The trick is butter. If people knew how much butter was used in restaurants they’d instantly realize why it taste so much better. Butter and fat are the perfect vessels for so many flavors, add a bit of salt and those flavors start to pop.
J
julianafliegner8412 years ago
YOU ARE NOW YOUR OWN RESTAURANT!!
alexislopez2632 years ago
“Does it taste like a restaurant?” No, it tastes like salmon. 😂
virginiedelta142 years ago
"If you've ever wondered why salmon is better in restaurants it's because it's cooked by a professional chef with tons of fresh ingredients."
diego_almeida2 years ago
Bro better be careful the restaurant tycoon mafia gonna be on your ass
T
tammy_white2 years ago
Pointing out the difference in cooking times for thin and thick meat cuts, very important detail to learn!
M
maríacristina_deanda1 year, 9 months ago
That’s a lot of butter. The restaurant I used to work at made salmon with a mix of oil, red pepper flakes, parsley, salt, pepper, and lemon juice; let it sit in that to marinate then cook on a flat top. Tasted so good! It was a Mediterranean restaurant.
R
reecehopkins4731 year, 11 months ago
I was scared this man was about to throw away skin. Looks gorgeous.
B
brianmartin4402 years ago
I love fried fish skin. It's fish crackling. 😋
L
leon.mohaupt2 years ago
That refrigerator still undefeated 😂😂😂
charansarna1171 year, 6 months ago
Butter and chicken stock, pure gold
advika_tara1 year, 6 months ago
My old grandmother lived on an island off Nova Scotia. She would serve halibut with this sauce. All it was was a ton of butter, melted, with heavy... whipping cream added. Spiced with salt and a bit of pepper. All cooked on her Old wood stove. It tasted so good
A
angela_rodriguez2 years ago
I never add stock from another protein to my fish because it turns the taste to that other protein. I found butter is the only thing that is needed with the herbs. IMHO.
N
normamcconnell2292 years ago
From a norwegian who eats salmon once a week I’m saying that salmon is the easiest thing to cook right. A regular filet 3 minutes on the skin side on medium/high heat and then turn in for another two minutes and it’s perfectly cooked. Use timer. It will tear up in perfect flakes. Easy.
H
harryjames2112 years ago
Everything made in a restaurant is packed with butter, and we deep fry or cook everything in butter or oil. Or use commercial grade high heat. Line cook checking in 😉
C
courtneyatlas822 years ago
I’ve actually never thought the restaurants salmon is better than mine. I will say your presentation is on point.
D
damien_davies2 years ago
You can score the skin too. If you score the skin close together you get a crispier sear and the seasoning can fall in between the scores. Cook it 90 percent of the way skin side down and finish the last ten on the flip. No practical reason to remove the skin other than flair. I've cooked it this way for people who swear they don't like the skin and changed their minds this way.
M
marcelladörschner4832 years ago
Ayo that fridge finna press charges soon 😂
franz-xaver_scheel2 years ago
Baked in caserole dish, covered with aluminum foil in milk with lemon juice, butter, salt & pepper. Father was a chef, I grew up in Halifax Nova Scotia, Canada, this was how it was prepared for me.
Salt. Fat. Acid. A chef's three best friends.
The trick is butter. If people knew how much butter was used in restaurants they’d instantly realize why it taste so much better. Butter and fat are the perfect vessels for so many flavors, add a bit of salt and those flavors start to pop.
YOU ARE NOW YOUR OWN RESTAURANT!!
“Does it taste like a restaurant?” No, it tastes like salmon. 😂
"If you've ever wondered why salmon is better in restaurants it's because it's cooked by a professional chef with tons of fresh ingredients."
Bro better be careful the restaurant tycoon mafia gonna be on your ass
Pointing out the difference in cooking times for thin and thick meat cuts, very important detail to learn!
That’s a lot of butter. The restaurant I used to work at made salmon with a mix of oil, red pepper flakes, parsley, salt, pepper, and lemon juice; let it sit in that to marinate then cook on a flat top. Tasted so good! It was a Mediterranean restaurant.
I was scared this man was about to throw away skin. Looks gorgeous.
I love fried fish skin. It's fish crackling. 😋
That refrigerator still undefeated 😂😂😂
Butter and chicken stock, pure gold
My old grandmother lived on an island off Nova Scotia. She would serve halibut with this sauce. All it was was a ton of butter, melted, with heavy... whipping cream added. Spiced with salt and a bit of pepper. All cooked on her Old wood stove. It tasted so good
I never add stock from another protein to my fish because it turns the taste to that other protein. I found butter is the only thing that is needed with the herbs. IMHO.
From a norwegian who eats salmon once a week I’m saying that salmon is the easiest thing to cook right. A regular filet 3 minutes on the skin side on medium/high heat and then turn in for another two minutes and it’s perfectly cooked. Use timer. It will tear up in perfect flakes. Easy.
Everything made in a restaurant is packed with butter, and we deep fry or cook everything in butter or oil. Or use commercial grade high heat. Line cook checking in 😉
I’ve actually never thought the restaurants salmon is better than mine. I will say your presentation is on point.
You can score the skin too. If you score the skin close together you get a crispier sear and the seasoning can fall in between the scores. Cook it 90 percent of the way skin side down and finish the last ten on the flip. No practical reason to remove the skin other than flair. I've cooked it this way for people who swear they don't like the skin and changed their minds this way.
Ayo that fridge finna press charges soon 😂
Baked in caserole dish, covered with aluminum foil in milk with lemon juice, butter, salt & pepper. Father was a chef, I grew up in Halifax Nova Scotia, Canada, this was how it was prepared for me.