How One of NYC’s Best Chefs Cooks Perfect Salmon in 10 Minutes | Made in House | Bon Appétit
Learn how to make perfectly crispy-skinned pan-seared salmon at home with chef Ed Szymanski in the Bon Appétit Test Kitchen. Learn how to choose the freshest salmon and master getting ultra-crispy skin without overcooking your fish. Served with a rich lemon caper brown butter sauce and Dijon spinach, this easy salmon recipe is a foolproof weeknight dinner that’s ready in about 20 minutes.
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15 Comments
Mmmmmm salmon 🤙
This looks yummy, but what if my salmon fillet is skinless? Will it dry out?
Salmon is so delicious
Great lesson!
I'd like to try this.
"no stems, no seeds, no sticks"
Rule to live by.
Kiwi or Aussie?
Excellent lesson and so appreciated by this salmon lover! Thank you.
skip this video and just get an air fryer
Gross it's farmed.
Pretty sure Chris young basically proved resting meat does not make it reabsorb moisture. Also, salt before putting it in the fridge
"You could do the sauce in a separate pan to make it easier. Okay now that the sauce is done I'm going to put it in another pan. We are starting and finishing this dish in only one pan."
Dude sounds like a 50s American TV host who pretends to be a Brit. 😀
0:07 nah one could be get real salmon not colored farm raised with petrochemical dyes
That salmon is still 100% raw on the inside of the loin.