My name is Bobby Moore, executive chef at
the Willows Lodge, Barking Frog Restaurant. I'm here to show you how to sear a piece of
salmon with no skin on it. We're gonna go over here into a pan. We've got some clarified
butter heating up. We're just gonna season that fish, right here on the top. Gently lay
that fish in to where the fish is dropping that way, so that any oil doesn't splash on
you. Sear that for about a minute and a half, and then we're gonna pop that fish into a
400 degree oven, and we'll get that nice crust. There we go, into the oven. Okay, so the fish
has been in there for about two to three minutes. We're going back in the oven, to flip that
bad boy over. There it is. Now we're just gonna get our fish spat right over there,
flip that over. See that beautiful nice golden sear? That's the crust that you're looking
for at home. Now once you flip that over, we're going back into the oven for about two
more minutes. You just want to be careful not to overcook your fish. I believe this
beautiful, fresh salmon that we got here in the Northwest is better when it's cooked mid-rare.
We're going back in here now to get that fish out. We're going to put it on a plate, and
we're gonna see just how good we are. Get under there with that fish spat. Mmm! That's
good. When you can still taste that salmon, taste that fish, and it doesn't all feel like
it's completely cooked and dry in your mouth, that's where you want to be with salmon. Please
enjoy.