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  7. My perspective as a Norwegian that cooks salmon 2 times a week and have eaten this fish forever, this is not a good way to do it at all. First off, that skin was NOT crips, nowhere near crispy, secondly, it was way overcooked, the flesh was bordering on white protein.

    Cook it on medium/high heat, 75% skinside. Salmon is a fatty fish, but if you want crispy skin then you need to add fat in the pan. The flesh of the fish should be partial translucent, bordering on foggy, right before it starts flaking. If white juices comes out it’s way overdone.

  28. These comments are CRAZY. Imagine someone who isn't a professional chef, telling a chef "Yeah buddy, you are doing it wrong" just because he chooses to use a different method to cook skin seared salmon and use only light salt and oil to cook it with? And these are some of the same people that will walk into a sushi restaurant and eat RAW salmon with NOTHING on it. Hilarious. If his method doesn't work for you, cool. Stick with how you cook your salmon. But don't knock the guy because he does it in an unconventional way.

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