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.
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!
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?
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
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.
@@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
@@smtandearthboundsuck8400 nope. There’s no such thing as “salmon is meant to”. Salmon can be enjoyed in various ways from raw to smoked. That’s the beauty of salmon - versatility.There is no one way. Sure, one can overcook it in the method she’s cooking it at but that wasn’t overcooked by any means. You just have a preference that’s different than someone else, simple as that.
@@jyc313 You can also cook steak well done and it's gross. Or rare chicken! You can do anything in cooking. Stop coping, there are ways to screw up food and this is one of them
That salmon is definitely not "well done". If it was that thoroughly cooked, you'd see the white fat seeping out from the edges. Calm down. It's just food. Go sedate yourself, and take a nap. @@smtandearthboundsuck8400
What good was it to even waste your butter in that pan for You should quit making cooking videos That dry piece of salmon barely even touched the butter
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...
How tf did she cut the skin so easy without messing up the fish my knives must be dull or something
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.
Very concise 👍🏿
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
I am attempting a piece exactly step by step ...
Also is that the two of us song in the background??
I love this method! Thanks.
thanks i’m cooking one now using your recipe
Actually you should use butter because that helps develop a nice crispy crust and a nice buttery flavor
Did you not see the butter?
Looks great! Thank you!
I just tried it this way, and it was delicious 😋 thank you
I like the way the ends are squared up for eveness and the knife marks on the skin.
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
Perfect!!!
I love this
Delicious 👍
Awesome thanks!!
those eyes !!! Wow
Mmmm salmon 😋
120 temp is the sweet spot for juicy salmon, carry over cooking will do the rest!
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
Do western cooks always have a thermometer in their pocket?
What kind of oil do you use?
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
Mmmmmm salmon
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?
❤
How long do saute each side?
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
Bro I’m really just ass at cooking 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
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
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
Salt and pepper only?
Men Usually just slap their Salmon
some use Butter some use oil
others just prefer the hands on
method
none of my knives are ever sharp enough to cut salmon skin. 😂
lol relatable
same 🤣
What if it’s one of those tall narrow salmon filets? That one is more flat.
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
Love how you fry the salmon. Your vocal fry, not too much
So glad you cooked to low temp it's meant to be eatin at
Use kaffir lime leaves rest is perfect
Ooo i have those i just bought some salmon too
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
Just found your channel. You are a very skilled cook and very beautiful.
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.
awesome video but at first i thought the cooked salmon was a spatula shaped burger patty on a bun
125-135F? I thought safe salmon temp was 145F.
Damn you freaking carnivore haha 😂 I love it
Do they always say Kelly before asking the question ? Like always ?
Those blue eyes, though.
Beautiful, what is the website address?
'SAMAYN'
Glover Washington Just the Two of Us
How do I stop the protein from oozing out. (The white stuff)
You're cooking at too high temp.
Do you have tenosynovitis to the Right thumb?
I see the rocktape!
3rd degree splatter burns thanks to this video lol
its impressive to see searing in stainless steel pan .
thats chef ramsey recipe
So you add extra greasiness to something which is greasy
Don’t wear the hat unless you’re a TRUE Packers fan slick.
oh my god your eyes are looking into the depths of my soul
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?
is it necessary to salt?
Yes
Are your eyes real?
I hate when that nice good skin gets stuck to the pan, that’s for the help Miss Kelly
All you missed was the seasoning.
Where is the seasoning
That’s what I was wondering.
Place the herbs on the salmon otherwise, there’s no flavor and what’s the point?
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.
Underworld cast is looking for u
What happened to your hand?
Needs more seasoning
God damn her eyes 😮 also cool recipe will try
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
It's over cooked!
😔 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
yummmm but the skin grosses me out 😭
It's overcooked
Probe and butter for a fkin salmon 💀. This is overcooked. A light sear is more than enough if you're buying good salmon.
Found the clown of the day 😂 that was well cooked.
@@jyc313 yeah, it was cooked "well" when salmon is meant to be cooked "rare", medium rare at most.
@@smtandearthboundsuck8400 nope. There’s no such thing as “salmon is meant to”.
Salmon can be enjoyed in various ways from raw to smoked. That’s the beauty of salmon - versatility.There is no one way.
Sure, one can overcook it in the method she’s cooking it at but that wasn’t overcooked by any means. You just have a preference that’s different than someone else, simple as that.
@@jyc313 You can also cook steak well done and it's gross. Or rare chicken! You can do anything in cooking.
Stop coping, there are ways to screw up food and this is one of them
That salmon is definitely not "well done". If it was that thoroughly cooked, you'd see the white fat seeping out from the edges.
Calm down. It's just food. Go sedate yourself, and take a nap.
@@smtandearthboundsuck8400
Can’t trust a cook with dull knives
why didn't you baste it
those eyes real? lol
It’s not cooked. It’s basically sushi in the center
What good was it to even waste your butter in that pan for
You should quit making cooking videos
That dry piece of salmon barely even touched the butter
Good job not melting ur butter lol 😊
I might be late, but I think that "not melted" butter is actually garlic.
Looks like farmed...
A lot of scalp
Those eyes …
You had me till that thermometer, amateur move.
Don't use it then?
@khirek5335 not in my kitchen
Gordan ramsey ripp off🙈💁
Well that's over done
White Pepo Food 😢
You should cut it and show us the cut part. I am sure you overcooked it.
False
Flip the shi over
I’m your 300th like and 3rd comment
🤮
First
This is terrible