There's nothing wrong with salmon skin! It tastes great once you get it nice and crispy, just start skin down and let it cook a little more so it gets the crisp.
LOL "lets see if the potatoes are cooked" *fork gets stuck in the potato* "YEP COOKED ALL THE WAY THROUGH" HAHAHAHAHHA also who the heck essentially boils the life out of salmon after pan frying it. You might as well be using a cheap cut of beef as opposed to a beautiful piece of fish.
Salmon cooked in the pan for 4 min on each side is enough to cook it through. That's why it falls apart. Leaving the skin on is another way to make sure it doesn't break apart easily and salmon skin cooked to a crisp is very tasty. Another 20 min of cooking the salmon doesn't add anything positive to the fish, you just cook out all the juices. But it sure makes for a tasty broth.
I agree. Mmm when done correctly, rare or raw salmon or whatever you wanna call it is delicious. That salmon looked amazing though. All I would've done was added a bit of salt and cracked pepper, seared it & served it as is. Now I'm craving a filet of salmon!!
All fish is better under cooked. So Im confused because Jack is amazing at undercooking stuff. But when it comes to fish he nukes it to death. I bet he gave someone food poison with fish at one time. So he is scared to death of it.
Not only did he overcook the salmon in the pan already (wth are the portion sizes) but he put it into the oven for 20 minutes afterwards. I can't anymore
I realize Im late in the game here but ACK!!!!!!! Why, oh WHY would you want the skin removed?! Salmon skin as the 'crackling' is AMAZING!!!!! Im gonna cry!!!
This isnt really edible you know raw potatoes salmon that looks like it worked at Chernobyl on the day it blew up and its been boiled in unseasoned chicken stock not very appealing
I played you video as I made this myself. Fantastic!!! Would've been nice to have the written recipe, but I was able to get the portions from the video. This dish is awesome!! I made half a salmon fillet and it served 3. Beautiful!!
I know I don't. I prefer my salmon either seared or just plain baked. Something about adding all that oil & butter & broth to salmon seems unappetizing to me. I may be wrong though but I think fish is best just seared & not over done at all.
Someone probably gave him a deal since chicken breast is super cheap. Got him the salmon, wrapped it up, and labeled it as chicken so when he bought it, it was probably less than half the price.
Hi Jack. Unfortunatelly, many people writing in this thread are right. This is really bad. If you want to fry salmon, fry it. Don't burn it though and make sure you have skin attatched...if you are baking it, bake it. But do not fry it before baking it. This recipe does not make any sense. At all. It actually should be banned. Sorry.
hey jack, im a university student from newcastle, your videos always make me want to cook and learn new things, thank you so much for helping me atleast have one decent meal a day keep making your awesome videos xx
Hey Jack, Great show: Loved the briskett and I'm gettin an Acorn Grill! - I'm From Newfoundland - Eastern Canada, an Island of beauty - and we know our fish. You were "scared" by the salmon, don't be. Before you turn it, make sure the edges are cooked white - It won't break up this way. we do it in the bush, at home, - it's a standard. Try cooking with a slice of lemon/ orange on the raw side up - then discard it. Heat permeates the fish with a lovely citrus taste you will not forget. You Da Man.
The reason why you add oil with the butter is not only flavor but it raises the "smoking point"(the point when the butter begins to smoke and burn) of the butter.
I realize you've gotten this comment a number of times already, but I feel this point cannot be overstated: That salmon was already overcooked by the time your took it out of the skillet. If you're going to bake fish in broth, use raw fish.
Tarragon, Jack? Really, tarragon? I thought you had standards. This is a direct quote from you that was in that newspaper article about you: "Tarragon? What is tarragon? I'm not using that. Salt. Pepper. Oregano. Garlic salt. I'm stickin' to the standards."
When you have some nice salmon it's really good on the grill with blackond seasoning on it it's much less fat and grease then when you use the same seasoning and sere it in a pan. The skin comes right off hen you grill it to. Both in my opinion are amazing the and one of the healthiest things for you with some nice fresh lettuce on the side
Jack! I watched this video last night and tried the recipe today for dinner! My boyfriend was a chef for over a decade and he said it turned out amazing. He ate a HUGE piece of fish, all the spinach and potatoes. And we were fighting over shallots. ;) I added 1/4 tsp. of CINNAMON to the broth for complexity. He couldn't put his finger on what it was and couldn't stop eating. lol Thank you so much! Next is your clam chowder. :D
If your boyfriend was a chef then he should have been fired ages ago for saying this dish was amazing. No fault to jack on this one since whoever made this recipe has no idea what they're doing.
It's still healthy if eaten in a small portion. I would have reduced the amount of butter used though, and maybe did a quick pan sear. But not trying to criticize.
