DRY AGED Salmon and the SECRET to Crispy Salmon Skin

Growing, up my dad made salmon on the grill and 90% of the time, the skin was burnt to a crisp. I began thinking the skin was meant to be thrown away, its only use as a barrier to protect the delicate flesh. But every once in a while he would get it right and combined with the fatty belly meat, it became one of my favorite bites of seafood.
When cooked in a pan there’s a couple things I think about to get the perfect salmon skin. Avoid seasoning the skin with anything other than salt, things like garlic powder burn and stick. Press down for better contact during the first 15 seconds of cooking, and use medium or medium high heat. Also, there should be no scraping, the fish will release when it’s ready to flip.
Finally, if you happen to have a dry aging fridge in your kitchen and 14 days to spare, dry aging it will give you great results too 😅. There are actually ways to dry age in your home fridge and if that’s something you’re interested in trying/learning about, send me a dm on IG!
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#dryaged #dryagedsalmon #salmon #freshsalmon #wholesalmon #crispysalmon #seafood #seafooddinner #dryaging #dryagedfish #fish

[@zkoolkid669]

Try dry aging steaks in mango chutney. The flavors seem great in my opinion. Or maybe try dry aging something like ground beef and making chili out of it. So much ideas!

[@MaxtheMeatGuy]

Awesome ideas!! Thank you 😃

[@narumo4286]

@Wilford Warfstache 🅥 no don’t lie

[@icon8391]

Many*

[@-voided2580]

@@icon8391 wow you’re so “Smart.” go somewhere-

[@icon8391]

@@-voided2580 Ty. I already went to your moms bedroom

[@raymondanthony7393]

Great video, as always. I enjoy the short videos , but these long videos are excellent. Your cooking skills are amazing. Thanks again Max.

[@MaxtheMeatGuy]

Thanks so much Raymond!

[@misterclean7570]

Hey Max! I really enjoy These longer Videos, hopefully there are more coming:)

[@BumChops]

Max, you are one of an elite group: internet chefs whose food actually looks tasty. Loving your content!

[@MaxtheMeatGuy]

I appreciate it!

[@caryrodriguez5765]

@@MaxtheMeatGuy You Do, Have A Love Affair With Food. You Are A True Foodie. A Libra. May I Say, You Have The Most Beautiful Blue Eyes. They Put Paul Newman's To Shame. By The Way, I'm A Woman.

[@angelogervasio5723]

Not only looks tasty but taste great as well. I have used many of your recipes and everything has turned out very well. Never looks as pretty but I’d like to think it tastes pretty close to as good as yours.

[@Trujones]

Honestly didnt even know you made full videos 😂 i only see you on stories

[@gia_d26]

Love your videos Max !!! Keep going!!!!!

[@unboxedrealities6232]

This looked really good and most likely try hopefully and I know how stressful it must be because I just cooked my first stake and did it how you did it. You have really good tips.Keep up the good work

[@sundowner8326]

Incredible video quality, liking this new format!

[@MaxtheMeatGuy]

I really appreciate it!

[@blueenglishstaffybreeder6956]

Been doing this for a couple years now, fresh salmon still gives a nice crispy skin but only if you eat it straight outa the pan, dry aged is the way to go if you have the patience, love the channel Max, all the way from Australia cheers

[@LuminoNexus]

This looks absolutely amazing bro! Excellent work as always 👍

[@MaxtheMeatGuy]

I appreciate it!

[@anthonyortega4073]

Ooh looks amazing! Keep making videos like this Max I love the way you cook 🔥🙌

[@JohnLennonsImagimaryAccount]

These videos are filmed beautifully and are very informative

[@caa2195]

Wow this looks amazing, Im definitely going to try this out this weekend, thanks for sharing! ✨ I wish I had a dry age fridge tho.. 😭

[@MaxtheMeatGuy]

Thats awesome, lmk how it turns out!

[@caa2195]

@@MaxtheMeatGuy Will do! 😊

[@maximusfbu]

@DiIIian Whyte 🅥 shut up

[@MrBroKid]

love this channel and you keep it up

[@lucia3]

It looks super interesting 😮 I wish I had a dry ager. Thanks for the vid a fool-proof tips. I will try to make salmon that way for sure 🙂

[@lucaborghi4355]

i enjoy the content, keep it up!

[@nikoapue]

Awesome video Max!

[@Steve-ln1oq]

Love your videos man❤️

[@MaxtheMeatGuy]

I appreciate it bro!

[@pcalexander3945]

love ur food my mahn , keep rockin!

[@MaxtheMeatGuy]

Thank you!!

[@jan1025]

Please more you videos are so great!

[@MaxtheMeatGuy]

Thank you! More coming soon 😃

[@jaredgarciaosorio4014]

Max you’re an inspiration I hope do to the things you do one day

[@MaxtheMeatGuy]

I really appreciate that Jared! I know everyone says this but if I can do it I know you can too. I was really shy growing up and never thought I’d be able to do this type of thing. Keep it up!

[@waterisgold]

I'm a new subscriber and I absolutely love this channel I've only seen your shorts I didn't know you actually put up longer videos 😅

[@MaxtheMeatGuy]

Thank you! I’m pretty new to long form but plan on putting more out, really appreciate it 😃

[@mosambiqu3]

Looks absolutely incredible

[@salenzar]

Dry aged salmon honestly looks so good

[@magnusgiles1330]

Hey loved the vid and you make my mouth water and I went to Spain over Easter and I tried this amazing steak that the Spanish call chuleton and I would love to know what you think of it

[@TennesseeBraves]

That looks incredible

[@tg590]

that looks so good

[@dan5746]

I’m addicted to your vids there so good

[@MaxtheMeatGuy]

I really appreciate it!!

[@dan5746]

@@MaxtheMeatGuy ayy the king replied :)

[@SophiaGreb]

that salmon is a beauty!!

[@Sebboebbo]

Da king is back baby

[@scarem84604]

Awesome! Do you have a specific recipe for the risotto you made here? Looks delicious!

[@MaxtheMeatGuy]

Thank you! This was actually my first time making risotto, so I’m still learning. Check out @chefauthorized on KZbin, he has a great risotto tutorial!

[@thescruffyfisherman9848]

ngl feels weird watching a full video of yours bc I'm so used to the shorts hahaha but in a good way

[@MaxtheMeatGuy]

I appreciate it!

[@Nishian]

For cleaning the excess blood, I find it easier just using a bamboo brush while on a running water just to easily drain it. This is just a suggestion but watching Masaru (japanese fisherman channel) do it seems to get the job done quick and clean imo

[@himlolo]

Awesome video, looks delicious! I wish these kinda videos did as well as the shorts but sadly people don’t have great attention spans these days

[@MaxtheMeatGuy]

I appreciate it! Yeah I’m with you, but means a lot to hear that you enjoyed it

[@weeedz21]

The dryaged salmon looks great and yummie 😍

[@calebkent6706]

I like these long videos

[@Kingside88]

awsome video. Best thanks

[@KM-hl9ou]

Been loving your shorts. Since your COllab with GUGA! Loving it. Would love too see a ultimate battle between Guga, you and Nick Digi

[@MaxtheMeatGuy]

Thank you! Would love to make that happen one day

[@stangshorts2504]

Wow this makes me so hungry!

[@amandao6686]

Try doing a wild alaskan king salmon, I bet that would be amazing!

[@The_sin_of_greed]

Hey Max I hope you have a great time Love your content❤ I've heard the skin of the fish isn't healthy to eat and I was wondering if this is true or not?

[@angelogervasio5723]

Max!! I do not have a dry aging fridge. I asked you a question about the UMAI dry aged bags on one of your live stream which worked great. I dry aged a ribeye for 50 days using them. Turned out fantastic. Would you recommend using them with salmon? Thank you for teaching us your methods. Greatest free educational videos money can buy. Lol!!!

[@MaxtheMeatGuy]

That’s so awesome to hear! Really happy it turned out well. I’ve never tried fish with them, my only concern is that since it’s being sealed, the airflow in the cavity of the fish may not be enough. I could be wrong though, only way to know for sure is to try!

[@angelogervasio5723]

@@MaxtheMeatGuy Thank you for the reply Max. I will let you know how it turns out. 🤞🏼lol

[@squish4933]

It looks so good i would eat that😇

[@jamescassar5348]

Definitely trying this out at the restaurant. Who knows, might make a special of the day outta this! Will let you. Guys know in 2 weeks !

[@hamidhamidhamidhamid2952]

،thanks man really i injoyed big five from Algeria

[@whateveryouneed1311]

Bosss when ever I see ur videos..My taste buds will get extremely hungry 🤤🤤

[@charliebruhn1279]

Very cool process, I'm curious as to why there is no pelicle that needs to be removed when dry aging fish as compared to with dry aging beef?

[@MaxtheMeatGuy]

Thanks! For one it’s a shorter age. But mostly it’s due to the skin and inner membrane in the cavity of the fish. It’s not the actual flesh like with beef, and while it does dry out, it doesn’t create a new outer layer

[@charliebruhn1279]

@@MaxtheMeatGuy Very cool, makes sense. Love to see when you've posted new content sir, keep up the amazing work.

[@CR7_728]

What Seasoning did you use on the vid pork brisket and bison brisked ( its looks like the best seasoning ive ever seen 🤤

[@MaxtheMeatGuy]

I believe it was the killer hogs steak rub! It’s great 😃

[@Klusator]

I also love Salmon. It's my favourite fish to eat, and it's very healthy.

[@JoshCartman]

I was kinda hoping for a sushi version of this, but also vs raw salmon for traditional sushi.

[@DrHughMonguscoque]

lol I got Salmon thawing out rn... YT/ Google is ALWAYS listening🤔

[@Lollipopbrand8975]

I have a question how does dryage meat BTW NICE VIDEO IT'S so satisfying and delicious😁 R.I.P THE FISH

[@MaxtheMeatGuy]

Thank you! Dry aged meat tastes great, it’s like a concentrated flavor of the thing you’re cooking. Hope you give it a shot 😃

[@Lollipopbrand8975]

@@MaxtheMeatGuy WOW Thanks by the way what was the first meat u dryage. 😁

[@blaze14ZX]

I'll definitely remember these tips the next time I make any kind of fish. Also thanks for the cold oil tip I think that was the reason why I had some residue sticking to a pan of mine a while back.

[@StrangeCreed]

Please tell me those trimmings can be used to make stock or broth of some kind. I'd love to know a fresh angle for improving my seafood chowder.

[@IIIVadimTheGreatIII]

I went on a sea exploration trip last year in the Gulf of Mexico and we caught the mother of all tuna, it was massive, and the captain who prepared his special dipping sauce for the meat told us this tuna is going to be way better than any tuna you will ever have that is store bought, this is the beauty of Mother Nature

[@COOKINGCOOKING1]

We will try that bro....

[@COOKINGCOOKING1]

@Vaneesa------tbsa love it💓

[@Sweetsrananglobione]

Hi Max would you prepare Canard á la presse 😬🙋🏽‍♀️

[@DABOINATE]

The meals that Max Cook make my mouth water because I LOVE to eat meat.

[@yirung12]

Just out of curiosity. Is it possible to rehydrate the salmon using technique like sous vide after dry aging ?

[@manuel-ex6xp]

It is also important how the fish died. If he did sufficate its not good for aging. If you have a local farmer you can get high quality stuff

[@raenger]

can't wait for you to also compare ikejime-killed fish to it's normal counterpart

[@wuorson5111]

Can you dry age beef and salmon in at the same time? Will the taste be crossed? I have a dry Ager too

[@ThatAws0meGuy]

I know this guy has 2.1 mil subscribers but for real he is underrated as hell

[@MaxtheMeatGuy]

I appreciate it 🙏

[@universaltitanicgaming6785]

Do you have a preference of seasonings that are not just the typical salt, pepper and garlic salt? I have been trying to find the perfect seasoning for months, so if you could help me please and thank you!!!!

[@MaxtheMeatGuy]

It really depends on what you’re making! I’d suggest trying a few options until you stumble upon what you like. In terms of store bought, I like rubs made by Killer Hogs and Rub City

[@universaltitanicgaming6785]

@@MaxtheMeatGuy I mostly cook alot of buffalo burgers, so if you have any suggestions just throw them down my way.

[@joshmckulsky8526]

Yes…sir. Salmon is my favorite cause it tastes the best and has a nice texture

[@Coco-Cody]

I wanna see what it'd be like to butter baste the salmon rather to dry aging it maybe try that in the future?

[@MaxtheMeatGuy]

Great idea! I’ve done that in the past and it works amazing

[@Coco-Cody]

@@MaxtheMeatGuy oh well I will have to find that

[@musicrules344]

Have you thought about creating a separate channel for longer videos? (Just curious)

[@MaxtheMeatGuy]

I have! Might end up doing that at some point

[@bassitz2559]

can we take a moment to appreciate how much time and effort he puts in the videos for us😇

[@grahamtiedtke]

Woooow I’ve never seen pin bones that big!!

[@abdulmuizmohdjamaluddin122]

salmon is my favrite fish and maby food

[@gamingsharkstudios644]

Can you try to dry aging a blue catfish

[@marcthibodeau]

Very nicely done, looked like $100 worth of truffles!

[@t3rrorbladez72]

Hi max, how do you not get salmon skin stuck to the pan because it happens a lot to me, do i need a non-stick? I use quite a bit of oil before you ask

[@MaxtheMeatGuy]

Make sure the oil is hot! And don’t season the bottom without anything besides salt, other stuff with stick. And only flip when it releases by itself. Medium high heat!

[@t3rrorbladez72]

@@MaxtheMeatGuy ok thank you

[@deimos6449]

Where do u live mate cheers from brazil

[@semjanssen602]

Hey max i don't know if you will still read this, but try to season with dille once on your salmon, really good

[@MaxtheMeatGuy]

Great idea! I’ll try that next time 😃

[@birdwithaRegisteredFirearm]

this is so entertaining

[@huyha4161]

Did you try it raw? Curious what a dry-aged salmon sashimi tastes like. Love your content!

[@MaxtheMeatGuy]

Thanks so much! Yes I did try some. It tasted like great sashimi, I didn’t notice it being much different than normal, maybe a bit more firm (in a good way)

[@tylerdane9940]

I'm not very into meat or cooking but this guy is very interesting

[@traylorkarttech4432]

Think you could fry age fish in an umai bag?

[@anthonyortega4073]

What kind of pan is that?

[@reldude-hd6gs]

Have you tried Pacific salmon Edit: have you tried smoked salmon

[@Kurogane_666]

What my father does or did was take one fillet off leave one filet on the bone we always did that we called it splitting the fish he cut the head off and he just put it over the sink on a cooking rack salt and pepper it leave it overnight in the morning fry it up in a bit of butter, or some salt pork grease LOL any split the head later on when he wanted to make some stewed fish he'd keep it in the freezer obviously though

[@damijung395]

In Korea we do this by the sea in open air

[@christostiphor2972]

So I live in the PNW, and I've always wondered why Atlantic salmon meat looks pale. Like Pacific salmon is orange and beautiful, but this just looks like odd. Any help would be great

[@kellenphan7198]

Often, the Atlantic salmon you buy is farmed. It has a paler color than wild-caught.

[@leasahilton]

You’re incredible!!

[@MaxtheMeatGuy]

❤️

[@Fabulous-New-Vegas]

Try dry aging with bbq chips

[@DFarms73]

How can you dry age things with no dry ager

[@justanormalguy5763]

Others : Need That Fresh Fish To Be Fried For Fresh Flavours Max : Let's Dry Age It

[@scottl8137]

Did the fish being in the dry ager for 14 days have any affect on the other meat u had aging in there? Any fishy taste or smell contamination?

[@MaxtheMeatGuy]

None that I noticed!

[@gariyamelperaltaalvarez5115]

I wonder what would happen if someone did the process for making jamón ibérico but with wagyu. Both are extremely fatty and rich. Perhaps cured wagyu is a gem ready to be discovered?

[@MaxtheMeatGuy]

Yo I are a genius! I will try this 😃

[@simonkeilberg3682]

Woooow🤤🤤🤤👍👍

[@hobben01]

Best salmon to dry age is ike jime method salmon. Flavour will be unreal

[@Cragma]

These 2 pieces of salmon are basically you vs the guy she told you not to worry about

[@viniciusmagnoni6492]

I prefer Risotto with Olive Oil and White Wine.

[@cpilfold420]

Is there a difference in the aging process between typical dry aging used for a steak and the method used in Japan and other places to age fish for sushi? Or is it basically the same Aging fish is pretty interesting, especially when you listen to the philosophy of high level sushi chefs and realize that almost all top level sushi is aged.

[@MaxtheMeatGuy]

Hey Cory great question. I’m in the learning stages myself right now when it comes to fish, but this process I used is similar to beef. Roughly same humidity and temp, though it’s aged for less time. I believe that Japanese restaurants do really short ages, like 4-7 days. If I’m remembering correctly, they wrap in paper towels or seaweed sometimes. The goal there is tenderization, which starts to have an impact after several days, and maxes out the benefits at 2 weeks (just like beef). Once you get past 10 days or so, flavor changes start to take place with fish (depending on size of fish). For beef it takes about 4 weeks to notice flavor changes. Also Check out dryagefishguy on IG, he has a wealth of knowledge

[@stardust_sonic]

2:13 Let me guess : that tail (and probably the head) went for the *porterhouse salmon*

[@MaxtheMeatGuy]

Ayyy you got it haha

[@adelwe2625]

Can you make it with sodium lithium

[@charleschung942]

max try cooking the salmon head it is full of really tender amd fatty meat

[@joarburlin7723]

Question can u eat Salmon skin

[@quartzskull8772]

Why do you think he wants crispy skin

[@jaweel6205]

“Extremely soft and floppy” lol