Salmon fillets 101

Thanks to Bristol Bay sockeye salmon fishermen for sponsoring this video! Find Bristol Bay sockeye salmon at a store near you: find.bristolba...
Astaxanthin, the wonder antioxidant! Learn more here: • Astaxanthin, the Wonde...

[@PinePizza]

"came up with this when i was drunk" still a thousand times better than cooking instant ramen and putting sausage in it that doesn't taste similiar to that at all, then adding scrambled eggs and letting it all drown in gochujang and soysauce.. I did this and totally regretted every second of eating it.. and drunk me usually isn't picky

[@full-timepog6844]

When you try to make it look the way it does in anime

[@888nevik]

Ramen and eggs are great doe

[@guywhotrashtalks6579]

And drunk me?

[@johndevanwayne4272]

888nivek, I guess only when they’re boiled eggs

[@joannmartin9726]

⁰

[@eso1618]

When he said “Beep beep!” At 2:04 it sounded like he was held at gunpoint

[@ethanluu4592]

"Beep Beep or make your family weep weep"

[@nobodycares8793]

Adam: "There I said 'Beep Beep', it'll be in the video. Please let my family go."

[@booploops22]

It's a cry for help

[@sw3atyboi24]

2:05

[@sadjj]

"Beep Beep or else your dog goes sleep sleep

[@wernerlindorfer3693]

I think this is the first time I hard disagree with Adam: salmon skin is the best part of the entire thing!

[@ChrisBakerDrummer]

Preach!

[@jonestechtips9364]

Absolutely!

[@sammy6]

So crispy and delicious

[@boneless9311]

Crispy skin is the best!!

[@kilometersperminute4113]

I like the skin, but with the scales off.

[@Tetsuza_3]

Ragusea: "It's hard to ruin this fish." The kitchen hand that was hired three days ago at my resteraunt: "O b s e r v e."

[@mr.potato2223]

What happened

[@Tetsuza_3]

@@mr.potato2223 He cooked a fish for so long that is literally became charcoal. Not an exaggeration, it was essentially charcoal fit for tinder.

[@cpt.battlecock5264]

@@Tetsuza_3 i mean you can use it as fuel. Cant ruin it still.

[@arplays4837]

True lol

[@shoobzy3431]

Hell's kitchen contents: *ruins every piece of salmon they find*

[@carlbullers4486]

I love the fact that you are always so knowledgeable, yet cook and speak in a manner of an average cook. Too many Chefs speak as though everyone watching has a culinary degree. You keep it real. Thank you!

[@avangardismm]

If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9

[@michaelmariano4747]

@@avangardismm The Bible also says there’s a time for everything: this is not the time to preach the gospel

[@michaelmariano4747]

@@avangardismmI mean, I appreciate you telling him about the author of life but… I don’t think this is the right place to do it yes?

[@jebbsredemption]

@@michaelmariano4747 Author of life lmfao

[@jebbsredemption]

@@michaelmariano4747 Also this is a bot

[@deadfr0g]

2:04 The amount of enthusiasm that Adam puts into this sound effect is exactly the type of energy that I think makes this cartoon life worth living.

[@jond2720]

[@3zk1i_93]

Jon D the fact that that made you cringe, shows that you have very little social interaction in real life.

[@polareyes4574]

Jon D I feel like you’re the youngest one in this entire comment section.

[@mauz791]

@@jond2720 Clearly you're a child lmao

[@-Sean_]

@@jond2720 yes, that's what your comment is

[@marcelobulhoes6180]

“You almost can’t screw it up” well, i guess he is underestimating my lack of cooking skills

[@atcibatcherhenning255]

Yeah i actually wanne know how u can screw it up he should make a video where he screws up multiple of his recipes

[@xImThaBoss]

Almost...

[@aris7115]

Your lack of lack of cooking skills

[@imadooddood8803]

Once when my sis came home and was burnt out from doing her thesis all week long I thought hey i bet she would like to eat something after she wakes up from her nap so I looked at what we have and saw that we had salmon belly and asparagus. So I baked those and set the timer and went to the bathroom and meme thinking I wont burn these cause it's on a timer but my sis apparently woke up from the smell, looked for the food and decided that she wants crispy salmon and turned the heat up. After I finished looking at memes I came to the kitchen to a overcooked asparagus and crispy salmon

[@vitox2241]

I have messed up salmon before and I’m not a beginner.

[@reesespuffs8998]

I have a feeling that your videos will save my life in college

[@Idk24774]

Hey it’s been a year, how’s college?

[@Idk24774]

@Chonghan L most likely

[@papejop1138]

Jesus Christ

[@reesespuffs8998]

@@Idk24774 not in college yet, still preparing

[@ahmeds8506]

@@reesespuffs8998 we’ll check in w you next year

[@ganeshaloney3882]

*Me goes to the most expensive restaurant* Me: I'd like to have some salmon, in car shaped fillets please, sir Mr. good sir. Waiter: What? Me: Preposterous

[@mr.potato2223]

Dibs

[@LeoStaley]

Adam Ragusea makes my life better.

[@ShovelChef]

Waiter: What? Me: Beep beep!

[@myleswillis]

Waiter: Saumon de voiture? certainly sir. With or without wheels?

[@messijr5145]

Lol?

[@GoldwaterB]

I just cooked sockeye salmon using some of the tips here, and it came out beautiful. I love this video because of the attitude, plus it's entertaining and informative, and doesn't waste your time. I appreciate that you went to the trouble to show different pans, methods, and results. Most of all, I love how encouraging it is. ("You can get away with overcooking salmon!") You leave the viewer feeling like, "Yeah, I can DO this!"

[@avangardismm]

If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9

[@CarterJ9]

Cut of salmon: (looks like a fish) Adam: I call it the car shape!

[@zxxcqwerty100]

beep beep

[@zord.litzau]

@@zxxcqwerty100 the way he said that was fkn funny

[@maikhuongpham6636]

zxxc qwerty beep beep

[@parthitachattopadhyay]

@@maikhuongpham6636 beep beep

[@Brent-jj6qi]

Beep beep

[@xshufflex1]

I don't know why, but every time Adam uploads i basically just binge watch his cooking videos. I have a problem. Adam = Crack for me.

[@alpitu21]

Same

[@isaaclai3523]

I've watched the Roast Chicken Video 40 times already.

[@iryairya2008]

Same. His videos is nice to watch repeatedly

[@probablytired5658]

I'm always upset when I go to his channel and he doesn't have a new video uploaded. I'm addicted.

[@johncour1556]

same

[@ChefAndy972]

Chef here. We use a carbon steel pan to cook all of our fish. It's very similar to cast iron, though not nearly as heavy. It's the same stuff most good woks are made out of. They get very hot very quickly for a perfect seal and have a nice nonstick coating that can take a beating much better than a nonstick pan. Some other keys to making it not stick: pat the fish dry with paper towels before seasoning. The dry skin will sear better and get you a better crust. Also, when setting it in the pan, it's important to place the fish down and away from you. Any oil that splatters won't burn you if you drop it away from you. Once I drop the fish, I wiggle the pan for the first 10-20 seconds and swirl the fish around. This will start cooking the flesh and create a little barrier to keep it from sticking. This makes it MUCH easier to flip and get a pretty presentation. In a nice place, the seafood dish is likely one of the more expensive items on the menu, your guests will get pissed if the piece is broken up. Its not crucial in home cooking, but if you're trying to impress people or make food for the gram, you'd want to takencare not to beat up the presentation side. You can also use the wiggle method to test if it's ready to flip. if you wiggle the pan and the fish doesn't move, it's stuck. A rubber spat can help get it unstuck and then we use a fish spatula or a flat spat to flip. If you don't have enough color or the color is uneven, you can throw some butter into the pan and baste it with a spoon. The French term is for the basting technique is arroser. In the restaurant, we sear the fish until golden brown and flip and finish in the oven. This allows the Sautee cook to finish the sauce and the side items while the salmon finishes cooking and is pretty much the standard way ALL sautéed meats get finished. You can throw even cheap pans with plastic handles in the oven. If they're heat resistant enough to not melt on the range, a 350 degree oven for 5-10 minutes won't hurt them (though your legal team might have issues with you saying this In your video). That being said, I wouldn't throw a plastic handle in the oven for a braise or something that needed to cook for an hour. Be careful, the handle will be HOT af when you take it out of the oven.

[@justanotherfishinbikinibot6060]

ayo wadup how is your brother, mr ehrmantraut

[@notme8232]

@@justanotherfishinbikinibot6060 Took a half measure 😥

[@Jenny_Digital]

Thank you Adam, I tried wild Salmon for the first time in my life today, and I was blown away. I can’t thank you enough except to say, keep doing what you do and I shall support you financially if you have a Patreon or suchlike.

[@ZQQHello1919rty]

I just love the way you provide the background information of each food videos, straight to the important information and still able to give cooking instructions.

[@thomassir3]

You might want to try out something that we call "Treasure Chest Salmon" in Norway. All it needs is some aluminum foil, salmon and chopped vegetables. Wrap it all up in the foil, sitck it in an oven and you're done after it's all cooked through. It's a great way of introducing kids to fish as salmon is one of the less fishy tasting fish you can easily get a hold of. They get to learn cooking, and it's something that's easy for them to understand and enjoy since they would be part of the cooking process.

[@barvdw]

papillote is the French term for steaming a piece of meat or fish in an aluminium foil wrap, I think. And this is made for a combination of salmon and cod, imo, getting some fat into the cod, and making the salmon a little less fatty. Perfect with some red onion, red beets or carrots, leak and garlic.

[@LaVaneBea]

Is also called al cartoccio. Oven paper also works..

[@Yepmyaccount]

Euro fish is big sus. Norwegian fish even more so. kzbin.info/www/bejne/iIq8l2uZgbqJa6c&ab_channel=MarcusGuiliano

[@williamlindroos2250]

In sweden we call it "salmon bombs" beacuse it kinda looks like a bomb when its folded.

[@kathleeenmcclintock4931]

My go to way to cook fish! Thought I was just being lazy not wanting a mess to clean!

[@zgamer200]

I usually just do a simple salmon teriyaki when I eat salmon. I'll cook a salmon fillet skin side down for about 4 minutes at medium high heat, then turn it over and cook it for about another minute or two, bring the heat all the way down, add in the teriyaki sauce and baste both sides of the fillets with the sauce. After that's all done I'll leave it skin side down in the pan as I prep the plate/bowl. I like to eat it over Jasmine rice with some broccoli. Personally I don't add any extra salt or pepper to it, although I will add some red chili flakes. This is because for myself at least, I don't notice when I add salt or pepper to the salmon fillets because teriyaki sauce is such a strong flavor.

[@jokifies684]

Ive tried it that way it was good overcooked it on accident

[@The_Ghost_Gaming]

I can't believe I've never thought of this! I got salmon in the freezer, guess I know what I'm trying tomorrow.

[@sweetanzu2231]

Tip! If you don’t have teriyaki sauce then mix honey and soy sauce as a replacement. ( add more honey if too salty cause of the soy sauce or add more soy sauce if too sweet cause of the honey. )

[@linoc.506]

My dude uploads this video 10 minutes after I completely fail at cooking salmon filets, great timing

[@daonlykiwi1847]

Lol I'm a kid and I can even cook a damned salmon its so easy

[@frostiessodaproduction]

I want to say thank you. Thank you so much. This video has helped me with my first time cooking salmon. My dad and I made one today, and his salmon was good, but when he tried mines, he looked at me saying no way. We have a competition, and I won!!

[@jackh577]

Cool tip. Before flipping give the salmon a nudge from the side. If it won't move it is not ready to be flipped. Once it gets a nice sear, it will release from the pan and flip easily. I also start with a medium heat and lower it after a minute. This gives you time for a nice sear without overcooking.

[@avangardismm]

If you declare with your mouth, 'Jesus Is Lord' and believe in your heart that God raised him from the dead, you will be saved. -Romans 10:9

[@EzekielDeLaCroix]

"I usually don't eat the skin" HERESY.

[@daviddavid-mi5qw]

n o wait there is more than 1 adam?

[@dondeka2086]

@@daviddavid-mi5qw well yea there is adam ragusea, adam and eve, adams apple on your throat (if you're a male)

[@jbetfifty5904]

@@dondeka2086 your point being?

[@YunTheActivist]

*Cocks shotgun

[@YunTheActivist]

@Nathan Udal NO FATHER, I SWEAR I DID NOT

[@Soulintent95]

That tail piece was the collar, and the flat piece was the tail. Also, good on you for not just saying farmed is bad and moving on. Farmed salmon, depending on where you get it, is probably the best type of meat you can consume. It is very, very good for you. Just dont buy any american farmed seafood. Believe it or not, american farmed seafood is the kind of crap people make conspiracies about. And, even though china might be questionable with everything else... their shellfish is the best. Their water can be gross, but american markets will not buy from such areas. Also, unless you are buying frozen sushi (legitimate frozen sushi) the parasites are not dead. The reason I say this is 2 things. 1st, I have seen parasites come out of still frozen fillets many times. 2nd, properly frozen sushi must be frozen at a much colder temperature to make it safe to eat. All sushi is like that, at least in america. That is the ONLY thing america does right when it comes to seafood. I was a fishmonger for yrs. American farms have gotten infinitely better these days, just updating this post because people seem to think there is a conspiracy to kill them with fish!

[@yivmaiden]

Thank you for sharing this!

[@bradyshea5403]

Thank God someone else who understands this industry in this comments section LOL I've been the seafood industry for 2 years and I was thinking the exact same points you did on his commentary

[@a.h.tvideomapping4293]

Fortunately in Newfoundland (I live in Ontario I buy it frozen from there online) they have the BEST salmon (both farmed and wild) I like the farmed better due to all the car pieces I get and its just tastier for me. Others who can't get access to Alaska or Newfoundland have to deal with farmed most of the time and I don't see anything wrong with that. I hate the purists who say [blank] "salmon is the only salmon you can eat and your poop for saying otherwise" UUGH

[@a.h.tvideomapping4293]

ungratefulmetalpansy BADUM tssssss

[@bradyshea5403]

@ungratefulmetalpansy fish joke 👍

[@weirdreportt]

"That's all I need for dinner" That's just a snack Adam.

[@Katintheboxgooglepage]

bruh that's a good amount of food haha

[@thomas1999]

@@Katintheboxgooglepage thats like a 300cal meal lol i hope hes eating more during the day

[@Nathaniel_Peterson]

@@thomas1999 The butter and olive oil add quite a few calories. Let's also assume he's drinking a pint of amber ale because apparently he likes to get drunk while cooking sometimes.

[@southofthering]

@@Nathaniel_Peterson I eat like 2000 or 1000 calories a. Day that aint enough?

[@savingark1528]

LexsLite that’s a massive margin of error

[@NotSoSilentE]

My favorite way to do salmon is the butter basting method, but I also add parsley and use minced garlic rather than powder. Then after I take the salmon out I dump mushrooms into the buttery oily goodness and add a little more lemon juice and some white wine vinegar. It's so good. Good enough for me to put up with descaling the fish, which my local place bafflingly doesn't do.

[@anon16160]

Thank you so much I made my first ever meal with this fish and it was one of the best fish ive ever eaten. It was soo crisp and flavorful again thank you

[@thermonuclearexplosive]

i edit comment so u dont know why i got these licks edit 2: guys i misspelt likes on purpose its not actual licks

[@nyan0812nerd]

i agree

[@WouldntULikeToKnow.]

Ok, Mr. Bear

[@mauz791]

Thanks bear

[@Ab-cz1ii]

Fish skin is disgusting. Fight me you ballsless bear

[@kinghuntrlive]

Ok bear

[@kikidffo8963]

No matter what food I eat. My mothers cooking will always be my favorite. She cooks my comfort food just right and therefore I cannot choose anyone else.

[@Michael-uo8yv]

Epicurious just called you out about seasoning the cutting board for steak, you should respond

[@peterpansplayground]

link please..

[@UrMom-sp6dt]

Peter Pan's Playground kzbin.info/www/bejne/aIWoqJ-ce8uIpKc

[@SuzanneBaruch]

They didn't call him out specifically. And all of them simply gave their personal opinions. Cooking is a very personal thing and we all have our own ways of doing things. In the end, it doesn't matter which one you prefer.

[@niko2620]

This calls for blood

[@dr4552]

brun i just came from that video

[@chioj36]

You have done a public service- I decided to purchase salmon for myself yesterday, and all I had to do was pop on one of your videos and cook with you🎉 thank you Adam!

[@TonkarzOfSolSystem]

I've been using the tips in this video to cook salmon nearly twice a week successfully for 2 years. A+

[@kazu2391]

"You can not screw this up" Me: *burns it but still manage to undercook the interior*

[@ToveriJuri]

That's pretty common with a pan that's too hot.

[@stratsboneless6270]

yep

[@probablytired5658]

how did you not realize the pan was too hot.

[@aapjew18]

@@probablytired5658 Not enough experience with cooking. I don't cook often and I have no idea what a pan that's too hot for what I'm cooking looks like. I'm learning though.

[@not2busy]

I'm not much of a cook, but after watching someone in a grocery store demonstrate one salmon dish, I gave it a try. This one involved cooking a much longer salmon filet with curry, creme fraiche and mango chutney. Not much of a fan of curry dishes but this one was absolutely delicious. You might want to give that one a try. Your videos are excellent, informative, and entertaining. Thanks.

[@jjred2986]

I love Salmon! I am physically unable to cook but i'm totally gonna show these recipes to my bro so he can make them! Thanks Adam for the video! It's been great watching your channel grow! You deserve it! Cheers!

[@JacobTJ1]

You make the best and most comprehensive videos on the interet... Glad to have found you.. keep up the super awesome work

[@PingüinoEddy]

As someone who’s trying to cook my parents always buy me salmon and I been cooking and learning with it for about a few months and this video help me even more .

[@Micah_Lal]

You're trying to cook your parents?!? .....how did it pan out?

[@TeknoXI]

OMG. Salmon skin is like the bacon of the sea. Just pan fry it until it becomes a crispy chip. Delicious!

[@khoshekhthecat]

This

[@danielmcmahon6194]

isnt seaweed the bacon of the sea, or the vegan cousin which actually tastes good

[@TeknoXI]

@@danielmcmahon6194 Seaweed is the potato chip or tortilla of the sea.

[@JAFrk]

Another trick you can use if you only have stainless steel is that you can place a piece of parchment paper on the pan and cook it how you would normally do it on a pan. It saves clean up time especially if you've marinated the salmon beforehand (eg. miso glazed salmon)

[@melenelewis5975]

Thanks for this video -- Very informative --gives me confidence to try ---I took some salmon out the freezer this morning and am now looking forward to cooking it (instead of worrying that I will spoil it) Maybe I will finally be able to get the fish intake that my body needs! (I was never fond of fish)

[@owenhastings5714]

I think this might be my favorite video on KZbin.

[@ten-ub4xd]

the honesty from this man is amazing ...

[@3NinJas3]

When I overcook salmon dark meat, it pulls apart like Barbeque

[@GeomancerHT]

Quarantine Food 101 for the next episode, love the show Adam, keep on going!

[@AmyJayOnTheWay]

Excellent! I can add this to your dad’s Mac and cheese and your black beans with lime cilantro rice for my Lenten recipes!

[@JoannaHammond]

Salmon is one fish that actually makes me shiver when I think of eating it. It's tried to kill me twice with bones, was even hospitalised as the bone had pierced my esophagus.

[@NitrogenNO2]

the pace in which the video is made is so snappy and the dishes are so simple! love the channel!

[@SuperCookieGaming_]

my mom makes a great salmon teriyaki with a side of mashed sweet potatoes. i would highly recommend it.

[@nichijew2441]

Ok what's her number bro

[@cranbell99]

is your Mom single?

[@Archxr]

Do you know the recipe

[@SuperCookieGaming_]

@@Archxr i will get it later tonight

[@mercce6750]

I'm interested.

[@GaeFootballClub]

dude i made salmon yesterday for the first time and was wishing i had something to watch to help me this is crazy

[@HaithamA]

8:57 love how he looks 35 and 8 at the same time.

[@libprime_]

I swear Adam Ragusea is the best cooking KZbinr. No-nonsense, very entertaining

[@mattnguyen1672]

MOST people wont notice but i love how Adam plays with aperature. The bokeh and bluh was used perfectly to let the viewers focus on the exact focal point Adam wants to show.

[@worshipper314]

"i came up with this when i was drunk" Must've been all of the White Wine huh Adam?

[@colechapman6976]

I was so intimidated by fish until one day I saw this video and said to myself "you can do this!" Indeed, I could do it. It was so much simpler than I thought and the fish came out perfect. What Adam said about Salmon being forgiving, so true! Now I make salmon at least twice a week

[@ahmadabuz]

Adam Ragusea: Popcorn and soda 101 Edit: ooh, lots 'o' likes

[@stevenrowan9244]

That could actually make a good video.

[@theman4884]

Everyone knows Kool Aid pairs better with popcorn than soda*. *by pairs better I mean for a college student's cheap snack Kool Aid is better because it is cheaper thus leaving more money for beer.

[@staitz2728]

Eliptic Gamer don’t acknowledge or thank people for likes. It ruins the comment and makes it cringy

[@sirrivet9557]

The Man more beer is the only reason you need to save on money

[@daonlykiwi1847]

Eliptic Gamer since you edited it you get a dislike

[@Srindal4657]

This makes me feel better. I just ate salmon and was worried I undercooked it

[@Matweaver7]

I don’t think I say this enough, but thank you. This video has helped me not hate fish. I had no idea I’ve been overcooking it my whole life. No wonder it always tasted terrible. Now it’s one of my go to lunchtime meals.

[@piyushmenon4987]

7:10 - 7:12 "I'm gonna summon the upside-down bear" This is why I love watching Adam's content.

[@emmaisvibing9843]

I cant even make a joke, this looks so good.

[@kenzoaustero8544]

I can't even make a joke, this looks so good

[@ElSharko-]

My man Kevin on the ledge and shit

[@trentkopp49]

“You almost can’t screw it up” You underestimate my power obiwan

[@CuteLittleHen]

Don't try it!

[@nicograms]

You were the chosen one!!

[@maryanne1367]

Sockeye season is my favorite. I lived on the west coast and moved to the east coast. I get so excited when I can find sockeye! Fresh ( yes!) and flash frozen. Cover with oil s&p and broil skin side down for 6-7 mins. That’s it. Now my perfect salmon is wary of salt….

[@australiananarchist480]

Big fan of this because i am militantly against following recipes. I love that you teach how to determine what to do based on your own subjective preference, and even change it, drastically, if you prefer something else. This is what cooking should be. Not following a recipe, but learning on the go, and changing on the fly, relying not on some piece of paper, but on your own lived experience to tell you what to do next.

[@N1120A]

Honestly, one of the best ways to cook salmon that I only really learned recently, is to poach it. Take a large skillet (I use a ceramic Green pan) that has a cover. Heat half a cup of white wine and half a cup of water, with enough fresh slice shallots to create a bed for your salmon. Add dill, salt, maybe some ginger. Bring to a simmer on medium heat. Set the salmon, skin side down, on the shallots. Cover. You have perfectly done salmon in a grand total of 10 minutes from starting the pan to finish. This doesn't make your house smell and it actually tastes really good cold, so you can meal prep it.

[@uq1149]

Adam: Its very hard to ruin this fish Gordan: "really" Edit: thanks for the like..

[@bratbrat4473]

Gordan Ramsay

[@uq1149]

@@bratbrat4473 ofcourse

[@stevenrowan9244]

*Gordon

[@uq1149]

@@stevenrowan9244 my bad

[@Qebafhzn]

Gordon probably already tapped out when he heard "frozen"

[@beetrootsalad6053]

Made a beautiful steak last night, garlic-salt blend, raw on the inside. Family loved it. Thank you!

[@zertilus]

You make THE best videos ever, I am overjoyed by the watching process

[@mich8261]

A slightly overcooked salmon filet is perfect for making salmon “salad” or pâté (salmon filet, mayo, spring onion, spice blend of your choice, into three food processor)

[@andrewlockhart6771]

“I usually don’t eat the skin...” *Closes video*

[@gavindang6805]

GenericGamer no.227 this person is a witch

[@N0GG1N]

you...eat the skin?

[@MRaziqSY]

lol

[@eyadomar4668]

Well its a matter of preference

[@bobbythelion6879]

@@markly5460 I thought it was in the flesh?

[@Nicktt24]

After putting the salmon on the pan at medium high and immediately switching it to medium low, it took almost 20 minutes to get the internal temperature to 120.

[@huzzzer6083]

This video is so detailed, I was expecting him to give a backstory on the plate he used.

[@GoldwaterB]

This is one of the greatest videos of its kind. Seriously, just fantastic. Thank you.

[@mikemchugh3073]

Wow! Finally a > to the point video on cooking. Here's a couple of my own tips - your blend of soy and honey > try Worcestershire, Honey, Dijon, Lemon, few drops of melted butter - just a small mix painted on top. Ever seen the 50's era Bakelite handled THIN metal spatula's?(oh god why did I let this collectible secret out) they get between the flesh and skin SO easily and leave it in the pan...if you're not a skin fan. This is such an informative video. Thank you!

[@swapertxking]

some tilapia, some plain toast, some butter, beer, and honey, and barbeque sauce. cheers to a thing i figured out while drunk and depressed with no red meat on hand after an all nighter

[@PostalDude667]

Thank you for this, long time vegetarian doing an elimination diet where I'm eliminating legumes temporarily. Decided wild-caught salmon would be the healthiest, most sustainable option to supplement protein for a little while but had no idea what I'm doing!

[@laurx39]

How are you getting on with your elimination diet? :)

[@PostalDude667]

@@laurx39 well I'm eating legumes again, so a little less salmon these days, but I found that gluten makes me feel awful so that's fun 🙁

[@jeffreyxu6430]

"Came up with this recipe when I was drunk." Me: White wine

[@bailey9947]

This man is practically a god. You seriously created a delicious sounding and completely reasonable recipe when drunk? I mean I’ve never been drunk but I imagine most people can’t make very complex meals when intoxicated so props to you, Adam.

[@jeraldlee8980]

Woah this guy only has 800,000+ subscribers????? He deserves more!

[@danimations1440]

Hey Adam, i know it may not be your thing really, but could you try to do some more innocuously vegetarian meals, trying to cook for them can be hard, and your recipes are really great

[@suparockr]

The funny thing is he's said he'd love to do more vegetarian videos but they don't get as many views and that can scare away sponsors.

[@danimations1440]

Suparockr aww damn

[@laerin7931]

@@suparockr I think a trick is to not position it as a vegetarian recipe. Just make a recipe video and then casually mention that it's vegetarian.

[@suparockr]

@@laerin7931 It's probably more the content than the posing. Which one do you think draws more oohs and ahhs, a recipe for a ratatouille dish, or a bigass porterhouse steak with board dressing?

[@zach3861]

Considering how bomb his veggie soup is, I wanna see what else Adam can do in the vegetarian space.

[@Mqxwell]

One of my best recipes and by far EASIEST is salmon if you have a grill. Simply wrap in some tin foil (sprayed with nonstick/butter), season with salt/pepper, and put a pad of butter and 2 lemons on top. In the grill for ~15 minutes depending on the size of the fillet at around 400 and it comes out perfect every time. Virtually 0 clean up as you just dump the melted butter on the fish and throw it away, and is easily one of the best-tasting things I can personally make consistently. Can be done in the oven too, but then the house smells fishy, and I just find the grill a bit easier/faster.

[@justcater]

"salmon is really hard to mess up" are you underestimating my dumbassness

[@iluvleo]

He wasn't referring to you or your shit get lost dumbass

[@justcater]

@@iluvleo smh this man

[@Rev1.]

@@iluvleo Stop Causing Flame Wars!

[@2.7bviews3]

I luv HC I bet your a band kid

[@jeffmates1619]

Lmao I cook my salmon with an Easy Bake Oven get on my level

[@BidM142]

The fillet that you said was a tail is actually a head, and the flat ones are actually just a inch or 2 above the tail. Tails don’t have pinbones in them

[@atomicvinylreviews3420]

Dude, when crispy, the skin is legit the best part of any salmon fillet !

[@Charlie-hv3dh]

Love this video, many different ways to cook it depending on your pans or cut of meat you have and very simple!

[@glitchysquid1137]

"It's good even when raw" Ramsay is literally crying and shaking rn

[@mauricenordengren8366]

Ever heard of sushi

[@yourfriendlyneighbour3107]

Gordon ramsey didnt invent cooking

[@sanjay1983]

@Adam Ragusea - Love that you're doing 101s now. I've been watching your videos since the early days of your channel and you've fast become one of my favourite KZbinrs (note I said KZbinrs and not specifically cooking KZbinrs!). Love the no nonsense approach to your videos, especially when it comes with a side of science. I keep thinking how great it would be to see you do something with Heston Blumenthal (we should totally start a campaign to try and make that happen). Keep up the good work!

[@izzy8609]

As a pretty confident cook I like to make up recipes so every dish of salmon i make is new and different. Gives me that spark to think "oh what about this combo" and it definitely keeps it interesting.

[@gjjk84]

You should absolutely be proud of that last recipe! That looks delicious!

[@BuriedDimension]

"Looks like something from a fast, casual, family chain restaurant" Nothing wrong with that Adam! If it tastes good, it's good. Looks mean nothing

[@Brismo7]

usually these restaurants came about because they made an awesome dish and wanted to share it with the world.

[@ZECRA602]

"Came up with this when I was drunk." Me: You drank too much white wine Adam

[@od1401]

Thank you, I have been wondering what a "broiler" is for so long. (in the UK)

[@johnnyquest5952]

Im Subscribing because you're informative and concise. That's the way humans aught to be. Don't ever stop. Thank you for the comprehensive crash course.

[@bmaiceman]

Ok so there is a store called Trader Joe's. The nearest to me is Tulsa Oklahoma. Almost 2 hrs away. Do I had to go there to help mom with getting something and took a cooler with. Stopped at trader Joes and BOOM SOCK EYE SALMON.... So I grabbed 2 packages and some other foods I never tried before. Can't wait to try the orientle foods I got. But I'm going to have SOCKEYE SALMON TONIGHT. So onto KZbin I go for insight as to cooking it. Found this video. So all that to allow me to say THANKS SO MUCH FOR FILMING AND POSTING THIS. I like salmon mid rare with butter and lemon basting. Have had it with white wine in the sause as well. But you have given me an idea with the potatoes thing. God bless you for your insight my friend.

[@jadebethj]

For a while, I cooked a lot of my salmon under the broiler - esp when doing school work and taking care of the baby. It cooks so even and so fast.

[@jaymjacinto]

Adam: "flesh side down" Gordon Ramsay: 👁️👄👁️

[@rosieholstein3233]

Okay but honestly Salmon + mashed potatos is a god tier combo, I tried that using leftovers from a family dinner once and its amazing

[@jackydoggie]

In addition to the salmon finder feature on the website you linked, I found a whole slew of different salmon recipes, several of which I’m definitely gonna try.

[@askmiller]

I made the broiler version with carrots. I advise making it on a baking sheet lined with foil for easy cleanup. Also give the carrots a head start.

[@lauritsschlichtkrull]

Last time I was this early, I was about this early

[@Seasonal_Soundscapes]

“Summon the upside down bear!” “You mean the hon-“ “THE BEAR!!!”

[@Funnywargamesman]

The honey/soy sauce combo has been working well for our family for years. We add some garlic powder, ginger, green onion, and orange juice to ours.

[@yourguysheppy]

"I was drunk when I came up with this" is where all my best recipe experiments come from LOL

[@danielbickford3458]

My dad used to love tilapia. Fish of all sorts of really. A fairly frequent lunch at make him was a fillet of tilapia with a little bit of lemon juice pepper and some dried dill flakes. Toss it in the toaster oven in till it flakes and he was happy.