The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101

[@samrai78]

Love how Chef Frank always explains WHY he does stuff. This series is awesome, keep it coming!

[@Hexinvir]

That's the culinary instructor in him

[@samrai78]

Yep and as a self-acclaimed food and cooking nerd I’m all for it!

[@alquinn8576]

it's hilarious that he is looking at the color of farmed salmon when that is often adulterated via coloring added to their feedstock, and you can get fatty wild salmon (king salmon is great), but go ahead and eat your dioxin glop; keeps demand down for the wild salmon

[@godlygamer911]

Ramsay was never a culinary instructor, he does it too... @@Hexinvir

[@godlygamer911]

I can't tell if you are white and privileged or just stupid and stupid@@alquinn8576

[@merry3733]

I have been cooking salmon for years, but mostly in the oven. I have failed miserably at attempts to cook it in a pan. This was perfect!!

[@junkfire4554]

"the salmon will tell you when it's ready" that's nice, but how many minutes we talking per side? 5? 10? would be nice to have some numbers. As a beginner, my cooking intuition isn't at "salmon whisperer" level yet 😅 Update: I just cooked some salmon using Frank's advice, turned out great! These were my numbers: 1) preheat pan with oil for 5 mins to 6 heat (out of 9, I have an electrical stove where 1 is lowest & 9 is highest heat) 2) cook salmon on skin side for 5 mins at 6 heat 3) flip to flesh side & cook for 3 mins at 4 heat

[@hyperfixationfanatic]

Im gonna try this, you’re probably my savior

[@Saltykernel]

😂😂 it's usually 4 minutes the first side five for the other. But sounds like you nailed it

[@kenmichaels1842]

Depends on the heat but you’re spot on

[@cuongmatt2518]

Did you used a lot of oil for the skin not to stick?

[@junkfire4554]

@@cuongmatt2518 i used enough for there to be a layer of oil covering the whole floor of the pan a few millimetres thick

[@radamanthys0223]

1 thing to add Chef Frank, let us know the preferred/recommended timings; I personally go ~6mins on skin side and a further ~3 on the other side. awesome everytime

[@Eric-xh9ee]

Thank you! I've never cooked fish before and I was wondering this after watching the video

[@TheDeconstructivist]

Yeah! It was the only thing missing in the video!

[@decomposedcorpse5186]

How long do you let it rest?

[@radamanthys0223]

@@decomposedcorpse5186 about 4 mins or so, basically the time it takes to plate

[@CoyMcBob]

I think he literally said in the video to wait until the salmon is easy to move, that the salmon will tell you when it's ready. I think it was intentional, that these fixed times are what may cause the dish to be inconsistent

[@ZacCostilla]

Having lived in Alaska, I gotta respectfully disagree on the farm raised salmon. There’s absolutely no comparison in flavor between fresh caught and farm raised.

[@BrodyYYC]

100% and it goes way beyond that for reasons to never eat farmed salmon.

[@waveydavey]

You lost me at farm raised 🙄

[@b01tact10n]

You hit the nail on the head. I'm glad moose cannot be farm-raised or any of the food I gather throughout the year here in SWestern Alaska!

[@jwmmitch]

​@boltactionalaska8834 why can't they raise moose on a farm?

[@marklevy2092]

facts

[@mst1052]

First time I ever cooked salmon, I follewed your advice to the letter and it was better than I could have imaqined. The skin was truly "bacon of the sea". The wild caught salmon was excellent. Thank You for inspiring me!

[@emh8861]

Love the skin !

[@DaddyYardie]

I've always been intimidated about cooking fish, but this video makes it look so easy. I love Red Snapper and Salmon. I think I'll try cooking salmon this weekend. Thanks for inspiring a dad who is trying to expand his dinner menu.

[@coopercoming8524]

Try mangrove snapper , makes a great fried fish sandwich 🥪 and sockeye salmon in my opinion has a lighter taste compared to Atlantic salmon

[@naejin]

I heard farm raised salmon flesh is naturally more grey & not pink, because they aren't fed krill (whose carotenoids provide their color) like those in the wild. Supposedly, farm raised salmon get their color added. There appears to be mixed discussions whether the added color is for better or for worse.

[@YodasPapa]

Well it's just carotenoids that are added to their feed, so it's chemically the same and no better or worse than wild in that respect.

[@H3XIUS]

Wild salmon (at least up here in Alaska) is very dark pink to red. Farmed salmon is a joke up here.

[@nathangerrard9792]

@@YodasPapa what is very different is the nutrient profile anybody suggesting farmed over wild really needs educating

[@ryanwilliamson5714]

Farmed very VERY cheap, both in cost and quality its closer to trout than proper salmon tbh

[@ryanwilliamson5714]

​@@H3XIUSsame here in the scottish highlands

[@Showmetheevidence-]

I must say… a beautifully cooked piece of salmon is definitely a treat worth having once in a while… so yummy.

[@6Jenne6La6Flaca6]

I just have to say - I am NOT a cook. I rarely cook anything. And this was by far the BESY SALMON I HAVE EVER TASTED IN MY LIFE. I have eaten salmon in every restaurant under the sun - expensive places! And never in my life have I tasted salmon so delicious. I cooked it mySELF!!! I cannot believe it!! I just followed this video 🤷🏼‍♀️ WOW!!!!

[@KennyDaher]

C’mon Frank. Wild caught Alaskan every time.

[@bluesdawg8014]

I question that as well. Cold water, wild caught for me. Coho or Sockeye Alaskan

[@Andrew-rl9gs]

FACT'S! Wild caught all day, every day.

[@whiskeykilmer1866]

Doesn't have to be Alaskan but definitely wild-caught.

[@jeremylow7757]

Take a bit of the hot oil, pour in some soy sauce (about 2:1 to 4:1 soy sauce to oil ratio) while oil is hot, to use as dipping sauce. It's amazing. Add a bit of garlic or pepper if you want.

[@godiswithyou.5358]

Thank you!

[@johnbgriffinjr116]

Nice! I’ll give that a try! 😊

[@alekkoomanoff7281]

Try roasted sesame (dark) oil + soy

[@brianmata916]

One thing to keep in mind is that skin on fish has a tendency to curl up because the skin shrinks when it hits hot oil so sometimes you’ll want to apply a bit of weight upon putting it in the pan whether with a press or your hand for a few seconds.

[@Chris-de2qc]

Or cut some small slits

[@Bud_nkd]

@@Chris-de2qc yes but it will still curl up a bit. i just cooked some red mullet recently and it curled up into almost a C shape :D added some weight and it was fine. but i think it depends what type of fish it is.

[@lukassorowka2672]

And get the fish out of the fridge at least 20 minutes before cooking it, that way the skin will curl up less too

[@John-rz4cu]

Get my salmon skin crispy cooking in cast iron on the grill. Skin side down, never turning. Another way to skin the cat.

[@swtt1627]

@@John-rz4cu skin the what 💀😭

[@fennecfox8291]

I just tried pan searing salmon your way and it turned out AMAZING. Crispy thin fish skin and the middle is still juicy and tender. Such easy and clear instructions with the best salmon everrrr.

[@cvm6854]

I starting making my salmon in cast iron because I couldn’t figure out how to make it not stick in the stainless steel. You’re a life saver.

[@julianvickers]

Absolutely nothing wrong with doing it in cast iron.

[@ElSuperNova23]

Yeah all the same principles apply. The key to non stick in stainless steel is similar enough too, moderate preheat that pan and plenty of oil.

[@FamilyManMoving]

@@ElSuperNova23 Yup, preheat stainless before adding any oil.

[@radamanthys0223]

the trick with stainless is easy, heat up your pan before applying anything on it, same applies for pots (making rice for example) heat it up first then start cooking. also dont bug whatever you are cooking, move it slightly, if it still sticking it's not ready to be turned

[@BrodyYYC]

I have a $200 All-Clad stainless frying pan and a cast iron pan I got on sale for $25. I never even touch my stainless steel. But I use my cast iron every single day. I'll never go back.

[@river7371]

i followed this tutorial for my first time cooking salmon just now, turned out perfect, 12 out of 10, thanks so much

[@Coolarj10]

I could watch Chef Frank all day. Absolutely love these videos!

[@aaronsloan1523]

Absolutely love his teaching and explanation!

[@schishne7546]

This is way easier than I thought with some decent instruction and explanation

[@jrshaul]

I've been to a lot of restaurants that can't cook the salmon properly. This is spot on.

[@pjwulfman]

Thank you. I haven’t cooked salmon in over 20 years and I just bought two fillets yesterday. Looks like I found my method.

[@frogstock2597]

Awesome story

[@jakebeckmann9372]

@@frogstock2597how tf is that an awesome story literally the only thing he said was that it has been 20 years

[@Leomerya12]

Bravo, Chef. You nailed the temperature on that thing.

[@HarryvandeSunweb]

1:23 I thought you were supposed to let a stainless steel pan heat up before putting in oil? Putting in oil when the pan is still cold usually makes things stick to it.

[@pvoss07]

I would definitely recommend small fish weights. What do we feel about spooning some oil over the non skin side when the skin is browning?

[@admiralcapn]

On the flesh side I layer on kosher salt, fresh cracked pepper, granulated garlic, cayenne, and paprika. Makes a sort of crust (not quite a bark) that has great contrasting mount feel against the creamy salmon flesh.

[@carolynp3114]

Excellent series. Clear demonstration and explanation of steps.

[@gilbertjacobs3705]

I don't think stores will just let me randomly touch their fish

[@ntq1ty]

and if they did, they also let other people touch your fish before you got there…

[@SPQR_14]

He's talking about fish mongers, not supermarket chains.

[@seanmatthewking]

​@SPQR_14 Why would anyone let you touch their fish? Do you you want to buy a fish that people shoved their face and hands all over?

[@peteluetz2586]

What type of oil do you use? Is olive oil OK or should you use a higher temperature oil like avocado oil?

[@MysteryMan159]

Love this! I pretty much do this, except that I use a higher heat, cast iron, brown all Sides, then pop in the oven to bring up to internal temp.

[@liamfairbrother]

So like pretty much not like this video at all? lmao

[@guthrielindquist1]

2:10 I have two tOoOoOoOoOls here”

[@daveandreannon]

It would be great if the video also told us how to know when the salmon has finished cooking

[@TheGodYouWishYouKnew]

Use a meat thermometer for best results but also, salmon flesh turns opaque and white when it’s cooked.

[@kylebeatty7643]

​@@TheGodYouWishYouKnewwhite salmon sounds so wrong

[@TheGodYouWishYouKnew]

@@kylebeatty7643 The sides of the salmon turn white. It’s just what happens.

[@cwg73160]

Jfc learn how to do things for yourself. Do you need the internet to wipe you, too?

[@howief86]

i like how the skin was crispy, but do you use more seasonings? also, is it better to use oil or butter in the pan?

[@feller6766]

Frank: "Let the Salmon tell us when it's ready" Salmon: ...

[@Lisa-ed9jx]

I love your videos. If you could include the heat level you begin cook with ie. High or Medium-High this will be appreciated. Thank you for all that you offer.

[@johnbgriffinjr116]

Best salmon instructional video I’ve seen…. Excellent job! 👍🏼

[@vagentzero]

Your closed captioners do a great job, and I'm really glad they're here! But I have to ask, at 5:08. "skin whirring"? There's a lot of words to describe that sound, but "whirring" is not the one I would choose.

[@LouTheGoober]

finally get to see one of these videos when its uploaded!!

[@user-wk1qs8sy3b]

Loved this! Just starting out and I had no idea how to cook a filet! my salmon was delicious! love the tip of padding dry!!!

[@Echosinfireify]

Don’t buy farm raised salmon! The wild salmon market is successfully regulated, farm raised salmon is actually really hard in the environment. Plus it’s more flavorful!

[@TheSauxyFxcker]

I’ll stop buying farmed when wild costs the same 👍🏽

[@Johnpvb]

Most Farm raised fish is trash…I avoid it

[@TheSauxyFxcker]

@@Johnpvb the difference is minimal 😂

[@Echosinfireify]

@@TheSauxyFxcker not to the environment! But the difference in price is pretty minimal.

[@TheSauxyFxcker]

@@Echosinfireify not in the UK isn’t 😂 and there are plenty more harmful practices going on in the world, salmon farming is pretty low down on the scale

[@mastercheatcomplete]

If I want to add some herbs, some wine, some garlic, butter, should I add it after I flip the salmons after it got the initial sear, or do I have to do something else entirely

[@Houtaroudesu]

Awesome! I also wanna see you do one for Fish and Chips 😄

[@wangbin8402]

This is best way to cook salmon. Thank you so much! A lot of times simple ingredients make delicious food. It’s not necessary to add a lot of ingredients.

[@justjibsy]

The best thing I have started to do when cooking salmon is a dry brine. Makes such a difference in texture!

[@williamakers1101]

by definition, a brine is water based. Do you just mean you have it sit out with salt on it for a while?

[@justjibsy]

@@williamakers1101 yeah, coat it in kosher salt for a while, rinse off, pat dry, season with anything but salt. I bake at 375 usually.

[@cwg73160]

@@justjibsyThey’re just someone who doesn’t accept that combining dry and brining is an actual thing.

[@BrodyYYC]

@@williamakers1101 you can and SHOULD dry brine all of the meat you cook. It's just coating it in salt and letting it sit uncovered in the fridge.

[@BrodyYYC]

@@justjibsy I personally wouldn't rinse it off after. Just pat it dry with a paper towel.

[@xstar001]

Quick question about descaling fish, normally I find no issues with descaling whole fish, but with salmon with skin on, a lot of stores will sell portions that have not been descaled. Also, of course, it's not really feasible to buy whole fish to prep myself. At this point, it becomes a pain to descale. Any tips or should I just expect to hunker down and just descale the portions?

[@cwg73160]

You said you find no issues with descaling whole fish, but then you said it’s not feasible to buy whole fish to prep. Which is it?

[@philipp594]

This video should mention checking for pinbones / scale before seasoning. Best salmon is dry brined with salt and sugar 30-45 min ahead. Gives the fish a firmer nicer texture and intensifies the flavor.

[@batuTM]

if ur buying fillets, pinbones are already extracted and the fish is scaled

[@beandispenser6971]

@@batuTM that's what i first believed, never again

[@Lightningrod75]

You didn't see Frank's video on altering DNA.

[@Eric-xh9ee]

​@@batuTMno true. I've seen them in the store with the bones in them. They cut the fish in half and leaves the scales on one side and the bones on the other side

[@lm4tuna0461]

Chef Frank thank you so much for this video! I’ve been cooking my salmon all wrong for years! Question; Is it ok to drop a tbs of butter in to oil at the flipping time of the salmon? I love the flavor of butter and fish!

[@kellefc3545]

In Chef Frank We Trust

[@gfrizzleshizzlemanizzle]

In dogs we thrust.

[@Peter-gq8ru]

The best simple solution to cooking. Thanks!❤

[@JohnOhkumaThiel]

I wish to bring you to my local grocery stores in Japan, and make a meal in my kitchen, with whatever equipment and additional ingredients this American and his native Japanese wife may have. I think you would be overwhelmed by the quality of available ingredients in the average grocery store in Japan.

[@kevinfishburne]

"...and that means there's no slime on it." Never truer words. Fresh as possible.

[@tomtalley2192]

I make my salmon like this, but brown the butter first. After I turn, add a couple of ounces of fresh lemon juice for the final two minutes. Family begs me to make it couple times a week.

[@Andreas-sz9fq]

That looks great. What about the scales? Do you just frie them with the skin or get it out first?

[@Arturonufr]

Get them out first

[@TheGlamorousLifeofNae]

Thanks Chef Frank! 😊

[@alexNcompany]

Had these stainless steel pans for a while and could cook everything but salmon with the skin UNTIL TODAY!! Thank you!!

[@Showmetheevidence-]

You can’t always smell the fish… most places near me keep it behind clear windows/screens/display shelves you can’t get to without someone behind the counter.

[@jenniethepoet]

I used this method of cooking the salmon tonight and it turned out perfectly! I grew up eating the crispy skin. Thanks Chef Frank Proto!

[@Twitchi]

here for CHEF FRANK!!

[@mercytoday]

Dude! Just cooked this salmon with a salad for the wife. It was delicious and so easy to make! Less is more. Heartfelt thanks! 🙏

[@cas126]

First step: Get permits to build your own salmon farm.

[@Arlenesherman0912]

Just tried your procedure! It turn out great! Nice and fully cooked❤💯. Thanks 2024/April

[@McCulleyJr]

Great tutorial as always, thanks.

[@milosmiljevic6014]

Hvala za vaš recept.. zgleda čudovito...lep pozdrav iz Slovenije!

[@ArielK1987]

I'll like to see Chef frank face off with another chef or even Rosemary. To make a dish.

[@ctheartiste]

idea approve with Rosemary, get her into the kitchen!!!

[@simonchoi973]

Great video! Do you need to scale the skin before cooking?

[@59squares]

That editing at 4:00 lmao, just noticed it's spliced together

[@MoRiley9]

Yes, because the fish has already been flipped, but then appears to be frying on the skin side again.

[@ron46135]

Do you wash your hands everytime u touch the fish? How to not get fish all over my pepper grinder and salt after I flip the fish when seasoning??

[@lv3609]

Question, skin with scales or without scales?

[@ReallyVirtual]

He's by far one of the best internet Chefs. I once tried Salmon in a standard steel pan and it stuck, so I had always used non-stick after that. I have a salmon dish planned for next week and I'm going to risk the steel pan and hope the salmon frees itself!

[@scottcbutton]

Having the pan and oil hot at the start is key, you can cook eggs in a steel pan and the won't stick if you start hot with a bit of oil

[@chefcscreations]

Test to see how hot your pan is first before adding oil I test by sprinkling some water drops. If it sizzles away, it's not hot enough. You want the water drops to bead up first then evaporate. Then add oil, wait for the shimmer, then add your fish. I cook salmon 2xs a week and this is how I start my pan. No sticking ever

[@ReallyVirtual]

@@scottcbutton Thanks I'm going to give steel a go! :)

[@ReallyVirtual]

@@chefcscreations Thanks! I'm going to be using steel this Sunday!

[@alquinn8576]

i pan cook salmon in butter on stainless steel (starting it skin side down as soon as the butter melts) and never any sticking. i don't know what industrial sludge "neutral oil" he's using since butter is the way to go (then while salmon is resting, de-glaze the pan with with a little more butter and lemon juice and pour over the top of the salmon, alongside the ideal accompaniment: steamed broccoli)

[@Peachnchips]

Hi Chef Frank ! quick question, do you leave the scales ?

[@micah1754]

Perfect . This is exactly how I do it too. Glad to see someone not overcook it !

[@cwg73160]

Get rid of the space between the last letter of the sentence and the punctuation mark.

[@micah1754]

@@cwg73160 get a life and be less unnecessarily critical? Yeah, cool !

[@jonathancormack]

​@@cwg73160get rid of your attitude and ego problem

[@badumtsy]

Semi related question - when I do a (honey) glazed salmon, should I rest the cooked fish before I add the sauce (it reduces to a glaze), or do I add the sauce to a simmering fish and omit resting the meat?

[@lizoconnor2752]

This is awesome technique ❤ few eaters know that crispy salmon skin is delicious ❤

[@BrodyYYC]

my German Shepard knows for sure. It's his treat every time I make salmon. It's his favourite.

[@ABOVETHECLOUDS007]

Is it ok to cook the salmon in garlic butter with thyme and rosemary I instead of oil? Or just add a tiny but of oil then add the butter and keep sauting it? Ty❤

[@AmberU]

This guy is great ! I just made his pancake recipe again! My new go too pancake recipe since im a self professed pancake expert !

[@finishme2753]

I loved his pancake one

[@canebro1]

Same, my Saturday morning is usually either his pancakes or his eggs in sauce

[@DeltaJes-co8yu]

I went to a store to check out my salmon touched it and smell it but I gave it back. Owner thanked me. And gave me his number. Both men dated same day evening! Thank you Chef!

[@HappilyAlways]

Love ya Chef Frank, you're literally the best doing it. Epicurious, I'm sure chef is paid well, but he is def due a raise.

[@DrWat65]

Thanks for sharing! Do you have a recommendation for stainless steel skillet?

[@AidanXavier988]

He’s the salmon whisperer… It tells him when it’s ready.

[@Toidal]

Do you scale the salmon? All the times I've bought it i've always had to scale them myself

[@TheGodYouWishYouKnew]

That’s crazy. I’ve never had to do that. The fish monger should do that.

[@pudicus2]

@@TheGodYouWishYouKnewCostco’s thawed salmon always has scales on it

[@Toidal]

@pudicus2 I do only ever get entire sides of salmon but yeah, Aldi, Costco, pretty much anywhere I get it, it comes with scales on.

[@irishmarshmallow]

Great video. Even though I love the taste of salmon, I prefer to make this with Char (cold water fatty fish, for those unfamiliar) since they're not over farmed/endangered in the wild! I'll definitely keep this in mind next time I cook some 😊

[@JBaker-ep1wx]

Yes!! If we all avoid fish on the Red List we’ll have healthier seas and tasty fish for the future! Supply responds to demand-buy other fish and the market will (slowly) respond.

[@theunluckyfisherman4845]

​@@JBaker-ep1wxif more people buy wild fish, fisherman will harvest more wild fish, and there will be less wild fish.

[@jony93]

I would always cook it to this point but used to think it was still RAW so I would overcook it. Glad to know it's ok being that color!

[@johnzadkovich2990]

For novices like myself, I cook the salmon in the pan using non-stick baking paper with a little oil; crispy skin and it NEVER sticks!

[@WhatALoadOfTosca]

I do the same :) my skin is never as black as it is here which I think looks better.

[@mysteryman5826]

I just want to say thank you I never used to eat fish but have tried to over the years. Skin on fish always made be feel uneasy and would never eat a fish with it on. But I was brave and after watching you video I now but salmon regulatory on ensure I cook it your way with crispy skin and really enjoy it. Thanks once again!

[@AhLiang08]

Obviously I'm farming my own salmon, but chef, you skipped the steps on what to feed the salmon and when to harvest them.

[@Adventuresofjojobinks]

This is a cooking channel friend. Not a farming channel.

[@GP24777]

What a great teacher!!!

[@JustMikeH]

I always think the best Salmon I will ever make is raw. 😁 I say that because Chef Frank makes me want to try this technique. I rarely like cooked fish and this looks delightful! Who knows, maybe I'll be converted to cooked? Either way, worth trying.

[@FamilyManMoving]

Try warm smoking salmon: cover the salmon with salt and brown sugar for an hour, then wash it all off in cold water. Dry it well. Let the salmon dry in a fridge on a rack uncovered for 45-60 minutes; it will be a little sticky when done. Cook on a covered grill with enough wood/charcoal on one side to get the interior about 200 degrees, with a little cherry, alder or apple wood on top. Not too much wood. The salmon will slowly come up - it can take 30-60 minutes to get to the point it's all one pink, rare slab. Let it rest about five minutes and serve. You don't need a fancy smoker for this. I've used cheap portable kettle grills. My advice is to avoid charcoal bricks - go find some actual wood charcoal. And if you use wood for smoke, choose something light like fruit woods or maple. Avoid strong flavors like mesquite or hickory. This is fish, not BBQ pork.

[@acfry]

enjoy your food how you want @FFS33. Im assuming this is how they prepare it in the restaurants, and to many this looks perfectly cooked.

[@BrodyYYC]

raw is the best way to eat salmon and tuna for sure.

[@beegood14]

I thought you have to thoroughly cook salmon, because it has a lot of parasites. It’s extremely healthy and delicious but you need to cook it thoroughly to destroy the parasites.

[@BrodyYYC]

@@beegood14 have you ever heard of sushimi? :P

[@hepgeoff]

Thanks for this. How can you tell when it's done (with some pink inside)?

[@bert8263]

my mom cooks them in the oven with pepper and lemon pepper on the top and lemon juice its the best!

[@rimaswedan2654]

Could you please tell me on what temperature and for how long?

[@刘禹城-b8f]

Hi Frank,Which oil is more suitable to use?

[@mikedinadis2654]

Nice job chef. Going to give it a try? Thank you.

[@Mournful3ch0]

Wow. Wow wow wow! It was incredible over rice with a Japanese soy/ginger/garlic sauce. Three ingredients, salt pepper... PERFECT! THANK YOU!

[@umojah101]

you lost me at farm raised salmon

[@TantraJames]

Same

[@halftome]

Would you recommend using a non-stick pan for this or just a stainless steel pan?

[@SuperTimeg]

As my fellow Alaskans and I say “friends don’t let friends eat farmed salmon.” Wild caught is healthier and better for you 🤷🏻‍♀️

[@gignock]

What if you want to do a whole filet, family style? Any suggestions?

[@mrharvest]

It's actually exactly the same, if you've got big enough pan and burner. The only difference is you can't really flip it with tongs but have to use the spatula.

[@philhersh]

Love me some crowded antibiotic fed fish.

[@SPQR_14]

It 100% tastes better than wild.

[@cringeginge7663]

@@SPQR_14i gotta disagree on that

[@tpower1912]

​@@SPQR_14 If you have no taste.

[@anastasiacelestine3571]

Chef Frank is the best chef on epicurious hands down.

[@millicentmarano5001]

No farmed salmon ever

[@KaylaPankeyJustKayFR]

Great video! I trust Chef Frank. Great instructions and explanations I’m bouta go cook my salmon. I don’t have a rack but imma rig SOMETHING 😅

[@TranceCore3]

0:24 it's really hard to take this edit seriously.