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Host Julia Collin Davison reveals the steps for making perfect Pan-Seared Salmon. Next, tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of fish sauce. Then, science expert Dan Souza demonstrates the differences between wild and farmed salmon. Finally, test cook Elle Simone shows Julia the secrets to making the ultimate Shrimp Scampi.
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My son brines his chicken before grilling or roasting in the oven. It makes a difference. I am sharing this with him.
ATK has jumped the shark.
👏👏👏👏❤💛🧡
Starting in a cold pan is the way to go with duck too.
Great tips on the seafood. The scampi recipe could work with chicken 🥰🥰🥰🥰🥰🥰
Mint instead of cilantro? I gotta try that.
in the first recipe the salmon looks like atlantic farmed, does anything change (besides the 120F temp) in the recipe if wild pacific salmon is used instead?
why is the skin being on very important to the recipe? i like to remove the skin and make crispy salmon skin strips, how does removing the skin before/after brining change the recipe?
Lmfaoooo she had to hold back on eating/sucking on the mango seed!! I would’ve messed up and ate it live 🤣 fired for unprofessional conduct
Who made medium rare the standard doneness for beef?
👍👍💛👍👍♥️👍👍👍
My ex-husband used to put salt in the pan before he made hamburgers and trust me he was no chef!
this salmon recipe did not work for me, i dont know why. the first side was cooked on medium, not medium-high, for 6 minutes, second side for 2 minutes. however, neither side was crispy/crusty as in the video, yet all 4 filets were overcooked, and also too salty, even though i rinsed the filets after brining.
Yummmm!!
8:08 the look 👀 on bridget’s face … Oh My G***! … brave woman 👩🏼
Add 1/4 to 1/2 cup sugar to the salt for the salmon brine. It will not add sweetness to the taste, but it does help with the sear.
Lol
I just bought a piece like that..this will be handy.
My Mother use to use the salt in a cold cast iron to do steaks and hamburger patties.
Seems like a bit more salt than I’d be able to have. Maybe a lower sodium alternative?
125 degrees? where else they say to cook until 145 as 125 is still raw
"Here I have a nice ripe mango." Pulls out a green mango.
Elle, you are an absolute gem!
Something to try. Its my failsafe method for Atlantic farmed salmon. No brine. Quick rinse. Pat dry. Apply any seasoning. I pref blackened seasoning. Heat pan and oil to sub medium. Place skin side UP. Cook 3-4 minutes till set – nice little crust. Turn and put a lid on the pan. Cook 3 – 4 minutes more. That crisps the skin while the rest of the salmon almost steams. So relatively low heat, but skin side last with lid on. Perfect.
I made it as well! So amazing! Used the same method for skin on chicken! Just increased cooking time to 15 minutes a side to GB&D !!
Wow, that looked really good. Thanks guys.
The difference between farmed and wild salmon is so pronounced. One looks very fatty the other almost looks like beef.
Wouldn't the sauce work better pureed?
It's even better to give the mango seed to a horse.. You will have the laugh of your life.
I made the shrimp scampi, it is genius….my guests were amazed at how delicious it was and said if they hadn't seen me cook it they would swear it was from a restaurant! I'd like to try the salmon but I can't stand the taste of salmon, I wonder if I could use another fish instead? The mango topping looked outrageously delicious and might try that on chicken breast that I saw you cook on another video, so brown and juicy…the perfect way to cook chicken.
Thank you! Thank you!
Can't get pass Dan's crooked mouth…ugh!
WoW! Finally the Show has finally hired A Brown Person! Cook YounG Lady Cook! SHOW TEST KITCHEN THAT YOU CAN COOK TOO EVEN IF YOUR BROWN!😋 GOOD JOB!😀🤓😝😜😉
It was 126!
Can you substitute the jalapeño in the salsa?
Viewers love Dan, especially this viewer. ATK you’re doing great.
Love how many more presenters they get to bring on now that CK is gone, more diversity and personality, I love it!
Loooove me some Elle and the fact u didn't match with pasta genius!!!😁😁🤤🤤
This is the only way I make salmon now. I use less salt because for me, the amount used in the recipe is too much. It still comes out great and juicy. The only thing I do differently is I'll let the filets drip on a cookie sheet while I'm prepping other things. Then I'll dab with a paper towel
Doing that shrimp scampi too!
Finally a recipe for salmon filets. Thx!
I revisited this recipe after a bad review earlier. I'm "constructing" — in past, Ive done shrimp scampi just headlong in one pan. I'm trying this brine, add shrimp, remove, compose stock, cook, strain, add shrimp, cook, remove, make sauce, re-add shrimp — that shrimp is all over the place. We shall see.
I love you two. Your youtube channel turned me on to ATK. Keep it up!
That was probably the best shrimp I've ever made. Thank you so much. I also tried it with some fettuccine and it went very well together
Why wouldn't you cut the salmon in 3 sections in the other direction…then you would have equal thicknesses…one very thin, one very thick and 1 medium. put the thickest in the pan first, next thickest shorrly there after and the thinnest last?
Going to make salmon like this!
What’s the point of soaking he salmon?
Just made the salmon! Mine was slightly salty but everyone loved it! Scampi next saturday!
So I accidentally bought (frozen) SKINLESS salmon!! Now WHAT??
You said it wont work for this recipe, but didnt say WHY! UGHH. LOL I suppose I'm gonna find out here shortly🙄
You HAVE to call this "deconstructed". To make this dish using 3+ pans is ridiculous. Naturally you want the shrimp not to be overcooked. Just make the sauce and add shrimp at the end. Using a bonafide shrimp shell stock/ reduction is lovely, but if you prep that WAY AHEAD of time, this dish can be made in 5 minutes.