The Best Salmon You'll Ever Make (Restaurant Quality)
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- čas přidán 2. 05. 2024
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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
You're getting the scales off !!! I'm gonna pull my hair out. Fried crispy you won't even know they are there. They have every nutrient important for hair, skin and nails. Try leaving it on next time you prepare bacon of the sea.
Don’t buy your fish at Kroger. They didn’t bother to scale it and there were multiple pin bones. The death of the American in-store butcher shop is a tragedy we can all blame Walmart for.
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.
What's your thought on the negativity towards farmed salmon?
'Fluck' the Salmon, let's talk about what you have in the jars on the counter behind you. Looking pretty tasty in the background.
I'm so glad I found your CZcams 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 !
I love crisp salmon skin. Thanks for the lesson. I'm sorry about the burn on your hand. I had a fat burn when fat exploded all over me. It took weeks to heal and it was everywhere, my hands, may neck, my face. Awful.
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 !
17 years ago my buddy introduced me to eel sushi. He said - “it’s eel bro.. the bacon of the sea.”
Sonny, a tip for you, that is surprisingly unknown amongst Chefs.
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 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.
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.
Sonny, was great to see you in front of the camera and relaxed just talking about life. 🎉
I personally love making blackened salmon. It's insanely good.
Really enjoying these live videos. Interesting to see how you guys are changing and improving each episode. Keep it up!
Sorry, Sony ...
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.
Never boring