This is simply the best way to make salmon! I used to force myself to eat it for the health benefits, but now I make this once a week and it's a favorite! You can't beat the crispy, bacon-like top of this pan-seared salmon! I do not have a non-stick pan and it works just fine in cast iron. Brilliant Julia! It IS a game-changer!
“Once you know how to cook salmon this way it’s a game changer.” She’s right. I cooked salmon this way for the first time tonight and it turned out perfect. I’m definitely cooking salmon this way from now on. Great job ladies. *Chef’s kiss*
I tried this brine and cold-start method with lean, wild caught sockeye salmon filets, instead of the fatty farm-raised Atlantic salmon used in the video. It worked, but using the the lean wild caught sockeye required a few modifications. It's necessary to add a drizzle of oil to the pan for the salmon to brown. Since the sockeye fillets are also thinner than the farmed Atlantic salmon, they take less time to cook.
also just saw another video which says that if it's wild caught, you cook to 120 degrees ( meat is more dense and less fat) farmed fish is 125 degrees ( more striated with fat)
This method is amazingly simple and accurate !! With farm raised and Scottish farm raised which have a higher fat content than wild salmon I followed the method as shown but with wild caught salmon which has a lower fat content I lightly brushed a bit of EVOO or avacado oil onto the flesh side before turning !! Temp at 125 for farmed and 120 for wild and you are good to go !!!!
Brining fish is such a revelation! I watched Dan's video on it also! One thing I want to note after making this is that when using wild caught is that it is much leaner. I could barely get any fat to render on the skin side so it stuck just a little and on the flesh side there wasn't much browning . I'll try with a nice center cut farm raised piece next time. The moistness and flavor are amazing though! Thanks guys!
I have never made salmon until tonight. Hand on the bible. I used the brining method and then pat them dry and salt and peppered a cold pan and cooked them this way and they were DIVINE!! I kid you not!! I will make salmon over and over again....(I always thought I hated it so I never tried it in any way) This is delicious!!
i don't come to comment on these videos often, but made this tonight and it was the best salmon i ever ate. i didn't know it could taste that delicious
Great salmon recipe! I live in the Pacific Northwest and have been cooking salmon as a dietary staple (source of omega-3). I usually start with a preheated pan at "medium" heat (6/10) and place the salmon skin side down to let the fat render slowly and the skin to crisp up, for about six minutes. Then, I flip the salmon over, reduce the heat to 4/10, and cook the other side for about two minutes. At the end, I let it rest off the heat for just a few minutes; the residual heat continues to cook the fish. The salmon always comes out "medium rare" (barely cooked) in the center and is very moist. However, I shall definitely try your recipe to find out the difference.
@@bebekchin What I usually buy is the "center cut" of a salmon filet, which is the thickest part with fairly uniform thickness of about one inch. That particular cut is more conducive to even cooking. When pan-frying salmon, you must never walk away, but watch it all the time. Cooking time varies according to the thickness of your particular piece of fish and the heat output of your stove. In general, *what I pay attention to is not so much the exact time, but how the fish looks and feels to the touch.* When the meat contiguous to the skin *begins* to turn white (you can see it from the side), that is when I reduce the heat to medium low and flip it over. Remove it from the heat *as soon as* you can flake the flesh apart with a fork, and let the residual heat finish the cooking. The fish should be still pink, very soft and moist in the center. Undercooking can be fixed, but overcooking is irreversible. Good luck, and please let me know how it turns out! 🥂
normally, their recipes are spot-on. but i've found a handful that simply do not work. this is one of them - the salmon always overwooks and turns out dry and chalky.
For years I've followed your recipes, and for me, this is the only recipe in years that failed on me. I used wild caught salmon instead.I knew it was going to cook much faster because it's much thinner than the salmon that was used in this video (though it was a center cut). I made it exactly the way you made it. The flame was a little bit on the lower side (because it was much thinner). I used an instant-read thermometer. I also used a brand new non-stick pan of a good quality frying pan. Kosher salt, and coarse pepper for ball bearings. Skin side down. On a cold pan.And after a few minutes on lower heat, it stuck to the pan and took forever to remove due to the wild caught versus the regular salmon. Probably due to that it was extra lean with almost no fat. I was very disappointed.Next time, I will use farm raised salmon. But Thank you so much.
Worked ok - I bought alaska wild salmon from Trader Joes and used my cast iron skillet. The salmon cuts are not as thick as the ones in the video. When I cooked them, not much fat was rendered out of the salmon. They kinda got stuck to the pan on the skin side, and then really stuck on the other side. It still tasted pretty good though. a bit on the salty side - i might reduce the salt in the brine next time. Not sure if I can cut down too much salt in the pan (need the ball bearing..). Worth trying again with a thicker cut next time...
You want a 4% brine solution. It’s about 5.7 g / tsp for table salt. You can do 4 pieces of salmon like this in 1 qt water with 4 tbsp of table salt dissolved in it.
Amazing recipe. I couldn’t find salmon with skins on at Costco but the skinless worked great. I think I might leave jalapeño seeds next time. There was absolutely no heat without them. Thanks ladies!
I've made this twice for my family and both times they complained it was too salty.I wonder if less salt in the brine would work? Or any other suggestions? I was already planning on not salting the pan and using pepper alone. I love this method but I am stumped.
Tried this recipe today and it was absolutely perfect. I've cooked salmon many times but I always found the skin to be inedible. Using this method - the skin was absolutely delicious. What's the reason for brining the salmon for 15 minutes?
My electric stove burned the salmon on Med-High. I had to scrape off the inedible part, but I like my salmon on the well done side of cooked, so I ate it anyway. I will definitely try this again with a lower setting on my stove. P.S. I ate the salmon with a creamy mushroom sauce using your New-School Sauteed Mushrooms technique (amazing)!
Does this technique produce crispy skin? It looked kind of flabby plus she put it skin side down when she placed it on the plate which indicated to me that she was not trying to preserve a crispy skin. Was that because it was not crispy or did she just not care about producing a crispy skin? If that is the case why not ? Crispy skin is a must when it comes to Salmon.
Salmon is so rarely dry and so easy to cook perfectly I can't imagine brining. Unless you want to stink up your kitchen for two days just salt, pepper, and a lot of dill into an oven for 15min or until very small beads of fat show on the flesh. Done. Delicious!
Hi there. Just finished eating our Sunday lunch of seared salmon cooked to perfection according to your recommendation. It was certainly an easier (and less anxious) method of cooking. Previously, it had always taken courage and weapons grade protective clothing when the fillet had to be flipped. Not so on this occasion. Thank you for this idea and many others which I have tried from your channel (especially the crispy bacon !). My only criticism would be that the skin does not become as crispy as previously. Any ideas on how to resolve this minor difficulty ? Regards from sunny Spain. Stewart
It's hard to find wild caught salmon any more! I will not buy farm raised as I saw how it was done in Alaska! I am willing to pay $15 a pound for the 1/4 pound I buy when I can find wild caught. One of the markets advertised in their ad that they have it this week for $12.99! I'm on my way and will do it your way. Love that it didn't stick to the pan!
I had followed all the brining instructions, placed my fillets in a cold pan and turned the heat to “Medium high heat.” After 7 minutes, I turned the fillets and I pulled the skin off, which tenaciously stuck on the Swiss Diamond brand nonstick pan. What did I do wrong? Did I get the heat too low? Maybe, because the fillets would not brown after I continue to cook the other side of the fillets. The method seems promising, however. But I will not try it again unless I know what I did wrong. Can someone help me? Thx.
I noticed the recipe was with farmed salmon, but I foolishly tried it with some wild caught. Not enough fat in the salmon for it to work as depicted in the video. I am wondering if I should lower the heat or using a little oil.
Well, brining anything before a long, slow cook (or smoking) keeps the meat from drying out! and I think the mild salt adds the fresh flavor back to the meat (which seems to lost during freezing)
I tried this method with farmed salmon, and it didn't work. I admit, I think it is because of the quality of the farmed salmon as well - too much fat between the skin and the meat, and using this method, the entire layer dissolves which detaches the skin from the fillet. Would probably work better with wild salmon for this reason.
Made it tonight. The skin still stuck to the bottom of the pan and I thought the recipe called for too much salt. Next time I'll just add the salt and pepper once on the bottom of the pan and NOT any add'l salt on the top while its cooking. I also didn't use their type of sauce, I used a beurre blanc instead. Other than that it actually tasted delicious.
Works with wild-caught King salmon better than with sockeye. Seems like I am using more salt than typical but at least not oxidizing olive oil . . . maybe sushi is healthier--or being vegan?
I found this method and tried it. My salmon was so salty we could hardly eat it. A couple of things might have influenced this, my salmon was not a thick as the pieces used on the show - however, I did allow for that in the cooking time. Don't know what happened as most AMK recipes are great.
They literally say in the video that the fat will be used to help the salmon not to stick. Why are people in the comments complaining that their low fat Salmon didn't work for this recipe? Why would you use low fat salmon for this? Do people not know how to comprehend?
Inept Instructions. Did they use Kosher salt (which brand, there is a big difference) or table salt for the brine? Forget the links, they are behind a pay wall, like everything from ATK.
"Render that natural fat out of the salmon" might work with farm raised fish, see all of those veins of fat? It doesn't work that well with wild caught salmon that is nice and lean. I tried this with wild caught salmon and it almost stuck. There was little fat to render. Next time I think I will try a bit of oil and not sprinkle the pan with salt first.
This method of cooking salmon did not work out well for me, the salt in the pan didn’t prevent it from sticking, maybe it’s my pan? I usually use a different way that gets the skin crispier. This mango salsa tho, outstanding!!
I don't think they consider that most of us are getting meats pre-brined from a grocery store. As if a store is going to let you mess that part up and think their quality is bad.
TOTALLY BUMMED! I learned how to make the best baked potato ever from you all, and it comes out perfectly every time. Have to say that this was a total FAIL for me tonight. I make salmon with crispy skin to perfection - restaurant quality. My dad asks me how on earth it could ever be better. So I ventured to learn how it could be better. This was definitely what NOT to do. Followed instructions to the letter, and the skin stuck and wouldn't pry off the pan until I added olive oil and butter to release it from its iron-clad hold. The skin was decimated and curled up in a rod. It tasted good, and the salmon TASTED ok, but it looked like a mess, and the flavor was not as good as mine. I learned how to cook salmon on my own modifying Gordon Ramsey's method for searing filet mignon in a stainless pan and finishing it in a 450 degree oven. Now THAT method is utter perfection for me.
I make this every week and it always comes out perfect. Make sure to use a very coarse salt in the pan and pepper on a very chunky grind. Also I have had it stick a little when the salmon was too lean. Is your non stick pan old? They lose there the non stickiness after too many uses.
If it has capsaicin, it's off my list. I'm allergic. Luckily it is mild, but I'm best if I avoid it. But if I make the salsa, I just leave it out. Plenty of flavor without the heat.
@b H, that was a Masamoto Sohonten Gyuto, probably from the VG-10 stainless steel line. It's a knife that a lot of people highly regard because of how well-made it is, but it does come at a fairly steep price ($168++ from JapaneseChefsKnife) for non-professionals and non-knife enthusiasts. It's very likely that it's either Julia's personal knife or a knife they tested in the past that did fairly well and they decided to keep around.
They have several choice knives. The Victorinox is just their choice of 8 inch chef's knife. This may have been their choice for Japanese santoku knife. I recently watched the episode where they showed their choice for that type, but can't recall the winner's brand name.
Hey gayla gavin! From both the blade geometry and length of the knife, it was definitely a Gyuto and not a Santoku in this video. However, Masamoto do have a Santoku variant of their VG line as well. ATK’s winner for Santoku knives was from the Misono UX10 product line, which is by far one of the most well-reviewed Japanese knife product lines for both professional kitchens and home cooks.
Haha. Guys I was just poking fun. Wasn’t talking down on ATK or their use of this knife. (As a kitchen knife fanatic) I would care to actually know exactly which knife it is!! And yes I do like the victorianox (misspelled) brand of knives and own them as well.
@@bH-eo5tz years ago, right after they first announced that the Victorinox was their pick for 8 inch chefs knife, I bought one from Amazon. I had been using wusthoff trident so at first I cut myself several times with the victorinox because it was so much lighter, almost flimsier, than I was used to. But, after a while, I got used to it and I appreciated the sharpness. Tried to replace it a couple of years ago and was shocked by how much they had raised the price...due, I feel, to how popular ATK has made the knife.
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
This is simply the best way to make salmon! I used to force myself to eat it for the health benefits, but now I make this once a week and it's a favorite! You can't beat the crispy, bacon-like top of this pan-seared salmon! I do not have a non-stick pan and it works just fine in cast iron. Brilliant Julia! It IS a game-changer!
“Once you know how to cook salmon this way it’s a game changer.”
She’s right. I cooked salmon this way for the first time tonight and it turned out perfect. I’m definitely cooking salmon this way from now on.
Great job ladies.
*Chef’s kiss*
It wasn’t too salty?
Interesting approach but it did look nice& not dried out!
I tried this brine and cold-start method with lean, wild caught sockeye salmon filets, instead of the fatty farm-raised Atlantic salmon used in the video. It worked, but using the the lean wild caught sockeye required a few modifications. It's necessary to add a drizzle of oil to the pan for the salmon to brown. Since the sockeye fillets are also thinner than the farmed Atlantic salmon, they take less time to cook.
also just saw another video which says that if it's wild caught, you cook to 120 degrees ( meat is more dense and less fat) farmed fish is 125 degrees ( more striated with fat)
Thank You for sharing your information with us.
I just tried this recipe yesterday. I agree, when using sockeye, add a little oil...& keep the temp low. Mine stuck in the non-stick pan. Enjoyed it.
THANK YOU. Came here looking for this info cuz twice this method didn’t work for me
This method is amazingly simple and accurate !! With farm raised and Scottish farm raised which have a higher fat content than wild salmon I followed the method as shown but with wild caught salmon which has a lower fat content I lightly brushed a bit of EVOO or avacado oil onto the flesh side before turning !! Temp at 125 for farmed and 120 for wild and you are good to go !!!!
Brining fish is such a revelation! I watched Dan's video on it also!
One thing I want to note after making this is that when using wild caught is that it is much leaner. I could barely get any fat to render on the skin side so it stuck just a little and on the flesh side there wasn't much browning .
I'll try with a nice center cut farm raised piece next time. The moistness and flavor are amazing though!
Thanks guys!
I’ve been preparing salmon this way for awhile. It is the best way to prepare a nice thick piece of salmon. Very moist and flavorful, yummy.
I have never made salmon until tonight. Hand on the bible. I used the brining method and then pat them dry and salt and peppered a cold pan and cooked them this way and they were DIVINE!! I kid you not!! I will make salmon over and over again....(I always thought I hated it so I never tried it in any way) This is delicious!!
These gals are FUN, and this recipe ROCKS!
i don't come to comment on these videos often, but made this tonight and it was the best salmon i ever ate. i didn't know it could taste that delicious
After 30 years living in Alaska I get this cooking method for my favorite food! Trying it tonight!
Great salmon recipe! I live in the Pacific Northwest and have been cooking salmon as a dietary staple (source of omega-3). I usually start with a preheated pan at "medium" heat (6/10) and place the salmon skin side down to let the fat render slowly and the skin to crisp up, for about six minutes. Then, I flip the salmon over, reduce the heat to 4/10, and cook the other side for about two minutes. At the end, I let it rest off the heat for just a few minutes; the residual heat continues to cook the fish. The salmon always comes out "medium rare" (barely cooked) in the center and is very moist. However, I shall definitely try your recipe to find out the difference.
Let us know how it compares!
Thanks for your steps on doing it! I’m gonna try it this weekend!
@@bebekchin What I usually buy is the "center cut" of a salmon filet, which is the thickest part with fairly uniform thickness of about one inch. That particular cut is more conducive to even cooking. When pan-frying salmon, you must never walk away, but watch it all the time. Cooking time varies according to the thickness of your particular piece of fish and the heat output of your stove. In general, *what I pay attention to is not so much the exact time, but how the fish looks and feels to the touch.* When the meat contiguous to the skin *begins* to turn white (you can see it from the side), that is when I reduce the heat to medium low and flip it over. Remove it from the heat *as soon as* you can flake the flesh apart with a fork, and let the residual heat finish the cooking. The fish should be still pink, very soft and moist in the center. Undercooking can be fixed, but overcooking is irreversible. Good luck, and please let me know how it turns out! 🥂
I made this at home. It was hands down the best piece of fish I’ve ever had.
I know, right?!!!!
This is dinner tonight! Thanks for always being there for me.
America's Test Kitchen never fails... this was amazing and works!!
normally, their recipes are spot-on. but i've found a handful that simply do not work. this is one of them - the salmon always overwooks and turns out dry and chalky.
Wow unbelievable favors the skin so crispy and so good 😊 . Thank you 👍🏽
For years I've followed your recipes, and for me, this is the only recipe in years that failed on me. I used wild caught salmon instead.I knew it was going to cook much faster because it's much thinner than the salmon that was used in this video (though it was a center cut). I made it exactly the way you made it. The flame was a little bit on the lower side (because it was much thinner). I used an instant-read thermometer. I also used a brand new non-stick pan of a good quality frying pan. Kosher salt, and coarse pepper for ball bearings. Skin side down. On a cold pan.And after a few minutes on lower heat, it stuck to the pan and took forever to remove due to the wild caught versus the regular salmon. Probably due to that it was extra lean with almost no fat. I was very disappointed.Next time, I will use farm raised salmon. But Thank you so much.
Love love your recipes, well explained and clear, to the point without over explaining
I have always been afraid of cooking salmon but with your recipe I am willing to try.
Worked ok - I bought alaska wild salmon from Trader Joes and used my cast iron skillet. The salmon cuts are not as thick as the ones in the video. When I cooked them, not much fat was rendered out of the salmon. They kinda got stuck to the pan on the skin side, and then really stuck on the other side. It still tasted pretty good though. a bit on the salty side - i might reduce the salt in the brine next time. Not sure if I can cut down too much salt in the pan (need the ball bearing..). Worth trying again with a thicker cut next time...
Cold pan technique won’t work without a non-stick pan.
Never seem to have much luck with cooking salmon in a pan, but I'm now ready to give it another try.
You want a 4% brine solution. It’s about 5.7 g / tsp for table salt. You can do 4 pieces of salmon like this in 1 qt water with 4 tbsp of table salt dissolved in it.
Amazing recipe. I couldn’t find salmon with skins on at Costco but the skinless worked great. I think I might leave jalapeño seeds next time. There was absolutely no heat without them. Thanks ladies!
Thank you ladies, I’ll make it this Saturday, can’t wait!
Came out perfect!! Great method!!
I've made this twice for my family and both times they complained it was too salty.I wonder if less salt in the brine would work? Or any other suggestions? I was already planning on not salting the pan and using pepper alone. I love this method but I am stumped.
It does work..I skipped the brine and it was still great..just added sautéed spinach and potatoes..be a food hero tonight..
The mango salsa with this salmon is fantastic!
This was one of the greatest things I’ve ever eaten and it only took 45 mins start to finish!
Perfectly moist and crispy skin. My 2 year olds devoured it. Skin and all.
Thank you Thank you Thank you for a perfect recipe. WOW
Tried this recipe today and it was absolutely perfect. I've cooked salmon many times but I always found the skin to be inedible. Using this method - the skin was absolutely delicious. What's the reason for brining the salmon for 15 minutes?
Super salmon fish dish with salad.. 😋
I made this with farm raised salmon, no skin. Perfect! Making again tonight with skin on filets.
Great video!❤
You are outstanding! Thank you!
My electric stove burned the salmon on Med-High. I had to scrape off the inedible part, but I like my salmon on the well done side of cooked, so I ate it anyway. I will definitely try this again with a lower setting on my stove.
P.S. I ate the salmon with a creamy mushroom sauce using your New-School Sauteed Mushrooms technique (amazing)!
Does this technique produce crispy skin? It looked kind of flabby plus she put it skin side down when she placed it on the plate which indicated to me that she was not trying to preserve a crispy skin. Was that because it was not crispy or did she just not care about producing a crispy skin? If that is the case why not ? Crispy skin is a must when it comes to Salmon.
Salmon is so rarely dry and so easy to cook perfectly I can't imagine brining. Unless you want to stink up your kitchen for two days just salt, pepper, and a lot of dill into an oven for 15min or until very small beads of fat show on the flesh. Done. Delicious!
can't wait to try this one.
Keep up the great videos. Thanks
This recipe looks great. For those who are on a salt restricted diet, is there a substitute that can be used in place of the salt? Thanks.
Awesome!
I love you guys
Definitely going to cook my salmon using this method. Thank you!
Thank you 😊
what brand thermometer did you use in this video?
Hi there. Just finished eating our Sunday lunch of seared salmon cooked to perfection according to your recommendation. It was certainly an easier (and less anxious) method of cooking. Previously, it had always taken courage and weapons grade protective clothing when the fillet had to be flipped. Not so on this occasion. Thank you for this idea and many others which I have tried from your channel (especially the crispy bacon !). My only criticism would be that the skin does not become as crispy as previously. Any ideas on how to resolve this minor difficulty ? Regards from sunny Spain. Stewart
very nice. can I use a stainless steel pan with this method?
It's hard to find wild caught salmon any more! I will not buy farm raised as I saw how it was done in Alaska! I am willing to pay $15 a pound for the 1/4 pound I buy when I can find wild caught. One of the markets advertised in their ad that they have it this week for $12.99! I'm on my way and will do it your way. Love that it didn't stick to the pan!
If cooking wild, take it off when it reaches 115-118 degrees. 125 is too much unless it is the farmed.
I had followed all the brining instructions, placed my fillets in a cold pan and turned the heat to “Medium high heat.” After 7 minutes, I turned the fillets and I pulled the skin off, which tenaciously stuck on the Swiss Diamond brand nonstick pan. What did I do wrong? Did I get the heat too low? Maybe, because the fillets would not brown after I continue to cook the other side of the fillets. The method seems promising, however. But I will not try it again unless I know what I did wrong. Can someone help me? Thx.
Wow that Salmon 🍣 looks delicious 😋
Perfection
If you're dissolving the salt in water, why use kosher salt? Why not use less expensive table salt?
Will this work for skinless filets?
Do you time the salmon once it starts frying or once you turn the heat on?
When you turn the heat on.
I love those special effects, in that sizzling sound. What kind of Salmon is a good choice for a mild flavor?
How THE FUCK ARE THEY SPECIAL EFFECTS
I noticed the recipe was with farmed salmon, but I foolishly tried it with some wild caught. Not enough fat in the salmon for it to work as depicted in the video. I am wondering if I should lower the heat or using a little oil.
Look guys, the actually brined this time instead of rolling it in salt water for 3 seconds
Great video!
What do you mean, "the skin is still on"? Why and when would the skin be off?
are you okay?
When you buy skinless salmon
excellent, I cant stand over-done hard salmon. I actually like almost raw salmon but the crunchy skin is my fav.
Doesn't puting food in a cold pan with oil the food absorb the oil?
They didn't use any oil...
@@Stretch1003 yeah I know, but people might get confused & start cooking maybe eggs or something in a cold pan. Lol
Thanks for the great video; can you please restate what the brining does for the Salmon?
Well, brining anything before a long, slow cook (or smoking) keeps the meat from drying out! and I think the mild salt adds the fresh flavor back to the meat (which seems to lost during freezing)
The same it does for brining any meat; it packs the cells with water and salt through osmosis.
Very good
The
I tried this method with farmed salmon, and it didn't work. I admit, I think it is because of the quality of the farmed salmon as well - too much fat between the skin and the meat, and using this method, the entire layer dissolves which detaches the skin from the fillet. Would probably work better with wild salmon for this reason.
how do i do it with low salt tho?
May I ask for some other quick techniques for pan seared fish to make throughout Lent?
Hmmmm....Bridget making the sizzle sound!!
This brine and cold start method works great for wild duck. But the brine isn’t super necessary. Cold start all the way for wild duck steaks
Made it tonight. The skin still stuck to the bottom of the pan and I thought the recipe called for too much salt. Next time I'll just add the salt and pepper once on the bottom of the pan and NOT any add'l salt on the top while its cooking. I also didn't use their type of sauce, I used a beurre blanc instead. Other than that it actually tasted delicious.
Use kosher salt and a lot of it. That salt is on the skin side you don't eat anyway.
@@gads2100 I didn't use kosher salt, I used maldon...and a lot of it!
@@gads2100 Why wouldn't you eat the crispy skin? That's why you make the skin crispy. Otherwise, just take the skin off.
Works with wild-caught King salmon better than with sockeye. Seems like I am using more salt than typical but at least not oxidizing olive oil . . . maybe sushi is healthier--or being vegan?
I found this method and tried it. My salmon was so salty we could hardly eat it. A couple of things might have influenced this, my salmon was not a thick as the pieces used on the show - however, I did allow for that in the cooking time. Don't know what happened as most AMK recipes are great.
I know what happened. You used too much salt.
Why placing the crispy skinside down????
Right?! They make a big deal about rendering the fat to crisp the skin and then they sog it out :(
They literally say in the video that the fat will be used to help the salmon not to stick. Why are people in the comments complaining that their low fat Salmon didn't work for this recipe? Why would you use low fat salmon for this? Do people not know how to comprehend?
Could you please include some lower sodium recipes?
Your go Ladies Awesome!!
It looks like Lunch in an upscale restaurant.
Inept Instructions. Did they use Kosher salt (which brand, there is a big difference) or table salt for the brine? Forget the links, they are behind a pay wall, like everything from ATK.
She said kosher salt. She didn't say which brand.
@@john-sw9bu Good Catch - now if we only knew which one (there are two and the difference is considerable).
❤❤❤❤
something new
Are the skins cripsy?
"Render that natural fat out of the salmon" might work with farm raised fish, see all of those veins of fat? It doesn't work that well with wild caught salmon that is nice and lean. I tried this with wild caught salmon and it almost stuck. There was little fat to render. Next time I think I will try a bit of oil and not sprinkle the pan with salt first.
Tried this and failed miserably. Just stick with Kenji Lopez's style. High heat to sear skin, then mid low heat to crisp up until done
Hey Zeus! The sodium content must be through the roof!
She looks like a younger version of Cathy Bates
Question, is this a game changer?
😂
I lost the game. I play my own game and knock this out of the ballpark!
This method of cooking salmon did not work out well for me, the salt in the pan didn’t prevent it from sticking, maybe it’s my pan? I usually use a different way that gets the skin crispier. This mango salsa tho, outstanding!!
I don't think they consider that most of us are getting meats pre-brined from a grocery store. As if a store is going to let you mess that part up and think their quality is bad.
You want some salmon with your salt?
TOTALLY BUMMED! I learned how to make the best baked potato ever from you all, and it comes out perfectly every time. Have to say that this was a total FAIL for me tonight. I make salmon with crispy skin to perfection - restaurant quality. My dad asks me how on earth it could ever be better. So I ventured to learn how it could be better. This was definitely what NOT to do. Followed instructions to the letter, and the skin stuck and wouldn't pry off the pan until I added olive oil and butter to release it from its iron-clad hold. The skin was decimated and curled up in a rod. It tasted good, and the salmon TASTED ok, but it looked like a mess, and the flavor was not as good as mine. I learned how to cook salmon on my own modifying Gordon Ramsey's method for searing filet mignon in a stainless pan and finishing it in a 450 degree oven. Now THAT method is utter perfection for me.
Wherever you’re getting your fish, you’re probably better off oven-roasting it or frying it.
I make this every week and it always comes out perfect. Make sure to use a very coarse salt in the pan and pepper on a very chunky grind. Also I have had it stick a little when the salmon was too lean. Is your non stick pan old? They lose there the non stickiness after too many uses.
Non-stick pans have a fairly short lifespan. Sounds like yours have seen better days.
If you already made perfect salmon, why would you change that? And I’m pretty sure you did something, unknowingly, that affected the final dish.
125 degrees?? Oops. I’ve been cooking to 165.
Why brine?
Keeps it moist and while cooking
Is using all that salt in the brine for the salmon bad for your health. Are we ingesting all that salt ?
A lot of salt!
The heat of peppers don't come from seeds. It comes from the placenta (the white ribs) of the pepper.
It's all the same. The ribs just have an off flavor to them.
If it has capsaicin, it's off my list. I'm allergic. Luckily it is mild, but I'm best if I avoid it.
But if I make the salsa, I just leave it out. Plenty of flavor without the heat.
So dumb question... What do you do with the skin?
The meat should come right off the skin with your fork. Just toss the skin when you're done eating.
@@bokkenka AHHHHHHH! I'm crying while looking in your trashcan. The crispy skin is the best part!
I like the recipe but I have to let that salmon cook a little longer. I don’t like that raw look
Did not work with wild caught salmon. Farm raised salmon has a higher fat content than wild caught. I had zero rendering of fat. 😢😢😢
Are you using Norwegian salmón. I hope not!
Goddamn.
Seems way too salty for those of us on sodium restricted diets.
Then I would recommend skipping the salt brine. I'm sure it'd still be tasty ☺️
Did anybody else notice at 1:03 the knife they utilized is NOT their choice victorianox?? They used another knife that wasn’t their best choice!!???
@b H, that was a Masamoto Sohonten Gyuto, probably from the VG-10 stainless steel line. It's a knife that a lot of people highly regard because of how well-made it is, but it does come at a fairly steep price ($168++ from JapaneseChefsKnife) for non-professionals and non-knife enthusiasts. It's very likely that it's either Julia's personal knife or a knife they tested in the past that did fairly well and they decided to keep around.
They have several choice knives. The Victorinox is just their choice of 8 inch chef's knife. This may have been their choice for Japanese santoku knife. I recently watched the episode where they showed their choice for that type, but can't recall the winner's brand name.
Hey gayla gavin!
From both the blade geometry and length of the knife, it was definitely a Gyuto and not a Santoku in this video. However, Masamoto do have a Santoku variant of their VG line as well.
ATK’s winner for Santoku knives was from the Misono UX10 product line, which is by far one of the most well-reviewed Japanese knife product lines for both professional kitchens and home cooks.
Haha. Guys I was just poking fun. Wasn’t talking down on ATK or their use of this knife. (As a kitchen knife fanatic) I would care to actually know exactly which knife it is!! And yes I do like the victorianox (misspelled) brand of knives and own them as well.
@@bH-eo5tz years ago, right after they first announced that the Victorinox was their pick for 8 inch chefs knife, I bought one from Amazon. I had been using wusthoff trident so at first I cut myself several times with the victorinox because it was so much lighter, almost flimsier, than I was used to. But, after a while, I got used to it and I appreciated the sharpness. Tried to replace it a couple of years ago and was shocked by how much they had raised the price...due, I feel, to how popular ATK has made the knife.