The Best Salmon Recipe On Youtube? We'll See About That
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- Опубликовано: 13 июн 2023
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Creamy Salmon Recipe
4 pieces of Salmon
salt and pepper to taste
2 tbsp unsalted butter
12 small tomatoes.
2 cloves of garlic.
Spinach 400g.
1 tsp dried spring onions or 1 tbsp fresh spring onions.
1 cup heavy cream (250 ml)
Cheese 40g.
Parmesan 1 tbsp ( I added more like 4 tbsp)
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Bald
Looks like American History X
When I make this dish I use sun dried tomatoes it’s so good
Been using trade for a couple of years and love the service
I know I said it a million times in the video but a little acidity goes a long way in a creamy sauce like this 👍
let me spew some acid (hope you don't take it the wrong way). because of the circle beard, when I squint, you kind of look like a light bulb! 🤐
Great tip
But what I want to know is how many points did that squirt of lemon add onto the overall score? It brought it from a 7.6 to a ….?
@@aprild3250 7.69, nice!
Oh hell yeah just a little suttin to cut through. I don't like super creamy stuff without some acid to balance. I love acid. Acid. Acid. (Niche techno music reference). These recipes always taste bland to me without some citrus or vinegar or something. My staple cupboard ingredient is always lemon juice. They usually taste of fat and salt which to be fair is enough for a lot of people who don't really take the time and effort to educate their own pallate. (Sounding up myself now so I'll end there).
What I love about this series is how you tested on one recipe whilst adding opinion of how to cook it better. That is one of the best way to learn cooking, hell, to learn something in general. Way to go dude.
I always make Tuscan salmon. I use sundried tomatoes and sweat out abit of tomato paste at the start which adds that acid element. Chuck in some white wine and a dash of chicken stock for the base of the sauce and it’s genuinely the nicest home cooked meal i have ever created and it’s so simple
Sounds delicious! Thanks for sharing.
I really appreciate this series because Chef does a nice job pointing out some of the fundamentals that can turn a good recipe into a better one.
I made this tonight, with your added suggestions, for my husband and I and we loved it!!! He said it was his new favorite way to eat salmon. Guess I have to put this into the dinner rotation now. 😊
I love the container lid trick for cutting small tomatoes! Worked great!
Awesome video. I dont think you come off at elitist if you acknowledge it and aren't totally crapping on stuff without explaining why you'd change something.
good to know!
@@thatdudecancook as somebody who gets a lot of cooking anxiety, your videos dont feel judgemental and i really appreciate it! it comes off as educational and kind imo
I love how you try and make it exactly how it’s portrayed in the video, but the basics come out and force you to adjust. Great idea to do these high volume video reviews. Good stuff!!!
You are right on that I read a ton of recipes online and my pet peeve is when someone leaves a comment saying I made this recipe but instead of this I used that, you said to add this much but I used this amount etc. etc. Well then you didn’t make the recipe you made your own recipe!
Love how the fridge door handle dropped before he even hit it. It's like "I don't want any part of this! I'm out!"
I read it in Sonny's voice😂
Love that you saved the salmon skin! It really is the bomb!!
Bacon 🥓 of the sea 🌊
@@thatdudecancook😂😂😂, I love that!
This is a great starter recipe for people. Salmon can be scary for new cooks because it’s so expensive but it’s hard to ruin this one.
i never took classes or anything, videos and such.
I just cooked it and got it right.
$8 a salmon fillet is expensive? I got 4 for 24 plus tax not packaged.
idk, maybe I just know.
@@linezgames3893 Wow you are such a cool and amazing person. You just be so good and everything that you do and must have so many maxing life experiences. Please share more of your amazing knowledge with the rest of us humans. I just don’t think there’s anyway that we can get on without you.
Really loving these series. It would awesome if you could do your own tae on it. I think we can learn lots while you go trhough the things you would xhange and improve and then see the difference.
I tried this one, I altered it a bit with what I had available, I used a coconut/almond cream rather than regular, and all I buy is french butter. I'm in the Caribbean, the local butter freaking sucks. I thought it ended up a little too sweet, but my audience, my wife, kids and her friend liked it. I served it over some little curved disks of artisianal pasta... no idea what kind, just thought it looked neat. Mine filled up an 18" sauce pan. I ballbarked measurements, used your suggestions.
I went to bed, nieces and nephews showed up later, and finished it all off. They always know I cook on the weekends. My eldest neice stayed over and gave me a hug the next morning. Told me it was the best pasta she'd ever had. A little dramatic, but it happened.
It looks pretty good. I'm sure you're right about the acidity. For myself, I also like to add a pretty good amount of black pepper or a small amount of a "hot pepper" (flakes or cayenne or something) because I find heavy cream things can taste a little flat.
Hey man! I love your stuff! It might be an overdone RUclips food thing at this point, but might I suggest you actually *do* go along with your suggestions and substitutions. I feel like a core part of your channel is showing how easy cooking can be, and showing how small changes can really elevate viral dishes would really bolster that.
Like keeping on the skin and cutting off the bottom part of the salmon wouldn't inherently change the recipe, but it's something good to try, and folks may want to see how the skin would come out or how you would do it! I really do love your stuff, we just want to learn and see your skills!
Yeah, I've been saying that he should do two versions, one exactly how the recipe is presented, and one with the simple changes he wants to make.
Idk, I think it would be weird to take somebody else’s recipe and rework it. It’s one thing to critique it, but if it were me, I’d feel uncomfortable doing that. I think Sonny would too.
I tried a very similar one, no onion, add fresh basil. Best use of my fresh basil plant I've ever found.
Really do appreciate the time you take to help beginner chefs learn cool culinary tips. Great video, will have to try this except with chicken since I can't eat fish 🙃
Thank you for this video! We had this for dinner Christmas Day and everyone loved it! I added wine to it .
The production quality on your videos is really great. Keep it up!
Nah for sure leave skin on and just finish cooking in sauce skin side up. I also agree with your Wine take and lemon. I think that would elevate the flavor of the sauce greatly and maintaining the crispy skin gives the dish the textural contrast it is missing.
I really enjoyed the video and I am looking forward to more! I know it is a new series - but I was thinking you'd really be able to set it apart by doing the recipe twice. The first time following the exact steps the video took (as long as they are safe) and then once where you make changes that would make the dish fully shine. Keep up the great work!
I just made a stuffed salmon on my channel but wanted to learn something new from a fellow pro chef and I'm glad that lead me here right now! Great job teaching! That Dude really Can Cook! lol
Absolutely right about acidity with cream! Great tips thank you!
"pair of hands, peaceful music..." yeah? thats awesome. it gets straight to the point.
Love this series..I agree I'd have to have lemon, vinegar or wine too...thanks guys 👍👍👍
Personally. Although taste differs. I wouldn't remove fish skin from cuts that have them before frying. Are they nuts? I mean... Crispy fried fish skin that has absorbed all the flavours from spices, herbs and other seasoning and underwent some of it's own caramelisation alchemy... That's the real MVP of a fried fish dish. It's the perfect interface to maintain the delicate consistency and flavours of the meat when frying. And grilling too.
I also added Tarragon, a whole dried chilli and two teaspoons of dijon mustard. Also white wine, lemon juice and fish stock. It gave the punch and flavour this dish needs. Love your channel dude!
Hello from Dubbo NSW Australia, i tried this recipe last year and agree its yummy. But now i need to try it with a squeeze of lemon. Love your work mate
I learned so much from this video alone! Thank you!
I've made this dish lots of times, I think its called Tuscon Butter Salmon or something. I have it with Tagliatelle. It is maybe one of my favorite salmon dishes. Though, I've never added wine to it, I'm gonna try that from now on. Thanks for the tip. Love from Norway.
Great salmon recipe!! I love the sauce and it looks easy to follow..Thanks for sharing
I love this series, I’m always wondering if these videos deserve all the views & likes they get! I don’t even cook & I was cringing at the way she took the skin off that salmon.😬
They really don't. I heavily dislike all those kinds of channels. Most of the time, I am even put off by the dish they are making in the video.
People watch them because the people in the videos tend to have their same skill level - none. It makes them go "ooooooh, I can do that!", but they have no idea that the recipe is either garbage or nothing special.
@@sethgaston845 that’s usually me lol but I enjoy making them
Big Hit, especially with the lemon juice. I swapped onion powder for the spring onions. Really good recipe.
these videos are crazy good mate keep it up!
I've made this a few times....it's phenomenal!
actually actually the first youtube cooking channel that ive gotten actually handy tips from! I'm happy to be cutting my cherry tomatoes faster from now on. it all looks great other than that ofc. thanks!
edit.....: why we hittin the fridge wid a broom?
I had make this receipt years ago before was in TikTok but I used chicken stock mixed with the heavy cream and lemon and ABSOLUTLEY SALT AND PEPPER. SO IM HAPPY TO HEAR you saying what would elevated the dish better.
That sounds so simple and delicious. That is a 30 minute meal and that is something I can appreciate.
I made this recipe with some of the changes you recommended and it was soo good! My mom loved it and she doesn’t even like fish that much! 🎉
Salmon is the Fish for people who don' "like" Fish
I made this awhile back but as you mentioned it could really use some lemon. And I also had to salt and pepper it. I served it with rice cooked in chicken stock since I didn't want to water down the cream and cheese sauce but it was pretty good and easy to make.
I would add lemon, zest, cayenne and salt. Great tips! Love your channel!
I would have used some Gruyere cheese then the Parm...And you're right about the white wine and 🍋...And pouriall that over spaghetti just works!
Awesome stuff Sonny…I look forward to your videos as I really appreciate your teaching mixed with your magnificent sense of humor. In this vid you mentioned sharpening your knife…can you make a video tutorial about knives and sharpening? Would love to learn your ways of really honing a blade….just checked and 3 years ago you already did it. I’ll give it look.
Thanks mate
My biggest gripe with the vast majority of cooking videos in the internet is loose instructions, the amount of Jamie Oliver videos I followed just taking an educated guess back in the day is unreal. This is the right way of calling out those types of videos! I appreciate the content!.
i love this series
This is an amazing recipe, I highly recommend it!
I love this series. What I would love even more is how you would tweek the dish to make it even better
I’d add dry white wine, lemon juice, a spoon of tomato paste, sub out the green onion for shallots and add dill, paprika or capers.
Chef, I took your advice after watching this video. I added Japanese Sake and the juice of half a lime, also I love the umami of rehydrated shiitake mushrooms. This was a big hit at dinner. Thank you. This new series is going to be great to watch.
Also I used Gruyère, Swiss and Pecorino Romano as well as chicken stock with the water from the rehydrated dried shiitake mushrooms
Love the way he sliced the cherry tomatoes between two lids!
I think one of the small things I appreciate about this guy is unlike others you actually see him take the root off the garlic. For the longest time I thought I was weird for always cutting it off cause I never saw anyone do it. Assumed they liked eating the root.
I actually did this one and my wife loves it; good with Chicken as well. Polenta too
Another great video and most of your tips & clues are spot on .....
But , some are not ...Such as the doneness of spinach , everyone does not appreciate the texture or the taste of raw or barely blanched spinach & much prefer it to be fully cooked ( this of course is subjective & all up to personal tastes ) ... Also your All Parmesan cheese thing , I think two different cheeses are better for levels of taste ... First roughly grated cheese could be grated from a block of Pepper Jack to elevate & to give another level of brightness to the dish & Yes please do add grated parmesan , maybe just a little more than the Pepper Jack to not let the Pepper Jack overpower & dominate & with that said even though I Love Black Pepper Don't add any so they don't compete with each other & overshadow the rest of the dish ... And Yes by all mean Do add some fresh lemon juice ... I know you're a fresh seasoning & spice guy , but everyone doesn't keep them stocked , especially in these new & trying days ... So why don't you give a little nod to some like telling ppl that if they don't have fresh garlic to smash , it may not be best scenario but it's okay to use minced garlic or even dried garlic powder as substitute ...Some viewers will follow recipes to the T & if they don't have exactly what it calls for will Opt for leaving it out altogether which does not end as well as it would with a minor substitution ..... Otherwise , Good Job , Great Video ...👍👍👋
I made salmon with your creamed leeks a while back and THAT is an awesome combo!!
Leeks would be an awesome sub to this vs the spring onions.
You have golden energy keep it up fam 🤲🏼✨
Eye brow tweezers for pin boning and holding the skin for removing.
Use the ones with finger loops makes it so easy.
New Zealand here we Love our fish.
Salmon au gratin is my go to, Poach prepared fish( no bone, no skin) in water with a bit of lemon juice/ or a hint of wine, when just cooked, Drain off all water, GRATE cheese onto fish, place under Grill and remove when cheese is brown to your taste.
Enjoy, Enjoy, Enjoy..
Use the Cheese that YOU LOVE that'll work Best..
Cheers from Chch, New Zealand....
Pausing video so I while I remember this - the tip for cutting the cheery tomatoes is excellent, thanks.
Back to the video.....
One of the reasons they have so many views is BECAUSE they don't talk. There's no language barrier.
This is a lot like a recipe I follow for Tuscan Butter Shrimp except with salmon. Sautee the shrimp in butter, remove, sautee halved cherry tomatoes adding extra butter if needed, once they pop, add cream and Parmesan, simmer then add spinach, after spinach wilts, add shrimp back in to warm up then serve over pasta. Some versions also call for chopped fresh basil with the spinach. I skip the basil, add lemon juice, lemon zest, and white wine with the spinach. It's a family favorite.
That looks so damn delicious, I’m making this soon. Thanks for your expertise ❤
I eat similiar dish when i was young, but my dad was using char that he fish by himself and he used 50\50 cream and sour cream with some lemon
My fav new kitchen gadget is now a battery operated peppermill. So easy now to get plenty of pepper in a big pot of stew.
The cheese is Gouda. Very common here in Germany!
I agree with you. It's alfredo and that splash of wine or lemon makes it over the top!
pretty much no matter what I always have salmon with a lemon wedge. really can't go wrong
I'm glad I saw this! And I totally agree, even before making it (and I will make it) that adding a little acidity would balance out the rich flavors. She did specify that it was Parmesan cheese on her site, though. Maybe she added it after this video?
She added "cheese" and "Parmesan" so Idk
I've actually done this recipe from the channel lol. but i did add salt and some lime juice at the end. I used half cheddar (I i only live few miles from Cheddar Gorge so i use it a lot lol) and half parmesan. My grandkid ask for it all the time now lol.
Love your energy dude
going to grab some white wine and re-create this recipe this weekend!
Anytime there's cream and cheese I think alfredo. I use parmesan and the "Italian mix" bag of cheese.
I made this, did add the white wine and I used Asiago along with the Parmigiano
I agree with the salt and lemon, also, just a few drops of fish sauce. Fresh grated Pecorino Romano for the cheese along with the parm on top to finish.
Sure hope you fried or broiled that skin for salmon bacon! And definite yes on the wine or lemon. Loving this and the 50 States series.
Mmm that sauce looks so good
Made this tonight, delicious! I added salt and wine to my sauce.
Awesome vid..any chance you can add in high, med or low when u are cooking the meals. I have no idea what temp to cook anything in. Thanks- keep the videos coming
I make something similar. I would recommend sun dried tomatoes instead of fresh. Extra yummy! I also agree on the salt and pepper. Although I usually add wine to cream sauces, in my version I do not. Maybe the sun dried tomatoes take care of that extra needed flavor.
i cant believe i only just discovered you ! a no brainer to sub.
a big foodie and in th efood business
i love your honesty!
the fridge moments are great made me laugh
After 25 years doing traditional kung fu - you either
a- actually are trained in kung fu ( some of the spins and movements seem just too good )
b- you watched a LOT of movies ( and are very observant )
Intrigued
great channel - respect
👊
Made this your way yesterday delicious.
Looks good. I may try to make it.
The first cheese is emmental cheese. There will be comments saying its "gratin mix" or "pizza mix" or grated gouda but its not. All these types are common in german stores, sold in little bags pre-grated. And this one is grated emmental cheese. Compared to gouda the shavings are more rectangular shaped and slightly translucent.
Don’t like salmon. No plans to ever make this dish. But I see your face and click. 🤘🏻love watching a master at work!
Really enjoyed your critique of the video and how you improved on it.
Dude, what a great idea for a video. Take those generic yet plausible cooking vids and turning them into reality, and possibly a dish we can all make and enjoy is genius!
I use shredded parmesan, romano, provolone, and mozzarella in my sauce and its a great combo
I also would change some things up. Why remove the skin? It’s the best part,like bacon on a burger! Definitely different techniques with farm raised vs wild salmon but that fat layer between the skin and meat is key. Never take the skin off until ,if you must, you are ready to eat. Pan fry skin side down, bake skin side up!
Olive Garden had a similar recipe back in the day, and they used Fontina cheese.
Thank you for exposing the frauds bro.
The hero we needed.
The ideas of how you would tweak the recipe is key.
I’m 60 seconds into this video and the knife technique is called out and the video is stopped
❤❤❤❤❤
THANK YOU
I work in the restaurant business - both sides of the house - I watch closely anyone new with a knife in their hands for my own safety and the safety of my fellow workers and am very quick to calmly and politely demonstrate proper technique - so very very important
Thanks for addressing this
❤❤
haha, I just cooked this dish tonight and I did not resist to put salt and lemon and wow ! saved the dish and my hubby loved it ( he would not too much without salt and lemon :)) hehe
I would like to ask you what is the best espresso machine that’s affordable . Love this recipe great job !
Thank you for the videos. U DA MAN!
I don’t know what it is about a chef with a round, hoop shaped, circular, disk like shaped head but I just know the food made is about to look and taste good.
Really enjoy these videos...I wonder if adding some dill or tarragon might also liven it up?
I made this one. It was great!
I wonder if you substituted buttermilk for the heavy cream if they would make the acidity difference?
Long time viewer, first time commenter: You are not an elitest, you are Heave Sent ! Love the lid hack for slicing tomoatoes. The way you skinned the salmon is how I was taught at Le Cordon Bleu Pasadena (now defunct). I agree the sauce is lagging in consistency; your saucy is definitely better by default (reduction would help the lady's sauce). I think the salt was supposed to drip from the fish, just guessing. Valid critique. Thumbs up.
Great easy recipe! Kinda like a pontchartrain sauce but with Parmesan.
Thank you for adding the lemon... I was dying...!