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Salmon | What's Eating Dan? [VIDEO]
Watch and learn the science behind cooking salmon.
By Published Oct. 4, 2018
Feed your salmon inspiration with our editors' picks.
Equipment Review
Precision = Sublime Salmon
When wild salmon is cooked to just 120 degrees, the muscle fibers contract less and therefore retain more moisture. Use our favorite instant-read digital thermometer to hit that sweet spot every time for firm yet silky fish.Read Our Review
Sous Vide Poached Salmon
The precision of low-temperature sous vide cooking eliminates the risk of overcooking your fish.Get the Recipe
Oven-Roasted Salmon
Most recipes for salmon create either a nicely browned exterior or a silky, moist interior. Why shouldn't we have our salmon both ways?Get the Recipe
Pan-Seared Salmon
For a crisp crust and a juicy interior, the secret is starting your salmon in a cold skillet.Get the Recipe
Miso-Marinated Salmon
Miso is one of the best ways to flavor salmon—inside and out.Get the Recipe
Roasted Whole Side of Salmon
When it comes to serving a crowd, most cooks turn to a large roast or bird. But wouldn't it be nice to serve fish?Get the Recipe
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Start Free TrialAbsolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.