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.
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.
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.
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!!!
Anybody can have a bbq sauce line, doesn’t mean one knows how to cook..I don’t know a thing about WHATEVER, but I have a line of WHATEVER for sale..doesn’t make me a pro cause o sell WHATEVER
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."
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.
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 work as a headchef with fine dining cooking (just under michelin) and i must admit that i get glad of ur cooking.. keep going strong and dont listen to the haters here
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.
no insult at all. I love your feedback. if my reply wasn't caring enough i will try to be more careful. You are the reason I have a show. Thanks for the support.
I'm never taking my cross off. I'm not hiding who I am. I would never tell you what to do or wear in your faith. Thanks for watching the show. have a good day.
A buddy of mine and I figured out a good way to cook salmon. We use my Weber, with all the coals on one side, and soaked wood chips. Rub the salmon with salt, pepper, thyme and ground mustard. Then rub a thin layer of maple syrup, the real deal, not the fake crap, over the top side and cook it on foil, opposite the coals, lid on. Times vary, but it comes out awesome. A tip for cooking it in a pan; cut the salmon into portion sized pieces, it won't break up as much.
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.
HUH??? The fish was DONE before it was put in the baking dish. Then it was cooked again. You just RUINED a good piece of fish!! Also, skin on salmon is a GOOD thing. I NEVER buy skinless salmon. The skin will help keep it from breaking apart, but since it's been cooked twice, I guess it doesn't really matter. :(
Leave the skin on, smother it in Italian salad dressing lemon and butter. throw it on the grill skin side down, cook to flaky. flip, sear for a min. good stuff!!
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 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!!
did something happen during the recording? the way your voice sounded...well...seemed to change during the part where you were putting the spinach in the pot
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.
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
I don't drink that often. I may have a glass of wine once a month. It's great to cook with and is supposedly healthy for your insides if done in moderation. I am more of a sweet wine guy then bitter.
no. I would have showed you that. In fact, I may have over cooked this one on the thin ends, but I didn't taste that. I have even admitted on camera if something should have more salt or should be cooked more. I like doing things first time. Watch my pickle episode. Pure failure.
I watched this again, stop cooking fish, so many things you screwed up. You put the oil in with the butter to stop the butter from burning. Few other mistakes, but your other posts are great. Love Jak on the go.
yes, any fish will work in this recipe. Try Halibut or Tuna. Just be sure to remember to lower your frying pan time if it's a thinner piece. i would cut it in half.
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
the reasen why you put oil to the butter ist that the butter will not burn when you put the oil into so if you want to have butterflaver but you also want to cook on high heat you put put some oil in to the butter and another good tip is when you cook with butter and oil some salmon add some rosmarin, thymian and garlic. sry for my bad engilsh
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.
Without being totally negative let me suggest some things. For the searing of the salmon you should have done each piece separately and used less butter and oil. You crowded the pan. I think you could have done the sauce in the same pan and deglazed the pan in the process. You could have also done the spinach in the pan and probably all at once. spinach only needs to cook for 30 seconds.
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.
thank you so much. I appreciate it. I love hearing from professionals. I remember now, hot pan - cold oil. my mom would do that when she browned the meat for the spaghetti sauce.
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I bet cooked meat scares him
This is so terrible that it's actually fascinating
the exact reason i've been watching jack for the past week
I’ve been down the Jack rabbit hole for a week straight….. better than most comedy on tv
That's exactly why i keep watching, just to see how he'll screw up his foods
Things that scare fish: jack
Things that scare me: Jack's cooking
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.
Alternative title: “How to drain the life out of an expensive salmon fillet”
Things that scare me - Cooking with Jack
You ruined that salmon
"I can make 2 steaks outta this". No, dude you could feed a family of 15 on this.
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.
I know right! Crispy skin is the best part of eating salmon.
+chownful =_=!
I’ve never tried it is it really good
10 years later and you are still correct!
No no no no no no no no no no NO NO NO NO NO NO NO NO NO NO NO NO NO NO! NO! NO! NO! NO! NO! NO! NO!
cfolas No *Ding*
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’m so confused as to why it was plated up in a tiny ramekin instead of a plate
That fish was done when he took it out of the butter and oil.
LOL that salmon is 5 times DEAD lol
Jack I love your videos but you literally overcomplicated fish.
Batman on Weed agreed
You're fear is being caught vomiting up your own cooking on camera.
I could NEVER do that to a Prime Salmon Fillet.
Dude, portion sizes. My god.
Fish like salmon needs almost no work, it's already perfect raw as long as its fresh
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.
Things that scare jack? Cooking poultry to Food Safe standards?
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!!!
Please, Jack, pretty please open a restaurant so I can hear Gordon Ramsay yell at you.
He’s got his own bbq sauce line
Anybody can have a bbq sauce line, doesn’t mean one knows how to cook..I don’t know a thing about WHATEVER, but I have a line of WHATEVER for sale..doesn’t make me a pro cause o sell WHATEVER
The pan fried fish actually looked pretty good. Then you did... whatever you did.
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."
If you filet the fish into smaller sections it makes flipping it a whole lot easier
"what an healthy dish"
Melka lmaoooooo
Yeah loaded in butter
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.
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
2:36
Um...Did he WASh the potatoes?
i freaking love salmon... well prepared salmon is right up there with a well prepared steak, in my opinion.
Steak is one of my absolute favorites but I would have to agree with you. I would pick fresh well cooked salmon over most things. Mmmm
@@lola_dash788 salmon only good when it isnt in a 25 mile radius of Jack
I work as a headchef with fine dining cooking (just under michelin) and i must admit that i get glad of ur cooking.. keep going strong and dont listen to the haters here
Who sears fish then bakes/poaches it in liquid? Overcooked fish didnt look good
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.
+Kali_Dash over done fish is the worst in my opinion.
Cooking good food Jack’s fear
Looks great! But for some reason I feel like this should be eaten with chopsticks... just looks like it should! Yummy!
+Ness some people could.
I love your choice of words for the items you are cooking...wow!... btw ... tonight I am braising cod fish for dinner... thanks for your show!!!!
no insult at all. I love your feedback. if my reply wasn't caring enough i will try to be more careful. You are the reason I have a show. Thanks for the support.
> cook's seafood dish
> uses chicken broth
C'mon Jack use some common cooking sense.
You should be afraid, ffs
I love the 'things that scare Jack' series. Reminds me it's ok to try without being confident!
I'm never taking my cross off. I'm not hiding who I am. I would never tell you what to do or wear in your faith. Thanks for watching the show. have a good day.
also olive oil mixed with butter, makes the butter able to reach a higher temperature, before it browns! "fact of the day" :)) :))
I wouldn't use normal vinegar. it's a big difference. Try red wine vinegar.
what kind of mutated monster potatoes are these lol
whoa dude you gotta remember the olive oil, which kinda adds healthiness haha
A buddy of mine and I figured out a good way to cook salmon. We use my Weber, with all the coals on one side, and soaked wood chips. Rub the salmon with salt, pepper, thyme and ground mustard. Then rub a thin layer of maple syrup, the real deal, not the fake crap, over the top side and cook it on foil, opposite the coals, lid on. Times vary, but it comes out awesome. A tip for cooking it in a pan; cut the salmon into portion sized pieces, it won't break up as much.
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.
yes. just use the apple cider vinegar and the shallots then add the broth
yes. I know. Thanks.
HUH???
The fish was DONE before it was put in the baking dish. Then it was cooked again. You just RUINED a good piece of fish!!
Also, skin on salmon is a GOOD thing. I NEVER buy skinless salmon. The skin will help keep it from breaking apart, but since it's been cooked twice, I guess it doesn't really matter. :(
Leave the skin on, smother it in Italian salad dressing lemon and butter. throw it on the grill skin side down, cook to flaky. flip, sear for a min. good stuff!!
The butter and oil combo helps to keep the butter from burning at high temps needed to sear meat.
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.
why did he keep going after pan frying the salmon??
When Jack studies recipes. He CRAMS!
A salmon died for this.
Healthy 😂😂 after the salmon was swimming in butter 😂
oh. Thanks. That makes sense.
Yeah. I agree. It's delicious.
Enjoy your vids. Oil actually raises the scorch temperature of the butter and will keep it from burning at higher temps.
Dan mesnard at least some understand why the butter and oil together
next time you should cut salmon into smaller pieces
You F@CKed up a great piece of fish
Recipes like this is why Jack has had several strokes.
You overcooked the hell out of that salmon..
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!!
did something happen during the recording? the way your voice sounded...well...seemed to change during the part where you were putting the spinach in the pot
Everything is wrong
Dude... your fish was done when you took it out of the frying pan.... You totally overcooked it...
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 oil helps the butter not burn 😙
a good cook is not afraid of cooking anything. a good cook experiments. a good cook continually learns. a good cook keeps cooking. =D
any thick cut fish is called a steak. It's just to a reference to how thick the piece is.
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
How'd Uni go?
who are you people to criticize him? he cooked it, ate it, and enjoyed it.
2:50 why does your potatoes have layers?
I don't drink that often. I may have a glass of wine once a month. It's great to cook with and is supposedly healthy for your insides if done in moderation. I am more of a sweet wine guy then bitter.
I was never afraid of that. LOLOLOL
bruh this looks so foul LOL
Do you not get mad when people call you names ?
I ain't seen nobody destroy a piece of salmon ever. Wait...OK I just seen it now. "Skin it" Hell no. Not ever no.
stop cooking
that poor fish.
those poor potatoes.
I love fish, but I normally eat it raw and plain, but in this video the fish looks AMAZING, I can't wait to try this out!
no. I would have showed you that. In fact, I may have over cooked this one on the thin ends, but I didn't taste that. I have even admitted on camera if something should have more salt or should be cooked more. I like doing things first time. Watch my pickle episode. Pure failure.
yes. Just put chicken breast in the butter/oil and be sure to cook longer in the pan.
I agree with you, but for Americans in general (and compared to other dishes Jack has made) this is considered healthy.
LMAO.
I watched this again, stop cooking fish, so many things you screwed up. You put the oil in with the butter to stop the butter from burning. Few other mistakes, but your other posts are great. Love Jak on the go.
Just added Salmon to the shopping list for tomorrow. Wow.
yes, any fish will work in this recipe. Try Halibut or Tuna. Just be sure to remember to lower your frying pan time if it's a thinner piece. i would cut it in half.
hahahahahahahaha
lmao the ending is hilarious
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
the reasen why you put oil to the butter ist that the butter will not burn when you put the oil into so if you want to have butterflaver but you also want to cook on high heat you put put some oil in to the butter and another good tip is when you cook with butter and oil some salmon add some rosmarin, thymian and garlic.
sry for my bad engilsh
butter gives it a beautiful nutty flavour aswell if you you let it slightly burn then add the olive oil
your probably right
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.
I don't know this O'Boyle everything is brought up to. But I'm sure he sent this back....
Without being totally negative let me suggest some things. For the searing of the salmon you should have done each piece separately and used less butter and oil. You crowded the pan. I think you could have done the sauce in the same pan and deglazed the pan in the process. You could have also done the spinach in the pan and probably all at once. spinach only needs to cook for 30 seconds.
Jack, I enjoy your videos.
Thought it was worth noting that @ 3:22, the Stater Bros. wrapper says 'Boneless Skinless Chicken Breast.'
+W. Holman wtf LOL
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.
Did you make sure to debone it?
Nobody will ever know
thank you so much. I appreciate it. I love hearing from professionals. I remember now, hot pan - cold oil. my mom would do that when she browned the meat for the spaghetti sauce.
how is he still alive
He's probably immune to it by this point