How to Keep Your Salmon From Sticking to a Pan

[@jerryturner2310]

It's funny how I've used KZbin for years and years and I'm just now coming across your videos. I, of course, instantly had to subscribe. I saw your burger video, now this salmon. My two favorites. And you explain everything so well, so clear, so simply. I will try cooking salmon this weekend. Now, I'm on to your scallop video.

[@ChefPonzio]

Thank you so much for the support. I try to put a new video out every week.

[@DonnyGoertz]

Yes! Having fish tonight 🎣

[@ChefPonzio]

Are you cooking it or ordering it? You better be cooking it!

[@DonnyGoertz]

Michael Ponzio actually Kristen’s cooking frozen Salmon lol 😂 #fozenisasinlol

[@hautemesslv3632]

Made salmon this weekend and it 100% stuck to the pan. This looks way better!! I still have some salmon, but it has the skin on it - would this method still work with the skin on?

[@ChefPonzio]

Absolutely! This method crisps the skin up beautifully. I recommend cutting a little slit in the middle of the skin before putting it into the pan.

[@hautemesslv3632]

@@ChefPonzio Sweet, thank you! :)

[@ChefPonzio]

How did it work out for you?

[@hautemesslv3632]

@@ChefPonzio I feel silly because I spaced out and forgot to cut a slit in the skin, but it still came out better than the first time! :) Thank you!

[@ChefPonzio]

Any improvement is good improvement!

[@kowlady1]

This looks fantastic. I need to try this. If I were to try this recipe with two pieces of salmon, what size skillet would you use? I noticed that you have a saute pan listed. Is that the kind you would recommend? I only own nonstick and enameled cast iron skillets (and have been very happy with them). Watching your videos has made me think perhaps I should give stainless steel a try. If you were to buy just one to start out, which size and/or brand would you choose?

[@ChefPonzio]

It all depends on how many you are cooking for. I have an 8” and a 12” at home. I have larger pans for bigger projects, but they only get used a few times a year. As for 2 pieces of fish in one pan, as long as there is open space around the fish so the steam can escape, you are good.

[@kowlady1]

@@ChefPonzio Thanks! Really appreciate your quick response. I'll order a 12" and see how it goes. Now to decide whether to try your pepper and eggs or salmon in it first!

[@ChefPonzio]

That sounds like a great problem to have!

[@kristink6165]

You cooked it skin side down. Did you cook the other side at all? You flipped it over and I’m not sure what happens after that. It looks like both sides are cooked.

[@nicholasponzio991]

That’s some good lookin salmon

[@ChefPonzio]

Easy to do too! You can nail this technique at home

[@kennethcurley5864]

If you buy a piece of fish with skin, do you pan fry skin down or not?

[@ChefPonzio]

Great question! If I want crispy skin, I do skin side down the entire time. I prefer the crispy skin on most fish

[@michaelerileym548]

Did I miss it? What's the oven temp?

[@ChefPonzio]

425 degrees. It is in the description of the video. All of my videos have additional information and resources in the descriptions.

[@jtusa91]

Will salmon skin stick to the pan?

[@Vainglory87]

You added butter too early and burnt it.

[@lookingthroughwinter9225]

Yet your whole fish is gonna taste like burnt “brown butter”…that cut to oven insertion is black burnt butterfat. I thought you wanted fatty salmon flavor? You served burnt butter salmon