You know what's the difference of the other world top chefs? They never talk about the secret move of their recipes, like brine, temperature, what kind pan they are using! The scientific way of explaining hits right in the spot and easy understanding.
I really enjoyed this recipe, but in over 10 years of being together this is the first time ever my wife has finished my plate. She absolutely loved this one . This was a home run.
I made the shrimp scampi, it is genius....my guests were amazed at how delicious it was and said if they hadn't seen me cook it they would swear it was from a restaurant! I'd like to try the salmon but I can't stand the taste of salmon, I wonder if I could use another fish instead? The mango topping looked outrageously delicious and might try that on chicken breast that I saw you cook on another video, so brown and juicy...the perfect way to cook chicken.
This is the first time I've watched this show in over a decade. I'm happy. I'm also shook. like... I was doing math homework the last time I watched this lol
if i try the recipe again, i'll add sugar to the brine. my salmon did not get crusty/crispy at all yet it overcooked, even though i used the shorter timings and a medium heat.
I used wild sockeye salmon that didn’t have any fat so I added a little bit of olive oil when the pan was already hot. Everything else I did it as instructed. I loooove the salmon with the mango salsa. I made farro and asparagus to go with the salmon. It was delicious! Thank you.
I am glad you posted this show as ATK did not show up on my DVR today! PBS is on some pledge programming hiatus here. Omg that shrimp recipe looks awesome!
The salmon looked amazing! I'll be definitely making that in the future. And I usually don't eat shrimp, but the shrimp looked good too. I might have to try that too
Hi again, I have a friend that loves shrimp scampi so when I saw your recipe I decided to make it for him. He loved it. He even suggested that I can make it again for he’s wedding anniversary 😁 It was my first time trying this dish so I have nothing to compare to but I like it a lot. Thank you. The only thing is I think it was a little bit salty, could be because of the brine? I didn’t add more salt. This time I made the shrimp as an appetizer, do you think if I made some pasta with it the saltiness would balance? Thank you very much. I’m obsessed with your channel. I’m learning a lot.
Hello! We're so glad to hear it was a success! Thanks for watching our channel. Yes, it could of seemed too salty if you served it without the pasta. The dish is made to season all the pasta as well. Happy cooking!
Red boat fish sauce is well-proven winner. It made in Phu Quoc Island, Vietnam - thoundsand-year-old fish sauce manufacturer. However, this product is only for export, local Vietnamese consumers don’t have the chance to try it. So enjoy it, American fellas
This is the only way I make salmon now. I use less salt because for me, the amount used in the recipe is too much. It still comes out great and juicy. The only thing I do differently is I'll let the filets drip on a cookie sheet while I'm prepping other things. Then I'll dab with a paper towel
I'm so excited! I had no idea ATK had a RUclips channel! I'm going to binge on every episode! This is my 100% favorite show but I always miss it on PBS!
Great way tp cook salmon. Never wpjkd have thought to brine fatty farm-raised salmon. You didnt mention how delicious and crispy the skin comes out. And thr added bonus of brining seems to be the fish stays hotter longer after cooking.
in the first recipe the salmon looks like atlantic farmed, does anything change (besides the 120F temp) in the recipe if wild pacific salmon is used instead?
I will try the Shrimp Scampi tomorrow but I always buy frozen shrimp (they are untreated and I read that even "fresh" shrimps are actually shipped frozen then thawed in the store.. is this true?). In any case, those frozen shrimp usually comes WITHOUT shells.. any suggestion on how to boost the flavor (they do have the tail shell). Thanks.
I let the salmon filet reach room temperature and fry it 3 minutes on each side in butter. I make the sauce with one teaspoon of flour, quite a lot of black pepper and add either milk, condensed milk or double cream. The sauce shoul look dirty.
You are 100% correct....best for the money and were always shown and used for a very long time. And they also had a link to amazon for their kick-back. I guess the kick-back is now gone......not best for the money anymore?
If you go to their Web site, to the Equipment Reviews, you will see (as I mentioned above) that the Victorinox Swiss Army Fibrox Pro 8" Chef's Knife is STILL their top rated chef's knife, and the Amazon link is STILL there. The second-place Victorinox Swiss Army Swiss Classic 8" Chef’s Knife and the third-place Mercer Renaissance Forged Riveted 8" Chef’s Knife also have Amazon links. That's what ATK does with "Highly Recommended" and "Recommended" products, for the convenience of buyers. They DON'T have links for "Recommended With Reservations" and "Not Recommended" products.
three crabs fish sauce is and always will be my favorite, it can be found at all asian grocers and is far superior to any of these varieties in my humble opinion
Thanks for sharing on RUclips. Your salmon recipe makes me want to like salmon, but I'm highly allergic to mango. Is there an alternative to the mango-chili-lime salsa?
Thai fish sauce is saltier than Viet fish sauce. Their favorite brand, Red Boat, is Viet (I prefer 3 crabs brand myself) their least favorite is Thai. Since the extra saltiness was part of their issue, I’m going to assume most of the Thai sauces are near the bottom of the rankings. This is just a function of comparing two different products.
I switched to those after my non-sticks wore out, and I put them under a microscope. The nonstick surface looked like films of plastic bubbling out and peeling away… guess where they went?
You HAVE to call this "deconstructed". To make this dish using 3+ pans is ridiculous. Naturally you want the shrimp not to be overcooked. Just make the sauce and add shrimp at the end. Using a bonafide shrimp shell stock/ reduction is lovely, but if you prep that WAY AHEAD of time, this dish can be made in 5 minutes.
I revisited this recipe after a bad review earlier. I'm "constructing" -- in past, Ive done shrimp scampi just headlong in one pan. I'm trying this brine, add shrimp, remove, compose stock, cook, strain, add shrimp, cook, remove, make sauce, re-add shrimp -- that shrimp is all over the place. We shall see.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
You know what's the difference of the other world top chefs? They never talk about the secret move of their recipes, like brine, temperature, what kind pan they are using! The scientific way of explaining hits right in the spot and easy understanding.
I made this salmon and mango salsa recipe last night. My wife knew I could cook but now she thinks I'm a genius. Wonderful!
Did you get reward sex?
You’re a keeper!
I really enjoyed this recipe, but in over 10 years of being together this is the first time ever my wife has finished my plate. She absolutely loved this one . This was a home run.
I made the shrimp scampi, it is genius....my guests were amazed at how delicious it was and said if they hadn't seen me cook it they would swear it was from a restaurant! I'd like to try the salmon but I can't stand the taste of salmon, I wonder if I could use another fish instead? The mango topping looked outrageously delicious and might try that on chicken breast that I saw you cook on another video, so brown and juicy...the perfect way to cook chicken.
Loving the full episodes of ATK on youtube! Please keep them coming!!!
Thanks for watching! We'll be rolling out the entire 2017 season on RUclips.
This is the first time I've watched this show in over a decade. I'm happy. I'm also shook. like... I was doing math homework the last time I watched this lol
Yours was about the last show I was still watching before I have up tv altogether. I'm so glad your on here now.
That’s why I love this show. You get helpful directions, as well as comedy - I laughed my a$$ off when Bridget tasted the fish sauce!
Thanks for sharing full episodes. Have always loved the testing with Jack.
Thanks for watching!
This was an extremely valuable use of 22 minutes and so much info in the video. Love the cute personalities too! Thank you!
Thanks for watching!
Viewers love Dan, especially this viewer. ATK you’re doing great.
Love these Ladies!...Amazing sense of humour ...I laugh along while watching them cook...Thanks.
Al from Canada.
Add 1/4 to 1/2 cup sugar to the salt for the salmon brine. It will not add sweetness to the taste, but it does help with the sear.
if i try the recipe again, i'll add sugar to the brine. my salmon did not get crusty/crispy at all yet it overcooked, even though i used the shorter timings and a medium heat.
I ❤️ Elle, she makes me laugh and her instructions are nicely presented! Thank you so much!
Thanks for being a fan!
That was probably the best shrimp I've ever made. Thank you so much. I also tried it with some fettuccine and it went very well together
I used wild sockeye salmon that didn’t have any fat so I added a little bit of olive oil when the pan was already hot. Everything else I did it as instructed. I loooove the salmon with the mango salsa. I made farro and asparagus to go with the salmon. It was delicious! Thank you.
We're so glad you enjoyed it! Thanks for watching!
Hey Elle! First time seeing you! 👍😉 I learned that little tip in culinary school, "the smaller the cut of garlic, the stronger the flavor".
I made the shrimp scampi for dinner tonight and it was delicious! Best scampi I've ever made.
So glad to hear it!
i have been using sous-vide to prevent overcooked salmon. I will try the cold pan method later this week and see how it goes!
Happy cooking! Let us know how it goes.
Love how many more presenters they get to bring on now that CK is gone, more diversity and personality, I love it!
I am glad you posted this show as ATK did not show up on my DVR today! PBS is on some pledge programming hiatus here. Omg that shrimp recipe looks awesome!
I made it as well! So amazing! Used the same method for skin on chicken! Just increased cooking time to 15 minutes a side to GB&D !!
I'm so glad I've subscribed to you guys. This video is BRILLIANT!
Thanks for subscribing and watching!
Love having the ATK on RUclips. Keep it up!
I loved this episode! Both recipes were great. Can't wait to try them. 3 cheers for brines!!! 😄
You guys really go hard on the research. I love you guys!
I've only ever cooked with prepared shrimp but that last recipe looks delicious enough to make me want to have a go at doing it myself.
You ladies are doing a fantastic job😊
Red Boat 40 is definitely one of the best fish sauce. However, I wish you have tried Son 40 as well. BTW, I love the tips on Pan-Seared Salmon!
Just made the salmon! Mine was slightly salty but everyone loved it! Scampi next saturday!
Finally a recipe for salmon filets. Thx!
I love Bridget and her mom jokes so much omg
ooh, nice trick with the salmon. Can't wait to try it out.
Full episode! nice!
Wow, that looked really good. Thanks guys.
The salmon looked amazing! I'll be definitely making that in the future. And I usually don't eat shrimp, but the shrimp looked good too. I might have to try that too
Thanks for watching, happy cooking Mike!
Elle, you are an absolute gem!
Hi again,
I have a friend that loves shrimp scampi so when I saw your recipe I decided to make it for him. He loved it. He even suggested that I can make it again for he’s wedding anniversary 😁 It was my first time trying this dish so I have nothing to compare to but I like it a lot. Thank you. The only thing is I think it was a little bit salty, could be because of the brine? I didn’t add more salt. This time I made the shrimp as an appetizer, do you think if I made some pasta with it the saltiness would balance?
Thank you very much. I’m obsessed with your channel. I’m learning a lot.
Hello! We're so glad to hear it was a success! Thanks for watching our channel. Yes, it could of seemed too salty if you served it without the pasta. The dish is made to season all the pasta as well. Happy cooking!
Thank you
Best scampi sauce I have ever made or tasted.
We're so glad to hear that, thanks for watching!
So good. I'm buying some Salmon on the way home.
Great Show Ladies!
8:08 the look 👀 on bridget’s face … Oh My G***! … brave woman 👩🏼
Love to hear of different kinds of salmon. I have not liked it for too fatty. Now I know why. And love the scampi ,always love shrimp. Thanks.
Loooove me some Elle and the fact u didn't match with pasta genius!!!😁😁🤤🤤
Hello, grate show ladies, I love to watch you guys on PBS.☺🥑🍞🌽🍳🥘🍕🌮
Great😁
Going to make salmon like this!
My favorite shrimp scampi recipe!
Great recipe! Love your show!
Thank you so very much girls you bring another dimension to my cooking, and I love you for it. And you girls are pretty good-looking too as well.
Red boat fish sauce is well-proven winner. It made in Phu Quoc Island, Vietnam - thoundsand-year-old fish sauce manufacturer. However, this product is only for export, local Vietnamese consumers don’t have the chance to try it. So enjoy it, American fellas
Thank you! Thank you!
Love Ella, keep it coming
Well.... now I’m hungry. Thanks
love love love it
My son brines his chicken before grilling or roasting in the oven. It makes a difference. I am sharing this with him.
WOW!!! Tasty! Love your Channel! Thanks for this episode.
Thanks for watching!
Great tips on the seafood. The scampi recipe could work with chicken 🥰🥰🥰🥰🥰🥰
This is the only way I make salmon now. I use less salt because for me, the amount used in the recipe is too much. It still comes out great and juicy. The only thing I do differently is I'll let the filets drip on a cookie sheet while I'm prepping other things. Then I'll dab with a paper towel
This was so good! Excellent job!
I just ❤️ATK!
I can't choose - I love both!
Love these episodes from ATK
More Elle!
I'm so excited! I had no idea ATK had a RUclips channel! I'm going to binge on every episode! This is my 100% favorite show but I always miss it on PBS!
I love you two. Your youtube channel turned me on to ATK. Keep it up!
My Mother use to use the salt in a cold cast iron to do steaks and hamburger patties.
Great way tp cook salmon. Never wpjkd have thought to brine fatty farm-raised salmon. You didnt mention how delicious and crispy the skin comes out. And thr added bonus of brining seems to be the fish stays hotter longer after cooking.
can you do a test to find the perfect way to smoke salmon? with spices and stuff
We use the Squid brand here in my house, my friends' house, and my family back home. Idk if changing it to make pho will make it taste better.
in the first recipe the salmon looks like atlantic farmed, does anything change (besides the 120F temp) in the recipe if wild pacific salmon is used instead?
Hello. Like most of the recipes..
I just bought a piece like that..this will be handy.
Who made medium rare the standard doneness for beef?
You people are amazing
Yummmm!!
Can the cold pan method work with halibut?
Can you substitute the jalapeño in the salsa?
I'm curious, when did the Oxo nonstick skillet overtake the T-fal as your #1 and why? I must have missed that product review.
Hi there, you can read more here: www.cooksillustrated.com/articles/324-testing-nonstick-skillets
Where is my Viet Huong 3 Crab fish sauce???? Every Vietnamese person knows to use 3 Crab! #1 fish sauce.
After cooking the salmon, can the skin be eaten since it is crispy?
It's practically fish-bacon. It must be eaten.
ever had salmon skin sushi/handroll? this leaves out the carbs and leaves you w/ the best stuff
Phil Reilly nailed it! It must be eaten!
I will try the Shrimp Scampi tomorrow but I always buy frozen shrimp (they are untreated and I read that even "fresh" shrimps are actually shipped frozen then thawed in the store.. is this true?). In any case, those frozen shrimp usually comes WITHOUT shells.. any suggestion on how to boost the flavor (they do have the tail shell). Thanks.
Le Genou de Claire The stores have shell on shrimp
Their older recipe uses bottled clam juice instead of shrimp stock.
I let the salmon filet reach room temperature and fry it 3 minutes on each side in butter. I make the sauce with one teaspoon of flour, quite a lot of black pepper and add either milk, condensed milk or double cream. The sauce shoul look dirty.
So what happened to the Victorinox 8 in chef knife that was the best knife a while back?
It's still the top rated chef's knife on ATK's list, but individual cooks might prefer others. That one looks like a Japanese gyuto or hybrid knife.
They never said it's the best, just the best for the price for an everyday kitchen.
You are 100% correct....best for the money and were always shown and used for a very long time. And they also had a link to amazon for their kick-back. I guess the kick-back is now gone......not best for the money anymore?
If you go to their Web site, to the Equipment Reviews, you will see (as I mentioned above) that the Victorinox Swiss Army Fibrox Pro 8" Chef's Knife is STILL their top rated chef's knife, and the Amazon link is STILL there. The second-place Victorinox Swiss Army Swiss Classic 8" Chef’s Knife and the third-place Mercer Renaissance Forged Riveted 8" Chef’s Knife also have Amazon links. That's what ATK does with "Highly Recommended" and "Recommended" products, for the convenience of buyers. They DON'T have links for "Recommended With Reservations" and "Not Recommended" products.
three crabs fish sauce is and always will be my favorite, it can be found at all asian grocers and is far superior to any of these varieties in my humble opinion
Thanks for sharing on RUclips. Your salmon recipe makes me want to like salmon, but I'm highly allergic to mango. Is there an alternative to the mango-chili-lime salsa?
You could substitute pineapple.
yum
Doing that shrimp scampi too!
I’m gonna try this, but part of me thinks that you should cook salmon longer on the skin side just because of the insulation against the heat?
YUMMMMMMMM!
Thai fish sauce is saltier than Viet fish sauce. Their favorite brand, Red Boat, is Viet (I prefer 3 crabs brand myself) their least favorite is Thai. Since the extra saltiness was part of their issue, I’m going to assume most of the Thai sauces are near the bottom of the rankings. This is just a function of comparing two different products.
What if you cook the salmon using a carbon steel or stainless steel pan?
Johnny J. do u have a carbon steel pan?
I switched to those after my non-sticks wore out, and I put them under a microscope. The nonstick surface looked like films of plastic bubbling out and peeling away… guess where they went?
It'll probably stick. Especially if you're starting with a cold pan.
@Stop Stalking Me how'd it turn out?
Mint instead of cilantro? I gotta try that.
You HAVE to call this "deconstructed". To make this dish using 3+ pans is ridiculous. Naturally you want the shrimp not to be overcooked. Just make the sauce and add shrimp at the end. Using a bonafide shrimp shell stock/ reduction is lovely, but if you prep that WAY AHEAD of time, this dish can be made in 5 minutes.
Wouldn't the sauce work better pureed?
I revisited this recipe after a bad review earlier. I'm "constructing" -- in past, Ive done shrimp scampi just headlong in one pan. I'm trying this brine, add shrimp, remove, compose stock, cook, strain, add shrimp, cook, remove, make sauce, re-add shrimp -- that shrimp is all over the place. We shall see.
Cut the thin part off and use it for salmon Patties.
ATK has jumped the shark.
Also, don't you want to try cooking the fish sauce and compare the flavor after how it changes?
No one in Asia drinks it raw.
They did. I believe jack mentioned using it for different sauces and such.
"Here I have a nice ripe mango." Pulls out a green mango.
Starting in a cold pan is the way to go with duck too.