When he said “Beep beep!” At 2:04 it sounded like he was held at gunpoint

Ragusea: "It's hard to ruin this fish." The kitchen hand that was hired three days ago at my resteraunt: "O b s e r v e."

*Me goes to the most expensive restaurant* Me: I'd like to have some salmon, in car shaped fillets please, sir Mr. good sir. Waiter: What? Me: Preposterous

I love the fact that you are always so knowledgeable, yet cook and speak in a manner of an average cook. Too many Chefs speak as though everyone watching has a culinary degree. You keep it real. Thank you!

"came up with this when i was drunk" still a thousand times better than cooking instant ramen and putting sausage in it that doesn't taste similiar to that at all, then adding scrambled eggs and letting it all drown in gochujang and soysauce.. I did this and totally regretted every second of eating it.. and drunk me usually isn't picky

“You almost can’t screw it up” well, i guess he is underestimating my lack of cooking skills

I just cooked sockeye salmon using some of the tips here, and it came out beautiful. I love this video because of the attitude, plus it's entertaining and informative, and doesn't waste your time. I appreciate that you went to the trouble to show different pans, methods, and results. Most of all, I love how encouraging it is. ("You can get away with overcooking salmon!") You leave the viewer feeling like, "Yeah, I can DO this!"

Chef here. We use a carbon steel pan to cook all of our fish. It's very similar to cast iron, though not nearly as heavy. It's the same stuff most good woks are made out of. They get very hot very quickly for a perfect seal and have a nice nonstick coating that can take a beating much better than a nonstick pan. Some other keys to making it not stick: pat the fish dry with paper towels before seasoning. The dry skin will sear better and get you a better crust. Also, when setting it in the pan, it's important to place the fish down and away from you. Any oil that splatters won't burn you if you drop it away from you. Once I drop the fish, I wiggle the pan for the first 10-20 seconds and swirl the fish around. This will start cooking the flesh and create a little barrier to keep it from sticking. This makes it MUCH easier to flip and get a pretty presentation. In a nice place, the seafood dish is likely one of the more expensive items on the menu, your guests will get pissed if the piece is broken up. Its not crucial in home cooking, but if you're trying to impress people or make food for the gram, you'd want to takencare not to beat up the presentation side. You can also use the wiggle method to test if it's ready to flip. if you wiggle the pan and the fish doesn't move, it's stuck. A rubber spat can help get it unstuck and then we use a fish spatula or a flat spat to flip. If you don't have enough color or the color is uneven, you can throw some butter into the pan and baste it with a spoon. The French term is for the basting technique is arroser. In the restaurant, we sear the fish until golden brown and flip and finish in the oven. This allows the Sautee cook to finish the sauce and the side items while the salmon finishes cooking and is pretty much the standard way ALL sautéed meats get finished. You can throw even cheap pans with plastic handles in the oven. If they're heat resistant enough to not melt on the range, a 350 degree oven for 5-10 minutes won't hurt them (though your legal team might have issues with you saying this In your video). That being said, I wouldn't throw a plastic handle in the oven for a braise or something that needed to cook for an hour. Be careful, the handle will be HOT af when you take it out of the oven.

I think this is the first time I hard disagree with Adam: salmon skin is the best part of the entire thing!

2:04 The amount of enthusiasm that Adam puts into this sound effect is exactly the type of energy that I think makes this cartoon life worth living.

I just love the way you provide the background information of each food videos, straight to the important information and still able to give cooking instructions.

Cool tip. Before flipping give the salmon a nudge from the side. If it won't move it is not ready to be flipped. Once it gets a nice sear, it will release from the pan and flip easily. I also start with a medium heat and lower it after a minute. This gives you time for a nice sear without overcooking.

Cut of salmon: (looks like a fish) Adam: I call it the car shape!

I have a feeling that your videos will save my life in college

the pace in which the video is made is so snappy and the dishes are so simple! love the channel!

Thank you Adam, I tried wild Salmon for the first time in my life today, and I was blown away. I can’t thank you enough except to say, keep doing what you do and I shall support you financially if you have a Patreon or suchlike.

"I usually don't eat the skin" HERESY.

I don't know why, but every time Adam uploads i basically just binge watch his cooking videos. I have a problem. Adam = Crack for me.

You make the best and most comprehensive videos on the interet... Glad to have found you.. keep up the super awesome work

"i came up with this when i was drunk" Must've been all of the White Wine huh Adam?

"That's all I need for dinner" That's just a snack Adam.

You might want to try out something that we call "Treasure Chest Salmon" in Norway. All it needs is some aluminum foil, salmon and chopped vegetables. Wrap it all up in the foil, sitck it in an oven and you're done after it's all cooked through. It's a great way of introducing kids to fish as salmon is one of the less fishy tasting fish you can easily get a hold of. They get to learn cooking, and it's something that's easy for them to understand and enjoy since they would be part of the cooking process.

My favorite way to do salmon is the butter basting method, but I also add parsley and use minced garlic rather than powder. Then after I take the salmon out I dump mushrooms into the buttery oily goodness and add a little more lemon juice and some white wine vinegar. It's so good. Good enough for me to put up with descaling the fish, which my local place bafflingly doesn't do.

I'm not much of a cook, but after watching someone in a grocery store demonstrate one salmon dish, I gave it a try. This one involved cooking a much longer salmon filet with curry, creme fraiche and mango chutney. Not much of a fan of curry dishes but this one was absolutely delicious. You might want to give that one a try. Your videos are excellent, informative, and entertaining. Thanks.

That tail piece was the collar, and the flat piece was the tail. Also, good on you for not just saying farmed is bad and moving on. Farmed salmon, depending on where you get it, is probably the best type of meat you can consume. It is very, very good for you. Just dont buy any american farmed seafood. Believe it or not, american farmed seafood is the kind of crap people make conspiracies about. And, even though china might be questionable with everything else... their shellfish is the best. Their water can be gross, but american markets will not buy from such areas. Also, unless you are buying frozen sushi (legitimate frozen sushi) the parasites are not dead. The reason I say this is 2 things. 1st, I have seen parasites come out of still frozen fillets many times. 2nd, properly frozen sushi must be frozen at a much colder temperature to make it safe to eat. All sushi is like that, at least in america. That is the ONLY thing america does right when it comes to seafood. I was a fishmonger for yrs. American farms have gotten infinitely better these days, just updating this post because people seem to think there is a conspiracy to kill them with fish!

"You can not screw this up" Me: *burns it but still manage to undercook the interior*

I want to say thank you. Thank you so much. This video has helped me with my first time cooking salmon. My dad and I made one today, and his salmon was good, but when he tried mines, he looked at me saying no way. We have a competition, and I won!!

This is one of the greatest videos of its kind. Seriously, just fantastic. Thank you.

I usually just do a simple salmon teriyaki when I eat salmon. I'll cook a salmon fillet skin side down for about 4 minutes at medium high heat, then turn it over and cook it for about another minute or two, bring the heat all the way down, add in the teriyaki sauce and baste both sides of the fillets with the sauce. After that's all done I'll leave it skin side down in the pan as I prep the plate/bowl. I like to eat it over Jasmine rice with some broccoli. Personally I don't add any extra salt or pepper to it, although I will add some red chili flakes. This is because for myself at least, I don't notice when I add salt or pepper to the salmon fillets because teriyaki sauce is such a strong flavor.

i edit comment so u dont know why i got these licks edit 2: guys i misspelt likes on purpose its not actual licks

the honesty from this man is amazing ...

Thanks Adam for sharing. This certainly helps in cooking Salmon with better results. Very insightful too

Epicurious just called you out about seasoning the cutting board for steak, you should respond

My dude uploads this video 10 minutes after I completely fail at cooking salmon filets, great timing

Thank you so much I made my first ever meal with this fish and it was one of the best fish ive ever eaten. It was soo crisp and flavorful again thank you

As someone who’s trying to cook my parents always buy me salmon and I been cooking and learning with it for about a few months and this video help me even more .

“I usually don’t eat the skin...” *Closes video*

OMG. Salmon skin is like the bacon of the sea. Just pan fry it until it becomes a crispy chip. Delicious!

Just cooked my first salmon fillet and man this video made it so good. The crispy flesh tastes really good and it was super easy to make

Love this video, many different ways to cook it depending on your pans or cut of meat you have and very simple!

When I overcook salmon dark meat, it pulls apart like Barbeque

Adam Ragusea: Popcorn and soda 101 Edit: ooh, lots 'o' likes

You should absolutely be proud of that last recipe! That looks delicious!

Adam, your videos are awesome. I like to follow recipies as they are done in their original countries, but yours light up another way to enjoy cooking and eating. I´m from Tierra del Fuego, I will see if I can get fresh salmon and try what you have done in this video. Keep uploading videos

No matter what food I eat. My mothers cooking will always be my favorite. She cooks my comfort food just right and therefore I cannot choose anyone else.

my mom makes a great salmon teriyaki with a side of mashed sweet potatoes. i would highly recommend it.

Another trick you can use if you only have stainless steel is that you can place a piece of parchment paper on the pan and cook it how you would normally do it on a pan. It saves clean up time especially if you've marinated the salmon beforehand (eg. miso glazed salmon)

"It's good even when raw" Ramsay is literally crying and shaking rn

"salmon is really hard to mess up" are you underestimating my dumbassness

8:57 love how he looks 35 and 8 at the same time.

Adam: "flesh side down" Gordon Ramsay: 👁️👄👁️

Honestly, one of the best ways to cook salmon that I only really learned recently, is to poach it. Take a large skillet (I use a ceramic Green pan) that has a cover. Heat half a cup of white wine and half a cup of water, with enough fresh slice shallots to create a bed for your salmon. Add dill, salt, maybe some ginger. Bring to a simmer on medium heat. Set the salmon, skin side down, on the shallots. Cover. You have perfectly done salmon in a grand total of 10 minutes from starting the pan to finish. This doesn't make your house smell and it actually tastes really good cold, so you can meal prep it.

I love Salmon! I am physically unable to cook but i'm totally gonna show these recipes to my bro so he can make them! Thanks Adam for the video! It's been great watching your channel grow! You deserve it! Cheers!

“You almost can’t screw it up” You underestimate my power obiwan

In addition to the salmon finder feature on the website you linked, I found a whole slew of different salmon recipes, several of which I’m definitely gonna try.

Informative, entertaining, great voice. Excellent video, Adam!

Adam: Its very hard to ruin this fish Gordan: "really" Edit: thanks for the like..

"Came up with this recipe when I was drunk." Me: White wine

Gave this a shot after coming home from the semester. Went really well!

"Looks like something from a fast, casual, family chain restaurant" Nothing wrong with that Adam! If it tastes good, it's good. Looks mean nothing

Quarantine Food 101 for the next episode, love the show Adam, keep on going!

Excellent! I can add this to your dad’s Mac and cheese and your black beans with lime cilantro rice for my Lenten recipes!

You have done a public service- I decided to purchase salmon for myself yesterday, and all I had to do was pop on one of your videos and cook with you🎉 thank you Adam!

I've been using the tips in this video to cook salmon nearly twice a week successfully for 2 years. A+

Made a beautiful steak last night, garlic-salt blend, raw on the inside. Family loved it. Thank you!

7:10 - 7:12 "I'm gonna summon the upside-down bear" This is why I love watching Adam's content.

I think this might be my favorite video on KZfaq.

You make THE best videos ever, I am overjoyed by the watching process

Thanks for this video -- Very informative --gives me confidence to try ---I took some salmon out the freezer this morning and am now looking forward to cooking it (instead of worrying that I will spoil it) Maybe I will finally be able to get the fish intake that my body needs! (I was never fond of fish)

dude i made salmon yesterday for the first time and was wishing i had something to watch to help me this is crazy

As a pretty confident cook I like to make up recipes so every dish of salmon i make is new and different. Gives me that spark to think "oh what about this combo" and it definitely keeps it interesting.

I made the broiler version with carrots. I advise making it on a baking sheet lined with foil for easy cleanup. Also give the carrots a head start.

After putting the salmon on the pan at medium high and immediately switching it to medium low, it took almost 20 minutes to get the internal temperature to 120.

@Adam Ragusea - Love that you're doing 101s now. I've been watching your videos since the early days of your channel and you've fast become one of my favourite KZfaqrs (note I said KZfaqrs and not specifically cooking KZfaqrs!). Love the no nonsense approach to your videos, especially when it comes with a side of science. I keep thinking how great it would be to see you do something with Heston Blumenthal (we should totally start a campaign to try and make that happen). Keep up the good work!

Dill and salmon is the most underrated combo out there. So good

Thanks for the information there Adam, really appreciate it!

I cant even make a joke, this looks so good.

Hey Adam, i know it may not be your thing really, but could you try to do some more innocuously vegetarian meals, trying to cook for them can be hard, and your recipes are really great

You did an amazing job with your explanatory video 👍👍👍thanks

I don’t think I say this enough, but thank you. This video has helped me not hate fish. I had no idea I’ve been overcooking it my whole life. No wonder it always tasted terrible. Now it’s one of my go to lunchtime meals.

some tilapia, some plain toast, some butter, beer, and honey, and barbeque sauce. cheers to a thing i figured out while drunk and depressed with no red meat on hand after an all nighter

"Came up with this when I was drunk." Me: You drank too much white wine Adam

Sockeye season is my favorite. I lived on the west coast and moved to the east coast. I get so excited when I can find sockeye! Fresh ( yes!) and flash frozen. Cover with oil s&p and broil skin side down for 6-7 mins. That’s it. Now my perfect salmon is wary of salt….

Love the videos! For me switching to a steel spatula with cast iron vastly reduced the amount of stuck on food I got

I was so intimidated by fish until one day I saw this video and said to myself "you can do this!" Indeed, I could do it. It was so much simpler than I thought and the fish came out perfect. What Adam said about Salmon being forgiving, so true! Now I make salmon at least twice a week

I always tend to crisp the skin. Great video Adam.

Wow! Love it! Can hardly wait to try these ideas!

Really loved this video, so informative, answered all my questions that celebrity expert award winning chefs video did not. Thanks for the detailed explanations and options - love your drunk creation. :)

One of my best recipes and by far EASIEST is salmon if you have a grill. Simply wrap in some tin foil (sprayed with nonstick/butter), season with salt/pepper, and put a pad of butter and 2 lemons on top. In the grill for ~15 minutes depending on the size of the fillet at around 400 and it comes out perfect every time. Virtually 0 clean up as you just dump the melted butter on the fish and throw it away, and is easily one of the best-tasting things I can personally make consistently. Can be done in the oven too, but then the house smells fishy, and I just find the grill a bit easier/faster.

“Summon the upside down bear!” “You mean the hon-“ “THE BEAR!!!”

Salmon is one fish that actually makes me shiver when I think of eating it. It's tried to kill me twice with bones, was even hospitalised as the bone had pierced my esophagus.

Thanks to this video, I've made salmon multiple times a week for the last month. Thank you, sir!

This video is so detailed, I was expecting him to give a backstory on the plate he used.

For a while, I cooked a lot of my salmon under the broiler - esp when doing school work and taking care of the baby. It cooks so even and so fast.

Clear, concise and fast moving instructions

Going to check out Bristol Bay, Adam. Thank you good sir.

"Some people like the skin" like we're the weird ones for liking the skin you're the heretic here bud

Fish: “Fresh frozen” Gordon: ....

This video revealed to me how much I love salmon. Thanks adam.

This makes me feel better. I just ate salmon and was worried I undercooked it