The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101

Summary

In this video, Chef Frank Proto teaches how to make perfectly pan-seared salmon with crispy skin and a juicy interior. He covers essential tips for selecting fresh salmon, including visual inspection, scent, and texture checks. Chef Frank demonstrates the cooking process, emphasizing the importance of not disturbing the salmon while it cooks for the perfect crisp skin. The salmon is cooked primarily on the skin side, then finished on the flesh side. Finally, Chef Frank plates the dish with a simple salad and lemon, showcasing the moist, tender salmon with flavorful seasoning.

Takeaways

• 😀 Farm-raised salmon tends to have more fat and is more forgiving when cooking, especially if you overcook it slightly.
• 😀 When selecting salmon at the store, inspect the color to ensure it is a nice, pinkish hue and avoid grayish salmon.
• 😀 Always smell the salmon before buying it; it should have a light ocean breeze scent, not a strong fishy odor.
• 😀 Touch the salmon to check its freshness; it should feel smooth and not sticky or slimy.
• 😀 Heat your pan to medium-high and coat it with enough oil to ensure even browning and cooking, but don’t deep fry the salmon.
• 😀 Dry the skin of the salmon with a paper towel before cooking to avoid sticking and achieve crispy skin.
• 😀 When cooking the salmon, always place the presentation side (skin side) in the pan first, and away from you to prevent splashing.
• 😀 Let the salmon cook undisturbed for most of the time to allow the skin to become crispy and avoid tearing.
• 😀 Trust the salmon to tell you when it’s ready to be flipped – it will naturally release from the pan when it’s cooked enough.
• 😀 After flipping, lower the heat and finish cooking the salmon on the flesh side for a juicy, pink interior.
• 😀 Let the salmon rest on a rack or plate with the skin side up to keep the skin crispy and prevent sogginess.

Q & A

Why does Frank Proto prefer farm-raised salmon over wild-caught salmon?

Frank Proto prefers farm-raised salmon because it has more fat, which helps prevent it from drying out when overcooked. Additionally, farm-raised salmon tends to be more forgiving in the pan.

What should you look for when inspecting salmon at the store?

When inspecting salmon, you should check for a nice pink, rosy color and avoid any grayish hues. The fish should smell lightly like the ocean, not fishy, and should feel smooth without any sticky residue or slime.

How does Frank Proto ensure the skin of the salmon stays crispy while cooking?

To ensure the skin stays crispy, Frank Proto makes sure the skin is dry by dabbing it with a paper towel before seasoning. He also cooks the salmon on medium-high heat, leaving it alone in the pan to avoid disturbing the skin.

What is the significance of leaving the salmon alone in the pan during cooking?

Leaving the salmon alone in the pan allows the skin to crisp up naturally and prevents the fish from sticking or breaking. Constantly moving the salmon can result in torn skin and uneven cooking.

What should you do if the salmon sticks to the pan during cooking?

If the salmon sticks to the pan, it is a sign that it is not yet ready to be flipped. Frank Proto advises trusting the process and letting the salmon naturally release itself from the pan when it is properly cooked.

How can you tell when the salmon is ready to be turned over?

The salmon is ready to be turned over when it naturally releases from the pan and the skin is crispy. Frank Proto uses tongs to gently turn the salmon, ensuring the skin stays intact.

How long should the salmon cook on the flesh side after turning it over?

After turning the salmon, it should cook on the flesh side for a few minutes at a lower heat to achieve a rosy pink center while maintaining moisture. Overcooking it on the flesh side can lead to dry salmon.

What should you do after cooking the salmon to ensure the skin stays crispy?

After cooking, the salmon should be rested skin side up on a rack or plate. This prevents the skin from becoming soggy, as placing it skin side down will ruin the crispiness.

Can you cook the sides of the salmon, and what does Frank Proto prefer?

You can cook the sides of the salmon if you prefer, but Frank Proto opts to leave the sides uncooked. He prefers to focus on the skin and bottom side, leaving the center rosy pink without additional browning.

What is the recommended way to plate the salmon?

To plate the salmon, Frank Proto places it on a salad dressed with lemon juice and olive oil. He adds a squeeze of lemon on the side and ensures the salmon skin remains crispy and the flesh juicy and moist.