For those who don’t actually know how heat and time works when you bring a skin side anything up slowly you give the underlaying fat more time to render out without burning the outside. This is how you cook duck and chicken leg quarters as well if you’re any kind of half decent cook
@@adas7366 Yes, but uncooked fat is disgusting. Have you ever eaten a spoonful of lard? I doubt it. But if you cook with lard, you know it infuses whatever you're cooking with a meaty flavour. By rendering the fat out, yes you do lose SOME of the fat in the pan, but the vast majority of it (if not over-cooked) will stay liquified in the salmon's protein structure and will not only make it taste delicious but also give it that amazing crumbly texture.
Have you ever cooked salmon and had it be ruined by it curling up and not laying flat? It usually happens all the time unless you take a precaution of some kind like this or cutting the skin a little.
Get your pan hot enough. A piece of salmon that size is literally going to take 4-6 minutes to cook in a pan. There’s no fat in the skin to “render” by starting with a cold pan.
When I cook bacon, I put a weight on it, and I get a much more even cook. Without it, the bacon curls up, and in the curls, the bacon doesn't cook as evenly. Should be the same principle
@@alireza3474 it’s better for home cooking. We do hot pan > sear > finish in oven in restaurants because it’s all timed and food has to go out FAST, but this creates a lot more mess. Bringing up in a cold pan (takes longer) is perfectly suitable for cooking at home, also works with chicken and other meats. You also get less burnt bits.
@@smtandearthboundsuck8400guanciale is incredibly fatty and the reason you render it slowly is to try and drain as much fat from it as you can while keeping it edible, fillets of fish especially serving in a restaurant wants a great sear on both sides with the minimum possible time in the pan to get it perfectly cooked
Overcooked. Look at all the albumin on the sides. Albumin only shows up if the salmon is overcooked or cook too quickly. Either way he completely failed the entire reason for this video.
@@rutabega306 You know that people edit in crisp sound to literally every single food video ever, you can barrely hear him talk but somehow the crisp is the same sound as his voice, cmon bruv.
I use bacon grease or butter instead of oil. Delicious. Also great topped with some shallot butter. I make a batch and freeze in small servings for cooking when I need it.
So I learned from a Gordon Ramsey video that when you see the foamy white stuff coming out the sides it’s already overcooked. I don’t know…just sharing something I learned.
@@jakerichmond-brough2858no it's not y'all are nasty eating undercooked fish😂. I don't know what the deal is with chefs these days undercooking everything like it's some kind of fad
There's one that Gordon Ramsay uses and promoting to Uncle Rogers years ago called Hexclad that is a Non-stick pan built to be able to use metal utensils. So yes, you could use metal on nonstick, it's already been developed and safe to use. However, this case, the lad here doesn't look like his using a nonstick pan from Hexclad.
Hey guys, if you're in highschool, take cooking courses lol I remember one time I cooked a piece of salmon in a pan with some butter and seasoning, and just simply because I cooked it right he was like "Oh my F******" 😅 Ngl even me and my roommate kinda low-key decided that I'll cook for him whenever he wants as long as he does the dishes lmao
It’s so damn hard to clean the scales off of already cut salmon without destroying the skin. I recommend buying one whole side, clean it yourself and then cut it up to portion. And the pre cut store packs are never descaled.
hold the filet firmly in your hand under a gentle stream of cold water from the tap and scrape the scales off with a knife. But yeah it's ridiculous that they fillet Salmon without descaling first, I see it sold like that all over the world.
no one in this comment section has any fucken clue what they’re on about 🤣 you can tell it’s cooked all the way through i’ve got plenty of videos of me cooking salmon in my camera roll and this is spot on for a quick method
It’s the same method I use for bacon! Easiest, idiot-proof way to make the crispest bacon without burning it. Great for multitasking while cooking. This comment section does seem not very experienced
thank you chef. I like eating the skin of the salmon too, especially when the salmon is smoked. My wife says it’s not good to eat the skin. She is from Finland you see and these people here consume a lot of salmon so they have some knowledge on it. But it doesn’t stop me 😂
Do you go low to high and key it heat up on its own, or do you set it to higher and higher temps over a longer time to warm it up slower? Basically, is the important thing: a) the salmon NOT being set down on a hot pan, or b) the slow warming of the salmon?
Im convinced im making the best salmon in the world. 😁 I’ve been to many many restaurants around the world and only a few ones come close but still only close.
All you chefs contradict yourselves. One says cold pan, other says cold, another says boil oil & pour on the skin. there’s really no preferred method whatever the fuck you like.
No you’re kinda wrong, they’re all achieving the same thing, they’re just doing it a different way, some ppl put small slits in the skin to avoid it curling up negating the need for weight on top of the salmon. Just cuz there’s a million ways to skin a cat doesn’t mean any are wrong. And I don’t recall him saying this is the only right way. but generally speaking salmon is cooked much more gently than other proteins
What are you yapping about? How are they contradicting themselves when they're completely different people using different methods? Chefs aren't a fucking hivemind. Yes, it's whatever method you like, no one ever claimed that it wasn't. This is the method he likes. I swear you people are hearing voices in your head 😂
I never flip it, just put a lid on it for a bit. And the best salmon you will ever eat is when you pull it out of the water and cook it right there next to a glacier and Mountain View.
I let the fish sit to room temperature and I set the heat to high and wait until the pan is hot b4 I put the fish in the pan and lower the heat to less than medium heat to cook gently, add a knob of butter and splash the butter over the top of the fish, no need to turn the fish, and no need for a saucer to weigh it down, and I get a nice crispy skin at a temperature of 150 F° thru out the salmon. Salmon temperature should be between 150F° to 160 F°, not more, not less, or it will be too dry or under cooked. ...sorry, I had to add my 2 cents in because restaurants that I've been to always over-cook my salmon.
You obviously should stick to your day job . Rendering fat doesn't make for crispy . Salmon skin need a dry hot sear , then 3quarters line up flip for 30 seconds on the flesh . Don't over salt fish
Don't... don't do this. Might be fine in a nonstick skillet, but try this on steel cookware and your skin WILL stick to the pan. The real trick here is just not to cook your salmon too hot. Medium heat, 5-7 minutes with skin down, then 30-60 seconds on the other side. If you have more than 45 minutes before you start cooking, salt all over and leave the fish in the fridge/on the counter to brine and dry out.
Residual heat isn't necessarily enough to heat the middle. You should cook it and probe it to 62C to kill any roundworm. As for starting low, this isn't necessary. Especially as his pan was thin, the delay is minimal between heating up anyway. Just keep it medium throughout. One way to ensure it is cooked is by reverse searing it then finishing off, skinside up, in the oven.
I personally take the skin off and cook it separately because there’s still the layer of membrane under the skin. Then all you have to do is put another pan or layer of grease proof paper and something on top of the skin in the pan to crisp up.
Hot pan and only cook on the skin And don't season the skin, that's just useless. You can flower the skin a bit... then this would be the crispiest skin. The fish in the Video looks dry...
