The Best Salmon Recipe On Youtube? We'll See About That

What's up dude? You know, those crazy viral cooking videos with millions of views. It's always just a pair of hands. Quiet music and strange titles. What we will see today in my new series. Let's put one of those

recipe

s to the test. and let's see if it's really worth it and, as always, there is no time to waste. We are going now. Today's viral

recipe

comes from all of our resecti. How many of these German receiving channels are there? I have already made three of these and I just started this series and this one is titled I have never had a tender fish recipe so delicious you have to click on it it melts in your mouth.

Ok, we all love a good

salmon

recipe. Let's see how it turns out. A nice piece of

salmon

to start with God. Look at the streaks of fat on that thing, oh my god, never remove a piece of salmon skin like that. I'll show you how to do it. Look at the knife. Look at the way his hand is right behind the skin he's going to cut. through that skin and directly into your hand. I honestly can't think of a worse way you could do that, oh my god, oh god I'm over it. I'd rather you use a weed whacker to remove the skin than do that, okay? about salt and pepper about the fish, you can buy this shirt, this, buy my shirt, we are searing them in butter, I can't argue with that, that pan doesn't look like it's hot enough for me, I never try to seem like that.

I'm elitist in these videos although it may seem that way I'm just trying to teach people what I've learned in my career as a professional chef that's good the heat returned to the pan it seems like it started a little uh Brown a little cold and take out the fish from the pan. This is a great way to cook fish or meat in general. Mountain range. Get it out. Prepare a sauce in the pan. Put the protein back into the sauce to finish. A good way to cook. Have everything. that skillet honey, which is good, we've got some grape tomatoes, we've got some spinach sauteed with garlic and butter, can't go wrong, looks good.

Personally, I've found on my own cooking journey that most of the time people cook too much spinach. drastically, I don't think there's any way we're not going to end up like an elite piece of Marcus venison and then tomatoes and garlic, just like that and dried chives. I've used dried chives before, but it's not a common option. What you'll see, I don't even know if I can find them, so I can use fresh chives and then just a bunch of cream. These recipes never specify the type of cheese you use, although when I prepare a lot of these types of sauces I always add Parmesan cheese, it just gives it that salty touch that goes without saying that you can't use any other cheese, but Parmesan is great, no, no, hey, we always react blindly to these recipes that I just said.

You saw the parmesan and there it is, there is the parmesan. Well, we agree with this fish returning to the frying pan. It looks nice, very, very simple to me. This sauce could really benefit from a little wine or lemon or even a little vinegar. That would be nice, I honestly can't say I'm too excited about this one. Don't know. I'm sure it's not bad, but is it worth all the fuss? It's worth it? 15 million views, we'll see. that and as always we will give it a rating from one to ten and if it's really good we will go out and destroy my refrigerator starting with a good fatty salmon here this is just farmed salmon if you want to get the good stuff, get the good stuff like king salmon, for example, which is very expensive but good, and what I'm going to do here is, first, slice sushi in half so I can get my exact portions and then those halves. halfway this way you know you have them all quite similar now let's talk about the skin personally when I cook salmon at home I always leave the skin because I love crispy salmon skin although come on To follow your recipe today, always have one on hand paper towel when you're working with fish like this so you can keep everything dry, so it's not slimy or slippery, so you don't cut yourself, you just always want to make sure it has scales, which it does. one is half scaled, not a really good job, there are some scales down here, usually when I work with salmon, I would like to remove the skin from the entire fillet before doing this, however, we are recreating a recipe, so let's Do it this way today and I'll show you two ways to do it.

I'm putting a little pressure on the top of the salmon, not enough to crush it, and then I just cut it down to the skin. I'm going to keep this knife completely flat and just make nice long dragging strokes all the way to the abdomen so there's no way I'm going to get cut here because my hand is literally out of the way right there. Wow boom boom boom very good job on that, there is a little bit of meat left on the salmon here we want to remove the meat from the salmon, not from your fingers, here's another way to do it if you don't feel comfortable cutting towards yourself this way I go to cut this way just a touch although for me this one is actually a little bit more difficult and from here I'm just going to take like a small fork or something like that, you could use something else that we need. keep that skin tight be very careful with your knife here keeping the skin flat and just dragging it the same as before the boom the meat is out the skin is not that bad but I definitely like to do it another way however it looks good and I'm absolutely saving the skin, I'm just going to fry this later, I give it a little salt for my wife at the restaurant we always took these bellies off or even when I cook it at home I also do that because that portion in there is It's so thin that It will cook much faster than this thick part here.

That said, because it has a much higher fat content, it is quite forgiving. I just don't like that little bit jiggling, but again we're recreating a recipe. so we'll leave it on. I'm going to go ahead and season it with a little bit of sea salt here and Sergeant Gilbert reporting for duty, my friendly little pepper mill. My friendly little boy. I wouldn't go too thick with the pepper. here and we will repeat the same process on the other side before cooking the salmon, let me introduce you to today's sponsor trade and if you even like coffee a little bit, I suggest you give trade a chance because trade is a coffee service which makes it really simple and fun to try new coffees and they source their beans from over 55 top roasters, allowing you to brew your

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If you're ready to start your coffee adventure, you can click the link in the description below this video and receive a free bag of coffee with any subscription purchased in-store. Thanks exchange and now let's get back to the recipe. I'm just using a cast iron skillet for the salmon on medium-high heat putting a little bit of neutral cooking oil on high heat which is avocado oil. You can use another one if you want and here we go with our salmon and when you put any type of meat in the pan, you want to place it away from you.

If you do it this way, you may get oil splashed on yourself, which I did before. I got really burned doing that. It's getting a little crowded, but I'm going to try to get one down here, here we go, about two minutes. I'm going to go in here with a little fish in the back, it's going to get nice and brown and I know she says two minutes for size, but my fish is a little bit smaller and I really don't want it to overcook right now, so I'm just going to do it for 45 minutes. seconds after turning it over and I'll take these things out when they're half cooked, they need to finish. in the sauce now not in the pan at this point I'm just going to take all the salmon out of the pan and put it on a small tray.

Next we are going to work with these small cherry tomatoes. I'm ripping them off first. the stem here are some little tricks you can use for these tomatoes, be very careful when doing this, keep your hand flat like the fish, and my knife I just sharpened so it will slide through the boom, they are all half so, although you can also take lids from two quart containers and do the same thing to see if I can fit them all, each one, the other lid goes on top, so now it's much safer to cut directly. You can also use a bread knife if your knife is not sharp it works very well next we are going to chop this garlic.

I always start by crushing that way, you can get the peels off very easily, cut off that little hard end of the root and from here I'll just cut it off and run. I put the knife through a little so it's not so big, here we go, happy days. Now I'm taking the same pan just adding some melted butter. I realized I was supposed to brown the salmon and melted butter. I forgot, however. I'll put a little more butter now to compensate and let's go with our spinach. She cooked hers in stages but my skillet is quite large.

I think it's okay if I do it like this. I have always loved cooking spinach. I dont know how it is. It's funny if I was cooking spinach to eat like this, I would have already finished cooking it right now. I turn off the heat, it usually overcooks all the time, right, she will continue to wilt even with the heat off of the pan, she says she fries them. the spinach for three minutes although it's been a minute and it's ready I just don't see the point of adding my tomatoes it's not so good another two minutes with the tomatoes at this point we add the garlic.

I just checked the recipe and I don't see any salt coming in anywhere and now I don't have any dried chives so I'm just adding a little freshness. It is at this point that I would really recommend if you are going to try to recreate this recipe to put in either some dry white wine or a mixture of 50 lemon juice 50 white wine vinegar in place of the wine if you don't drink alcohol, that would really help a lot and without salt, okay, oh, it's very difficult for me not to put salt. in this I have to put it, I definitely would have added a little salt, but this is when we put the cream and once the cream has heated up, I will start adding parmesan, she uses two types of cheese, but since I don't know which type of cheese used.

All that was in the ingredients was the word cheese, so I really don't know. I only choose parmesan and it was difficult for me not to add salt, but parmesan is salty so I hope this will be fixed. I mean, it looks good, it's really very simple, very, very simple, but it looks good, okay, all the cheese is hot, right now it's a little bit below medium, medium low. I'm going to try the sauce right now before adding the salmon. I'm not really changing the recipe, but I'm just seasoning it with something really standard. I tried it.

It was missing a little salt and pepper. The only thing really missing that would make the biggest difference is a little acidity. Also known as lemon wine, even a touch of vinegar here would really help. I am not going to do it. I am not going to do it. Taste again. The salmon returns to the cream sauce to swim a little. In her video, she cooks. She cooked her salmon for 10 minutes in the sauce, which to me seems like a long time, but again her salmon pieces were much thicker. I'm just going to do it for four or five minutes in the sauce, turn off the heat, let it sit for a minute and then serve it, which she did over pasta.

I'm going to try it on its own, but of course, if you want to eat it with pasta, if you want to eat it with vegetables, rice and mashed potatoes, that would all be great. What's left to do is serve this salmon and give it a good flavor. Here we go. I'm going straight to the belly. Make sure you get some spinach. A little tomato. Greetings foreigners after the salmon has been cooked in the cream sauce. It's definitely better. Now no one will. I had a bad experience making this, in fact I think a lot of people will like it.

I mean, for me, take it to the next level. It lacks some acidity, as I said many times before, just a little bit of wine. At this point, a little lemon on top will make a big difference. Also, I'm not a big fan of when things are strictly cream. I always love mixing a little bit of, say, chicken broth with a little cream or fish broth. She said it's definitely not a bad dish. I would give this one a solid 7.6. It is definitely worth preparing. Marcus. Why don't you try this man? Marcus is a home cook.

Maybe he's bad. You know he's not bad at all. I like it. I think it is. delicious, more acidity because the cream is a little thick, and I will say that the tomatoes themselves add a little acidity, although it still needs a little more, in fact, before we leave today, let me squeeze alittle bit of lemon, it's amazing how these little details in the kitchen just that can make a big difference it really makes a big difference lighten it lighten it especially with all that cream if you want to continue learning today here are two more fish videos that you can watch and that one This is fried salmon with crispy skin, which is my favorite way to cook fish.

In the description you will find the recipe for this video as well as a link to the original creators page, lots of links for all my favorite used equipment in the program and we now have products available if you want to help. This channel is just one of many and until next time you know I will love you in approximately thank you