I came across this video doing a random search for recipes.

The chef is an instructor at the California Culinary Institute in Pasadena, CA (a Cordon Bleu School - I used to work half a block from there so I enjoyed way too many meals and pastries... hee hee).

His method for cooking salmon is soo easy! He uses a stainless steel pan and makes a "lemon sauce" with the leftover juice so there is no residue. Heating lemon in a pan causes the residue to lift off so clean up is super easy!

Enjoy!!!

http://www.youtube.com/watch?v=gqHKWBHhCuM

Thanks so much for sharing this video passionprincess...Can't wait to try this technique~

Looks delicious and so easy!  I'll definitely try it!  Thanks

I enjoyed the video very much; the chef did a great job of explaining the why's and how's. I have some salmon (in the freezer) that I need to cook, but have been avoiding firing up the oven. Thank you passionprincess!

Glad everyone enjoyed it!

I found it super helpful and tried to cook liver and sauteed baby spinach the same way and it worked! No more burnt foods and hard to remove residue.   I had ordered a cast iron pan in hopes that the surface would become more non-stick than my stainless steel pan. After finding this guy online, I am not dreading cleaning my stainless steel pans! I also use way less olive oil and do not end up with as much oil splatter, too. I kept thinking if I added enough oil, the food would not stick but obviously, there was a different reason!

I am going to write the guy and see if he can do some BTD/GTD recipes. He likes to do healthy organic foods so I would not be surprised if he is willing to take an interest in BTD/GTD.

I made some salmon using this method tonight and it worked great in a cast iron pan. The salmon itself wasn't a high grade, but the flavor and the clean up was awesomely good.

I must have missed something on the video.  The lemon and olive oil looks like a great idea for cleaning the droppings from the pan after the salmon is finished cooking, but how did he keep the salmon from sticking when he was ready to flip it?  When I always cooked salmon in my stainless steel skillet, it would stick even with ghee or olive oil.  

He mentions that the salmon or any food will stick if it is not "cooked enough" (meaning the chemical process from heating has not created a surface).

If you try and flip your fish before it is "cooked" enough, then, it will stick. I noticed the same thing with liver. The food will flip easily once it is heated/cooked.

I had my time with burnt food particles that were stuck on the pan (tons of elbow grease and brilo pad scrubbings).

Quoted from Victoria

I must have missed something on the video.  The lemon and olive oil looks like a great idea for cleaning the droppings from the pan after the salmon is finished cooking, but how did he keep the salmon from sticking when he was ready to flip it?  When I always cooked salmon in my stainless steel skillet, it would stick even with ghee or olive oil.  

He also said to heat the pan before adding the oil.

Thanks for the video

And thanks for the clarification, ladies!  

Bon apetit!