wait to see the shimmer or smoke.
5. Do the drag test to ensure you have created a nonstick surface. Lower the seasoned fish (presentation side down) onto the nonstick surface, being sure to lay the fish away from you.
6. Allow to cook without agitation so the golden sear will set and be even. Feel free to put a bit of positive pressure on the fish for a few seconds to endure the center of larger fillets are caramelizing evenly.
7. When ready to flip (1 to 1 ½ minutes into the sear), ensure the fillet is not sticking anywhere. If it is, leave it on for another 30 seconds. Use a slotted spatula to shimmy under the fillet, then gently flip and lay away in the pan or on the surface.
8. Cook for another minute to 1 ½ minutes, depending on desired doneness and thickness of salmon (I prefer medium rare, roughly 130F).
9. Don’t forget to touch the food as it cooks to build context to doneness for future reference.
10. Transfer to presentation plate and enjoy!
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Great Timing---I went to my local shop and picked up some beautiful Faroe Island Salmon for tonight's dinner. If you haven't had Faroe Salmon, it is exquisite!!
Great tips!! Got to try that drag test! Thank you.
That was beautifully explained. Even I will give it go and, I don’t usually cook outdoors much. Thank you for the great video.
What a delicious recipe to try this weekend .. thanks Chef !!
Great tips, can’t wait to try it.
Turned out beautifully! Thanks for the great tips
Wow yummy Salmon recipe, I will try this too.
Great video, there is nothing like cooking salmon on the Joe. I had always thought that Salmon was just a so-so food until I got my Kamado Joe, and it is amazing how the basic salt-pepper rub, along with the charcoal just makes things so good.
Great teaching video! Definitely need all the help I can get for grilling fish !! 🐟 🔥
You did a great job explaining this and it look amazing and delicious 😋. I will try this.👍🏾🙏🏽
Great tip! -> drag test 👌🏻👍🏻🔥
Great job skills! Keep it up!
Delicious 😋
Cooked this last night. It was fabulous, thanks Chef 😇
Great cook Chef E! I love some salmon... I like the crispy skin also.... keep in touch!
Good job keep it up !
Omg I love it must be so yummmmmmy
I am ready to try it. My daughter ant I put over 70 pounds of salmon into the freezer last year fishing in Manistee Mi. Out Kamado joe is ready!
Tried for 2nd time, as good as the first, best salmon ever, thanks Chef.
Deliciousness
Hi I like your cooking yummy hope to see you again soon
Y U M!! Thanks Chef. Once again, KJ isn't just for burgers and steaks!
Luv a bit of salmon on a Kjoe 👊
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Looks great. I’ll be trying it. Do you think there’s any smoke in it?
👍
The stone your using looks thicker than mine. Is it a different type?
How would you change your technique if you were using grill grates?
What temperature were you at when you started that cook? Looks amazing.
Maybe 450-500
Great video, Very helpful. What gloves do you use please?
I buy black disposable nitrite gloves off Amazon
Is there a temp you think you HAVE to reach on that thicker cut? Thanks for your videos
Slice the salmon in a bias to make thick cuts longer and thinner
Looks great as always. What attachment are you cooking on?
Color looks like iron but thickness looks like we’ll used stone?
@@stevenbrazzell9915 ya had me confused lol. I was thinking soapstone cause of thickness but never seen one that color. Your probably right
It’s the soapstone
KJ Soap stone
Keep
What kind of gloves are you wearing?
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Kamado Joe warranty is useless. Customer service is even worse. Try to get something replaced. Will never happen. Their reps are trained to do everything they can to deny claims.
Tomates salt. 👎👎👎👎no good 👍 for blood 🩸 pression. 👎👎👎👎 Bono apetite ,,,,,
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