Mastering salmon is the ultimate power move for any aspiring chef or home cook. From crispy pan-fried fillets to tender en papillote, and finally, the luxurious 2 Michelin-star confit technique, these methods will elevate your skills and transform your cooking.
Jack breaks down the secrets behind each technique, teaching you step-by-step how to cook salmon like a pro. Whether you’re perfecting pan-fried salmon for weeknight dinners, creating an elegant en papillote for guests, or impressing with a Michelin-level confit, this guide will take your culinary game to the next level.
Learn how to achieve crispy skin, tender flesh, and complex flavors in every dish. Whether you’re a beginner or a seasoned cook, this video has something for everyone.
VIDEO CHAPTERS
00:00 – SALMON!
00:17 – Level 1
03:42 – The Problem With Salmon
04:09 – Level 2
07:56 – Level 3
12:04 – Tasting
22 Comments
I love everything you do apart from the use of tap water.
😋
As someone who considers themselves not quite and beginner but also not near advanced…these kinds of videos are among my absolute favorites! Getting to go back over some basics while also learning new techniques and tips is awesome! You guys are great.
Bro cut off the "thin bit of the salmon" which is literally the best bit! That's like the salmon fillet! Dude no 😭 Straight in his mouth from that edit. He knows what he is doing
sorrel leaf is upside down?
Outstanding Chef. Amazing work.
I don' think that's blood under the skin of the salmon, correct me if I'm wrong but pretty sure it's the salmon's brown fat the source of Omega 3 etc so very nutritious – I understand that for presentation you want a certain look but maybe there's a way to incorporate the fat into a sauce to keep the nutrition in the meal?
Can we assume you cooked the first fish in butter?
Would’ve loved a raw version.
I can't cook salmon to save my life, even with a gun to my head. Belive me, I have tried everything but the paper method. Thank you for all the lessons and help very informative
Love all of the Fallow videos. They have absolutely improved my home cooking skills. I would love to see how you all handle scaling dishes. So, instead of a single dish, what are the challenges with scaling a steak, chicken, or fish from one plate/dish to a four or five top table that all order the same dish.
I ask because at home, I cook for 4 critics. So, how do I achieve the same level of sear and flavor when scaling dishes for larger audiences.
Did he just eat the piece of raw salmon belly?
EXCELLENT. but i could imagine getting in the weeds pretty fast if you have a lot of orders of #3
Do you guys brine your fish for a bit before cooking to prevent the white albumen from coming out the salmon as it cooks?
What level is it when you cook a King salmon a couple of hours after you caught it in the cold Alaskan water?
is that a non stick pan?
Excellent.
Love salmon with mayonnaise
Why can't I watch this and hear the original English? This is horribly translated into Italian! (???)
Watching this after I pan fried salmon and left the whole skin stuck to the cast iron when scooping up the fillet. Absolutely humiliating.
Salmon at a Michelin star restaurant – nice try.
We notice the amount of food decreases as it gets supposedly higher in level….