- 2 days ago
Category
🛠️
LifestyleTranscript
00:00A famous Italian chef once taught me if you fry the salmon skin in vegetable oil with
00:04whole garlic cloves until golden and brittle, remove the skin and crumble it finely with your
00:10hands. Set aside. Place your salmon fillet on a cutting board. Make shallow diagonal cuts across
00:15the top. Spread it generously with rich butter and season with salt, pepper, and granulated garlic.
00:22Fry the salmon pieces in a pan, seasoned side down, for 10 minutes. Meanwhile, take this time to like
00:28this video and comment the name of the city from which you're watching it so I can send you a
00:32heart.
00:32Flip and fry for another 4 minutes. Remove the salmon from the pan and set aside. In the same pan,
00:38fry thinly sliced onions, add chopped garlic and sliced mushrooms. Sauté until softened. Toss in
00:45halved cherry tomatoes and a generous handful of baby spinach. Mix until the spinach wilts. Pour in
00:51the cooking cream and add freshly grated parmesan. Season with salt and pepper, stirring until the
00:57sauce is smooth and bubbly. Gently place the salmon portions back into the creamy sauce. Add a few
01:02thin slices of lemon for brightness. Cover with a lid and cook for a final 10 minutes. Plate it up
01:08with a generous ladle of sauce and that signature crispy skin crumble for a restaurant-quality meal in
01:14under an hour. Here is the secret how to get a most delicious salmon. Pour hot water over the skin
01:22to
01:22peel it away effortlessly, then slice it into thick beautiful fillets. Slather each piece with softened
01:29butter and let them rest for 5 minutes to soak up that richness. Head over to the stove and sear
01:36the
01:36fillets butter side down for 3 minutes until golden, seasoning both sides with salt and pepper as you
01:43go. Once they're perfectly browned, set the fish aside and melt more butter in that same pan. Toss in
01:51a generous amount of minced garlic, bright squeeze of lime, fresh parsley, rosemary to create a vibrant
01:59sauce. Bring the salmon back into the pan, basting it in that liquid gold for a final 3 minutes. Dinner
02:06is
02:06served. If you're craving restaurant-quality flavor at home, this is the one. Don't forget to like,
02:13save, and follow for more easy recipes.
02:20Potatoes
02:23Water
02:26Salt
02:31Olive oil
02:33Oregano
02:34Sweet paprika
02:36Dry garlic
02:43Salmon
02:47Olive oil
02:49Salt
02:51Sweet paprika
02:53Lemon juice
02:55Honey
03:18I'm sure you've made tuna salad, but have you ever made salmon salad? It's loaded with omega-3s and it's
03:23so delicious. You can make this with leftover salmon, or you can just poach it in the microwave for about
03:2610 minutes.
03:27Panned salmon would also work here, but I think it tastes best when you use fresh and chop up some
03:31onions and celery.
03:32And you don't need a lot of mayo here because it's a fatty fish, so I just use about one
03:36tablespoon,
03:37salt and pepper, and mix that all together with some fresh lemon juice that really brightens up the
03:41salad. And then you can refrigerate this up to three to four days, and you'll have a simple,
03:44easy, high-protein lunch for the week. Although this batch did not last in my house more than 10 minutes.
03:48My husband who hates salmon saw me making the sandwich and eating it, and he took a bite and ate
03:53the rest because he absolutely loved it.
03:56So give this a try if you're not a fan of salmon and let me know what you think.
03:59The New York Times drank this recipe at number 32, and you shouldn't make it unless you're ready to get
04:04hitched.
04:04I'm cooking the top 50 New York Times recipes of 2025. This is Marry Me Salmon by Eric Kim.
04:09Let's make it.
04:10Filet your salmon after adding sun-dried tomato oil over medium-high heat. Salt and pepper both sides.
04:14Now this is the part that would make Gordon Ramsay proud. Skin side down, and let it cook 70%
04:19of the
04:19way through. Let it rest skin side up. I learned that one the hard way. Add in your diced onions,
04:24and let them cook. A little salt, more sun-dried tomato oil, oregano, pepper flakes, and the tomato
04:28paste. Now crank up the heat and pour in clam juice, which was surprisingly easy to find. Let it reduce
04:33by half, and then cut the heat. Add sun-dried tomatoes, finally, and heavy cream. Reduce a bit more
04:38before bringing the salmon back to finish cooking. Probably the best meal I made last month.
04:45Salmon. Salmon. Salt. Black pepper. Olive oil. Cook three minutes. Garlic.
05:03Lemon. Lemon. Connage.
05:19Butter.
05:32This is hands down one of the best recipes I've ever tried.
05:35It's a simple trick to cook salmon that everyone should know. Start by cutting a one kilo salmon
05:40fillet into four equal pieces. Turn them skin side up, make a small cut in the center of each,
05:45and place an ice cube inside. Let it sit until the ice melts. In a pan over medium heat, melt
05:51a tablespoon
05:52of butter. Add a bit of oil. Then place the salmon pieces in. Season with salt and black pepper and
05:57cook
05:58until golden. Remove and set aside. In the same pan, add chopped onion, garlic, mushrooms, and tomato.
06:05Season with salt and pepper and cook until soft. Then add spinach, fresh cream, and grated parmesan
06:11cheese, stirring until creamy. Add lemon slices and return the salmon to the pan. Cover and cook for
06:16five minutes. And that's it. Creamy, delicious salmon, ready to enjoy. If you watch this recipe
06:21to the end, comment recipe, and I'll send it to you. Did you know that if you add 400 grams
06:27of condensed
06:27milk to a cup of cooked rice with butter, then add 400 grams of heavy cream, let it cook for
06:32seven
06:33minutes, add a cup of powdered milk, and mix, you will get a delicious rice pudding. This is my most
06:38requested recipe ever. Here's a cool salmon trick everyone should know. Start by cutting two kilos
06:44of salmon and make shallow diagonal cuts in both directions. Place the salmon on a rack over a barbecue,
06:51pour hot water on top, and carefully remove the skin. Cut the salmon into three equal pieces,
06:57turn them over, and add frozen butter on top. Move the salmon to a large pan over medium-low heat.
07:04Season with salt and black pepper, and cook until golden. Then flip and season again. Hit a thumbs
07:10up and subscribe if you're enjoying the recipe so far and share it with your friends. In another pan,
07:15heat olive oil, add sliced onion, crushed garlic, and red bell pepper, and cook until soft. Add mushrooms,
07:23spinach, milk cream, water, salt, and pepper, and mix well. Place the salmon and lemon slices into the sauce,
07:31cover, and cook for 10 minutes. Serve hot and enjoy. If you watched this recipe to the end,
07:38comment, recipe, and I'll send it to you. Here's a smart trick for cooking salmon that anyone can use.
07:45Start with two kilograms of salmon on a tray. Make shallow cuts on the fish in one direction,
07:50then in the opposite direction. Place the salmon on top of a grater inside a baking pan. Pour one liter
07:57of
07:57hot water over it and gently remove the skin. Cut the salmon into three equal pieces and turn them over.
08:04Grate frozen butter on top and press it in. Cook the salmon in a large pan on low to medium
08:10heat.
08:11Season with salt and black pepper. Sear until golden on both sides. In another pan,
08:18add olive oil, onion, garlic, and red pepper. Cook until soft and fragrant. Add mushrooms,
08:24spinach cream, and water, then season lightly. Place the salmon and lemon slices in the sauce.
08:30Cover and cook for 10 minutes. Serve warm and enjoy a rich, creamy result. Would you try this method at
08:38home tonight?
08:41This is the genius salmon hack you'll wish you knew sooner. It turns out juicy, flavorful, and perfectly cooked.
08:48Every single time. Start by adding two and a half cups of tequila to a bowl with one kilo of
08:54salmon phyllis.
08:55Then add half a cup of orange juice, parsley to taste, a drizzle of olive oil, one teaspoon of salt,
09:01half a teaspoon of black pepper, one teaspoon of fried garlic, and one teaspoon of onion powder.
09:06Then mix it all together. Cover with plastic wrap and let it marinate for 30 minutes.
09:11Next, transfer the salmon to a baking dish and bake at 356 degrees Fahrenheit. If you love this hack,
09:17hit that like button and share it with someone who needs to try it.
09:20The trick that made my life easier is cooking salmon this way. Start by pouring one liter of boiling water
09:28over one kilo of salmon. Remove the skin and cut it into three equal pieces. Season both sides with a
09:36pinch
09:37of salt and black pepper. In a large pan over medium low heat, add enough olive oil to coat the
09:44bottom.
09:44Once hot, place the salmon in the pan and cook until golden on both sides. Remove and set aside.
09:53In another pan, melt 50 grams of unsalted butter over medium low heat. Add four cloves of minced garlic
10:01and fresh parsley. Then saute for two minutes. Squeeze in the juice of one lemon and stir well. Return the
10:10salmon to
10:11the pan and spoon the sauce over the top. Finish with fresh lemon zest. Serve immediately and enjoy this
10:19simple flavorful dish. Would you try salmon like this? This chef is a genius. He begins by pouring one
10:26liter of hot water over 800 grams of salmon and the skin peels off effortlessly. He removes it and places
10:34the
10:34salmon on a board, cutting it into three thick strips. To season, he sprinkles a pinch of salt and black
10:41pepper on both sides. In a large skillet over medium heat, he adds a drizzle of olive oil and fries
10:47the
10:47salmon until it turns golden brown on both sides. Once ready, he removes it and sets it aside. He finely
10:54chops a bunch of parsley and in the same skillet melts three spoons of unsalted butter with four cloves of
11:01minced garlic. He stirs until the butter melts and the garlic smells fragrant. Then he adds the parsley
11:07and squeezes in the juice of one lemon, cooking for one more minute. Finally, he returns the salmon to the
11:13skillet and coats it in the rich buttery sauce. The result is tender, flavorful and mouth-watering.
11:20Would you try this at home or cook it for someone special?
Comments