How to Ruin a Perfectly Good Salmon
Nah, that’s what my cast iron is for
I cook my salmon with crispy skin and no stick on a 100yo well seasoned cast iron skillet or a well made French carbon steel
That's smallest salmon bit I've seen.
That's how they sell them here in Australia.
Cooking common sense! So who have you been watching Gordon Ramsey! How sad are you
This has got to be rage bate.
Cooking it skin side down for 45 minutes seems like a lot. Won’t it burn?
Much easier.
Place on a sheet of oven proof paper.
Coat with rock salt & thyme.
Make a nice little package.
In the micro-wave for 2 minutes.
Done!
you don't need any oil/butter to cook salmon, it has enough fat to make his own oil once heated. The same goes for a lot of meats as lamb or iberian pork🤷🏻♂️🤷🏻♂️🤷🏻♂️
Fuck steel pans
Fuck checking if hot enough
Fuck drowning food in oil
I love non stick (especially new ones) because i can make sunny side eggs WITHOUT oil. Fuck steel pans, waste of money and calories adding oil.
The thing that bothers me is that y’all westerners just don’t remove the scales!!
🤭🤭🤭 welcome to cook to Nordic countries.
And your house stinks of fish for two days.
Weird thing, if you get salmon from a good fish place or fish counter it does not smell when preparing. I think it is the break in cold chain that does this.
The secret is to start with a cold pan when you cook fish
Far too much faffing about. Put a baking tray in your oven and preheat to 220. When ready, line baking tray with a sheet of baking paper, drizzle a bit of oil on it. Put salmon skin side up on tray. Season with salt/pepper/dried oregano. Cook for 12-15 minutes to taste. It will be perfectly cooked and crispy. Squeeze of lemon. Done.
I've never used a temp for fish. I just use a thin tiny knife, poke it through the thickest part of the fish, pull it out and if the knife feels hot against my thumb I know the fish is done. And I only flip the fish once. You can see on the fish when it's ready to flip.
Overcooked. Don't sear the sides. When you flip from skin to flesh, take it off the stove and leave to finish in the residual heat. Salmon does not need to be temp. checked.
My first thought was that it’s overcooked as well.
What you need to wait on the Maillard reaction to take place. It’s basically when the food browns, protein wafting with sugars to produce flavour compounds. It kicks in around 140°c, best to keep a high temp with stainless, like the OP did and don’t keep trying to flip the food. Just ease the end up. The slightest resistance, leave it be and try in another minute. When it’s ready it will release its self, then you can flip it.
30 minutes outside? i’m sleeping by then
Olive oil is a bad idea. 😂
Was the generous seasoning in the room with us or?
2 types of oil to fatty salmon steak🤮