Most People Are Cooking Salmon Wrong! Try These Japanese Tricks for Perfect Salmon Every Time
Hana Yoshida
815,920 views
đ The full recipe box: hanayoshida.com
Most people are cooking salmon wrong â it sticks, it tears, it comes out dry and fishy â and it isn't your fault. In this video I share the Japanese secrets to perfect salmon every time, counting down to the one that changes everything. You'll learn the sake trick that removes the fishy smell, why you must pat it bone-dry, the right way to lay it in the pan, the one thing you should never do while it cooks, and the salt secret â shioyaki â that the Japanese have used for generations to make salmon that's crispy-skinned, tender, juicy, and never falls apart.
No fancy skills and no special equipment â just a few gentle steps, the way my mother taught me in our village kitchen. Crispy skin, juicy center, perfectly intact â restaurant-quality salmon, right in your own pan.
20 Comments
0. Store salmon in 'fridge, skin-side UP
1. Remove salmon from 'fridge
2. Allow it to sit 15 min. skin-side UP
3. Sake treatment; let it sit 10 min.
4. PAT DRY !
5. Score the skin
6. Salt both sides
7. Pre-heat pan on medium
8. THEN, add oil; swirl
9. Add salmon skin-side DOWN
10. Leave it alone; don't touch (!)
11. Flip, only when it slides freely
12. Turn heat DOWN (medium-low)
13. Remove, when slightly underdone in center
14. Turn off the heat
15. Add butter, soy sauce to pan
16. Coat the salmon
17. Grate daikon; add lemon wedge
18. Last three steps CAN be optional, but are worthwhile(!)
I added "step zero", found in another video(!), as this
helps with moisture, NOT going into the skin, initially.
Lord knows, I'm an insufferable complainer đ,(see below)
so I'm pro-actively making an understandable, chronological
summary; I hope it helps! THANK YOU, Yoshidas! đâ€
E g.
Skin first but then the video has the flesh down on pan.
Most People Are Cooking Salmon Wrong! Try These Japanese Tricks for Perfect Salmon Every Time
Hana Yoshida
815,920 views
đ The full recipe box: hanayoshida.com
Most people are cooking salmon wrong â it sticks, it tears, it comes out dry and fishy â and it isn't your fault. In this video I share the Japanese secrets to perfect salmon every time, counting down to the one that changes everything. You'll learn the sake trick that removes the fishy smell, why you must pat it bone-dry, the right way to lay it in the pan, the one thing you should never do while it cooks, and the salt secret â shioyaki â that the Japanese have used for generations to make salmon that's crispy-skinned, tender, juicy, and never falls apart.
No fancy skills and no special equipment â just a few gentle steps, the way my mother taught me in our village kitchen. Crispy skin, juicy center, perfectly intact â restaurant-quality salmon, right in your own pan.