This is why Salmon tastes better in Restaurants

[@thatdudecancook]

YOU ARE NOW YOUR OWN RESTAURANT!!

[@lambda_calc]

Restaurant food has been pretty much ruined for me. I have a hard time finding restaurants that serve food this good

[@alexanderquilty5705]

I wish you put the ingredients in the shorts too 😢😭

[@skibidi.G]

Thank you senpai 😘

[@terrismith9095]

​@@alexanderquilty5705He did with the 3 chilie chicken and it helped a lot. The cilantro sauce is being made right now in fact.

[@SuperDaveP270]

Are you friends with @acooknamedMatt?

[@Pete-rs4yz]

Salt. Fat. Acid. A chef's three best friends.

[@michaelsalmon6436]

and bacon! Everything (even salmon) will taste better with bacon! LOL!

[@jon-snow-GOT]

Sugar too. Chinese and American chefs know this.

[@jon-snow-GOT]

​@@michaelsalmon6436bacon has is good because it has salt and fat. He already included that.

[@zackeryshackelford3864]

Yep. I sear my salmon with some salt and limon... it's incredible. Dont need anything else. I usually sear in cast iron with bacon grease

[@jipillow1]

If you drop acid first, the other ingredients will change

[@Ranmauzo]

When in doubt, add butter. Then add butter. Restaurant quality guaranteed.

[@Ron-Ayres]

See also, cream. 🤪

[@oddballskull1941]

Or sugar

[@oriolez555]

A drizzle of acid for creativity 😂

[@candiceh6211]

And salt.... never forget the salt.

[@1995Benzo]

Paprika

[@troublingsmile]

The trick is butter. If people knew how much butter was used in restaurants they’d instantly realize why it taste so much better. Butter and fat are the perfect vessels for so many flavors, add a bit of salt and those flavors start to pop.

[@kktomm]

People do know. It is referred to endlessly in the comments any time a dish is cooked using butter on KZbin.

[@azca.]

Why are you so mad? Let those that don't know, learn. Not everyone is chronically online like you ​@@kktomm

[@Goldenkitten1]

​@@kktomm I think it's commented so much because the thing that is commented just as much if not more? "Why do they use so much butter" or "That's not a pinch of salt, that's a handful of salt!" So clearly some people still don't get the difference.

[@MichaelHayesagent]

Marinate it in a soy teriyaki marinade.Then grill it . Guarantee it’s better and healthier . The fish is so fatty as is -why do I need to add milk fat from a cow to make salmon taste good? My salmon is better than a restaurant and better than this .

[@krisjones4051]

Same with steak even on the grill. Use high heat and butter

[@Phyxius_Debello]

the only thing i would say is finish thickening the sauce, then turn the fire off when you add the butter for the sauce instead of low flame. the only reason is you don't want the butter to separate when you mix it in. otherwise, Love it

[@robertholtz]

“Does it taste like a restaurant?” No, it tastes like salmon. 😂

[@foodiegal9923]

Like salmon from a restaurant 😅

[@GazB85]

I hope it was a clean restaurant taste.

[@zackcolbourne6921]

And chicken stock, apparently.

[@noland.6004]

No, this is Patrick.

[@jojorockzzz1211]

😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂

[@cerspence]

I was scared this man was about to throw away skin. Looks gorgeous.

[@MauricioOsuna-et8et]

Pointing out the difference in cooking times for thin and thick meat cuts, very important detail to learn!

[@edeledeledel5490]

Not really, if you like the contrast between fully cooked and slightly rare, as I do.

[@ashtangaxashtangapranayama8526]

​@@edeledeledel5490 lets fight

[@LelaStrika]

@rtee3680😅right he just being smarty pants making lots of likes in here guys it’s all about likes 👍🏻 😅

[@Asdzaan]

Cook the thick cut longer after flipping the thin cut.

[@Dev-In-Denver123]

But he said that like you should never use the thick cuts. When do you make those if they don’t cook evenly?

[@dopelassymusic]

Many people overcook salmon. I always score my salmon, coat it in seasonings, then coat it in cornstarch, pan fry it with a lil oil, medium heat. Cooking the skin side down longer, is key! Yummy!

[@MrZega000]

You can score the skin too. If you score the skin close together you get a crispier sear and the seasoning can fall in between the scores. Cook it 90 percent of the way skin side down and finish the last ten on the flip. No practical reason to remove the skin other than flair. I've cooked it this way for people who swear they don't like the skin and changed their minds this way.

[@trishahollinger7786]

I like to eat the skin off.

[@GingerNinja007]

🌸Thank you so much for this tip! I will try this next time I cook salmon

[@ruthgriffiths7365]

The best Salmon in the world comes from the rivers of Scotland. This is exactly how we cook our Salmon at home. The biggest difference will be that we land our own fish by rod, fly and line literally a few hours before we dine.

[@zedcarr6128]

I love fried fish skin. It's fish crackling. 😋

[@blairhoughton7918]

I seriously get sad when it's too thin and shreds...

[@Janice-k9d]

I'll eat skins off the plates afterwards, of those who are too focused on their DIETS

[@andresv.8880]

​@@Janice-k9dI never eat the skin, but not because I care about my waistline

[@alexarihani2902]

I give the skins to our pups. They love them 🐶

[@batkat0]

​@@alexarihani2902 Same. Dogs love it.

[@leeroyjenkins6061]

"If you've ever wondered why salmon is better in restaurants it's because it's cooked by a professional chef with tons of fresh ingredients."

[@connorhart7597]

His point, I think (and I know you're saying it in jest, but I think its a good observation), is that you don't need to a professional chef to make absolutely bitchin food in general, but specifically here, salmon. So while it might need more ingredients, you can just get off the toilet and go make a restaurant level dish lmao. It's the realization that got me to try to make carbonara once years ago, and now it's one of my wife and i's favorite meals.

[@kneel1]

also likely fresh salmon and not frozen.

[@seelsparklez9660]

@@kneel1 salmon is harvested like 3 months out of the year

[@wilberdebeer4696]

​@@kneel1All wild caught fish has been frozen, it's an essential part in killing parasites and keeping it fresh on the way to the processing facility.

[@bukclkalkelk]

@@wilberdebeer4696 not true at all lol.

[@AzathothLives]

This reminds me I've got some salmon I need to cook. I'm lazy, so I'm just gonna make a marinade with ginger, soy sauce and garlic and let it sit awhile before baking it. With some rice and butter, its a quick and awesome meal.

[@TheRealPOTUSDavidByrd]

Bro better be careful the restaurant tycoon mafia gonna be on your ass

[@WornDownSaint]

Do him in like Bruce Lee.

[@timurkral3781]

And the sick Pokemon Army! Those freaks...

[@Realatmx]

On your wat?

[@timurkral3781]

@@Realatmx Pokemon Army

[@AC-hj9tv]

The butter mafia will protect him

[@michaelchildress2001]

That refrigerator still undefeated 😂😂😂

[@TheRealPOTUSDavidByrd]

@@michaelchildress2001 when we say a girl is "built like a fridge" we mean it. Those gyalls are STURDY

[@LongPeter]

With a side kick like that, I’m not surprised.

[@bzipoli]

whats the lore behind the fridge?

[@TheRealPOTUSDavidByrd]

@@bzipoli nobody knows, its lore has been lost to the sands of time. Some say it's simply always been here, like some kind of SCP cryptid

[@dynastyfamily00]

I never add stock from another protein to my fish because it turns the taste to that other protein. I found butter is the only thing that is needed with the herbs. IMHO.

[@abemel43]

Well said

[@BonjourP]

Can you elaborate.

[@Elizabeth912-v6o]

Word !!!! But what I do is I have a seafood stock I keep. And it's basically literally just fish shrimp.Whatever I boiled I keep some of the good parts. I would have added clam juice or something if I had nothing else instead of chicken stock. And I make my seafood stock out of leftovers. Like the fish heads and shrimp everything. The skin and fat. Stuff like that . Just be careful with can stuff mostly tuna Because that flavor can be overwhelming!!!! And don't use too much water for ur seafood stock. As u see u really don't need that much. And I wouldn't want my fish to taste like chicken. That would piss me off.

[@Elizabeth912-v6o]

Without alot of leftovers ur seafood stock can be very or even way to watery . Thus the oyster or clam juice. I mix them all together, for my , what I call seafood stock.

[@kayeruss7313]

I don't understand covering up the salmon's taste with a sauce.

[@bengonzales1182]

Salmon is one of my favorite things, so easy to cook. Also every time I've cooked my own salmon, it's been better than any restaurant I've had it from.

[@michaelsalmon6436]

And you probably saved yourself at least $20.00! Happy Cooking! Congratulate yourself by pairing your salmon with an expensive bottle of chilled chardonnay! Happy Cooking!

[@mikomikasa3958]

Restaurants near me are forever overcooking salmon. Don't think I've ever seen decent salmon in a restaurant, honestly.

[@ArkayeCh]

Those salmon skin chips gonna be a new addiction.

[@squashmeee]

Fish skinn is uneatable. U dont what to eat that. It’s poisonous

[@GothBatty]

It’s dog treats. 😂 my Doberman loves them.

[@riproar11]

A few years ago I was pan searing salmon and the skin came nicely browned and crispy. It was so delicious that I thought I was onto an idea, but I checked online and a company already sells bags of salmon skin chips in a few flavors like teriyaki.

[@Window4503]

@@GothBattyThen I guess dogs have good taste sometimes!

[@Window4503]

⁠@@riproar11They still need competition. What could be your selling point? More interesting flavors? Better fish sources? More availability? Eco-friendly packaging?

[@mallory-mae]

i actually like doing center cut salmon pieces whole. i like that the belly gets more done than the rest, it’s nice to have the difference in flavor and texture all on one plate

[@michaelsalmon6436]

to each his own, somebody once said (me thinks it was Ben Franklin!). Try it with bacon too!

[@jefffinkbonner9551]

Agreed!

[@antonnurwald5700]

Agreed

[@melissamo4680]

Same! (and I fucking HATE dill so I definitely wouldn't like his)

[@FlyingSquell]

Same

[@emilholum8815]

From a norwegian who eats salmon once a week I’m saying that salmon is the easiest thing to cook right. A regular filet 3 minutes on the skin side on medium/high heat and then turn in for another two minutes and it’s perfectly cooked. Use timer. It will tear up in perfect flakes. Easy.

[@digiface]

Agreed. My way is to just get the skin right in the pan, then quickly brown off the bottom and sides, and then finish off in the oven in the pan for 5 minutes. And before it goes into the oven drizzle on some maple syrup and a little soy sauce, then a squeeze of lime when it comes out and coat the salmon in the sauce. Serve with some greens and dinners done in 15 minutes

[@VintageFLA]

@@digiface Doesn’t even need the oven step if you do the butter basting in the pan and have a thermopen handy.

[@emraef]

this is such a stupid comment lmao

[@GGysar]

From someone who absolutely loves salmon: It is the easist thing to get right, but not because it is easy to cook it to a specific point, but because it always tastes good. Yeah, you can cook it like you described and it will taste great, but you can cook it for half the time or twice the time and it will still taste amazing. Raw, medium, well-done, doesn't matter, it is salmon, it will taste good.

[@SorenPenrose]

Americans can’t cook and we’re allergic to fish.

[@HipHopAvenueTV]

Thanks for making me hungry 😂

[@doraross5810]

Actually my mum makes it better than restaurants with a lot less fat. She puts olive oil, rosemary, garlic, lemon, salt & pepper- on top of a fresh salmon, covers it with aluminium foil (all around, so the steam gets caught inside) and into the oven for 18 minutes, under 180 Celsius. Easy and perfect.

[@jrambo7495]

More and more people are recognizing aluminum foil isn't good to cook with. Just recently read an article regarding this from the National Library of Medicine. They've found relationships between aluminum intake and certain serious illness such as Alzheimer's disease, Parkinson's disease, dialysis encephalopathy, bone disorder, human breast cancer, and it is also considered to be a neurotoxin; aluminum salts can be accumulated by the gut and different human tissues (bones, parathyroid, and brain). Apparently, aluminum is diversely affecting the growth rate of human brain cells. Scary, very scary. Please be aware and careful.

[@nathanliteroy9835]

Olive oil is plant fat though

[@chadisin]

No crispy skin = no

[@dana102083]

Aluminum is not considered good ma'am

[@ezforsaken]

@@dana102083 who says that? it's extremely common and safe...

[@stephenjohnson4566]

I’ve actually never thought the restaurants salmon is better than mine. I will say your presentation is on point.

[@terradagon258]

Yeah they always pan fry it. I think it's so much better when you do it in the oven or grill wrapped in tinfoil. Also, I think salmon is pretty overrated. Steelhead is my go to.

[@luisdetomaso867]

Sous vide and then seared in ghee

[@formes2388]

@@terradagon258 fresh caught, wild salmon is something else. Steelhead: Pretty good. Then there is grilled red snapper - absolutely fantastic when put over a proper charcoal grill.

[@Avx829]

@@terradagon258 That is how I do it. Wrapped in foil and then I like to broil it for a couple of minutes sometimes to crisp it up on. Perfect cook every time and so much better than pan fried IMO.

[@terradagon258]

@@Avx829 I tend to change up the spices I use, but a fresh spring of rosemary is a must. Always turns out good.

[@CuteBamboo2012]

Butter and garlic .... but salmon and dill is just a perfect combination

[@butterflyvision3084]

It's actually rare for me to find a restaurant that makes truly good fish. Even fancy fish restaurants often overcook it a little bit in my experience.

[@Saif-zf9vb]

Hey, chef here; we overcook it mainly because we are told to by the owner, who wants to appease the majority of people who don’t know how to eat fish. Remember a lot of people are boomers and older - they come from an era where you cook the shit out of meat or risk getting bacterial or parasitic infections. A lot of that gets passed down to the succeeding generation and so on. It’s best to educate others. 😊

[@Donna4sunshine]

I ask to cook my salmon medium rare to rare because I hate it overcooked. Many restaurants use a su vide. Perfect every time!

[@anna8282]

Go to restaurant Hoku in Helsinki, Finland. Their salmon is absolutely perfect, every time. 👌

[@larrymyers6327]

When I lived in Alaska , I would filet then wrapped in foil with butter. This was right on the river bank.

[@vivian2217]

Did the same thing with salmon and trout when I lived in Alaska also, about 50 years ago

[@clareshaughnessy2745]

Mmmmm.. that is a factor that you can’t dither on. Fish straight from the water simply cannot be beaten. Ooh, I wish I was there when you were opening that foil up and handing it round!

[@shannoninalaska]

I wish I knew how to fish and clean them. I moved to Alaska 4 years ago and don't know anything about fishing.

[@larrymyers6327]

@@shannoninalaska Watch the Outdoor Boys. Luke and his family live in Alaska. You can learn a lot from him.

[@UnRaT3Dx]

@@shannoninalaskawell what do you want to know?

[@nielslarsen1693]

Never tasted a salmon in a restaurant that tasted even 10% as good as the one i make my self

[@-desertpackrat]

Same lol literally all I use is butter and lemon juice, pinch of salt and pepper. It's so easy, I started cooking salmon as a small child and it's always tasted delicious.

[@sweetembrace6706]

@@-desertpackrat that sounds extremely bland

[@zap_collection6511]

Same here, I went 30 years thinking I hated salmon because I only ever tried it in restaurants. First time I cooked it at home I fell in love

[@HO1ySh33t]

Same here, restaurant just loves to use all these "fancy" cheap fats (butter, egg yolk, duck/lamb fat) that mask the flavor of the actually expensive salmon fat. If I can't taste salmon fat in your salmon dish, you failed at cooking salmon.

[@constantthought6082]

@@sweetembrace6706so disrespectful 😂😂

[@MarciaVernor]

Looks and sounds delicious !

[@anthonypetercoleman339]

Everything made in a restaurant is packed with butter, and we deep fry or cook everything in butter or oil. Or use commercial grade high heat. Line cook checking in 😉

[@kalleidemation]

So you're still haunted by that day in Grenada?

[@Ron-Ayres]

@@kalleidemation Haha, yes! Glad I wasn't the only one who spotted the formerly 'Private first class, United States Army. Dishonorable discharge, May 19th, 1983.' One of my all-time favourite SNL sketches. BH is sublime. @anthonypetercoleman339 - you should check and see if the 1983 suffix is available for your username. If not, just get out the flamethrower...

[@plant495]

Thanks for warning us!

[@mandypants9936]

You aren’t wrong. That’s what we learned in culinary school too.

[@Ron-Ayres]

@@mandypants9936 If in doubt, butter.

[@dellong7959]

I make my salmon similar.. with dill, lemon, butter & Chef P. Blackened Fish seasoning.. i just make mine under the “fire” of my oven broiler. The butter turns Golden & lightly toasts the seasoning!! Super Delish!!

[@mahoganired8608]

Looks delicious!! I ❤ the fact that your recipe is simple and easy and all ingredients are mentioned 💯 and known and you can buy at your local grocery store two 👍🏾 👍🏾 🆙 5⭐'s

[@mikaelwojciechowski7281]

That looks absolutely amazing! I love fish, and salmon in particular! ❤

[@ashleyisachild]

oh thank goodness you put the skin back on the plate, i was scared for a second. the best part!!

[@annetakubiak3374]

Same here 😂

[@MaddyMews]

Wait what? People actually eat the scales? Is it good? Or good for you? Why do you eat the scales?

[@ashleyisachild]

@@MaddyMews Not the scales, the skin. The scales are not edible. The skin underneath the scales IS edible AND full of nutrients. (Tastes better from wild salmon than farmed bc in farms there is lots of waste circulating that is absorbed into the skin.) In this video he's working w a piece of salmon that's already had all the scales removed. (at 0:16 he's rubbing the smooth skin to make sure there's not like 1 scale the butcher missed.)

[@MaddyMews]

@@ashleyisachild Oh my gosh, I had no idea! I've been cooking it with the skin & then removing it. Ill have to figure out how to remove the scales, thank you so much for sharing 😄

[@ashleyisachild]

@@MaddyMews usually when you buy it at the grocery store the scales are already removed. I don't think I've ever seen fish for sale in the US with the scales still on. (Unless yall are going fishing and eating your own catch of course!)

[@Biffo316]

Ayo that fridge finna press charges soon 😂

[@mikepaulus4766]

Let it try. Broken fridge ain't got no rights. 😂

[@extrema9731]

Ta lodówka to mu w końcu sama przypierdoli😅

[@MrVovansim]

@@mikepaulus4766 hey, uhh... you the fridge?.. yeah... uhh... nice ice dispenser you got there... be a shame anything happened to it.. uhh.. see you around, see... stay safe.

[@WhackBytch256]

Fridge likes it rough!

[@BOHICA_]

The ebonics is strong with you.

[@sdlausen1]

Buttah makes everything taste better even a glass of water.

[@JohnRock14]

That YEAH EH EHH had me creasing

[@RakieemF]

Missed opportunity to have Marcus hit the refrigerator.

[@90candelarioL]

My german shepherd/husky service dog is drooling for this. 😂

[@MWafflethegambler]

aka, just a dog.

[@rasmusturkka480]

@@MWafflethegambler aka, pet, aka organism, aka lump of atoms, aka

[@jsoncducusin5748]

@@rasmusturkka480 *lump of cells

[@rya3190]

I'm drooling for this... might make it when I get off work.

[@Addease]

@@rya3190you got that dog beat! What’s he gonna do with those paws??? Keep drooling?! HA!!!

[@idzharinufbackwards6009]

"White wine" Adam Ragusea: **Breathing Heavily**

[@crazydave152]

🎶 🎵 If you ever wonder why salmon, is better 🎶 🎵

[@syfman6]

You had me right up to the "add chicken stock" moment...😮

[@blairhoughton7918]

It's a basic sauce base. It brings the umami.

[@thatsme1725]

@@blairhoughton7918as someone that has been working in food service for the last 22 years now I will say that using a seafood broth or a vegetable broth to deglaze a pan after cooking salmon is better and provides a richer flavor when you hit it with lemon juice and butter. It won’t detract from the flavor profile of the salmon but will also help enhance the over taste when you top the salmon.

[@EchezonaDibia]

​@@blairhoughton7918​Unless one is explicitly looking for flavour from another animal, if you add "umami" sauce from an animal that is not _really_ being represented in the dish (Ra-dish!), it is a sign of two things: 1. The person doing the cooking is a sub-par cook. 2.a. The quality of the meat is low, and therefore less flavourful. Meaning that the animal was not raised/cared for/fed properly, or it was not bred properly. 2.b. The spices being used are low quality - for whatever reason. First rule of -real estate- spice club is "Location, location, location!" (Wink, wink!) Seeing all that salmon, takes me _waaay_ back, though.

[@blairhoughton7918]

@@EchezonaDibia Thanks for that dump if made up excuses for a bad take. Chicken stock is a base for sauces. It's got gelatin and glutamate in it, and can easily be altered by the other things you add to the sauce. It's not important that it's not salmon stock (which isn't a thing anyway) or even fish stock (which is usually mostly crustacean shell stock). Veal stock would work, but it's harder to find and a lot more expensive. And you could put a good sauce next to even the best meat. Same as you'd season that meat or serve a vegetable and starch with it. Because meat is boring after the first bite unless it's been enhanced. Hope this helps. GG.

[@EdietheKitty]

@@blairhoughton7918 Or, get this, use the wine on the pan that you cooked the fish in like someone who knows how to make a sauce. The garlic, and butter will emulsify it. If you are adding more protein flavor to your protein that isn't the protein you are cooking (especially fish), you're no longer tasting that protein, if you want everything to taste like chicken, then you should be eating chicken. leave the foods you don't like for other people.

[@akasgsvirgil9503]

Fun fact. Aldi sells salmon that's not farm raised nor has it been frozen. Its quite good. For a quick and simple sauce to go with your pan seared salmon, just reduce about a 1/4 cup of lemon juice over medium heat. When the juice is about 1/3 of its volume, remove from the heat and add chunks of ice cold butter, one at a time, and stir continuously to prevent the butter from breaking. Add salt and pepper to taste along with fresh picked herbs of your choice. Cheers!

[@FlyingSquell]

Aldi has all sorts of awesome stuff that people don’t realize.

[@ibrahimelmi210]

you are hilarious if you think that is aldi wild salmon is never frozen. mostly all wild salmon in america is alaskan sockeye and its immediately flash frozen while on the boat. if it isnt frozen the parasites would be a super high risk.. north atlantic (east coast) salmon is always FARMED as they are endangered. these are the ones you can find "never frozen" but are basically chilled very deeply to 40degrees which is basically frozen anyway. the non-frozen salmon at the store is always farmed atlantic salmon. any time you see atlantic which is the most popular in america, its farmed. the only place you can get truly never frozen WILD atlantic salmon is at an coastal fish market in non american countries. bc north american salmon is endangered so its not wild caught anymore. but flash frozen wild fish like alaskan sockeye is perfectly fine and just as good. its actually better than the never frozen farmed atlantic IMO. but some ppl think it tastes too fishy.

[@alexiz0013]

​@@ibrahimelmi210 Enjoyed the extra info 👍🏽

[@GavriloPewPew]

1/4c lemon juice? That's a lotta lemons!

[@akasgsvirgil9503]

@@GavriloPewPew Good news! It comes in bottles! Besides, in the pan, a quarter cup barely covers the bottom.

[@saidergashev8268]

Bro was spitting bars in the beginning

[@Faz_Plays]

LOL I noticed that too. Good flow with the beat.

[@FrancisHD]

That Sweet Fridge Music was beautiful

[@jemerie2176]

Baked in caserole dish, covered with aluminum foil in milk with lemon juice, butter, salt & pepper. Father was a chef, I grew up in Halifax Nova Scotia, Canada, this was how it was prepared for me.

[@Hawthorneheights888]

Ngl that sounds nasty! My husband is a chef and restaurant owner in Baltimore. We cook salmon way different, but I guess that’s ok lol.

[@JesseJane142]

That does not sound good at all.

[@scorpion-lg4ic]

​@@Hawthorneheights888I'm a Marylander too. I live about 40 minutes from the city. What's the name of your husband's restaurant? I'm always looking for new places to eat

[@GottaWannaDance]

It's salmon. It's pretty hard to ruin unless the dog ate it.

[@decormiamour]

@@Hawthorneheights888ngl, it sounds like a creamy lemon sauce.

[@YouTube]

guess we know what we are making for dinner

[@th.araujo]

😮

[@-mob.]

😮

[@zithink]

😮😮😮😮😮😮

[@redlbd8916]

Where is the video then ?

[@TrueMartin]

Holy fucking shit, it's KZbin™!!!!

[@robfj3414]

A long time ago I was in the business and this video was a reminder of how easy it can actually be to prepare fine cuisine at home if one is well organised. Of course, you had me at salmon!

[@GingerNinja007]

💕me too! I love salmon

[@kdmarrison8845]

Not that many ingredients/utensils required & v. quick Looks & tastes delicious ❤

[@08turboSS]

😂 easy? not. And and gave only one hint on time, 4 min a side, what about all tje other 10 steps and times???? 🤔Useless shorts.

[@BalloonRace]

The beginning sounds like a rap. Fits with the beat really well.

[@ErinFisherMusic]

Wooh that’s a ton of butter 😮 I’m from the west coast Vancouver where salmon is our thing. My Mom would always make Salmon in the oven and it was perfect. This was the way every woman I’ve met in Vancouver does Salmon, and it’s always amazing. The trick is not to overcook it, but sort of aim to undercook it and you’ll usually be right on 👌👌

[@poindextertunes]

I had Salmon once at a restaurant in Vancouver right by the shore and the salmon tasted like they had just caught it. was so good especially coming from the midwest. our seafood is trash out here

[@harunmusa8693]

I love Pacific canned salmon 😋

[@tirvine9102]

I'm also from Vancouver. My step father used to fish up the coast and he had an excellent grilled recipe, smoked his own salmon and had connections for great candied salmon. I've never had better salmon in a restaurant.

[@dana102083]

​@@poindextertunesI had halibut cheeks in Victoria at a wharf..it was so dang good! My dad kept walleye cheeks before and alwats raved... highly suggest!!

[@pismorichy]

Exactly, this guy over kills the perfect salmon recipe, keep it simple

[@tourdfrance9263]

Wow!! Thx for sharing this delicious recipe. Love you!!!!

[@sbtopjosh4098]

Lol that random kick to the fridge was just funny as hell i don't know why I'm still laughing

[@TayWoode]

It was the dirty laugh afterwards too

[@bellarose7100]

I love this. ❤ You're awesome!

[@nikiabutler899]

Need a longer vid so I can pause it looks amazing!

[@BL3SSed-Bliss]

You _can_ pause short videos, now. 🤓

[@nikiabutler899]

@@BL3SSed-Bliss yes I’m aware of the pause but longer are more detailed so when your pausing your pausing with actual steps and words you heard that give directives vs the shorts they have none of that so that’s what I meant to be clear

[@BL3SSed-Bliss]

@@nikiabutler899 Pause and jot each step. Slow the PB speed as needed.

[@halfsourlizard9319]

Skill issue.

[@highlanderwins3328]

Salmon skin is the bacon of the sea. Yum yum

[@santamanone]

@@highlanderwins3328 nah. Mullet is the real Biloxi Bacon.

[@seancasey6984]

That’s funny because I prefer salmon cooked at home and I feel salmon at restaurants is always bland

[@annetakubiak3374]

Depends on the quality of the restaurant 😜

[@lemaitrethemonk]

The fridge at the end always makes me laugh! Just a suggestion to add a Bruce Lee scream at the end too. Just sayin'!

[@hintex487]

Maybe the homeowner could even add a little surprise element, like having the scream play unexpectedly when someone opens the fridge door. It would be a fun and memorable experience.

[@RimfireAddicted70]

Watching this guy's channel completely opened our eyes on how to make so many new things it's ridiculous. His recipes are gold!

[@adrianbenitez30]

Let Marcus kick the fridge for a change plz! He deserves it 😂

[@DerekDickey]

I came here to say this

[@iplaywithrocksforfun]

I cook salmon better than any restaurant I have ever had salmon at

[@sofyameytus710]

Me too❤

[@jar5520]

seriously, same here.

[@happyshabbygames]

It sounded like you were spitting bars the first 10 seconds of the short 🤣

[@coleminer5104]

i haven’t tried this particular recipe but every restaurant salmon i’ve tried doesn’t beat the pan seared salmon i usually make at home. so nice and easy to make. i season mine with garlic powder, salt, and basil on both sides and leave the skin on. then i baste with butter. and when it’s done, i eat it with some rice and natto on the side. super delicious 😋

[@plant495]

What's natto, please?

[@zoezzzarko1117]

​@@plant495soy

[@harrymiram6621]

Kudo's on natto! It's an acquired taste but some in Hawaii, grew up on that stuff!

[@harrymiram6621]

​@@plant495... Fermented soy beans. Sometimes, served for breakfast over hot rice. Bland taste but Loaded w/protein!

[@zoezzzarko1117]

Soy

[@matthewharter6134]

I want to eat at your place Dude!

[@thephuckmaster9376]

Keep dreaming pal he's taken

[@michaelt6413]

Oooh I need to try this

[@joeholtz5395]

I cant believe i used to just throw salmon in the oven. Now i pan fry it crispy with butter and seasoning. It is so good. And take carrots in a pan with butter and maple syrup. Best side ever

[@reclavea]

How do you make the carrots specifically? 👍🏻

[@davidslain]

I dunno, breaded baked salmon is pretty damn good.

[@michaelsalmon6436]

@@davidslain agree! I like to add some Dijon mustard to the bread crumbs and I often add crumbled bacon too! (I think that that is called gilding the lily! LOL!)

[@Valentina.Montano]

Maple syrup? Ewww

[@alexiz0013]

​@@Valentina.Montano I am genuinely scared by this combination of the words "maple syrup" and "ew" 😅 Syrup on roasted carrots is fire, imo. Autumn vibes

[@OWG1969]

As a chef who worked in numerous restaurant over a 26 years career I can tell you who’s isn’t how we cook your salmon. It’s simply tossed on a grill or flat top, sprinkled with salt pepper and basil and that’s it. The salmon come already portioned so there is no cutting it thinner (in fact, the thicker it is the better it cooks). These videos are just know-nothings trying to get views from curious people who think there’s some magic that restaurants do. The biggest difference is that a flat top holds its heat better than a pan. And it’s measured with a thermometer so you know you are cooking at whatever temp it is you planned and it’s not cooking down where you put your portion. So it cooks the same every time, all the time. And quickly.

[@pipers-lildogadventures5360]

Ahhh booooo!

[@dianapolo7411]

Si, me encanta la forma en la usted nos está enseñando, a mi me gusta el salmón adobado y cocinado solo con sal y pimienta para saber q estoy comiendo Salmón, ya toda esa cantidad de condimentos q acostumbran añadirle p mi no es lo mismo.

[@xxxxxxxxxxx-q4s]

What temperature for salmon please!

[@plant495]

Thank you. What oil do you use on the grill or flat top, please?

[@TerryAllenSwartos]

Sounds like your “career” has been limited to areas where you can only get shit salmon shipped to you. Some of the world’s best salmon is caught within minutes of my home, and most of us plain old non-chefs know plenty of ways to make it as good or better than restaurants out of this region, and certainly more ways than your “26 yEarS cAreEr” (🤪) experience in which you claim expertise. “Salt, pepper, and basil, and that’s it” my ass.

[@thefirsttrillionaire2925]

That fridge kick is so satisfying 😮‍💨

[@deadpoolgaming8161]

*Bear 🐻 & Bear Grylls don't wait that long* 😂

[@Wilbrown89]

Salmon seems so easy, but its also so easy to mess up

[@BackDoorSlots9]

probably cause your heat to high 😂

[@theastuteangler]

I overcook it every time

[@rozziec.3197]

For real

[@VintageFLA]

Too many people just throw it in the oven or in an air fryer and overcook it. And also they don’t bother making a sauce, let alone a decent sauce like this one. Sonny’s method (pan frying) gives you a lot more control and it’s very hard to mess it up this way.

[@TangentFuture41]

@@VintageFLA its so difficult to over cook salmon in the oven lol what temp do yall have your burners and oven at??

[@brightpurpleviking]

I’m a purist when it comes to salmon. A pot of well salted near boiling water with a bay leaf. Boil just until done. Remove and smother with melted butter. Maybe dill. Serve with potatoes. Boiling takes the edge off the oiliness and never is dried out. If sauce is desired then make it separately and drizzle with a quick broil finish. This is traditional icelandic Viking way of my family and ancestors!

[@C4RL1NN]

Damn you’re really into this Viking thing lol it’s even in your SN

[@brightpurpleviking]

@@C4RL1NN it’s who I am 😈

[@C4RL1NN]

@@brightpurpleviking can I ask how it changes your day-to-day thinking abs actions compared to say, a, “non-Viking” person????

[@brightpurpleviking]

@@C4RL1NN it doesn’t any more than if you were British or Irish. I have heritage and cultural things that I grew up with- just like any other culture. Recipes handed down from generation to generation. Nothing unusual to see here 😂🇮🇸

[@C4RL1NN]

@@brightpurpleviking ah ok lol. Was just asking because I’ve seen some groups touting, “Viking heritage” and who use it front and center in their KKK/KKK-offshoot groups’ imagery and ideology. But I’m guessing, from what you’ve said, that you don’t follow to those groups’ prejudice ideologies..

[@Trendyflute]

IMO I've never had salmon in a restaurant that holds a candle to what I cook at home. For awhile I thought this was because I was used to fresh caught salmon, but even once we stopped ocean fishing and I just bought it at the store, I still like my home cooked salmon more than anything I've ordered from a restaurant. They never cook it right and they never get the seasoning right, either too much or too little for both!

[@JoniCrofoot]

What is your recipe?

[@Trendyflute]

@@JoniCrofoot Normally just melted butter, garlic, and dill with some lemon juice.

[@paka345]

That fridge has seen better days... also, it sounds like he's saying "tastes like a restroom?" At the end, lmao

[@mahmoodfozan1821]

The skin didn’t come off like how you showed it at the end lol

[@LeMrAnimatorGuy]

Wowzers, very good song! For some reason I relate to 2:11

[@msbrad2013]

This is why you should cook your own with just olive oil. All that butter is crazy

[@sirwalksoftly]

Both are good options, and for health.

[@joshlego4775]

As an avid fresh water salmon fisherman in MI, this is amazing! This recipe is a game changer, my girls genuinely loved it and it was really easy to follow.

[@weilingaby3029]

In this video, the crispy salmon skin, of course without the scales, is the best part.

[@lhpl]

Scales? I don't remember where I saw it, but I saw a video where the cook didn't remove scales before cooking the salmon, and the skin goes crisp without any trace of the scales, they seem to melt away. I have never bothered with removing the scales since.

[@billiondollardan]

We would sear the salmon and finish in the oven. We made a honey mustard sauce that we'd put over it half way through cooking. It was pretty dang good

[@MrVovansim]

How powerful is your stove top? Mine is weak af. If I sear the skin side on the highest heat, on the biggest burner, by the time the skin is crispy, the fish is basically done, and only needs like 30 seconds on the other side, to even it out. If I put it in the oven, it will be chalk by the time it comes out.

[@billiondollardan]

@@MrVovansim idk man. It was a restaurant I cooked at. I was the meat guy

[@MrVovansim]

@@billiondollardan Haha, well, there you go. I'm sure a professional burner will kick the butt of my crappy little at home thing. Wasn't trying to doubt you, this explains it.

[@billiondollardan]

@MrVovansim yeah it was two huge viking cooktops with four ovens underneath that we never used. I had a convection oven and grill on my side but I'd use the cook tops for prep

[@nephilim0may0cry]

Wow. That is so mouthwatering good.i always watch this type of stuff in the middle of the night when I feel to lazy to cook.

[@0woled]

sweet mother of mercy... that kick was immaculate bro

[@Wanna.Wander]

Hhellz to the yea yea, looks fantastic!🤩subbed

[@TomekinaOfa]

Just made this parents love it and now my wife and will eat lol

[@thedemonfoxy2364]

feels like I'm watching Cooking Simulator IRL

[@triciag3311]

I started cooking mine in the air fryer and it's the best I ever had! 😊

[@SmokeyWayz]

First time I've hit SUBSCRIBE on a short! 🙌

[@jonniemaemiddletonlotte6747]

Thanks Dude. I doing it tomorrow. I got the delish. ❤

[@pauldrice1996]

I will be borrowing that belly separation hack. Also how did ya boy not immediately go for the skin? Best part.

[@joyceanderson8648]

Wow!! That looks delicious!!

[@Trollde-laYouTube]

NEVER have I EVER had salmon skin that crispy. *Everyone in room keeps all fingers up*

[@Teanageswitchquean]

Yep. Every restaurant I’ve ever been to serves salmon exactly like this. That’s why it always tastes better in restaurants, just like the title says. No fibbing or exaggerations for views here.

[@tg-nu1xc]

Excellent video. Love the salmon belly, like fish fat bacon when salted. Very much enjoyed the sauce preparation. You seem a bit insane but I learn from your channel.

[@tarocalypse]

I'm a pretty bad cook but something I noticed decades ago: butter. When I have guests I add it to salmon, steak, mash potatoes, broccoli, carrots, etc. For myself, of course not... cholesterol etc

[@cableknitter7346]

You almost lost me with "remove the crispy skin.." but full redemption at the end.

[@WabiSabbii]

I started making my husband grill my salmon so I season it and he’ll cook it and WOWOWOW grilled salmon is just so good I can’t have it any other way 😅

[@MikeScottAnimation]

That looks goooooooood

[@thehoboman]

Salmon is my favorite protein, definitely trying this tonight 😂

[@megan8120]

Random fridge kick sold me

[@sjla2009]

That looks so good 😋

[@michaeld4676]

Tastes so good...makes you wanna smack your refrigerator! 😂😂

[@misslangleysoryuisiconic]

Me and my dog would love this

[@memestealer7984]

I like when the thin part stays on and then there’s a part with a different texture, Interesting video!