In this edition of Epicurious 101, professional chef and chef instructor Frank Proto demonstrates how to cook the best pan-seared salmon fillet you’ve ever made at home.
Check out chef Frank on his YouTube Channel, ProtoCooks!
https://www.youtube.com/channel/UC368WO9e4BWuPYAeSIuaUsg
Follow him on Instagram at @protocooks
Director: Parisa Kosari
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Host: Frank Proto
Director of Culinary Production: Kelly Janke
Culinary Researcher and Recipe Editor: Vivian Jao
Culinary Producer: Young Sun
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Carlos Araujo
Sound Mixer: Mariya Chulichkova
Production Assistant: Emmanuel Dominguez
Culinary Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
—
0:00 Slammin’ Salmon
0:15 Chapter One – Selecting Salmon
1:19 Chapter Two – Cooking Salmon
4:59 Chapter Three – Plating Salmon
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The Best Salmon You'll Ever Make (Restaurant-Quality) | Epicurious 101
35 Comments
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omg, i cooked my first salmon today . . and it was perfect! it looked even better than the Chef's 🙂
Hi Chief, I cooked this salmon dish, and it was truly the best salmon recipe. Thanks for the recipe and information about salmon!
I’d love to know what temp the pan is at on “medium high heat” I’ve tried it twice, and I’ve had a little sticking both times. Hit it with a heat probe and let me know
Is that a herpe below Proto's lip?
The reason most people don’t like fish skin is; Most restaurants don’t bother to descale the fish.
All salmon is flash frozen
Not sure “restaurant quality” is an appropriate goal.
Most restaurants overcook their salmon
even Googles AI knows about PCB's .. Yes, studies have shown that farm-raised salmon can contain higher levels of PCBs (polychlorinated biphenyls) compared to wild-caught salmon, as the fishmeal used in their feed can be contaminated with these chemicals;
Professor/Chef, which store can I sniff and touch the salmon b4 buying?
I don't want to eat the skin mate
Promoting farm raised salmon over wild salmon is crazy!
What kind of pan is that
0:27 what is this crazy ADR editing?! He wouldn’t say that line you needed or what?
You lost me at, Farmed Raised. 😢
I followed your video perfectly and totally agree, Best Salmon Ever. Thank You. I especially appreciate your "keeping it simple".
What kind of salmon is it tho?
No farmed
Farm raised salmon is poison!!! Made in China!!! Do your research! Stay away!!!
If you don't know what salmon to use, its pointless your cooking
Cooked it and turned out perfect i was scared it wasn’t gonna get cooked in the middle but it did . ❤
Went salmon shopping and ended up divorced because my wife didn’t believe that was salmon she was smelling on my fingers!!!😎
wait. I DO NOT want to buy salmon that a lot of people have touched.
crispy, crunchy, delicious🔥
Wild caught has more nutrients , farm tastes like paper fish 😂
What is a neutral oil plz?
Thank you Chef for step by step instructions…
I mean, he didn't say HOW long. "A few minutes."
Farm raised salmon is actually grey in color, but they add the rosey pink color.😮
like we going to touch salmon surface in the store? Great videos thanks so much.
If you want any animal protein perfect you cook it first using sous vide.
If it wasn't for the dye they put in the farm raised salmon feed that fish would be snow white.
People in the Caribbean could never season with just salt and black pepper only…NEVER!
A couple of minor things; what is "neutral" oil and I disagree about the farmed vs wild salmon, otherwise, great video.
Vegetable Oil is CANOLA OIL.
Never eat any farmed Salmon. Never use Canola Oil in any food.