From fresh fillet to deep fryer, this Atlantic salmon is cooked until the skin crackles and the inside stays tender. Clean cuts, hot oil, and full ASMR impact.

Make the Fried Shallots: In a large skillet, heat 1/4 inch of vegetable oil. Put the shallot rings in a colander and dust heavily with cornstarch, shaking to coat them well.

The Dijon and Worcestershire sauce bring a bold, tangy flavor that balances the richness of the salmon. Form the burgers : Shape the mixture into small patties about 2 to 3 inches in diameter.