I started cooking salmon when I was about 8 on a fishing boat in Alaska, I've eaten it for 70 years now. Now if I want a thick salmon steak or filet I find it's much better to cook it in an air fryer.
Just found you on RU-vid, Facebook and website. I really like the way your website is set up for searching for meal recipes depending on meal and meat choice. Will definitely be using your recipes. Thanks in advance for your hard work you have put in for us Keto followers.
Hi, I just finished watching you pan-searing Salmon with lemon garlic sauce. I never ate or cooked salmon, didn't know how until a butcher at Publix explained how to prepare and cook it. It was marinated in Bourbon. He started with the searing, then transferred to the oven to finish baking about 15 min. I was amazed, it was delicious, now I want to do it your way. Do I need the lemon juice though, I'm not a fan of using it when I cook. I'm afraid it's too sour? Can you tell me what are the white particles in the middle of salmon when it's cooked? I noticed them in there and it made me skeptical about eating them, I picked them out.
I made this salmon recipe and it was perfection! I usually bake our salmon but wanted to try something new and I'm so glad I did! My husband and I loved it!
I'll be putting fresh coho on the boat this Saturday, Depot Bay, Or. I even have all the ingredients but the Avocado in my garden. I'll prep it all so it is a easy camping meal. Cannot wait.
Just found this on RU-vid. I’d love to try it out but will replace the fresh dill and parsley herbs with green onion and cilantro to make it an Asian taste version.😊
Weird question but what is the best way to thaw and drain (wild caught ☺️) salmon. My issue with salmon is that is that it is never "dry" enough for crispiness.
Wow I haven't made it yet but I know it's going to come out great thank you for doing such an awesome job on your video very informative all the way down to keep it up
Hi. New subscriber here. Thanks for the video. Once cooked and served with the drizzle of butter, you still have some butter left over right. I am trying to calculate the fat macros in my head as you cook, he he.
Howdy. I liked the butter sauce, I'll give that a try. So here goes. I live in Washington state, on the Cowlitz River. A tributary of the Columbia River. Yes, we have salmon. So I know a thing or two about these wonderful fish. There are 5 species of Pacific salmon. You said that was a pink salmon. Who ever told you that was wrong. Pinks are the smallest of the 5 species. The size of those fillets would have come from the all time record pink. No, that was a Chinook, also called King by non fisherman. You can also tell by the skin spots. So yes you did get what you wanted. Good video. Fyi I hope you paid pink price for that Chinook. It would have been to your liking. Have a great day 🌤 😀 🐟🎣
@@WholesomeYum it might be a while, Maya. Well I’m going to start checking salmon sales. The salmon pieces from Costco don’t have a wonderful skin. But the recipe is going to go into my “to make“ file. I might change out the seasoning so that it’s blackened seasoning
Fresh Sockeye Pink Salmon from British Colombia Canada. Loved the recipe and the crispiness of the filets. The mess not so much. Will do it again. Thank you so much for sharing,
I have to ask. You went through the trouble of making sure to get the skin nice and crispy, which is absolute perfection. However, why oh why did you plate it skin side down? That will start to turn the skin soggy under all that moisture. :-) Nice video, by the way. I’ll be sure to check out others. Thank you.
Farm raised fish including salmon contain much more contaminates and much less color & flavor than wild caught. Artificial coloring is needed to be put into farmed fish food to even produce a slight pink color. I avoid farmed fish at all costs.
The Salmon you are showing in this video is farmed Atlantic Salmon, than why are you telling audience it is pink Salmon??? Pink Salmon never ever is that large in steaks.
Farmed salmon is not “totally fine”. The nutrient value of farmed fish is so depleted compared to wild-caught as to make it practically worthless. And frozen wild-caught salmon is fine. And often better than fresh unless you live near the northwest coast. VitalChoice sells only ocean caught, 4 or 6 oz salmon (as well as other types of fish) fillets, in different varieties . Just place a vacuum sealed fish in cold water for 15 minutes & you’re ready.
Hi Celeste, It's fine from a recipe standpoint, in that the recipe will work with farmed salmon. Everyone has different budgets and preferences, and I respect that even if I prefer to buy wild-caught myself. Maybe you could do the same. :)
Then maybe another video might be a better fit for you :) It's not very kind to make these kinds of remarks to someone who spends 12 hours per video to put these together, for people to be able to watch for free.
