I made GORDON RAMSAY'S PAN SEARED CRISPY SALMON RECIPE ! It's actually SO GOOD
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- Опубликовано: 22 фев 2021
- Just Made a Twitter : / shlazn
I tried making GORDAN RAMSAY'S CRISPY SALMON RECIPE!!! w/ butter
My inspiration Mr. Gordon Ramsey made pan seared salmon fillet once upon a time. So I obviously need to do the same ! Today we are going to make Mr. Ramsey's signature Crispy Salmon recipe with butter !...
#shorts
#salmon #gordonramsay
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Gordon Ramsay's Crispy Salmon Recipe HD
The nicest compliment I’ve ever gotten on this RUclips channel ! Really made my day and let me continue moving the channel forward even tho there if it’s not performing well.
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I found how hard it is to find exposure for channels under 1000 sub, and I’ve watch videos on how to get to 1000 subscribers but it never work. But it’s these moments where I’m glad that I’ve provided to someone in the world. I’ll introduce myself here, my name is Sherwin * Chefwin I like binging with babish ( babish culinary universe ) , Alvin Zhou , Adam regusea , food network for the memes Gordon Ramsey Joshua Weissman anime kdrama kpop egg fried rice chicken tenders ( breast and legs ) Japanese curry made from scratch. Butter Garlic Shrimp EGG FRIED RICE Latifs Inspired
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He should have scaled it before he fillet it and most definitely b4 he scaled it
Yep you are correct 👍
@@fudwin3260 proceeds to upload anyway
@@mattslip2374 😂😂😂
He should have scaled it most definitely before he scaled it?
I meant b4 he scored it.
Gordon Ramsey gonna shit thick bricks when he sees you descale after scoring it...
I want him to be scared of salmon after watching!😆
@@fudwin3260 Don't worry, he will be. No one likes biting down on a scale. Did you just not know you should have scaled it first??
That is exactly what I was thinking
Cmon theres nothing like little pockets of scales to add to the flavour and texture for that matter 😂 but yeah did notice that lol
Not if I end this mans first
This is the equavalent of wiping first, then taking a dump.
For fucking real 🤣🗿
😂😂😂
Y’all... don’t???
@@guard4617 no but I shit backwards so I can rip a line of blow and drink beer
Yes, i believe we all saw the crazy in this video. I would recommend having someone view a video before posting!
Not only did he scale the fish after cutting it, he used a metal spoon in a non stick frying pan.
A metal spoon is the preferred method when roséing in butter.
@@KB-dd5lc yea, also preferred when you aiming to ruin your frypan asap
@@dontaccoll if you rosé correctly, the spoon barely hits the pan. You're thinking of using a spoon as a spatula in a coated pan.
@@dontaccoll A pan doesn't get it's non-stick coating screwed just by being in the presence of metal. It's not magic, if you don't scrape it to the pan then it won't be ruined...
@@dontaccoll 😂
I came to the comments to make sure everyone correted him on not scaling fishy first.
I was not disappointed.
Glad it didn’t disappoint you ! Thanks for watching🙂
Ikr it looks so good
@@none-lu5oh 😳 Thanks for watching! I have a new video up soon if you wanna stick around? 🙂
Same haha
🤣🤣
You probably put scales in the scores when you did it in that order oops senpai
Tru tru I'll improve on that next time !
@Nolan Booblackie thanks for watching ! Live and learn!
@Nolan Booblackie your an imbecile
@Nolan Booblackie your a twat
@Nolan Booblackie your a fuckwit
“You donkey, you’re supposed to scale the fish FIRST!”
Don't keep mentioning it almost all comments are saying that ._.
I don't think the fish is that heavy.
You should speak politely. You can't stand when someone says you like this, so don't say to others.
😂😂
The skin has the most nutrients nerd
Ok that’s not scored that’s fuckin slashed lmao that shit deep as hell
😂😂 they did good
@@GameChanger597 they didn’t do bad but the scoring is not right it’s not suppost to be that deep it decreases the texture quality when cooked
@@krypticgaming2629 not only that but they descaled it AFTER they scored it
Gordon’s face at the beginning looks like a freaking bird! 😂😂
Yea I love it 😂😂
Voldemort
Facts
I keep replaying it and dying
Yes it does
“YOU SCALE IT BECORE YOU SCORE IT YOU DONUT”
“salt can’t penetrate the skin side” totally ignores the giant slashes made.
Giant huh? Guess we have different definitions of what giant means. 🙄 And yeah, some grains of salt will fall in the cracks and thats great. Doesnt mean that it will penetrate the rest of the side... You know, 99% of the surface 😂
@@andreaskarlsson5251 when we make fish, we never slice the skin. bake it skin side down, skin sticks to the pan and the meat slides right off. but yea, those were big slashes for a small fillet. granted yes it stops the curling but still
@@MrMarrok657 "when we make fish, we never slice the skin"
Yes, you should tell Gordon hes doing it wrong. ;)
@@andreaskarlsson5251 its wrong compared to how i make it lol
Gordon Ramsay isn't a god. Have you seen his runny scrambled eggs? I would smack the shit out of him for putting runny eggs on my plate!
Glad we’re all upset by him scaling the fish AFTER cutting it.
I had no idea
"Thyme is money, and I like money" well said lol
Haha thanks thyme is now my favourite spice!
I was looking for this comment ☺️☺️☺️🙏🏾🙏🏾😌
@@mommafoxxdiaries6509 same🤣😆😆
I'm almost certain you scored it too deep. From what I know, Ramsey scores it ever so slightly, only to break through the skin and reach the thin layer of fat lying underneath. This should allow the skin to release the oils inherent to the salmon and make it crisp up beautifully. Also, salmon is a lot more delicate than beef, so that much butter might make the salmon taste too rich and the herbs would mask the salmon's flavor. Personally, I just go for lemon, salt and pepper. Perhaps a light cream sauce can work too.
True, sorry for your disappointment but at the same time, I thank you for watching🙂
"Collect all the flavors"
The flavors: SALT and PEPPER
Bro I swear, people don't want their food to taste good😂
@@ianjanusz4109 Stfu
@@fantares3966 u mad bc salt and pepper are the only spices you know
@@Min-rl6zs totally. Glad that some no life gay kpop stan is telling me that. Fucking koreaboo
@@Min-rl6zs I’m white and can name a lot of spices
Salt pepper garlic garlic powder onion powder season salt cumin chai powder paprika chili flakes smoked paprika Thai curry powder Indian curry powder chives thyme oregano basil parsley nutmeg cinnamon need more ?
"You're supposed to scale it before you cut it you donut"
Why is nobody talking about “thyme is money and I like money” quote.
Am I the only dad here to enjoy that joke?
Hahah glad you caught it ! 😂 I think many just got stunned at the scales part.
I ain’t a dad but I enjoyed that one!
@@soapyroz4471 Appreciate it !😁
Yes, yes you are
bc its the same lame comment all these "chefs" say thinking they are clever/l and funny ... really nothing is original and they are all just copying each other
@@fcukyou2_ Alright mr original. Oh you made a RUclips account like everyone else. So unoriginal. Cmon let people enjoy jokes
This dude. Idk why i love his tonations when speaking. It seems so comfy. N he has the perfect mixture of annoying-ness, funniness, and interesting content. Im in love w this style. Off to binge all available vids, ciao
Hahah thanks coffeebeam! glad you enjoyed it as much as I made it!
His voice sound comfy? Lmao idk how something sounds comfy
Ur name🤦♂️
@@ryukobestwaifu3319 hahah I’m flattered ☺️
He sounds like a nervous teenager making one of his first videos.
As an Indian when he said," collect all the flavours"
my whole family laughed
Wow this guy shoulda scaled first 🤦♂️ ( thanks for the criticism 🙏 )
Yeah Gordon’s first comment!!
I think it’s not criticism more of a lesson, you really should have scaled the fish first. 😅
Scaled it first bru dhell.
Learn my son
Agree-ish 1st Don’t do what Gordon does be you.. Then descale the desired fish 🐠 🤔🤭🤯
Real Ramsey fans know - he flips the salmon once at the very end.
Amateur.
Facts
I only came for this one comment.
Facts u can always add more but can’t take out 🧏🏾♂️
Yep 👍 you got it chief !
Probably should've descaled it before scoring the skin. Looks great though I'll definitely be trying it
The minute you saw him scaling the fish after he cut it you flew to the comment section.
How'd you know? 🤔
When i buy salmon with skin on i always think it’s scaled, and then i don’t realize it’s not scaled till i make that first score 😑 i never learn lol
🤣 you just described what happened in the video ! I always think so too !
@@fudwin3260 i feel you 😂 it looked delicious btw!
@@joeycale20 thanks ! Glad you liked it!
Here's my salmon recipe. For a filet approx that size here's how I cook it in my wood smoker:
I spray the aluminum foil with pam, then put the fish on the foil, I pour a decent amount of lemon juice on it for flavor, then I get a 'mango magic' rub, which is just simply mango powder salt stuff idk, garlic salt, onion salt, pepper, and a few other random things, it's a spice mix. I make sure to get a good coat to where there is enough to just caramelize on the fish, but not enough to ruin it. Then I put a small dollop of butter on the salmon. Heat the smoker to 375° farenheit, and for 30-45 minutes. It's not too dry, not too juicy, not too bland and not too salty. It's marginally better than most restaurant bought salmon I've ever had, if not all.
'thyme is money' is my favourite pun from now on 😂
"thyme is money, and I love money"
Istg I hate you 😂
You cook fish like how steak is made. So weird
I was cooking a steak! Thanks for watching! 🙂
Ratio
@@fudwin3260 im sorry but u cant cook 4 shit🤦🏿♂️
@@tosa8270 boi you probably cook frozen chicken nuggets and rice stfu
@KingShoutmon it hit him hard
I wanna be trained by Ramsey sensei.
Same!
I doo but I don’t think I would be able to handle the yelling, I’ve seen enough arguments and screaming in my life
The Gut knife:*Why we still here,just to suffer*
😂
RUclips Chefs: **exist**
Everyone in the comments section: **becomes pro cook**
Ikr 🤣🤣
14 year old watches one gordon ramsay video: “I’m a bit of an expert on cooking”
um I feel like it’s just common sense to descale it’s before you score it.
“Time is money and I like money” same bro plus RUclips I love it 😂
🤣 Glad you had a laugh! thanks for dropping by!
Lying. Everybody knows you hate money and RUclips
Thanks to the comment section, I have now became a descaling pro! Time to descale my fingernails !🖐 ( Descale before cutting, got it ! )
Can’t take criticism well, can ya bud?
@Killua meh well enough, 9/10 comments are about the same thing so new ones are nothing original. Everyone has their opinions, including you 👌 thanks for watching 😊
Was literally about to comment lol
@@johnsolus4567 haha go ahead ! thanks for watching btw
@noah ruiz I didn’t have an audience so I couldn’t tell you sorry~ from the looks of it, it worked out !😂
Has anyone made Miso Salmon before ? I heard it's pretty tasty! 😲
Never personally made it, it slaps tho
@@joeianelli6030 sounds delicious ~!
Miso with Saba fish is awesome.
lol as i see this vid i ran to comment section looking for this exact comments
Ive made miso salmon many times for my family! It tastes awesome and goes well with lemon (like how you squeeze a wedge on fish and chips).
“Today we went with thyme, time is money, and i like money”
Gordon ramsay doesn't scale his salmon. He cooks it with the scales because once the skin gets crispy, the scales become like chips
Oh wow really? I always thought the show descaled before he started cooking !
No
@@fudwin3260 I scale mine. I don't find the scales tasty, just annoying, and apparently my salmon fillet never sticks to the skillet.
@@diannt9583 AH maybe you're on to something there, the anti stick technique!
Love it. Been doing “ Gordon Ramsey Style” for a few years now. Doesn’t get much better.
YES, it is the ONLY way for me now! No other recipe could overtake it !
"Time is money and I like money"
-Random guy on shorts
Thyme*
"according to Ramsey Sensei"
I physically cringed from that.
Ok
I adore how he calls him Ramsey Sensei 🤣
Watch as somehow gordan Ramsey finds a way to call him a donut for one of the smallest reasons
sponge
he did score the fish before removing the scales so yes he is a donut
You just don’t understand cooking🤦♂️🤦♂️
@@omarahmed3420 anyone with eyes can see that he got scales stuck in the scores there’s even some on the sides when he goes to season it
“Comment below how yours turned out”
Me: “We were supposed to follow it?”
Wipe the salmon on the floor before sweeping to enhance the flavor
No joke but when I looked at the bottom I thought gordon was reacting to this video then I saw the face-
I think he knows about the scales by now, it doesn't matter what order you do it in. Looked good asf to me
Thanks for the love Lynix!
It doesn't matter what order you do it in if you don't mind eating rock hard scales
@@Aykalia Ohh I should descale it in my stomach after eating it true true 🤔
@@fudwin3260 extra flavor 😂
@@user-up7it4wx4b Worddddd 🤣
Man sliced in first before scaling 😂✌🏾✌🏾
I like how he says comment how your came out and actually expected us to cook this
Scale before scouring less likely to miss a rogue scale that gets lodged in the score....also your scours looked pretty deep
Thanks for the heads up !
That’s what I was gonna say he cut like halfway through. You just need to pierce the skin so heat makes it through easier.
🍩
donut
Donut
Do fennel with salmon too. Trust me you will be satisfied
Kakyoin
Sounds delicious 🤤
There’s a recipe of mine for honey glazed salmon, and it is literally the perfect balance between sweet and salty.
You score the top side of the fillet, pour a little bit of honey over the top and smear it around all over the top side of the fillet. Next, add a little bit of salt to your fillet (depends on your preferences) and pop it into the oven at 350 for about 18-20 minutes, and boom! A wonderful piece of sweet, salty salmon
The Gordon sensei is so hilarious that you’d think Gordon Ramsey got resurrected as a food wars Professor chef
directions unclear i burnt my house down
I think this is gonna blow up so ima take my seat here
thanks for your kind words ! I'd hope so too haha
I think you might be on to something 😂 it's still going !
I can feel how uncle roger put his leg down screaming HAIYAA!
Wow, slicing the skin side makes so much sense. I never thought of that. Definitely gonna try that out.
Lol this was easier to understand than the actual GR video! 👏🏼👍🏼
LOL thanks haha, glad it helped you out!
It tasted okay but my house is currently being visited by the fire department
Treat the fire men! Thanks for watching🙂
Hungry for more? Check out this juicy new recipe! 👨🍳🔥 -> ruclips.net/video/f8GgaNgJHuk/видео.html
You did well. I like that you spooned the butter over the thyme and didnt burn it.
THANKS FOR WATCHING :)
Here's a cool tip for cooking fish you caught yourself. You need to send a strong electric current through the fish to tenderize the muscles. Then you cook it. It will taste better this way
Thanks for the advice!! Thanks for watching!
“ let’s make Gordon Ramsay, salmon style.” XD
I had to watch and rewatch this video 50 times before I finally got it. 😂I think it turned out OK. My husband likes it so thank you so much for posting this.
Ah nice, make cuts on the skin side and THEN remove the scales.
“Comment how yours turned out”
**Checks the fridge**
Nope, there’s just water
Oof I felt that one 🥲 same for me most of the time!
I love the scales you just cooo it all nice and crispy and oh my it is so flavorful and delicious
It looks ABSOLUTELY Delicious!!
GORDON: “That salmon looks drier than a geriatric nun”
It looks pretty neat to me
@Norhurst no, there are different types of salmon and different methods of cooking them in particular.
There are lots of types of salmon that they lose the pinkiness as they get more heated and they get more in between a peach looking color or off white. Dryness isn't just going to change its color like that.
@Norhurst It matters not who I am or where you're from, but since you brought it up, I am also from the US.
In my previous comment I was trying to describe the range in which cooked salmon acquires it's hue. Of course salmon should never be bright white like cod. We can agree that's ridiculous, but I also never said it was to be "white."
Cooked salmon is characterized by its tenderness, and opaque color. Like I said before in my comment it can range up to a peachy hue. This is of course referring to its insides, because we cannot take into account the outer darkness that comes in contact with heat, and use it as a measure of its readiness.
Your salmon should be an opaque peach range color. Just Google some photos of cooked salmon, and scroll on through. Take a look at the *insides* and the cross sections of where the fillets were cut. You will see that none of them have their original rich pink hue. If you pay special attention to the oven poached prepared salmon, you'll see that the inner flesh is even lighter and come close to that apricot sort of color.
Any chef will tell you that the color of salmon is supposed to increase in lightness as it is cooked. If your salmon comes out "done" looking like the pink it was prior to you beginning to cook it, then I have to tell you you're eating raw salmon.
Here is a quick video of Chef Gordon Ramsay's salmon preparation that inspired the chef in the video. Chef Ramsay's well cooked salmon did not remain rich pink, because it's not supposed to:
ruclips.net/video/yPGqrK601HM/видео.html
@Norhurst I'm not sure how your vision is seeing white for his fish. Cod fish in its raw state, and in its cook state tends to have insides that are pretty pale white. This young man's salmon fish had a dash of color to it in my opinion. It was not a deep peach, but I definitely didn't see it as white. I personally saw a light blush to it.
I don't know if you bothered reading my comment to you before, but his fish sort of resembled the poach type of salmon opaqueness that I was talking about.
And what is the last part of your comment about? Who or what mentioned chicken here? The video never said anything about that, and neither did I. Do you remember the conversation? 🤔
@Norhurst That last part of your comment it made it seem like it was directed towards me or the guy in the video, because that was all our conversation was about.
Dude, you don't use a lot of specificity when you talk to be honest. It goes back to the "pink" thing. 😄
Anyways, maybe it's your phone or something like you said. It might be your brightness and resolution too, but on my phone and on my computer its definitely not white white.
Can’t wait for him to yell at this-
DONUT!!!!
So smoothning to watch 😀
This is actually awesome cuz I just caught my first King Salmon the other day and the fillets were huge. I’m trying to feed me and the guys I work with but wasn’t sure how to but now imma try this!
“Thyme is money”
Well said
Thanks for stopping by !🙂
I always make my salmon this way. I just love how the skin comes out.
I know right!
Man scaled the fish after slicing.
I usually scale before anything else
Thanks for the tip!
Idk who you are but I’m glad I just found your channel you have a soothing voice and the video was really pleasing, I subbed.
Mine turned out quite well actually! Sure, my house burned down with all the people I know and love in it, but damn is it crispy!
The salmon or house+people?
@@driftteamleader3470 Yes
But did you scale it BEFORE scoring ?!
Wouldn’t de-scaling it be easier if you’d done it before scoring it though? Just a thought……
That looks amazing. Candied salmon is also always a go to, too. Especially over a bed of rice
Dang, here where salmon is from that filet would be cooked for barely 2 minutes.
If it's "Gordon Ramsay" style. Then it needs to be cooked like Gordon Ramsay cooks it. He doesn't flip his fish until the last minute and only one time.
Looks great though!
Good to know! Thanks for watching
I've also learned to barely or not at all cook the side without the skin, but cook it slow enough so that it isn't raw anymore.
Oh god ..Fish fry we can't image this without using our masalas ... From Tamil Nadu
I'm going to do this!
"I added thyme cuz ya know TIME IS MONEY AND I LIKE MONEY" i am saying this from now on...
As an experiment, I cooked a filet with the scales on. It literally just made it a little extra crispy. If you press down with a fork after a good sear, they just crumble. I don't think that'd work for every fish but it works for salmon 😂
Sounds very interesting ! Good to know thank you !
Exactly, they definitely don’t work for every fish, but in my opinion they’re pretty great on salmon.
Ur uninvited to the cookout
@@Strappedup_Jack 😂😂😂 I totally expected it to be inedible in my defense! I've seen people in Asia eat fish with the scales on and decided to try it with salmon and legit it doesn't taste any different. Just a little extra crunch. They shatter when you bite into them and you can't even tell.
@@richieforthewin1422 yeah, like imagine a tarpon with the scales on. I can't imagine that'd work lol.
Ur in my reccomended good sign
Thanks 🙏 I appreciate you watching !
@@fudwin3260Hey man it’s been 2 years since my comment how have you been? I just happened to scroll across ur video again.
@@fastgameknight hey, I've been good. I haven't realized it's been two years already. How have you been? :)
You have a very soothing voice
Looks great
You shouldn’t descale a fish like that, it ruins the blade, flip the knife upside down and use the back. Just be careful to remember to flip it back, a surprising amount of people cut their fingers from trying to chop something with an upside down knife
If your knife dulls easy over salmon scales, that's a bad knife.
ProTip: Scales down before you make those cuts.
More common sense than pro tips..
@@stolenkiss4114 understanding that i said it in a joke-like manner should be common sense too..but whatever
I like to toss some turmeric on the meat side (opposite the skin side) it helps give your fish a nice color and will pair well with almost anything
Que ricoooo!! Ummmm!!! Gracias🙏💕
It's ironic I watched this the day after catching a 15 kg salmon
Bruh why did you scale it after scoring?
The fish weights lighter on the scale if I score it after🤣
@@fudwin3260 is that an answer?
Everyone : that's nice cooking
Me : the Gordon Ramsey at the start 😂😅
scale the fish 1st and when ur cooking the skin side u should prolly press it, makes the skin a lil bit more crispy yk
I literally made this a few weeks ago, and there are so many issues with this "tutorial" that I can't even start to list them
Oh please do i want all of it ! 🙂
Lol "you're so wrong but I won't tell you why" cool story bro
@@CerpinTxt87 LMAOO
Ok, so this is at the top of my head:
Ramsay specifically says to cook it skin side down until its 2/3 of the way cooked and only slightly sear the top. Also, you should keep the skin side up after this so it stays nice and crispy, otherwise it will go soggy from the fat/moisture dripping down from the filler of fish onto the skin.
There is absolutely no need to add extra fat to the pan, as salmon is already a pretty oily fish. You should tilt the pan to help that "rump" of the salmon cook more evenly, as it is thicker.
There, I mentioned all the things you got different from Ramsay's version. He also mentions you can add thyme to the slits you made prior to cooking so it helps to perfume the fish.
If I remember correctly, he also says that you shouldn't keep turning the fish (like you did, flipping after the first 30 seconds) but leave it to cook and turn it only once.
He sounded exactly like my mom when he said "you can always add more later, but can never take out"
It’s a lie. Everybody knows you can always take it out later with your fingers
That's how I always do mine but with alot of salt on the skin and cook it on the skin side first and yeah it's the besttt
Now we are going to wait for Gordon Ramsay's reaction. 💀