The 3 Salmon Techniques Every Chef Should Learn

Mastering salmon is the ultimate power move for any aspiring chef or home cook. From crispy pan-fried fillets to tender en papillote, and finally, the luxurious 2 Michelin-star confit technique, these methods will elevate your skills and transform your cooking.
Jack breaks down the secrets behind each technique, teaching you step-by-step how to cook salmon like a pro. Whether you're perfecting pan-fried salmon for weeknight dinners, creating an elegant en papillote for guests, or impressing with a Michelin-level confit, this guide will take your culinary game to the next level.
Learn how to achieve crispy skin, tender flesh, and complex flavors in every dish. Whether you're a beginner or a seasoned cook, this video has something for everyone.

VIDEO CHAPTERS
00:00 - SALMON!
00:17 - Level 1
03:42 - The Problem With Salmon
04:09 - Level 2
07:56 - Level 3
12:04 - Tasting

[williamjacobsen]

As someone who considers themselves not quite and beginner but also not near advanced...these kinds of videos are among my absolute favorites! Getting to go back over some basics while also learning new techniques and tips is awesome! You guys are great.

[secohen]

I've been a professional chef for two decades now, and one thing I can say with certainty is that cooking is a never-ending learning process. The perfection of foundational techniques is what makes this channel's videos so exciting to me. Every one of the demos they show gets me excited about cooking again. Thank you for the amazing content!

[daerwyn]

I am apparently a level .25 home cook because level 1 already looked so much smoother and nicer than whenever I make salmon

[CliffieVanR]

Last night I cooked the salmon from version 2, but with potatoes from version 1. A couple of small changes: lime instead of lemon in the paper parcel, massaman curry paste instead of yellow, and coriander leaf for the potatoes. I've got to say, it was one of the nicest salmon dishes I've ever tasted. Thanks!

[halflucan]

You and Will talk about each other as if you were in combat together 😅
It's wholesome AF

[sampacker]

I made level 2 for dinner tonight and it changed my life.

[MatthewBell]

I love the little tips you give along the way as you're cooking, it's so helpful for a home-cook as it's things I wouldn't know without the training and experience you have. Thank you for your awesome videos and the channel.

[MatchaHours]

8:50 chef said "cut the camera, that's for me"

[szakhem]

Clear instructions without nonsense and a lot of talk. Love it. But you are such a pro you make it sound much easier than it really is!

[cameronbodell]

This is seriously good content. Taking a common ingredient (salmon) and showcasing its versatility to us home cooks. Keep it up chefs!

[Freelancertehwin]

It's been fascinating to watch these videos. I've been cooking for 20 years. Started when I was 12. I learnt so much from the likes of Martin Yan or Alton Brown on television. And then, eventually, I out-grew the TV shows. Or, rather, they lacked for the strong fundamentals first approach. They were more about showing of the chef than sharing the cooking, like how DIY has changed from how-to to spectator sports. And, now, I have things like the knowledge you are sharing here. But the fascinating part is how I've managed to come to a lot of the techniques shown here through searching out - many years ago - how things were done, or building the techniques myself. And so, I can see, by watching two people at the high end of the game, what I can still learn, but also have perspective on how far I've come.

[GeorgeTurnbull-zl]

These two chefs are absolutely unbelievably off the scale of knowledge and brilliance and everyone on the planet should start cooking the same way.

[mattmoares]

Love the way these guys explain basic principles, that apply at every level, whilst cooking top level food. Best food channel on YouTube rn

[RobertLane-rywv]

Dude, these guys are legends. They just taught me how to use the same process for making gravlax, shorten the cure time and confit the fish instead. This looks amazing and I can't wait to try it.

[Filmmaker]

I ate at Fallow for my birthday on the 17th Jan 2025. It was great and the staff and food was amazing. I probably won't be able to eat there for some time, but wow.

[samfortune]

Such a gift to have these videos for free, best cooking content out there

[GrayNeko]

I want to try the first two methods immediately! Thank you for posting these! I love how you show and explain how everything works in your kitchen. I hope to dine with you some day, gentlemen! Also, @ 8:51, "We're also going to remove this bit of salmon from the belly, just to get a nice, even cook." You're not fooling anyone, sir! You ate it! Not that I blame you! ^_^

[Project]

I smoke my salmon with a citrus herb arrangement. Smoking adds great color and texture without overcooking the fillet and when finished to medium rare works well as meal prep.

[deadeyes]

I saw you sneak that salmon belly Chef ! Jealous! I haven't done cooking like that with 2 and 3 for many years, Chef, sure do miss it.

[MattKG]

My favourite thing about these vids is that they alk make me want to go in the kitchen and dtart cooking the featured dish(es) straight away.
Ive made the gnocchi twice now, and it is my go-to base recipe for potato gnocchi. 😊