How to cook crispy skin salmon.

[patx]

I'm glad that you saved the skin. So many recipes sacrifices the skin, but I think it's one of the best parts when eating salmon.

[Pheminon]

SOMETHING TO MENTION
He's using Cast Iron which retains heat SO much more than a regular pan. When he turns it down to low, that pan is going to stay SUPER hot for a long time.
Keep on eye out when you use a normal pan

[user-ow]

Watching salmon skin crisp up is the most satisfying thing I’ve seen.

[jordanarnold]

I can't tell you how many times I've tried to explain this process without visual aids, thank you Chef.

[Randomize]

As a professional fish plancha cook for years, let the fish sit with the salt on the skin for 10 minutes, it'll render the moisture out making the skin even crispier. And as always most important thing for fish filled is tempering, don't go straight from the fridge to the pan.

[jacksontinta]

Thanks Andy, can't say how many times I've done this wrong and just never taken the time to figure out how to do it right. Thanks mate 👍

[ryleshih]

Andy is an absolute legend, he can make anything perfectly and can cook so many cultures. Cheers chef.

edit:why is the reply section kinda... you know.

[haydenhilton-bruce]

Love the fact that the salmon was still pink. Andy, thanks for showing. It's the only way to truly enjoy a nice piece of salmon.

[Tsumtsumdere]

Salmon skin is so good 🤤 used to work at a Japanese restaurant where I’d get to keep some extra salmon skins from the sushi we made and I’d stick them in my toaster on broil (didn’t have a grill) and chop them up, throw them on rice, and top with green onions, furikake, and soup. Such a good cheap meal that fills you up - crunchy and full of umami.

[tessiepinkman]

I just might go out and buy myself some fresh salmon here in Norway today. You made me NEED it! Now nothing else will suffice ;P

[lovelylych]

Whenever I watch your videos I always get hungry! Thanks for the tip :)

[anantborkar]

Thanks Andy I was failing school and had a failed marriage and a failed job but your videos have turned my life around now I’m a CEO with 3 dogs and a great family amazing job on the content

[allnboxful]

I love your presser Andy!❤❤❤ fr Philippines 🇵🇭

[Evitaschannel]

Tip for if you don't have a pressing weight: put some baking paper between the fish and the pan you're putting on top!

[StephenSmith-itzy]

Fantastic tutorial. Works every time! Thanks!

[anonymity]

LOVE these "how to" videos. Keep'em coming please.

[carmenschumann]

. . . thank you for this demonstration - once I've been to a Japanese Restaurant and as an entree they served grilled Salmon Skin on a thin piece of roasted bread - the Salmon Skin was blistered like a torched pork skin and it was so delicious - I many times tried to copy this on my own but I never fully succeeded to such excellent results . . .

[ian]

I love that Andys comment section is really helpful and not totally "No thats wrong, my city does it this way"

[bethwood]

Will have to try this. Hubs like crispy skin on his fish….thanks for sharing!

[seangilchrest]

I really need to get one of those press things, it looks like it helps a ton.