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
“The 3 Salmon Techniques Every Chef Should Learn” üzerine 42 yorum
I cook salmon the same way Fowl did in their chicken video. Weighing it down with a smaller cast iron makes the skin extra crispy.
With the preparation en papillote, you explicitly stressed the fish had to be placed "flesh-side up" – and the video showed skin-side up. Waheeeeellll…which one is it?😂
First one was inspiring. Now I will be having it for dinner!
5:46 huuh? i think you mean skin side up
Now I see the difference. Thank you.
I sous vide the salmon and keep it in the water bath of 37 Celcius for 25 minutes; falls apart and looks like sashimi
Even the level two salmon is impractical for most home cooks not because of the technique, but because of some of the ingredients in the sauce
Re the Salmon industry, in the UK at least it's definitely improving. The Norwegian salmon industry which owns most of the producers has heavily invested in aquaculture research to start improving welfare for wild and farmed salmon. Hopefully there will be some drastic improvement and the industry as a whole will become more sustainable.
I actually worked with a woman who spent her time making the scottish whisky industry more sustainable by helping coordinate the switch to biomass burners and she has now moved to the salmon industry with a similar goal of making it more sustainable
SOME guy: Please dont start doing this tiktok subtitles style, one word at a time. This channels audience is probably more older folks than teenagers, they/we/me dont like the adhd subtitles. The video itself is super high quality and the content itself superb!
😛😛😛😛😛😛😛😛
Food, recipe looks great and I will cook this!
Sorry, but your new eyebrows are hard to look at. 😐
Level 2 : you can throw that bit of skin in a frypan and get it crispy, cut it diagonally for a couple of triangle crispy garnish tuiles. 🙂
worst fish to consume
Okay I've seen enough of these videos. Jack is definitely the bigger snacker than Will in the kitchen. I saw that salmon belly get snapped right up.
I don't even like salmon, though the format is compelling! Hats off to chef and the editor!
Level 3 is like my level 1. You should see my level 5. It takes me a year to finish.
As I'm not always confident about the non-stick properties of my stainless steel pans I do the pan seer skin side only and continually baste with the hot butter. The result looks pretty similar to the en papillote version shown here. When cooking for the family I initially lay the fillets firm together so the hot butter doesn't get to where they touch, this allows me to verify the cuisson in the middle and when satisfied all it needs is a final baste after separation (which can be something of a challenge if they do stick).
I love salmon. It's so hard not to snag a taste after it has seared. The buttery texture is what i ❤❤
do you ever do the confit technique with the skin still on and then crisp the skin afterwards? would that work or do you think it would overcook the fish too much?
The Level 3 salmon ironically seems to me the least appetising
i thought i was a decent cook but then i heard about "cooking fish in a paper bag"
It’s papilotte, not papailotte! !!
Would really like the recioe for the Thai yellow curry broth
Beurre Blanc – silent c – not blank
Achtung KI 🤮
Even level one looks banging 😅
As a norwegian, and LOVE salmon, eats it almost every day, THIS I will try, not the Michelin way though, do not eat anything that has been submerged into oil (any oil, die to my heart-condition)… Usually I "bake" the fish, with onion/leek, seasoned with s&p and dill, topped with a slice of lemon, and salted butter. All packed in alufoil, and just left, while I do rice/potatoes/pasta and vegetables… all served with a wedge of lemon… of cause!
I eat this at least 3-4 times/week, and any guests… they love it! Easy and fast to do… it is on my fast-food list at home…😁🌻🇧🇻
Saw that salmon confit on the food wars anime and was always interested in trying that. One character also does the steam in plastic recipe for pacific saury.
Would love to know how to make your keffir lime oil, pickled seaweed and the pickled lemon for these dishes. Found some techniques but doesn't stand up to yours I am guessing
German Audio has lots of background noise
I thought running a primarily saltwater fish under fresh water was a massive no go because it degrades the meat? or is this not relevant with salmon because it is a hybrid salt/fresh fish? or is it only relevant at the fishmonger step and takes too long to affect a dish?
I love salmon , love tomatoes but can't stand them cooked
I love everything you do apart from the use of tap water.
😋
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.
sorrel leaf is upside down?
Outstanding Chef. Amazing work.
I don' think that's blood under the skin of the salmon, correct me if I'm wrong but pretty sure it's the salmon's brown fat the source of Omega 3 etc so very nutritious – I understand that for presentation you want a certain look but maybe there's a way to incorporate the fat into a sauce to keep the nutrition in the meal?
Can we assume you cooked the first fish in butter?
Would’ve loved a raw version.
I can't cook salmon to save my life, even with a gun to my head. Belive me, I have tried everything but the paper method. Thank you for all the lessons and help very informative
Love all of the Fallow videos. They have absolutely improved my home cooking skills. I would love to see how you all handle scaling dishes. So, instead of a single dish, what are the challenges with scaling a steak, chicken, or fish from one plate/dish to a four or five top table that all order the same dish.
I ask because at home, I cook for 4 critics. So, how do I achieve the same level of sear and flavor when scaling dishes for larger audiences.