JipJipJooray: This is really nice. I’d like more recipes like this, that look like something you can get at a fancy restaurant but totally achievable at home!
pipsdontsqueak: Looks great! Only thing I’d do different is remove the salmon while making the pan sauce. Add it back at the very end after it’s reduced to where you want it to warm the fish back up and get some sauce flavor in it, but leaving it runs the risk of overcooking.
TheLadyEve: Recipe and video by: Recipe 30
**Ingredients:**
2 salmon fillet pieces skin on
1 shallot or 2 small ones
Half lemon (juice)
¾ cup white wine (dry)
¾ cup heavy cream
1 hand full of fresh parsley leaves
1.5oz – 40g butter (3 tbsp)
Salt & Pepper
Olive oil
**Procedure:**
Remove skins from salmon carefully without tearing or cutting using a knife (if using skins, preheat your oven to 375°F – 190°C).
If using the skins, place a sheet of parchment paper on a sheet pan (tray), then arrange your salmon skin pieces lengthwise. Drizzle a few drops of olive oil on each skin and spread it using your fingers. Top with a few salt flakes (not too many) then place another sheet of parchment paper on top sandwiching the salmon skins. Place an oven proof heavy object with a flat base on top to keep them flat or they will curl and bend once cooking. Place in pre heated oven and bake for 30 min at 375°F – 190°C.
Get your vegetables ready, peel the shallots and chop very finely, the finer the better. Chop the washed parsley leaves finely (remove the stalks first if any and keep a couple sprigs for garnish).
On moderate heat, place a frying pan and melt the butter. Once the butter is melted, place the salmon pieces topside down (opposite side of the skin) and cook in the butter until lightly golden brown. Check underneath and if light brown, flip over the fish (be gentle not to break them). Continue cooking until the butter is nutty brown.
Deglaze with white wine, add the juice of half a lemon, add the chopped shallots into the sauce, not over the fish. Add the cream. Season the sauce with salt and pepper. Keep poaching the fish in the sauce until cooked. This should only take approx 3 minutes. It depends on the thickness of the fish and how you like it cooked. A touch translucent in the middle is perfect, if you like your fish cooked right through maybe cook it for 5 minutes and baste it using a spoon.
Remove the fish carefully using an egg flipper or a fish spatula and place on a warm serving plate. Continue to reduce the sauce on high heat until it thickens to your liking. Add the parsley, mix well and pour over fish.
Remove the skins from oven, strip away the paper and gently slide a knife or small spatula under each skin and place on your fish.
anonymoushero1: This looks great. Feels like it needs a bed of wild rice or something though. I’d still be hungry after that 🙂
tracerbullet__pi: This might be one of the best shot recipes I’ve ever seen on this sub
OobeBanoobe: Interesting, I’ve never eaten the skin, except maybe on smoked salmon. I’ll have to try the crispy skin sometime, along with this recipe for the salmon. Thanks for sharing!
Andre_crow: Salmon is tasty anyway you cook it.
Molerus: This is one of the first GIFs I’ve seen here where I can actually practically taste the dish in my mouth by the end. Absolutely amazing.
archlich: While I appreciate gif recipes, and inspiring people to cook more, there’s a few things I’d like to point out about this specific one.
Using butter is fine to cook your fish, but you’re not searing it, it’s sautéing it. The moisture content in the butter will not allow proper for a proper sear. Since the temperature will be only 212 until all the moisture is boiled away. I’d replace the butter with something of a higher smoke point, such as ghee, or olive oil (non virgin).
Get the pan hot, water should dance on it, add oil, sear the salmon on the skin side only, and don’t touch it. Let it do it’s work, and it will loosen off the pan by itself.
This gif doesn’t really deglaze at all, there’s no crispy bits in the pan at all, the pan never got hot enough, it’s just adding wine to the butter.
Remove the fish when reducing the sauce, fish can overcook way too easily, it should never get over about 120F. Use your thermometer to make sure it doesn’t!
I might even mix up the ordering a bit and saute the shallots first, then saute the salmon. As is it’s just boiled and doesn’t get a chance to caramelize.
p_cool_guy: I have nothing to really complain about
jupiter78: Nice, but why the heck would you want to remove the skin and cook it separately?. Sear the salmon with skin on to get it crispy which will help prevent the rest of the salmon from over-cooking.
Skin is also easy to remove once the fish is cooked anyways. http://www.seriouseats.com/amp/recipes/2017/01/crispy-pan-seared-salmon-fillets-recipe.html
kurlash: Easy and looks good. Imho it could be better with raw parsley direct on fish and not cooked in the sauce.
itstinkskid: This looks bomb, but I feel like you would lose a good deal of crispiness by cooking it in the sauce. Otherwise I think I know what I’m making for dinner tomorrow.
ZombieBisque: This looks tasty as fuck, I love me some crispy skin
Lurkenstein2017: If only fish dishes didn’t make my place smell like a Thracian brothel
azzadruiz: Nut brown butter
GoldenMapleLeaf36: God I love salmon
virtualmitch101: This is the best thing I’ve seen in a long time.
BenGmin90: Mmmm crispy salmon skin <3 <3 <3
TadaceAce: Do people keep heavy cream around the house? I’d love to make my own sauces more often but everytime i buy heavy cream i use it once and end up throwing most of it out.
Poep_Boby: Doesn’t the salmon overcook in the time it takes for the sauce to reduce?
Gangreless: I’m trying to add salmon into my diet (I hate fish). Can someone tell me if this recipe would cover up/remove the fishy taste?
Edit: I had a piece salmon sashimi last night and it started off kind of neutral but after the end of chewing a bite I could really taste the fishiness. But I didn’t mind the texture which is also important for me. So I’m trying to find (low carb) recipes that would basically totally mask the taste.
proskillz: This is basically a clinic in French cooking.
spate42: this Joel’s Facebook page has amazing recipe videos like this.
My favorites are his [Chicken Francaise](https://www.facebook.com/recipe30/videos/540542906101758/) and [Carbonara](https://www.facebook.com/recipe30/videos/689807441175303/)
GiveHerTheWorks: Would there be any issue if I just left the skins on?
ninasayers21: Does anyone know if this would have any alcohol content or would taste like wine?
Or is there a substitute I could use?
Thanks 🙂
InnocentPossum: I know nothing about food, what would you have with this? Potato? Rice?
tommydonz: The size of that glass of wine…
itsmazad: Loved the recipe. Thanks OP. Should try to make it someday.
since1859: What a great recipe. Steam some asparagus tips, green beans, broccoli or cook up some brussies and you’re in business!
fucksmoking-: Is there an alternative to the wine if i don’t consume alcohol?
TacoCircus: I like how his salt pile grew even when he was taking some out.
XoGrain: This recipe looks amazing, but my husband is allergic to salmon. Any good substitute?
eaterofworlds1: Does anyone know what I could substitute the cream with? I’m lactose intolerant and use a vegan butter that’s a great sub for real butter but haven’t found anything good enough to use as a heavy cream replacement.
JonasTheBrother: This looks absolutely amazing. Is this something a beginner could try out? Anyone got any pro tips? I cook mainly in the instant pot, but I’m getting a lot better.
Not_MrNice: Wow, a gif recipe that isn’t some weird variation on American staples and isn’t sped up so fast that I have to watch it several times just to figure out what’s going on. We’re not going to get many of these, are we?
Keketh: its great but the gif’s cutting makes me wanna burst out laughing
CRISPY SKIN CRISKY SKIN SKISKY SKIN
doodoothedoo: baked in a buttery flaky crust
maidforchris: This recipe had me until it said “moist”
auctor_ignotus: Although it’s tasty I would not make a habit of eating salmon skin – especially from farmed salmon. Most toxins are stored in the skin.
mr_gunnerman: “butter – chopped finely.’
Shragaz: Flaky and moist are 2 adjectives I’m not feeling good about
rafael27diaz: Does anybody here know the brand of the pan used in the gif?? I’ve been looking for it for a while.
egghenry: Crispy, flaky, moist!
FunkyBobber: Wouldn’t the thin end of the fillet be massively overcooked?
holysocks: so overcooked
Hardz10: I find this so sexy
Grantetons: That crispy skin trick is a nice one. We always roast salmon in the cast iron so the skin crisps up. This seems like the best version possible.
Brillegeit: WTF is this, it looks like this is made by someone who can actually use kitchen tools. I don’t think that’s allowed in this sub.
pleth0ra: I am soo hungry right now! Why am I watching this?!
Supercuck123: – Why was the olive oil in a tea pot
– Why not just sear the skin on the salmon instead of dirtying a glass pan
keithmac20: Looks good. Also, that’s the first time I’ve ever seen an olive oil kettle. It doesn’t bother me but I’m just surprised nobody has brought it up. Had a “…huh…” moment when I saw it.
azzadruiz: Nut brown butter
77Hurricanes: I’m starving
derTechs: Crispy.
Flaky.
Moist.
Floppmech: Moist
indoobitably: Skins optional? Thats the best part!
Knitapeace: Looks amazing! I’d muck up removing the skin so perfectly though.
PurehazeDK: I dont agree in removing the skin, it’s very effective at keeping the salmon moist and not overcooked, and its quite easy to get crisp skin anyway, since your gonna cook it with the skin side down for 90% of the time.
vacemindu: I’ve basically made this exact recipe before – except with rainbow trout instead of salmon. One of the best recipes I’ve ever made! The main differences were keeping the skin on (cause it’s delicious, trust me) and cooking the sauce without the fish in it.
Also a side of roasted tomatoes. Yumm
Smartmud: Mmmm that butter is complimented so nicely by that salmon…
