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
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The 3 Salmon Techniques Every Chef Should Learn
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Thank you chef, exceptional descriptive walk throughs.. cheers 🍻…
I airfry mine then put some kind of sauce on it. I'd rather eat long John silvers than spend money on this crap
I like the recipe variations, but I like the flow in which you cook just as much. That makes it a lifestyle. Pretty inspiring, thank you!
What's a good use for the oil after making salmon confit?
i wish while you were jumping from dish to dish or even technique you named the equipment being used like the paper to make the bag or the rope used to tie off the ends. 10 second run down of pickling the cucumber
7 f… stars. Thank you.
Many videos like these post actual recipes. The kaffir lime drizzle? Yellow curry sauce? Salmon cure is 60/40 but what measure?
Salmon 2. We need the curry recipe. Where can we find those details for the yellow curry sauce. While the fish cooking is important, the seasoning and sauce is the compliment.
Damn this level 3 salmon is treated better than me
Salmon 2. We need the curry recipe. Where can we find those details for the yellow curry sauce. While the fish cooking is important, the seasoning and sauce is the compliment.
I would love to make level 3. To confirm is 100 @ F or C? Just amazing. My hubby is an avid salmon eater and I am an avid home cook. Love that you share your skills with us home chefs. Thank you
I would love to make level 3. To confirm is 100 @ F or C? Just amazing. My hubby is an avid salmon eater and I am an avid home cook. Love that you share your skills with us home chefs. Thank you
"Salmon in a bag", that looks pretty epic; it may top "carrot in a box", but only maybe.
I think level three I'm disappointed the plating of it is not what I expected for a level 3 so I would say that he's got a level one and two but not a three😂
Seared pickle. What a joke.
Three good ways to ruin a salmon dish. Every one had the salmon cold by the time it was plated and served. I have made many types of salmon, all the way from sashimi to grvlax to ceviche to BBQ to plain old fried or grilled or smoked, i live in Vancouver is why.
These three methods are overcomplicated for what they give.
Is he just using parchment paper to make the bag??
I just pan fry on the skin, flip last quarter, peel. Mushroom and green bean rosoto is my go to side.
You seriously tossed the belly? Best part.
What was the lime oil on the second dish? I had a hard time making it out
Got a challenge for u guys, my dads old and sick thus his body cant really handle sodium well. The low sodium stuff sucks and he been stuck with a pretty flavorless diet. I really want to give him something that tastes good but with barely any seasoning. Any method to bring out the flavor of protiens and carbs without using seasonings?
So I’m level 3😎
No real Chef would cook with induction
Gracias.
what does curring the salmon actually do? Does it change the texture?
❤
For salmon, instead of dill always go with rosemary.
Much better.
#1. Was overcooked, and what you see at common places, hence the level 1. Crispy skin should not go facing up. When the diner cuts through, the meat breaks apart and gets messier on the plate. If the skin is facing down, you can ease through the flesh before breaking crispy skin, allowing it all to stay together much better.
#2 Still a level 1 preparation to myself, but looks the best to me.
#3 I am not into cured fish texture.
I like the fingers on the food. That's how you do it. One cannot cook good food without touching.
I wouldn't touch industrially produced salmon if you paid me. Not only is it often full of toxins that would see lamb or beef deemed unfit for human consumption. It is also incredibly damaging to our coastal ecosystems. I don't understand why more chefs aren't taking it off their menus and using alternatives like trout which are mostly produced using much more sustainable methods in fresh water, rather than open sea cages.
Clickbait generator: A X every Y should Z. A: Number
Flesh side up?
most toxic fish, salmon
A lot of information and no pretensions. Now that's a good cooking video.
I would but Salmon is too expensive 😢
Can you use butcher paper for the fish?
Oven where oil was placed in the 3rd recipe was pre-heated to 100 degrees Celsius of Fahrenheit? Thank you!
Spare us one word subtitles! They’re distracting and annoying!
My favorite is hooking them in a NW river during the run and then looking for a bloke like this to carry us across the finish line.
Anywhere outside the UK, the first dish would not make it, it looks like a plate of greasy dog food :/.
Haven't heard the chef's comment on a roasted cucumber LOL People, don't roast cucumber, please LOL
One of the most impressive and simplest instructional cooking videos I’ve seen in a while by a professional chef. Kudos to this guy for presenting it in this manner. 👍- New Subscriber ☺️
Excelente maestro! Y colega.
Pero, honestamente,el segundo plato, creo que tiene o conserva más en todo su conjunto,el placer de comer salmón.
Gracias 🤗