You want to know what I think, Chef? I think you are the best thing to come to RUclips in a decade. You deserve every blessing that comes your way. Bravo!
This channel is like therapy. You could be in the worst mood ever, and I guarantee that you'd smile or laugh at least once before the 5-minute mark. I could not possibly say enough about how much I love this channel! God bless you, Chef, Jack, and anyone else who makes these videos possible!
@@ratlips4363 Rat Lips U R clever & funny. I'm reminded of TV M*A*S*H*; surgeon Frank loved to say 'RATS'. Then there was "Hot Lips" Houlihan. And I especially like Your health insurance program(ha-ha).
"Let me get a spatula" "I shouldn't talk so much" "I don't know what happened, it makes a lot of noise" "Let me get some oil" "Where is my spatula?" It's these little details and imperfections that makes this channel so much more relatable. I love chefs who try to make cooking look inspiring, not intimidating.
Those extra details like poaching the carrots in a stock and the preparation of the cream sauce take this to another level. And seeing you plate this dish reminded me of watching Bob Ross paint!
That's a good comparison. Jean Pierre is crazy, almost aggressively entertaining, but in that line of trees in the distance kind of way. I've seen true art happen in a lot of different contexts and yeah. Jean Pierre is one of them.
Chef, you’re never messy. You can’t cook in a pristine kitchen, but “you always clean after yourself as you go.” Learned it from you! Applied in real life 😊. Jack, the last moments with chef being himself enjoying the food without camera so he thinks… lol, are valuable. Great job! You guys are a beautiful team!
Is Jean Pierre a Virgo (like Poirot and yours truly..)? Maybe too exuberant,but it's not impossible, in any case for all the "measure carefully" inverse meaning, he is in fact very systematic, super organized, neat and clean, clear in all instructions - all really time saving as opposed to the casual messy theatrics of some "stars". He's the best, un bijou!
Chef Jean-Pierre is probably the only person in the world, puling both the face I'd love to see from a chef in the kitchen preparing my meal, but would fear at night in the corner from my room. 0:33 All jokes aside, I truly love the dishes and content you guys provide!
Thank you, Chef! I"m making this beautiful fish and sauces this evening! I never thought of cooking vegetables in stock before. I now say to myself, "water is the enemy"! hahahahah. This is the best channel on all of RUclips. Thank you for brining us joy, light and life through beautiful food.
Having grown up fishing for salmon, and eating too much salmon in my life (most was overcooked, dry, ...) - this was a perfectly cooked, flaking, still a little pink in the center salmon steak. Another 10* and Chef for the win.
Oh Chef...you would have had the best cooking school.....Just look at the wonderful way you give yourself to us basic cooks.l love your RUclips channel.!!!
Wow!!! So beautiful and wonderful Perfectly Seared Salmon recipe by the great chef Jean Pierre.Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated Artful decorating The best Salmon with creamed sauce ever ****God’s bless you and your family always with good health good luck and happiness Love Trust respect stay safe in 2023❤️👏🌷🌺👍🌹⭐️😘🌟🌸💐
Since learning from the Chef this technique for cooking fish (4-5 minutes in the pan serving side down, flip it, 4-5 minutes in the oven at 375F) I have been serving perfect fish every time. This was the best salmon I have ever tasted mainly thanks to the lovely brown crust and the delicious sauce. But the real surprise was the carrot puree. I can't believe how tasty that was especially combined with the sauce. I never dreamed carrots could taste so good. I heard what Chef Jean-Pierre said about cumin and that it should be in the background so I was even more cautious than the chef and sprinkled in about 3/4 teaspoon. Worked out well as there was just a hint of cumin in the back but I must say it was that hint of cumin that put this carrot puree over the top. That and its silky smoothness. I highly recommend this dish to all salmon lovers.
Aloha from Hawaii Chef! I made this salmon for my girlfriend tonight and it was brilliant, we both wanted to thank you for sharing your wonderful recipe!
"Tigerr is my favourite!" as you sprinkle green herb over shallots! Tarragon? I love your Italian / French / English speech! Boom Boom Boom! Yes, its up there in the link; Thanks Jack!
Chef ! I have no problem in being corrected. i went back and looked at the video and you were right ! I don't know how I missed that seeing you but the better in and the end of the sauce. I watch you very time you send a video your food causes me to water at the mouth. Again I'm wrong and you were right, Don't stop what you're doing. Waiting for another delicious food cooked by you. See you soon.!
I can tell that the salmon is perfectly cooked. Nothing worse than over cooked seafiood. This looks like the ideal date night dish. Thanks again Maestro
Chef you are the BEST!!!!! I've gone from being a very good home cook and restaurant Pizziolo to a gourmet Chef in 3 years. I started out with Daddy Jack Cooking with the Blues 8 years ago may he Rest on the other side of the veil. I watch a few guys here and there but now I exclusively watch you. We work the same way very clean and organized. Tu Sei Mi Professore in la Cucina !!!! You have a great passion for being kind and gracious. You are very refreshing being old school not Nuovo Cuccina - too many Chefs out here trying to impress themselves acting like they are Some great gift to humanity. EGO!!!! you are the BEST of the BEST and Thank you for all your loving work. I hope you get this compliment. You have upped my game - Aside from Watching Asian Channels you are my #1 - love that you are half italiano half Francise - sono italiano . Giovanni
Jack why don’t we see you taking a bite and tell us your opinion too? 😅😅😂😂😊😊 Chef always loves his creations because he knows his stuff. Jack is impartial. Definitely making this recipe too!
I sooooo love watching you cook, you are so much fun! But the BEST part is seeing you enjoy the food! You are a doll and I'm so glad I found you!! Cheers!!
I have been eating Salmon out of the Cowlitz and Columbia River all my life, now 63. And I'm Indian too, so,...... We cook it in clay. There's no better way. I feel I got you on this one Chief. Although there's absolutely nothing wrong with the way you cook Salmon. It's just that Salmon is the mainstay half the year for poor Indian's. Smoked Salmon was in our school lunches all year long. Congratulations on another fantastic show Chef Jean Pierre!
I KNOW this dish is going to be fantastic! Can't wait to make it myself. I love the color of the carrots and broccolini on the plate, but the SAUCE looks wonderful! I love salmon and this is another great recipe, especially for the season of Lent.🤪
Chef Jean-Pierre, your culinary skills are mind-blowing! Watching your videos on RUclips is an absolute delight. You bring such passion, creativity, and expertise to the kitchen that it's impossible not to be amazed by your talent. One thing that sets you apart from other chefs is not just your cooking prowess, but the way you make your viewers feel like they're hanging out with an old friend. Your warm and inviting demeanor creates a sense of comfort and familiarity that is truly special. Every time I watch your videos, it feels like I'm right there in the kitchen with you, sharing laughs and stories while cooking up a storm. Your friendly and approachable nature makes it easy to connect with you on a personal level. It's like having a culinary buddy who not only teaches me incredible recipes but also shares the joys and challenges of being in the kitchen. Your genuine enthusiasm for cooking is contagious, and it's evident that you truly enjoy what you do. It's refreshing to watch someone who not only has exceptional skills but also radiates such joy and passion for their craft. You have a way of making every cooking session feel like a fun and enjoyable experience, and that's something I truly appreciate. Thank you, Chef Jean-Pierre, for creating a RUclips channel that not only teaches me valuable culinary skills but also makes me feel like I'm spending time with a dear friend. Your warm and inviting presence, combined with your incredible talent, has made your channel my absolute favorite. I eagerly await each new video, knowing that it will not only inspire me in the kitchen but also bring a smile to my face. Please keep doing what you do, because you have created a community of loyal fans who not only appreciate your culinary expertise but also treasure the connection we feel when watching your videos. You are a true gem, Chef Jean-Pierre, and I am grateful for the opportunity to learn from and enjoy the company of such an amazing friend in the culinary world.
left the professional setting 20 years ago and this channel had reminded, no re-inspired me, or I guess both. I make salmon all the time but I’ve become boring with it so tonight I did something similar. After using my food processor to make parsley oil I made the carrot purée but I added garlic honey. Came out beautifully. Then used asparagus but other than that…. AMAAAZING!!!! Thank you Chef for bringing back an old passion!!!! I can’t stop watching!!!
A little bit of love and preparation , to wish the best for your guest , and You have this dish to present , must be easy peasy , and a sucess wether You are a professional or a skilled amateur .
One good reason for watching you even if cooking is not your favourite thing, is that you always make me smile and want to get cooking straight away but oh the washing up,!
You are the best Chef hands down your channel is amazing we viewers also love a great story please tell us about your life's real experiences just like a podcast
Chef J.P. Please keep talking! We love it. Q: Why does heavy cream not separate at high temp, but butter does? You are the best YT channel. And, look after yourself, we want you around for a long time, ,ok?
Thanks Chef Jean...this meal is truly amazing. Everything works so well together it even makes my brain & heart tingle. Honestly one of the best salmon dishes I've ever had or made. My family & I thank you very much & thanks for the lessons to make it so easy. You are amazing
Best part for me was watching him add butter to everything. It reminded me of one of my favorite quotes from Chef: 'Everything is butter with butter." Yes sir. It most surely is.
Another great recipe chef. Thank you. I broke my arm a few weeks ago and cannot cook. You see i was in the process of doing your recipes while learning so much about cooking from all your great tips. My cooking was becoming AMAZING. Well now that i can't i am teaching daughter to cook. Well guess what, a star is born. This is all thanks to you. God bless you chef. ❤
Would you like some carrots with that butter?!? Great looking dish Chef. ‘Preciate the knowledge. The love really shines through in your videos. Thanks Jack, your editing has become an integral part of these videos. Really look forward to the next.
I only came across the channel a few weeks ago but I'm obsessed. I enjoy the recipes, easy to follow. And Chef JP little quirks, I love it. Thank you Chef.
You are a gold mine Chef!! Love your style and love those captions too. So thank you thank you and thank you; including Jack and your lovely production team, naturally 😂 Hope you have a great Christmas
Oh my god that looks good, nothing better for start of summer than salmon fillet, you are truly so good cook. I wish one day before we part this planet I could eat some of your cooking.
I have made many of the recipes you have taught us. This one got a 10 out of 10 from my friend that I shared the meal with. So simple a child could do it but so delicious adults appreciate it. Thank you so much for sharing your knowledge and teaching us. You sir are also 10 out of 10. lol
Another awesome video, Chef! I tell ya, even if I don't do these exact recipes, I learn so much about cooking from every episode. And yes, they usually are so simple! In fact, my wife and I are making our 7-year old son watch all of your videos so he can take over the cooking ;-)
Chef , you are amazing 🤩 . I { as well} have learned so much from your you tube videos. Thank you 😊 for everything: again, thank you 😊. sincere greetings 🫂 from Southeastern Texas, USA 🇺🇸
It's like you've pulled out some of the flavors that are inside the salmon in the form of different garnishes! I use tarragon a lot in my French cooking too, I'm a tarragon fanatic! Your dish is as crispy as a crispy salmon skin and as fluffy as a puree today~!
I love the way JP cooks his salmon. The butter poached one is my absolute favorite 🤤 but I think this version is probably just as good! Will obviously try this very soon 😁
CJP,,, HELLO,although I had NOT had salmon,in a while,I must say yours is quite different,and involved,but I guarantee it’s the BEST,,THANKS,,,,,,🇫🇷🇫🇷🇺🇸🇺🇸
Made this for dinner tonight. Fantastic - what a great meal. Your teaching is as good as it gets and truly inspires me to reach new heights... when my wife saw the plated meal her first comment was 'Oh my' - then we began eating and she said the salmon was as good as any she's had. We both finished with clean plates....My wife says the carrots are her new favorite! Thank you Chef!!
![BLACK BAG - Official Trailer [HD] - Only in Theaters March 14](http://i.ytimg.com/vi/Du0Xp8WX_7I/mqdefault.jpg)
You want to know what I think, Chef? I think you are the best thing to come to RUclips in a decade. You deserve every blessing that comes your way. Bravo!
ICAM! (I Couldn’t Agree More) with this statement!
👍😊👍
@@warmwoolsoxgood4559 rethink FL though lol
Absolutely :)
That's right. Chef Jean Pierre is a national treasure. He's the Julia Child and Jacques Pepin for this generation. That's the highest praise I have.
@@blex5579I'm a realtor in, Florida, Blex. Name is, Joe Have a fantastic week.
This channel is like therapy. You could be in the worst mood ever, and I guarantee that you'd smile or laugh at least once before the 5-minute mark. I could not possibly say enough about how much I love this channel! God bless you, Chef, Jack, and anyone else who makes these videos possible!
Agreed, great vibes always
Yep, Dr. Chef Jean-Pierre, no copay and the prescriptions are free!
@@ratlips4363 Rat Lips U R clever & funny. I'm reminded of TV M*A*S*H*; surgeon Frank loved to say 'RATS'. Then there was "Hot Lips" Houlihan. And I especially like Your health insurance program(ha-ha).
@@ratlips4363 Hahaha! EXACTLY!!
Especially when he rubs his hands on his torso while declaring how a wonderful sauce can have multiple uses.
😂
Chef Jean is better than Gordon Ramsay at explaining stuff. My food has come out so much tastier. I keep coming back
"Let me get a spatula"
"I shouldn't talk so much"
"I don't know what happened, it makes a lot of noise"
"Let me get some oil"
"Where is my spatula?"
It's these little details and imperfections that makes this channel so much more relatable. I love chefs who try to make cooking look inspiring, not intimidating.
🙏🙏🙏👍
Those extra details like poaching the carrots in a stock and the preparation of the cream sauce take this to another level. And seeing you plate this dish reminded me of watching Bob Ross paint!
Gold!😮
I used to love carrots years ago but lately they've been very bland. I'll definitely keep Chef JP's recipe in mind for next time.
I never realized how much we put carrots in the vegetable!
That's a good comparison. Jean Pierre is crazy, almost aggressively entertaining, but in that line of trees in the distance kind of way. I've seen true art happen in a lot of different contexts and yeah. Jean Pierre is one of them.
Chef, you’re never messy. You can’t cook in a pristine kitchen, but “you always clean after yourself as you go.” Learned it from you! Applied in real life 😊. Jack, the last moments with chef being himself enjoying the food without camera so he thinks… lol, are valuable. Great job! You guys are a beautiful team!
🙏🙏🙏❤️
Yes I’ve gotten much better at cleaning as I go since watching him. My kitchen used to look like a bomb went off when I got finished cooking lol.
Is Jean Pierre a Virgo (like Poirot and yours truly..)? Maybe too exuberant,but it's not impossible, in any case for all the "measure carefully" inverse meaning, he is in fact very systematic, super organized, neat and clean, clear in all instructions - all really time saving as opposed to the casual messy theatrics of some "stars". He's the best, un bijou!
Too exuberant for a Virgo I meant,by no means do we want hin to be less of that!
Chef Jean-Pierre is probably the only person in the world, puling both the face I'd love to see from a chef in the kitchen preparing my meal, but would fear at night in the corner from my room. 0:33
All jokes aside, I truly love the dishes and content you guys provide!
My favourite "TV chef" EVER ! Thanks Jean-Pierre...LEGEND
Thank you, Chef! I"m making this beautiful fish and sauces this evening! I never thought of cooking vegetables in stock before. I now say to myself, "water is the enemy"! hahahahah. This is the best channel on all of RUclips. Thank you for brining us joy, light and life through beautiful food.
Made this dish tonight and the family was very happy. Tarragon was a hit. Thank you Chef and to you Jack great production as ever ❤️👍🎥
Thank you 🙏
Best cooking channel on RUclips. Now I always have clarified butter, before I didn't know about it.
Having grown up fishing for salmon, and eating too much salmon in my life (most was overcooked, dry, ...) - this was a perfectly cooked, flaking, still a little pink in the center salmon steak. Another 10* and Chef for the win.
Oh Chef...you would have had the best cooking school.....Just look at the wonderful way you give yourself to us basic cooks.l love your RUclips channel.!!!
thank you 🙏
Wow!!! So beautiful and wonderful Perfectly Seared Salmon recipe by the great chef Jean Pierre.Perfect presentation good create good texture tender soft good taste mouth watering nice color rich ingredients successful results professional cooking shows Thanks for your dedication and hard work that will be appreciated Artful decorating The best Salmon with creamed sauce ever ****God’s bless you and your family always with good health good luck and happiness Love Trust respect stay safe in 2023❤️👏🌷🌺👍🌹⭐️😘🌟🌸💐
Since learning from the Chef this technique for cooking fish (4-5 minutes in the pan serving side down, flip it, 4-5 minutes in the oven at 375F) I have been serving perfect fish every time. This was the best salmon I have ever tasted mainly thanks to the lovely brown crust and the delicious sauce. But the real surprise was the carrot puree. I can't believe how tasty that was especially combined with the sauce. I never dreamed carrots could taste so good. I heard what Chef Jean-Pierre said about cumin and that it should be in the background so I was even more cautious than the chef and sprinkled in about 3/4 teaspoon. Worked out well as there was just a hint of cumin in the back but I must say it was that hint of cumin that put this carrot puree over the top. That and its silky smoothness. I highly recommend this dish to all salmon lovers.
🙏🙏🙏❤️
I want to try it, but I fear my family won’t even attempt to taste it.
Even though I don’t like Salmon or Salads I will watch and comment for you Chef. My way of helping your analytics. 😊
Legend giving free classes. Absorb it, learn it, appreciate it.
Chef Jean-Pierre... je dois réviser mon budget à cause de vous!!! Du beurre, du beurre et encore du beurre!!! Fantastique!!!
Thank you, Chef! My wife and I have salmon once a week, and we can't wait to try your recipe this week. UhMAYYYYYZing!
Such a joy to watch Chef cook. Not only does he make simple dishes, he's entertaining, and what a pleasure to recreate his dishes.
Aloha from Hawaii Chef! I made this salmon for my girlfriend tonight and it was brilliant, we both wanted to thank you for sharing your wonderful recipe!
"Tigerr is my favourite!" as you sprinkle green herb over shallots! Tarragon? I love your Italian / French / English speech! Boom Boom Boom! Yes, its up there in the link; Thanks Jack!
Chef ! I have no problem in being corrected. i went back and looked at the video and you were right ! I don't know how I missed that seeing you but the better in and the end of the sauce.
I watch you very time you send a video your food causes me to water at the mouth. Again I'm wrong and you were right, Don't stop what you're doing. Waiting for another delicious food cooked by you. See you soon.!
🙏🙏🙏👍😊
I can tell that the salmon is perfectly cooked. Nothing worse than over cooked seafiood. This looks like the ideal date night dish. Thanks again Maestro
🛑🛑🛑🛑🛑🛑🛑
I LOVE THIS CHEF
❤HE IS HONEST HE DONT HIDE HIS INGREDIENTS.....
❤️🙏🏻❤️
Chef you are the BEST!!!!! I've gone from being a very good home cook and restaurant Pizziolo to a gourmet Chef in 3 years. I started out with Daddy Jack Cooking with the Blues 8 years ago may he Rest on the other side of the veil. I watch a few guys here and there but now I exclusively watch you. We work the same way very clean and organized. Tu Sei Mi Professore in la Cucina !!!! You have a great passion for being kind and gracious. You are very refreshing being old school not Nuovo Cuccina - too many Chefs out here trying to impress themselves acting like they are Some great gift to humanity. EGO!!!! you are the BEST of the BEST and Thank you for all your loving work. I hope you get this compliment. You have upped my game - Aside from Watching Asian Channels you are my #1 - love that you are half italiano half Francise - sono italiano . Giovanni
Thank you! 🙏🙏🙏❤️
Only Chef could cure me of my butter phobia because…butter makes everything butter! Yummy!!!!!!!❤😂
I like the excitement you have to teach even as long as you've been cooking and teaching it truly shows the passion you have for the art
Jack why don’t we see you taking a bite and tell us your opinion too? 😅😅😂😂😊😊 Chef always loves his creations because he knows his stuff. Jack is impartial. Definitely making this recipe too!
I love how you cook your dishes, how you teach us all about cooking …and I ❤️ butter 😊
You’ve got great taste! 👍❤️
I sooooo love watching you cook, you are so much fun! But the BEST part is seeing you enjoy the food! You are a doll and I'm so glad I found you!! Cheers!!
I have been eating Salmon out of the Cowlitz and Columbia River all my life, now 63. And I'm Indian too, so,......
We cook it in clay. There's no better way.
I feel I got you on this one Chief. Although there's absolutely nothing wrong with the way you cook Salmon. It's just that Salmon is the mainstay half the year for poor Indian's. Smoked Salmon was in our school lunches all year long.
Congratulations on another fantastic show Chef Jean Pierre!
Adding cumin with carrot is a SIGNATURE way in afghan/ pakistan recipes! Brilliant chef !🌺👍🏼
What I wouldn’t give to have one meal prepared by you Chef. My mouth waters just watching you prepare these meals.
I love learning from talented people that love what they do. So glad I found this channel, not only informative but also good for the soul.
I KNOW this dish is going to be fantastic! Can't wait to make it myself. I love the color of the carrots and broccolini on the plate, but the SAUCE looks wonderful! I love salmon and this is another great recipe, especially for the season of Lent.🤪
Chef Jean-Pierre, your culinary skills are mind-blowing! Watching your videos on RUclips is an absolute delight. You bring such passion, creativity, and expertise to the kitchen that it's impossible not to be amazed by your talent.
One thing that sets you apart from other chefs is not just your cooking prowess, but the way you make your viewers feel like they're hanging out with an old friend. Your warm and inviting demeanor creates a sense of comfort and familiarity that is truly special.
Every time I watch your videos, it feels like I'm right there in the kitchen with you, sharing laughs and stories while cooking up a storm. Your friendly and approachable nature makes it easy to connect with you on a personal level. It's like having a culinary buddy who not only teaches me incredible recipes but also shares the joys and challenges of being in the kitchen.
Your genuine enthusiasm for cooking is contagious, and it's evident that you truly enjoy what you do. It's refreshing to watch someone who not only has exceptional skills but also radiates such joy and passion for their craft. You have a way of making every cooking session feel like a fun and enjoyable experience, and that's something I truly appreciate.
Thank you, Chef Jean-Pierre, for creating a RUclips channel that not only teaches me valuable culinary skills but also makes me feel like I'm spending time with a dear friend. Your warm and inviting presence, combined with your incredible talent, has made your channel my absolute favorite. I eagerly await each new video, knowing that it will not only inspire me in the kitchen but also bring a smile to my face.
Please keep doing what you do, because you have created a community of loyal fans who not only appreciate your culinary expertise but also treasure the connection we feel when watching your videos. You are a true gem, Chef Jean-Pierre, and I am grateful for the opportunity to learn from and enjoy the company of such an amazing friend in the culinary world.
left the professional setting 20 years ago and this channel had reminded, no re-inspired me, or I guess both.
I make salmon all the time but I’ve become boring with it so tonight I did something similar. After using my food processor to make parsley oil I made the carrot purée but I added garlic honey. Came out beautifully. Then used asparagus but other than that…. AMAAAZING!!!!
Thank you Chef for bringing back an old passion!!!! I can’t stop watching!!!
A little bit of love and preparation , to wish the best for your guest , and You have this dish to present , must be easy peasy , and a sucess wether You are a professional or a skilled amateur .
One good reason for watching you even if cooking is not your favourite thing, is that you always make me smile and want to get cooking straight away but oh the washing up,!
That butter..I mean carrot purée looks to die for!
Congratulation chef you did it again that looks fantastic Thank you very much for showing me that beautiful salmon.
Thank you
I too enjoy this channel. Uplifting. Feels like the chef is in the room with you. Very personal.
This channel is a treasure. If I am having a bad day I come here or go watch Bob Ross paint and *poof* - all better!
You are the best Chef hands down your channel is amazing we viewers also love a great story please tell us about your life's real experiences just like a podcast
You give my breaks from the line an injection of positivity. I look forward to your posts! Thank you!
God bless you, Jean Pierre. We eat a lot of salmon and I am 100% doing this on Friday.
"Mmm,"
"Happy Anniversary Hayden Panettiere"
"All my Love, Always,"
Neal from Candle light Dinner.
Absolutely beautiful, simple cooking chef. This is one hour at the most in your kitchen, Even if you are a learner.
You are the best Chef JP !!! Man o Man, and so colorful with your thoughts. Thank you. Oh, and " Lock the Doors !" That sauce is a winner
Butter went in the carrots in the blender. Then butter went in the carrots in the bowl. I love butter and I love watching Chef Jean-Pierre!
Looks like a Scottish Salmon. So yummy. Melts in your mouth. Full of Omega 3 oils and good for you!💕
The carrot butter sounds good, I'll try that :D
Chef J.P. Please keep talking! We love it. Q: Why does heavy cream not separate at high temp, but butter does? You are the best YT channel. And, look after yourself, we want you around for a long time, ,ok?
Thanks Chef Jean...this meal is truly amazing. Everything works so well together it even makes my brain & heart tingle. Honestly one of the best salmon dishes I've ever had or made. My family & I thank you very much & thanks for the lessons to make it so easy. You are amazing
You are so welcome! 😊
Bob Ross of cook food. Very good person and immaculate instructions. You make anyone can make great food
Chef Jean Pierre - A hot pan looks exactly like a cold pan, but an expert can feel the difference immediately.
Salmon right out of the ocean and straight to the grill with honey in Alaska was unbelievable. Everyone needs to do that. 😋👍
Yessss!!!! I've been waiting on this. I love Salmon and needed some tips from my most trusted source. YOU!
I will make this tonight, thank you Chef Jean-Pierre.
Good morning Chef! Looks like another awesome dish! Great choice!
Jean Pierre, the best Chef, Character on the interwebs.
Omg Chef! You are such a pleasure to watch and I have learned so much since I’ve started watching you. You have such a great sense of humor too! 💜
Best part for me was watching him add butter to everything. It reminded me of one of my favorite quotes from Chef: 'Everything is butter with butter." Yes sir. It most surely is.
Another great recipe chef. Thank you. I broke my arm a few weeks ago and cannot cook. You see i was in the process of doing your recipes while learning so much about cooking from all your great tips. My cooking was becoming AMAZING. Well now that i can't i am teaching daughter to cook. Well guess what, a star is born. This is all thanks to you. God bless you chef. ❤
I hear Salmon , i hear Taragon !!
i do not need to hear more .. its gonna be delicious !
thank you chef !
3 of the 4 of your last recipes have been my favourite of all your videos. Simple flavours with a good pinch of technique.
Would you like some carrots with that butter?!? Great looking dish Chef. ‘Preciate the knowledge. The love really shines through in your videos. Thanks Jack, your editing has become an integral part of these videos. Really look forward to the next.
i'm so happy i stumbled upon your channel - just a great attitude and approachable instructions for professional quality recipes. bravo, chef!
I absolutely adore you, Chef Jean-Pierre! 🤩 I am definitely going to try this recipe! It looks très délicieux! Bon travail! 👏👏👏
You can tell the Chef really like this one, he couldn't stop eating it!!!
Chef. I made the beef ribs as per your instruction, family raved! You make me look like a culinary super star! Thank you as always. Cheers 🥂
Delicious! Tummy rumbling good 😉😋🙃, Have a blessed week Chef and Jack!❤🤗🤗
Love from Lettonie! Man, half a kilo of butter in an easy-and-quick salmon recipe - that's BIG.
I only came across the channel a few weeks ago but I'm obsessed. I enjoy the recipes, easy to follow. And Chef JP little quirks, I love it. Thank you Chef.
You are a gold mine Chef!! Love your style and love those captions too. So thank you thank you and thank you; including Jack and your lovely production team, naturally 😂 Hope you have a great Christmas
The butter is good for you as long as it's organic and grass-fed. Excellent recipe! Thanks so much!!!!
Oh my god that looks good, nothing better for start of summer than salmon fillet, you are truly so good cook. I wish one day before we part this planet I could eat some of your cooking.
“Whoa, this is a winner”. Agreed. Can’t wait to try it
I have made many of the recipes you have taught us. This one got a 10 out of 10 from my friend that I shared the meal with. So simple a child could do it but so delicious adults appreciate it. Thank you so much for sharing your knowledge and teaching us. You sir are also 10 out of 10. lol
Watching these videos at 1.25 playback speed is AWESOME.
BTW.. Chef, you are GENIUS
Mr Pierre you are the best chef and teacher I love all your recipes 😋❤️
Making this tonight, right down to the Gewürztraminer. Thank you, Chef! Love your channel.
I 😍 Chef Jean-Pierre. It seems like Haute cuisine simplified. 😍 salmon recipes. Thanks
I made this last night it sure was a winner thanks for the idea.
Another awesome video, Chef! I tell ya, even if I don't do these exact recipes, I learn so much about cooking from every episode. And yes, they usually are so simple! In fact, my wife and I are making our 7-year old son watch all of your videos so he can take over the cooking ;-)
😂👍🏽
... because even a child can do this." 😉
This looks adorable and I loved Jack's comments 🥰
Chef Jean Pierre can't live without butterrr~!
Chef you are the best . Love watching your cooking !
Chef , you are amazing 🤩 . I { as well} have learned so much from your you tube videos. Thank you 😊 for everything: again, thank you 😊. sincere greetings 🫂 from Southeastern Texas, USA 🇺🇸
Merci beaucoup for this. Watching you put this together in so little time is such an anti-depressor.
It's like you've pulled out some of the flavors that are inside the salmon in the form of different garnishes! I use tarragon a lot in my French cooking too, I'm a tarragon fanatic! Your dish is as crispy as a crispy salmon skin and as fluffy as a puree today~!
I love the way JP cooks his salmon. The butter poached one is my absolute favorite 🤤 but I think this version is probably just as good! Will obviously try this very soon 😁
This is the second time I make this dish and it is awesome, it tastes so elegant, it’s nutritious and easy
Winner, winner… salmon dinner! Thank you, Chef!
CJP,,, HELLO,although I had NOT had salmon,in a while,I must say yours is quite different,and involved,but I guarantee it’s the BEST,,THANKS,,,,,,🇫🇷🇫🇷🇺🇸🇺🇸
Made this for dinner tonight. Fantastic - what a great meal. Your teaching is as good as it gets and truly inspires me to reach new heights... when my wife saw the plated meal her first comment was 'Oh my' - then we began eating and she said the salmon was as good as any she's had. We both finished with clean plates....My wife says the carrots are her new favorite! Thank you Chef!!
I just had tarragon eggs and fresh summer squash in smoked paprika and maggi cream sauce and a slice of ham. So good.
I been cooking this alot latly,i will defently try your way next time.thank you.
I love salmon , you can't go wrong with this.