Sonny, in my opinion, you're bar none the best youtube chef. Great balance of food science, delicious meals, authenticity, and you're hilarious. Made the deviled eggs a few times now. Everyone says they are the best deviled eggs they've had 🤘🏼🤘🏼🤘🏼
Yeah this is the first video I've watched of his and I was liking it until he started jumping like a madman kneeing a refrigerator that looks like he's done it many times.
@@R-Lee- Just let him be himself man. That’s all I’m saying. Why do we feel the need to criticize everyone. I enjoy the not so seriousness of life occasionally. And if you can do it while teaching creatively.. then more power to you. In my opinion. I’d love to see your stand up show one day. 👍
the crispy salmon skin is the main reason i cook salmon its just the best part, seeing people throw it away breaks my heart every time. good guide ill give scoring the skin a try
I pat my salmon dry as much as I can. I also apply a layer of salt to the skin side while it tempers before cooking to make sure that the skin side is dry as possible before adding to my hot, oiled pan. This is something that my father taught me long ago to help ensure that the salmon skin comes out crispy and properly seasoned. 👍💯🇺🇸
This right here... and season the salmon with rosemary salt!! Next level with salmon strip bacon... You share original content that helps people grow as cooks!!
Thanks a million. This recipe was spot on what I was looking for. What I imagine to be a French style to cook salmon. So many variations you can do with this based on what herbs you add to the butter.
In a hot enough pan, even the scales crisp into savory brittle! I EAT FISH SCALES. FISH SCALES, SONNY. I EAT THEM. And seriously my man, you are as legit as they come. I'd been watching a handful of other chefs for YEARS before I found this channel and I'm like 97.2% sure you're the king of that little mountain.
I LOVE salmon skin and the term you coined for it, bacon of the sea, is perfect. I'm definitely going to try that scoring technique next time I cook salmon. We eat salmon here a couple times a week. I won't buy ocean-farmed salmon though, because the sea-based farms are just killing off the wild species in British Columbia and salmon being a keystone species, it's affecting wildlife not just in the ocean, but way inland as well. I agree that the higher fat content of farmed salmon makes them more delicious though, so we buy land-farmed steelhead instead. Technically they are a trout, but they are the ancestor of all modern salmon, I'm told, and they are just melt-in-your-mouth scrumptious.
Thats so true, i got my Salmon cooking from one of your earlier videos and its spot on. Salmon Skin is damn near close to Bacon…. So so delicious. Great Vid mate!
Wow this was amaizing! I'd bought myself what is named a piece of Salmons-tail, like I regularly do. This time I carved the skin like you showed, and crisped the skin extra (pulled it of, halfway) and yes, indeed, BACON OF THE SEA! Thanks, Sonny, for broadening my (culinary) horizon. There is no way back...👏🌹🥂
You know what is the best thing in the world. Catching salmon on the shores of Seward. Then taking what you caught to the bbq by your tent and cooking it fresh from the water.
VERY interesting point at the start about caught vs. farmed salmon. It had never occurred to me, but it makes perfect sense. Probably why the last sockeye we bought came out a little dry.
I hope Sonny answers, but if not here's a list of four, two are recommended by Sonny, one from America's test kitchen, and one from The Bearded butcher's. They are all excellent and are reasonably priced. Tojiro 11" bread knife. Be careful with all these knives as they are extremely sharp, but especially this one. Sharpest bread knife I've ever used. Suisun Inox western style 5.9 inch petty knife. It was sold out on Amazon so I found a similar 5.9 inch petty from Tojiro. It's excellent. Victorinox 8" chefs knife, and finally, Victorinox 6.5" boning knife with walnut handle. I'm a knife collector but trust the experts in their field for everyday use equipment. P.S. That Dude can Cook has a video I think is titled "Gift giving guide" or something like that. Anyway a lot of his videos have links in the description for his knife and kitchen tools recommendations and you'll get a discount! I've got quite a collection of his stuff and he hasn't disappointed.
Since I saw your short video of cooking your salmon this way, I always cook my salmon like that. Bacon of the sea!! I tried to put lemon on the butter while basting it, and it puts it on another level!
I learn something new from you chef in every video. Remove the white strip of cartilage from the equator of the fillets. And I'm an avid angler/fish cookerer. Have many recipes/methods of cooking Salmon. This one is new and I can't wait to use it. Thanks Sonny. I have to say though, I'm biased, because the wild salmon in Alaska and here in Washington state is far fattier than the one in this video. When you take it out of the chill chest or freezer, the solidified, almost pure white fat is literally oozing out. So good and firm, and good for you. As always, great video! And, we love you man! ....now, can I have your beer?
Yeah I’m your area you can get really nice wild salmon. Most of the states it’s now very lean but of course if you have the good stuff that is preferred.
@@thatdudecancook Aye, figured as much. Have too far to swim upstream to get to Valhal...er, Rocky Mountain high. Riggin' lean. Fourteener's forever! Go getcha one young padawan. Thanks for the response pal. Made my day.
There are times that I prefer salmon skin over bacon. Great example (IMHO) salmon tacos with crispy skin topping maybe some mango salsa and Thai chili's for that little pop of sweet heat. Perfecto!
First video I've watched from this channel and I'm subscribing without even looking at the rest. I knew this guy would tell me just about everything I needed to know by his neurodivergent qualities and focus, he reminds me of someone I know and respect and that guy is dialed in as well. What got me was the preexisting dents on his fridge lol Yeah, I'll stick around and learn some stuff xD
Just got my Jerky! So far I’ve tried Rosemary Salt and Maple Bourbon, both delicious I love the tenderness of the jerky too knocked it out of the park man! Still have to try chipotle adobo black truffle sea salt and sgt gilbert black pepper
@@davidbuben3262 We used to catch Dollyvarden at Cooper's Landing. Alaska had/has such amazing fresh and salt water fish. And mammals and fowl and berries & well, everything. I wish we could have lived there longer than 1 year, but I was 10, so didn't have much say in the matter.
@@bradcampbell624 Well Brad, at least you got a taste of it. I was up there long enough to trap, hunt, fish, and even scuba dive for almost every critter that flies, walks and swims I sure miss it.
OMGolly MY Fav is crispy skin! Salmon or most proteins!!!😋😋😋I Love ur recipes and detailed techniques u share here w us, Sonny! Thank you for the excellent entertainment too😜😆🎉
Your video was the first one to come up in my search so we are sitting down to a beautiful and tasty salmon dinner. I added a little garlic powder and fresh lemon juice to the basting step, served with a side of sauteed homegrown aspargus picked yesterday. I wont do the knee kicks bcs i just cant afford any more knee injuries 😂 Fabulous! Thank you!
I made this salmon and your butternut squash soup for Christmas Eve dinner and will be making your Beef Wellington as the centerpiece tomorrow. You’ve changed the way I look at flavors, given me a new favorite hobby in cooking, and simultaneously placed all household cooking duties on my shoulders (my wife says she’s done cooking now). Love your channel, chef. Keep the recipes coming!
Always learning new stuff from you chef. Removing the cartilage strip from the equator. And I'm an avid angler and fish cookerer, with many different recipes and methods of cooking salmon. This is a new one, and I'm excited to use it. Thanks. Oh, and I am biased of course, but the wild salmon I catch in Alaska and here in Washington state, is way fattier than the one you have in this video. The almost pure white fat is literally oozing out all over it before you cook it, because it solidifies when you chill or freeze it. As always, great video.
damn ive been making a lot of salmon and watched a lot of videos when i first started. this was by far the best and most informative salmon video ive seen. most of the stuff i learned the past year while cooking but damn why didnt i watch this when it uploaded
That poor fridge though... Love your 'bacon of the sea'. It's the best part! You make scoring the skin look so easy. Can it be done (semi-)frozen? Great tips! Great vid!
"Swedish" gravlax... the skin (with a tinsy bits left behind when slices have been cut...) Fried crisp in butter... damn. Magical on its own. Combine the skin with some of the lox... in a "sushi" roll with only avocado and mayo/crème fresh mix with fresh dill. Boner stuff! Eat immediately after rolled.
3:46 A suggestion… Put a few drops of water in the pan so people can see how hot the pan is in relation to the Leidenfrost Effect Temperature. Thanks for the great video!
It always blows me away that Giovanni Ribisi is able to have thos whole alter ego on RU-vid as a chef. He's such a talented actor and is able to cook as well.
I’ve never liked fish, but for my health, I’m determined to acquire a taste. I tried this recipe… to the letter (but I added a hint of red chilli peppers…) and it was as amazing as I could imagine a piece of fish tasting if I loved fish? I will definitely try this again. Many thanks! #NewSubscriber
This is my go to video when I’m cooking salmon in a pan. About the only way to make the video better, imho, is to show the pan temperature at all times. I’ve been using an IR thermometer to learn what X degrees looks like on my stove and that really helped. Now I can cook salmon in stainless steel with confidence.
I can tell by how you explain prepping, location of the fat, adding slits on the skin-side, and using the 'bottom' side of the spatula, and letting the fish 'air-dry' so the bottom does not become soggy -- you 'feel' the food! Thank you :)
Ummm, I am quite sure that my Father coined the "Bacon of the sea" back in 1970 while creating in his restaurant. We used to ask for all the skin from the monger, then marinate for 2 days. This is aside from the skin perfectly cooked ON the salmon. We also created chicken chips, turkey chicharrones, and beef fat nuggets, as well as the original pork chicharrón. I appreciate your work, and love your videos. Bravo
Dude, I thoroughly enjoy your videos. You’re a great teacher and I’ve learned a ton watching. Keep em coming! I would like to get the celery salt recipe. “If you know you know..” I feel as if I’m on the outside. 😂
