The Simple Rule for Cooking Perfect Salmon: 80/20

Everybody should know how to cook a piece of salmon, and I go by a very simple rule: it's 80/20. This means that 80% of the time you're cooking the salmon, it's skin side down, and the last 20% is skin side up. Today, I'm going to show you how to cook the perfect easiest piece of salmon with crispy skin.

To start, we'll break down our whole salmon. First, we'll cut off the head. Okay, so then we'll cut right along the top of the spine. Now, we'll separate the belly. We'll just finish taking off this first fillet. Now, we'll just wiggle out these pin bones here. So, right here, we'll just take one portion of salmon and that's perfect. We've got it all laid out, we have our perfect fillets.

Now, let's cook it up! Our first step is simple. We're actually just to pat our salmon dry mainly the skin. We have to really dry out this skin to make sure that we can get as much moisture out of there as possible. If you want crispy skin, also make sure that the scales are off. Then, I'll go ahead and add a generous serving of salt all over my salmon skin flesh everything just salt no pepper. So, we'll start with just a light coating of neutral oil with a high smoke point. We're going to heat this up until it starts smoking.

Once our oil begins smoking, we'll put our fish down and hold it down for 30 seconds. This is so that the skin doesn't buckle up. We want an even crispy skin across the whole thing. Then, turn your temperature down to medium low heat and cook for about six minutes. Now, we'll add a nice big chunk of butter and flip our salmon over. Remember the 80/20 rule! So, on this side, we pretty much just need to butter base it a tiny bit cook it the rest of the way through and we're done. You can add herbs into the butter right here if you want to, but I like to keep my salmon plain and simple.

Here's our beautiful piece of salmon. Listen to the skin! Let's take a nice slice and that is perfect salmon. Some people think of salmon and other proteins as somewhat daunting foods to make when in reality they're not that hard. You got the perfect crispy skin and you get the perfectly cooked salmon, just use that 80/20 rule and just depending on the size and weight of the piece of salmon you're cooking just adjust the time a little bit it's super easy and never be scared of making salmon again!

"WEBVTTKind: captionsLanguage: eneverybody should know how to cook a piece of salmon and i go by a very simple rule it's 80 20. this means 80 of the time you're cooking the salmon it's skin side down and the last 20 percent is skin side up so today i'm going to show you how to cook the perfect easiest piece of salmon with crispy skin and to start i'll break down my whole salmon so first we'll cut off the head okay so then we'll cut right along the top of the spine and now we'll separate the belly now we'll just finish taking off this first fillet now we'll just wiggle out these pin bones here so right here we'll just take one portion of salmon and that's perfect we've got it all laid out we have our perfect fillets let's cook it up so our first step is simple we're actually just to pat our salmon dry mainly the skin we have to really dry out this skin to make sure that we can get as much moisture out of there as possible if you want crispy skin also make sure that the scales are off then i'll go ahead and add a generous serving of salt all over my salmon skin flesh everything just salt no pepper so we'll start with just a light coating of neutral oil with a high smoke point and we're going to heat this up until it starts smoking so once our oil begins smoking we'll put our fish down and hold it down for 30 seconds this is so that the skin doesn't buckle up we want an even crispy skin across the whole thing then turn your temperature down to medium low heat and cook for about six minutes now we'll add a nice big chunk of butter and flip our salmon over remember the 80 20 rule so on this side we pretty much just need to butter base it a tiny bit cook it the rest of the way through and we're done you can add herbs into the butter right here if you want to but i like to keep my salmon plain and simple and here's our beautiful piece of salmon listen to the skin let's take a nice slice and that is perfect salmon some people think of salmon and other proteins as somewhat daunting foods to make when in reality they're not that hard you got the perfect crispy skin and you get the perfectly cooked salmon just use that 80 20 rule and just depending on the size and weight of the piece of salmon you're cooking just adjust the time a little bit it's super easy and never be scared of making salmon againeverybody should know how to cook a piece of salmon and i go by a very simple rule it's 80 20. this means 80 of the time you're cooking the salmon it's skin side down and the last 20 percent is skin side up so today i'm going to show you how to cook the perfect easiest piece of salmon with crispy skin and to start i'll break down my whole salmon so first we'll cut off the head okay so then we'll cut right along the top of the spine and now we'll separate the belly now we'll just finish taking off this first fillet now we'll just wiggle out these pin bones here so right here we'll just take one portion of salmon and that's perfect we've got it all laid out we have our perfect fillets let's cook it up so our first step is simple we're actually just to pat our salmon dry mainly the skin we have to really dry out this skin to make sure that we can get as much moisture out of there as possible if you want crispy skin also make sure that the scales are off then i'll go ahead and add a generous serving of salt all over my salmon skin flesh everything just salt no pepper so we'll start with just a light coating of neutral oil with a high smoke point and we're going to heat this up until it starts smoking so once our oil begins smoking we'll put our fish down and hold it down for 30 seconds this is so that the skin doesn't buckle up we want an even crispy skin across the whole thing then turn your temperature down to medium low heat and cook for about six minutes now we'll add a nice big chunk of butter and flip our salmon over remember the 80 20 rule so on this side we pretty much just need to butter base it a tiny bit cook it the rest of the way through and we're done you can add herbs into the butter right here if you want to but i like to keep my salmon plain and simple and here's our beautiful piece of salmon listen to the skin let's take a nice slice and that is perfect salmon some people think of salmon and other proteins as somewhat daunting foods to make when in reality they're not that hard you got the perfect crispy skin and you get the perfectly cooked salmon just use that 80 20 rule and just depending on the size and weight of the piece of salmon you're cooking just adjust the time a little bit it's super easy and never be scared of making salmon again\n"