I think it's very similar to trout. I'm a simpleton when it comes to culinary sophistication.. but what our family did back in Taupo, is just take that last sliver of skin off & and simply squeeze on the lemon juice & some heavy cracked pepper. hmmmmm
10 mins ago i made air fryer salmon, 400° skin UP for 10 mins and then 4-6 mins skin DOWN until fully cooked. Bonus you can remove the skin and flip it wet side up to air fry again for a super crispy fish skin chip
Im a chef and looks ok,just need a bit butter some full garlic and thyme to put over but but people here will sen it back as i can see that is not fully cooked,,yea i will eat it like that but this customer want it over cooked👍👍😊
If only there were some numerical system food incluencers could use instead of vague and subjective terms like "hot" and "ripping hot". Dare to dream, i suppose.
I do think pressing is better but not necessary. Applying pressure and pushing out some moisture can make the fish more compact and cook more evenly.
Final thoughts on this one though: I do think it's really smart of him to feature his own product on this dish because me and others will think about using it for smash burgers and other things, justifying the sale. Nice marketing Andy! could have plugged own brand cast iron aswell haha
Please don't promote Tasmanian salmon. The profits go offshore and the environmental destruction stays here. There are land based operations that are way better, please seek them out and promote them, over the vandals.
Please dont follow his suggestions, you dont ever use olive oil when cooking. It has a lower smoke point than other vegetable oils. Also he is not a chef unfortunately
47 Comments
The silent lesson here is that you need a fish spatula as they are wonderful for all kinds of things, but especially this exact use case
Comment no.567 😅..
Nothing beats salmon skin in the fish world.. well none ive ever tasted anyhow
Let the salmon rest about 5 minutes at the end, helps to have a perfect evenly distributed cooking inside!
Will this work with frozen salmon?
salmon is my favorite fish raw, but my least liked cooked
I think it's very similar to trout.
I'm a simpleton when it comes to culinary sophistication.. but what our family did back in Taupo, is just take that last sliver of skin off & and simply squeeze on the lemon juice & some heavy cracked pepper. hmmmmm
Oh, this is an ad
Hi chef can you help me with pork I want to have crackerling please
You forgot the peppercorns!
10 mins ago i made air fryer salmon, 400° skin UP for 10 mins and then 4-6 mins skin DOWN until fully cooked. Bonus you can remove the skin and flip it wet side up to air fry again for a super crispy fish skin chip
Should we talk about descaling beforehand?
Ripping hot
Im a chef and looks ok,just need a bit butter some full garlic and thyme to put over but but people here will sen it back as i can see that is not fully cooked,,yea i will eat it like that but this customer want it over cooked👍👍😊
Not to self ask for a press for the holidays. Then cook salmon for said gift giver.
If only there were some numerical system food incluencers could use instead of vague and subjective terms like "hot" and "ripping hot". Dare to dream, i suppose.
I do think pressing is better but not necessary.
Applying pressure and pushing out some moisture can make the fish more compact and cook more evenly.
Final thoughts on this one though: I do think it's really smart of him to feature his own product on this dish because me and others will think about using it for smash burgers and other things, justifying the sale.
Nice marketing Andy! could have plugged own brand cast iron aswell haha
try in the airfrier…The crispiness is going to the next level.
Salmon skin is soooooooo good
I was utterly shocked with how much i liked it the first time around, fully expected to hate it
A better and easier way to do it is to start dith the salmon skin on directly on the cold pan then start the fire at high heat
The heat will make the skin crispy as its hot but the flesh will get heaten all the way through az it pan gets hot
I like to dry the skin out over night in the fridge for even better results. Just make sure to glad wrap the meat.
Please don't promote Tasmanian salmon. The profits go offshore and the environmental destruction stays here.
There are land based operations that are way better, please seek them out and promote them, over the vandals.
Thank you for this!
Not basting it with delicious butter?
Thanks for the tips
Please dont follow his suggestions, you dont ever use olive oil when cooking. It has a lower smoke point than other vegetable oils. Also he is not a chef unfortunately
Pink salmon is a bad idea unless you like anti-parasitic medicine.
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Wait isnt that still raw :sob:
THANK YOU
Andy you single hand left taught me how to cook ❤️❤️❤️❤️❤️🙏🏾🙏🏾🙏🏾🙏🏾
Why the f is everyone making their salmon medium rare?! I want a cooked salmon!!
I use my airfriyer to cook salmon so it works too
I could never eat fish that still has pink flesh
Ita raw
Cast Iron Skillet…Good Man!
I score the skin with a scalpel. =)
3 minutes either side crispy skin and raw in the middle 🤤🤤
Finally someone mentioning the protein line! It’s not just for fish. Good on ya, Andy!
I wonder how good is Salmon good for you compared to other fishes like Tuna or Tilapia.
So a little pink in the fish is okay?
I add a little butter and melt it on very low. Add the salmon skin down, cook medium-low then turn to finish. Never put the skin side down after that.
Trouble is now they never scale the fish, and if you do it yourself on a fillet, it will wreck it, particularly if the fillet was frozen 😒
I’d use a rock and keep $88
Crispy salmon skin is the best
Fish Skin. Tried it. Awful flavor.
I'll stick to the flesh of the fish.
Your salmon is raw. It's not sushi your makingq