Back to Basics—but Done RIGHT
This Salmon 101 by Kolby Kash Chandler breaks down everything you need to know to cook perfect salmon every single time. From breaking down a whole fish to getting that crispy, golden skin and buttery finish, this is the foundation every home cook should have.
Simple technique. Big results. No more dry salmon.
Ingredients
For the Salmon:
- Whole salmon (cut into portions)
- Salt
- All-purpose seasoning (optional)
- Cajun or preferred seasoning (optional)
For Cooking:
- Oil (neutral, high heat)
- Butter
- Garlic cloves
- Fresh rosemary
- Lemon juice
Step-by-Step Instructions
1. Break Down the Salmon
- Trim off the belly (save it—great for snacks).
- Cut salmon into 6–8 oz portions.
2. Prep the Fish
- Pat salmon dry and season both sides with salt (and additional seasoning if desired).
3. Bring to Room Temp
- Let salmon sit out briefly before cooking.
4. Sear Skin-Side Down
- Place salmon skin-side down.
- Press for 10 seconds to prevent curling. Cook about 5 minutes.
5. Flip & Finish
- Flip once skin is crispy and releases easily.
6. Butter Baste
- Lower heat, add butter, garlic, and rosemary.
- Baste for about 30 seconds and add lemon juice.
7. Cook to Temp
- Cook until internal temp reaches about 130°F for juicy, tender salmon.
Pro Tips from the Video
- The belly cut is underrated—air fry it 👀
- Scoring is optional (flavor comes from technique)
- Cast iron gives best heat control
- Watch the color change—it tells you when to flip
- Don’t overcook—130°F is the sweet spot
About the Creator
This recipe is by Kolby Kash Chandler, the creator behind @chefkolbykash. Known for breaking down techniques in a real, relatable way, he helps you master fundamentals and level up your cooking skills.
Kolby Kash Chandler | @chefkolbykash