Ham El-Waylly shares technique for crispy salmon skin
Updated
Updated · The Washington Post · May 2
Ham El-Waylly shares technique for crispy salmon skin
9 articles · Updated · The Washington Post · May 2
In his first cookbook, “Hello, Home Cooking”, the fine-dining chef says pressing skin-side-down fillets in a hot oiled pan before oven-finishing delivers restaurant-quality results at home.
The recipe pairs the salmon with a lemony bulgur grain bowl, using toasted bulgur, parsley, dill, mint, cinnamon, lemon juice and olive oil to build flavour.
El-Waylly says the pandemic reshaped his approach to home cooking, inspiring simpler dishes rooted in family influences from Qatar, Bolivia, Brazil and Egypt.
How might Ham El-Waylly’s international upbringing and 'third-culture' perspective transform the way Americans approach home cooking in 2026?
Does the trend of chefs like El-Waylly moving toward accessible home cooking signal a permanent shift in culinary culture, or is it a passing response to recent challenges?
With the boom in personal chef services and simplified restaurant menus, could home kitchens soon rival top restaurants for culinary innovation?