Richard my good friend, don't change a thing on this recipe, looks delicious. Being 57 & cooking with cast iron since i was 9, i put my iron skillet in the oven at 450 F for appx. 25 minutes, comes out screamin' hot, no cool spots as iron is a poor conductor of heat, but great retainer of heat, & i switched last year back to a gas burning stove, then sear with it . We talked last video of yours about farm raised fish, no flavor, i was unaware of the health issue, ty for the info pal, & i am blessed cause i like grilled cedar plank salmon also & we have a lifetime supply here in my part of Ky., they grow like weeds, lol. Have a good evening buddy.
@@RICHARDINTHEKITCHEN your welcome pal, ty for the info on farm raised seafood, but no worries for me anymore as i tried catfish & shrimp, neither one had any taste even with seasoning, i'll never buy again but your info was icing on the cake, btw, have been praying for you & sounds like your gums, etc... are feeling better, voice is clearer also, Praise God.
I just happen to have a nice piece of salmon in my fridge now. You just helped me decide what my dinner is going to be tonight! Thanks from Stumptown, Oregon. Great video! That sauce looked awesome! 👍
RICHARD IN THE KITCHEN tried it! LOVED IT! That sauce made it! This recipe is in my cookbook now! Thank you so very much! Wishing I’d taken pictures. Didn’t even think of it. Anyway, I loved it! 👍
The full written recipe and directions is listed in the description box below the video. Click the "more" option and it will drop down. If you're on the iphone you may have to scroll to the bottom to see the more option. Let me know if you are unable to locate that. Thanks for watching.
The full written recipe and directions is listed in the description box below all my videos. Click the "more" option at the end of the video description and all that info will drop down. But in case you can't locate that, set your stovetop to medium high heat, which on most stovetops is about 400F. Keep in mind all stovetops can vary in temperatures. Cook the salmon to an internal temperature of 145F. Thanks for watching. Thanks for watching.
Thank you Richard! Great award winning recipe! Was perfect! Just like the game that was bowled as evidenced by the ring awarded by the American Bowling Congress that you are wearing! Congratulations on the honor score! And yes, I noticed it at about the 50 second mark in the video and said to myself, "This guy is wearing a 300 game ring'" AWESOME!! And yes, I happen to be a lifelong kegler since the age of 3. Keep those high scores and great recipes coming!!!
Yes. I sometimes do it with minced garlic. Just be sure to add the garlic the last minute of the cook so the garlic don't burn. More than a minute the garlic will burn and it doesn't taste good when it's over cooked. Thanks for watching!
First, thanks for watching. it is common for salmon to dry out if it's over cooked, even by a minute of two. Close watching is required. I make sure I check the internal temp several times during the cook with an instant read thermometer. Where you bought it also makes a difference. This is where it starts as it depends on freshness and how they handle it. One way to prevent dryness is slow cooking/roasting. But in this case, since it was done in a pan, brining in salt water before cooking helps the fish to retain moisture and prevent that white stuff that can come out while it's cooking (coagulated proteins). I didn't slow roast or brine with this cook and the fish came out great. What I did was just monitor the internal temp. and pulled it when it reached that temperature. Hope this helps. Thanks again!
@@RICHARDINTHEKITCHEN My pleasure. My fresh atlantic salmon dish turned out so good. I loved it. The spices really enhnaced the flavor of the fish and it was better than it has ever tasted. Thank you for being a part of my experience and God Bless,
