Salmon fillets 101

[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

[eso]

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

[Nogu]

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."

[ganeshaloney]

*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

[carlbullers]

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!

[wernerlindorfer]

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

[deadfrg]

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.

[marcelobulhoes]

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

[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!"

[andrewehrmantraut]

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.

[CarterJ]

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

[reesespuffs]

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

[xshufflex]

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.

[jackh]

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.

[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.

[Soulintent]

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!

[zgamer]

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.

[EzekielDeLaCroix]

"I usually don't eat the skin"

HERESY.

[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.

[ZQQHellorty]

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.