Hi Helen, Made your Salmon Teriyaki last night; it was outstanding. No, I will not tell the family I only used 3 ingredients and cooking time was less than 10 minutes. I will do what I usually do...sprinkle a few drops of water on my forehead, present this phenomenal entrée at table, and bask in the adulation. Thank you for another fantastic recipe.
Hi Helen, this is the best recipe out there on salmon. Salmon has enough fat - no need to add extra and yet you see professional chefs dousing their pans with oil. They will never get the skin crispy and tasty. The only point I can add is if you put some kosher salt on the pan and then lay your salmon skin side down you will get a slightly crisper skin since the salt gets super hot and also extracts some of the moisture from the salmon. Thumbs up to you and please never lose your charming accent and beautiful smile.
Thank you for responding to me so promptly about the branzino. I tried your Teriyaki Salmon on the stovetop for my very first time today...it was a hit! You are awesome Helen. I love your instruction and humor. All the best to you and your family. I do hope and pray your son's arm heals quickly and completely. At that age they usually do.
Once again, Helen does NOT disappoint. Having prepared this mouth-watering, delicious meal several times it has become the dish to impress family and friends. Simply add some fresh green beans (or broccoli) and a glass of chilled German Riesling and you'll experience a taste of heaven on earth. Thank you!
Ok, is it wrong that it is 10 am and I am watching this and now craving Teriyaki Salmon? The part when you started breaking off those beautiful juicy flakes definitely got me. Cooked to perfection and great camera work.
I have tried your recipe. That is really delicious, but I made adjustment on teriyaki sauce since I need halal food couldn't use mirin (alcohol). I use soysauce, bit sugar, bit vinegar and sesame oil. For garnish I use fresh chopped spring onions. It works for me.
Thank you so much for this excellent tutorial. I'm making this over the week-end. By the way, I'm so happy to hear that you daughter is cooking. I started at her age (60 years ago) and it has made all the difference in my life.
Thank you for such a simple and delicious recipe. It came out perfectly. I was tempted to add a little garlic and ginger to the sauce, but I like the idea of only 3 ingredients if it works - and it does! I did cheat a little by rubbing a tiny amount of sesame oil on the skin with my finger before dropping it in the hot pan just to make sure it didn't stick. The skin is actually my favorite part and I hate leaving any of it stuck on the pan. It is also very healthy, as it contains the highest concentration of omega-3 fatty acids in the fish. Sometimes fishmongers are sloppy and leave some scales behind (as well as bones), so that may be one of the things that turn people off to eating the skin. Crispy salmon skin is like a delicacy in my family, and salmon skin crisps/chips are amazing!
Helen - thank you very much for such a great recipe. It was delicious I never new that teriyaki sauce will be so easy to make. This is the best recipe you are an AWESOME teacher. Thank you very much
#realcomment This is CRIME!!! I tried this recipe too and my father crowned it as the BEST fish he has ever eaten and to see you be so underrated I'm genuinely beginning to feel bad! You're videos are like my secret weapon in the kitchen for real! Give her some recognition PLEASE!!!
you are so sweet. i am honored that I can be someone's secret culinary weapon :) i've had so many amazing cooks do that for me (Kenji Alt, Judy Rodgers, Julia Child, Rose Beranbaum) and I am so happy that I can now return the favor. One day, you'll be someone's secret weapon.
I know, right? Julia Child made my life so much better because my father started enjoying cooking when her tv series came out (in Boston, of course), now Helen is doing it for me. Spaciba
This was so good. I even managed to hunt down real mirin at a Japanese grocery, not the high fructose kind. This will be in regular rotation, thank you for the wonderful recipe.
Delicious and simple! Feels like cheating, its so fast and easy. I served this with a quick bok choy, shallot, shiitake stir fry and Jasmine rice. Thank you and thank your daughter!!
The Japanese technique is not like that. You should cook fish first, then separately cooking terriyaki sauce before putting fish back into the pan cooked with sauce. I tried this technique and it worked perfectly fine.
Love the video, its simple n healthy n i was happy that u cooked the fish well done...i m kinda mentally tired watching medium rare all the time... i could hear the words in my head "Oh she passed the medium rare stage" like some ...chef..hahah... i Felt Dukkah will go so well with this recipe.
You can cook it to any doneness you want. As long as you like the texture, that's all that matters. But keep in mind that it will go up in temp a lot after you take it out of the pan. I take it out when the center is still translucent, but as you can see in the end of the video, it's a lot more done when I am eating it. I doubt FDA would consider my salmon well done, though :)
True, its upto personal liking, yeah i noticed it changed from the moment u took it out, the internal temp rises. love your recipe Helen n as for the FDA well done thing, i will say WELL DONE!! :)
I think most Americans don't like fish skin is because all they have ever had is flabby wet skin, it takes a little effort to get it correct. My 12 year won't eat salmon unless it has crispy skin, it is her favorite part.
Yay -- kids you eat fish skin! When my kids were toddlers they would ONLY eat the skin. It took some persuading to get them to eat the flesh part too ;)
I love Atlantic salmon, but the poor quality farmed fish we get down here in Australia tastes like cardboard compared to the fresh wild caught salmon available to you north Americans. :( ...can't wait for your ratatouille recipe, yum!
This is actually made with farmed salmon. Not all farmed salmon is bad. It really depends on the farm. We get almost NO wild fresh salmon in most of the US. It's almost all previously frozen unless you live on the west coast. You can try this technique with many fish: arctic char, trout, swordfish, and many others. Let me know what fish you have access to and I'll recommend a type that works well with this technique.
You are 100% correct Helen, I was mistaken, we were in Vancouver about 10 years ago when we tried some wild caught Sokeye Salmon that had been hot smoked, the texture and delicate flavors were superb. I have access to fresh Mahi-mahi, Spanish mackeral, and numerous white fleshed reef fish. I'm also lucky enough to be able to fish for rainbow and brown trout, which somehow never seem to make it home to the kitchen.
mahi would be great. the only thing I would do differently is remove the skin (mahi skin tends to be too tough). If you want a fun variation on this dish that I often make with mahi, add some freshly squeezed orange juice and grated ginger to the pan along with soy and mirin.
Try it at a higher heat and I would also add more oil or fat. When I pan fry or with any meat. I would jiggle the pan a bit and if the meat slides around that I flip it. Sometimes I would blast flash the pan at highest heat for a bit just to get it off the pan but only for a short time.
I made a Salmon Balmoral not too long ago, It's a fried salmon filet served with shrimps and mushroom cream sauce, which I cooked for my father and stepmother on a special occasion... and they removed the skin right in the plate, as though I made a mistake... without even tasting it !!! both of them!!! How do you cope with picky people Helen? how do you cook with passion for people who don't even understand tastes ans textures? It's my biggest worry and challenge as a homecook.
Teaching cooking classes and having 2 kids gave me a very thick skin with regards to who eats what ;) but sometimes you just need to give people time. my in-laws watched us eat fish skin for about 10 years and then one day they took a bite without us mentioning anything. It's hard when you slave over a dish and people refuse to try it!
It really is, I can understand people having preferences, or disdain for some king of meats. I can understand people being uneasy about clams, mussels, liver and such... but I had that one girl, who just learned that I was a somewhat ''better than average'' cook, and I showed her a picture of a garlic shrimps dish with fettuccine, and she was disgusted by it. Because there was parsley in it... she said parley was disgusting and tasted like dirty grass and that she would never eat at my place... That was years ago, and I still don't know how to respond to that :(
brunelle15 Two things here, did you wash the parsley, and tell her to cook FOR YOU ! And don't worry about it as when I was at Le Cordon Bleu cooking school to be a chef, and the chef all way cook the food first to show as how it's done and ever one would get to taste it and all the other student would say it was great, but not me. As I said to then do you want me to tell you l like it like ever one did , so I said I did not like it. But then I was 57 years old and not 18/23 and yes I was a student. New career change. Hope that's help you.
Please don't criticize other peoples customs or habits and what a generalization regarding Americans! I personally dislike fish skin and chicken skin which incidentally is unhealthy. Teriyaki salmon is always marinated and since you missed out some crucial ingredients it is not Teriyaki Salmon.
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Hi Helen,
Made your Salmon Teriyaki last night; it was outstanding. No, I will not tell the family I only used 3 ingredients and cooking time was less than 10 minutes. I will do what I usually do...sprinkle a few drops of water on my forehead, present this phenomenal entrée at table, and bask in the adulation. Thank you for another fantastic recipe.
all cooks deserve a few secrets :)
😂😂😂😂😂
Hi Helen, this is the best recipe out there on salmon. Salmon has enough fat - no need to add extra and yet you see professional chefs dousing their pans with oil. They will never get the skin crispy and tasty. The only point I can add is if you put some kosher salt on the pan and then lay your salmon skin side down you will get a slightly crisper skin since the salt gets super hot and also extracts some of the moisture from the salmon. Thumbs up to you and please never lose your charming accent and beautiful smile.
Thank you for responding to me so promptly about the branzino. I tried your Teriyaki Salmon on the stovetop for my very first time today...it was a hit! You are awesome Helen. I love your instruction and humor. All the best to you and your family. I do hope and pray your son's arm heals quickly and completely. At that age they usually do.
Once again, Helen does NOT disappoint. Having prepared this mouth-watering, delicious meal several times it has become the dish to impress family and friends. Simply add some fresh green beans (or broccoli) and a glass of chilled German Riesling and you'll experience a taste of heaven on earth. Thank you!
So good to hear from another German Riesling fan! It's the most underrated category of wine.
Ok, is it wrong that it is 10 am and I am watching this and now craving Teriyaki Salmon? The part when you started breaking off those beautiful juicy flakes definitely got me. Cooked to perfection and great camera work.
It's ok. I crave inappropriate foods all the time :)
LOL, this is true. I actually very randomly crave breakfast foods, and when I do it is usually never in the morning hahaha.
So quick, so easy and so good. And so well explained, as always. Helen, your work is enriching a lot of lives. We are all grateful.
I have tried your recipe. That is really delicious, but I made adjustment on teriyaki sauce since I need halal food couldn't use mirin (alcohol). I use soysauce, bit sugar, bit vinegar and sesame oil. For garnish I use fresh chopped spring onions. It works for me.
Thank you so much for this excellent tutorial. I'm making this over the week-end. By the way, I'm so happy to hear that you daughter is cooking. I started at her age (60 years ago) and it has made all the difference in my life.
Thanks to your recipe I've literally done the best salmon I've eaten in my life, thank you a lot.
Thank you for such a simple and delicious recipe. It came out perfectly. I was tempted to add a little garlic and ginger to the sauce, but I like the idea of only 3 ingredients if it works - and it does! I did cheat a little by rubbing a tiny amount of sesame oil on the skin with my finger before dropping it in the hot pan just to make sure it didn't stick. The skin is actually my favorite part and I hate leaving any of it stuck on the pan. It is also very healthy, as it contains the highest concentration of omega-3 fatty acids in the fish. Sometimes fishmongers are sloppy and leave some scales behind (as well as bones), so that may be one of the things that turn people off to eating the skin. Crispy salmon skin is like a delicacy in my family, and salmon skin crisps/chips are amazing!
glad your salmon turned out well. all your additions sound fantastic :)
I like the way you described each step of the process.
Helen - thank you very much for such a great recipe. It was delicious I never new that teriyaki sauce will be so easy to make. This is the best recipe you are an AWESOME teacher. Thank you very much
Helen, you'll be happy to know I made salmon last night and followed your recipe to to letter. Quick, easy and delicious. Thank you again. Ron
#realcomment This is CRIME!!! I tried this recipe too and my father crowned it as the BEST fish he has ever eaten and to see you be so underrated I'm genuinely beginning to feel bad! You're videos are like my secret weapon in the kitchen for real! Give her some recognition PLEASE!!!
you are so sweet. i am honored that I can be someone's secret culinary weapon :) i've had so many amazing cooks do that for me (Kenji Alt, Judy Rodgers, Julia Child, Rose Beranbaum) and I am so happy that I can now return the favor. One day, you'll be someone's secret weapon.
I know, right? Julia Child made my life so much better because my father started enjoying cooking when her tv series came out (in Boston, of course), now Helen is doing it for me.
Spaciba
Wow GREAT video, the way you explain everything is done so well!
Especially how to avoid pitfalls, such as adding in a little more water if needed.
Just bought a slab of salmon and needed a way to make a meal with it. I found it! I'll explore other ways after I cook this. Thanks.
I ALWAYS grill mine....but this looked good enough for me to try on the stove. I've got it on my to do list. Thanks!
I love how you describe your techniques!
welcome to my channel :) yes, it's all about the technique.
Очень carefully
Ha. I thought only I noticed.
I usually hate eating salmon but this made it bearable thank you
This was so good. I even managed to hunt down real mirin at a Japanese grocery, not the high fructose kind. This will be in regular rotation, thank you for the wonderful recipe.
How cool! So glad you tried this recipe. I admire your dedication to find real mirin.
This has become my favorite go to for salmon. I get compliments on the taste every time. Thank you!
Hi Helen, I made that to night and it was great.
Will be putting that source on my fish on my next dinner party.
Thank you so much for the feedback! I always get so excited when people cook these dishes and not just watch them.
This recipe has made me soo proud
This is exactly how my boyfriend's mother makes it! They're taiwanese and this is as authentic as it gets.
What American throws away the skin?! That is and always has been the best part in our house. 🏡 🐟
Love your video and your accent so sweet.
Great
and simple
Delicious and simple! Feels like cheating, its so fast and easy. I served this with a quick bok choy, shallot, shiitake stir fry and Jasmine rice. Thank you and thank your daughter!!
So glad you liked it :)
Hi Sis..new friend here ..thank's for yummy recipe..stay connected please
Great video! Did this recipe and my family loved it!
your voice is wonderful!
She's awesome!
amazing as always!
Thanks for this Helen ! How do we check if salmon is done ?
I love watching your videos, I should really try making it.
The Japanese technique is not like that. You should cook fish first, then separately cooking terriyaki sauce before putting fish back into the pan cooked with sauce. I tried this technique and it worked perfectly fine.
Love the video, its simple n healthy n i was happy that u cooked the fish well done...i m kinda mentally tired watching medium rare all the time... i could hear the words in my head "Oh she passed the medium rare stage" like some ...chef..hahah... i Felt Dukkah will go so well with this recipe.
You can cook it to any doneness you want. As long as you like the texture, that's all that matters. But keep in mind that it will go up in temp a lot after you take it out of the pan. I take it out when the center is still translucent, but as you can see in the end of the video, it's a lot more done when I am eating it. I doubt FDA would consider my salmon well done, though :)
True, its upto personal liking, yeah i noticed it changed from the moment u took it out, the internal temp rises. love your recipe Helen n as for the FDA well done thing, i will say WELL DONE!! :)
I didnt use the salmon and it worked great
BRED LMAO
I think most Americans don't like fish skin is because all they have ever had is flabby wet skin, it takes a little effort to get it correct. My 12 year won't eat salmon unless it has crispy skin, it is her favorite part.
Yay -- kids you eat fish skin! When my kids were toddlers they would ONLY eat the skin. It took some persuading to get them to eat the flesh part too ;)
Because fish skin is only flabby wet in the United States is an ignorant of a comment as saying all Europeans have fucked up teeth 😂
maple syrup makes it better
Would the same approach work to make teriyaki chicken (for fish-opposed children. sigh)?
you can certainly use the same sauce on chicken. but the cooking process for chicken itself is different than for fish.
Can it be teriyaki sauce if it has no Ginger in it?
2:17 - did you say "and cook очень carefully"?
I heard, "cook watching carefully for the glaze not to burn". Don't know what the Russian word means that you heard.
I thought you couldn’t put on high heat with non stick pan
Unless you eat the skin , why are you seasoning and glazing it ?? fry skin side first flip and peel skin off and then glaze
russian elena) for sure (фор шуре)
can someone please tell me what is Mirin? I’ve never heard of it in the UK
it's a sweet rice wine. you can replace it with sake and a little bit of sugar (about 2 Tbsp sake + 1/2 tsp sugar)
😋😎
why u give up to add sake and sugar in to the sauce.
because mirin is available in every american supermarket and sake is not ;)
I really love you
It will serve me forget the other 3.
I love Atlantic salmon, but the poor quality farmed fish we get down here in Australia tastes like cardboard compared to the fresh wild caught salmon available to you north Americans. :(
...can't wait for your ratatouille recipe, yum!
This is actually made with farmed salmon. Not all farmed salmon is bad. It really depends on the farm. We get almost NO wild fresh salmon in most of the US. It's almost all previously frozen unless you live on the west coast. You can try this technique with many fish: arctic char, trout, swordfish, and many others. Let me know what fish you have access to and I'll recommend a type that works well with this technique.
You are 100% correct Helen, I was mistaken, we were in Vancouver about 10 years ago when we tried some wild caught Sokeye Salmon that had been hot smoked, the texture and delicate flavors were superb.
I have access to fresh Mahi-mahi, Spanish mackeral, and numerous white fleshed reef fish. I'm also lucky enough to be able to fish for rainbow and brown trout, which somehow never seem to make it home to the kitchen.
mahi would be great. the only thing I would do differently is remove the skin (mahi skin tends to be too tough). If you want a fun variation on this dish that I often make with mahi, add some freshly squeezed orange juice and grated ginger to the pan along with soy and mirin.
Sounds delicious, I'll give it a try, thanks for sharing.
The salmon skin was stuck on the pan I used... does anyone know why?
was it a teflon pan? any other pan will stick.
Try it at a higher heat and I would also add more oil or fat. When I pan fry or with any meat. I would jiggle the pan a bit and if the meat slides around that I flip it. Sometimes I would blast flash the pan at highest heat for a bit just to get it off the pan but only for a short time.
I made a Salmon Balmoral not too long ago, It's a fried salmon filet served with shrimps and mushroom cream sauce, which I cooked for my father and stepmother on a special occasion... and they removed the skin right in the plate, as though I made a mistake... without even tasting it !!! both of them!!! How do you cope with picky people Helen? how do you cook with passion for people who don't even understand tastes ans textures? It's my biggest worry and challenge as a homecook.
Teaching cooking classes and having 2 kids gave me a very thick skin with regards to who eats what ;) but sometimes you just need to give people time. my in-laws watched us eat fish skin for about 10 years and then one day they took a bite without us mentioning anything. It's hard when you slave over a dish and people refuse to try it!
It really is, I can understand people having preferences, or disdain for some king of meats. I can understand people being uneasy about clams, mussels, liver and such... but I had that one girl, who just learned that I was a somewhat ''better than average'' cook, and I showed her a picture of a garlic shrimps dish with fettuccine, and she was disgusted by it. Because there was parsley in it... she said parley was disgusting and tasted like dirty grass and that she would never eat at my place... That was years ago, and I still don't know how to respond to that :(
Wow -- you cook for some tough crowd.
brunelle15
Two things here, did you wash the parsley, and tell her to cook FOR YOU !
And don't worry about it as when I was at Le Cordon Bleu cooking school to be a chef, and the chef all way cook the food first to show as how it's done and ever one would get to taste it and all the other student would say it was great, but not me. As I said to then do you want me to tell you l like it like ever one did , so I said I did not like it. But then I was 57 years old and not 18/23 and yes I was a student. New career change. Hope that's help you.
We can’t find those beautiful see Salmons in Istanbul , only cultured (farmed ) Norwegian salmons ,and their taste is nasty!
mine is farmed too and it's taste is not nasty :) but it really depends on the farm.
Hello
I know someone who throws away their chicken skin before tasting it. “It’s fat.”
Fishmonger.
I used to say that as an insult.
Huh? Why?
F
Русская
Not Good.
Well, I am ridiculous ! I don’t eat the salmon skin.
I don’t know who told you Americans don’t like to eat the skin. You have it all wrong
Please don't criticize other peoples customs or habits and what a generalization regarding Americans! I personally dislike fish skin and chicken skin which incidentally is unhealthy. Teriyaki salmon is always marinated and since you missed out some crucial ingredients it is not Teriyaki Salmon.
Please get tough.
Americans like us can take criticism
And this one is valid about nutritional value.
If you disagree just dont do it.