There's an art to cooking fish well and doing it at home can be intimidating, but Michael Mina is here to make it easy to pan sear salmon every time.
Mina is one of the most prolific chefs and restaurateurs in the country, with numerous establishments across America. The founder of the Mina Group, he first received national acclaim for his work at San Francisco’s Aqua, where he served as executive chef for more than a decade and won the James Beard Award for Best Chef: California in 2002. He then went on to open his namesake restaurant, which at its peak was awarded two Michelin stars but has since closed.
Most recently he’s brought his Bourbon Steak to the Big Apple, opening his modern interpretation of the American steakhouse in the JW Marriott Essex House on the southern edge of Central Park.the chef brings his years of experience to this seafood preparation. Mina shows us that the secret to better salmon—as with so much great restaurant cooking—is a lot of butter.
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