Butter Poached Salmon | Chef Jean-Pierre

[@babing1200]

Mon Dieu! This was the BEST salmon I have EVER made. The sauce was divine and the presentation looked like I had a Le Cordon Bleu chef in my kitchen. I made your creamy mashed potatoes, placed on sauce, then laid the asparagus spears down, and salmon medallion on top. My guests were impressed. Merci Beaucoup, Chef.

[@ChefJeanPierre]

So happy you liked! It is indeed one of my favorite salmon recipe!!! 😀👍

[@seedplanter7173]

kzbin.info/www/bejne/aXvHnmymYth_qJo

[@toriless]

... but If you make if without the asparagus you will need a lot less sauce. I had extra since I did not make the vegetables, I should have but it is OK.

[@elkeschreiber6197]

Hi Kathryn, I have to try this.

[@ChristienahRobertsonTravis]

Salmon ceviche is also very good. A delicate gift from heaven. I serve mine with either Hint of Lime Tostitos or Hint of Guacamole chips.

[@G-man45444]

4:18 “If you think this is a lot of butter it’s ok don’t worry it’s good for you” ….. he’s my spirit animal

[@patrickmurphy5974]

Not only does this human bring me knowledge He brings me joy

[@ChefJeanPierre]

🙏😊

[@dcxplant]

It is amazing to me people make comments about cleanliness to a trained and experienced chef. Some people live to shoot darts.

[@thewalkingdunning-krugeref9664]

Jean-Pierre is the most entertaining chef on KZbin. Great recipes, doesn't overcomplicate things and most importantly...he doesn't try too hard to be funny. It just comes naturally.

[@ChefJeanPierre]

Wow, thank you so much! 😀

[@Tyndalic]

Yes he is!

[@janisripple754]

We cook better .We are growing our own herbs 🌿 We had the pork tenderloin brined like I learned from you Chef 😍

[@markmower6507]

@@janisripple754 I like roasting a Pork Tenderloin in a Dutch Oven a lot. What are your favorite fresh herbs that you are growing? As good of a Cook that I am and as much as I like to use fresh herbs in my food I can't grow them, for some reason fresh herbs Die when I try to grow them...

[@marciaccalas5799]

Really you are@@ChefJeanPierre

[@russramirez7533]

I love this man he is so kind. Don't worry about people thinking you are not sanitizing. I can see you are professional and top notch.

[@FeelingPeculiar]

I don't think it's good though that he's using soap water. Isn't that strange? Shouldn't it just be bleach and water?

[@russramirez7533]

Guess you did not watch the video

[@ChefJeanPierre]

I do use bleach very little but it's is there. Check the video again, I even mentioned it @ 2:28 😀

[@wandaacevedo6777]

I have used this mix for years: water, a little dish detergent and a 1/4 cup of bleach. Now, because of Chef, I use less bleach. I love a spotless and sanitized kitchen. He is A OK. 👍🏻 Don’t worry about become PC - we love you because YOU ARE NOT! 😂

[@judyvincenty9911]

@@FeelingPeculiar Can't hurt

[@aggieengineer2635]

Chef Jean-Pierre has the gift not only to teach, but to inspire confidence and take the fear out of cooking for a group. He is a national treasure - France and America!

[@ChefJeanPierre]

🙏🙏🙏😀

[@tareqammar9726]

Chef... Mamma miaa... I just love your simplicity.. I started a fine dining boutique size restaurant in Jordan.. And my menu is inspired by your segments here... Thanks a million wont do you enough... I am a better chef thanks to you..and my customers are more than happy with what i am serving...

[@pennypiper7382]

Imagine JP President or Prime Minister of any country. ! Ooh la la! 👀

[@Kelnx]

@@pennypiper7382 Every new law would begin with butter and onions.

[@chevyblueangel]

Congrats!!

[@clifflee5404]

Finally someone cooks salmon properly. Every other salmon recipe over cooks their salmon. It's almost raw in terms of texture but it's cooked because you do see it flake off. If you want to be picky I guess it's almost between cooked and raw. Using the butter and then putting in the fridge is such a gentle way to cook them.

[@thugmonk9837]

"That's not too much butter... it's good for you" 😊 That's my kind of chef

[@christinebeames2311]

And , he’s been proved right

[@Dulc3B00kbyBrant0n]

@@christinebeames2311 yes I eat raw unsalted butter by the pound as per Vonderplanitz diet that cures all diseases cancer and enables you to live to 200 easily

[@DaveHines1]

There’s a butter free diet that makes you live a lot longer , well actually it doesn’t make you live longer , it just seems longer 🤣

[@anthonycxc]

Too much talking, it takes almost half an hour to watch each of his video.

[@DaveHines1]

@@anthonycxc watch at x2 😂

[@Veritas3553]

Oh la vache, Chef! I prepared this recipe tonight for my family and I was blown away by the tenderness of the salmon. The delicate texture of the butter poached fish combined with the saffron and tarragon infused white wine reduction was unbelievably balanced. I served it without a starch, and nobody missed it! This is the best salmon dish my family has ever experienced. Thank you for sharing your half-century of knowledge with those of us who enjoy great food. We appreciate you!

[@albundy1956]

As an old Viking, I just know I love that dish, thanx Jean-Pierre!!

[@jakecrib9971]

Hello, Chef Jean-Pierre, Great to see you again with a new recipe . It makes me feel good to see your smiling face, hear your accent, and your humor. You are, "The complete package!" I turned on my female cousin, who loves cooking shows, to your show and she can't stop thanking me. She said the first time she tuned in to your site, she binged on your older videos for hours ! I too, have been guilty of doing the same. LOL ! We want you to know how much we love your recipes, your humor, and the entertainment factor we get by watching you. I am a 68 yr old Tampa man and my cousin is a 71 yr old Apollo Bch., FL woman. So thank You so much for being you and endearing yourself to us as a Friend ! God bless You, You're The Best !

[@ChefJeanPierre]

Thank you so much! I appreciate the kind words! You are the reason why I do this!!! 💗💗💗

[@TipsyFlipper]

When I have a lot of videos to watch I jump through some of them. Do NOT jump or speed through a Jean-Pierre video or you will miss something important and enjoyable!

[@ChefJeanPierre]

Thank you 🙏

[@simoncrawley7430]

Chef, you are the king of practical tips and advice, by far the most 'training focused' YT cooking teacher. Bravo...

[@DeWin157]

Salmon is my favorite, I have turned salmon haters into salmon lovers with my orange juice poached dill salmon. I brown the skin in butter then flip over and add the juice of four oranges and some grated lime zest. When it's finished I garnish with fresh dill and serve it with fried sliced potatoes and onions, done in butter, seasoned with salt and pepper.

[@annmarietrupia6650]

Ooh - yes , salmon hater.. that's me! I came here to see this amazing recipe in the hopes of incorporating salmon into my diet. I HATE any fish that tastes fishy - at all. Thank you so much for this simple-sounding recipe.. it sounds like something i might like to try. ty

[@DeWin157]

@@annmarietrupia6650 You're so very welcome. Some hints, that fishy smell and taste comes from old fish, fresh caught doesn't have that.

[@johnjohnstan6328]

Chef, I found your page maybe a month ago and I cannot express how utterly amazing I think it is. The dishes are amazing, your direction is easy to understand but it is your enthusiasm that puts you above the rest. I’ve made 7 of your recipes on the last month and my only issue is my girlfriend demands I cook something “from that KZbin channel” instead of ordering food when I’m tired. Nothing beats Thursday’s!

[@ChefJeanPierre]

Thank you so much! Your girlfriend is a keeper!!! 😀

[@lonniepee9804]

I love the chef, especially how he says, " Hello again, fwiends." 😎

[@christobaliancantu7112]

JP....Look....I can't stand it when people are picking on little things. People are so full of themselves and think they are better than everyone else in the world. You do a great job and unless someone is really unsanitary....well. Anways, you rock, sir!

[@nevillejames1613]

Dear chef JP, we need a " Dont Play With It! " T-shirt RIGHT NOW!! Pretty sure if you start selling all sorts of onyo merch, they'll sell for 17 years!

[@SuzanneBaruch]

The onyo tshirts will only last 17 years if you keep them in the freezer 😂

[@ChefJeanPierre]

😂😂😂😀

[@canadianjaneoriginal]

Suzanne Baruch yessssss!

[@davidclairmont1381]

I’ll take two of them ! 🤣

[@johnreineck4938]

would buy. and i'd like to see an "oh yeah, baby" shirt too.

[@lebsivart2755]

Breaking points with asparagus was perfect. Butter even better. Hats off to you jean.

[@vernondyer597]

A genius at work!

[@matthardern1594]

Chef Jean Pierre, Absolute love you videos - I’m English but have lived in France and Spain….been cooking since I was 15 - I am 43 now. Massive passion - and I cook well - but I always learn something from your excellent videos. Your enthusiasm, command of the English language, and knowledge of food is quite something! I would love to cook for you one day. From rainy manchester, England

[@itsnotyouitsme3865]

I can’t get over how you use 3 feet of counter space, a stove, and an oven to show us how make the most incredible dishes in REAL TIME.

[@lonniepee9804]

I'm preheating the oven right now at 400 degrees. Maybe that's too hot, but just so it cooks to 125. I don't bother with the sauce. I make a compound butter with salt, pepper, garlic powder, parsley. and red pepper flakes. I experimented the last time with not cutting medallions. I just blot the fish dry, apply the butter right on top of the fillet, and refrigerate it for 30 minutes. I'm making fish tacos with just a dab of grated cheese (taco blend) and pico de gallo. ee YUM!!! 😎 Merci beaucoup, Monsieur

[@frank327]

I love this fella so much. Over the past few months he's become my favourite TV chef. So funny and seems genuinely nice.

[@ChefJeanPierre]

Thank you 🙏

[@GarthKnight1884]

Just came across Jean Pierre a few days ago and can't stop watching his videos. I don't even cook but I send recipes to people I know and the way Jean Pierre teaches makes it alot more simple because he's a wonderful communicator.

[@davidrandel5741]

As a retired aircraft maintenance inspector, attention to detail is something ingrained in my DNA by now. Your presentation and delivery is really something to behold. Also, I use my big screen tv as my computer monitor, which allows me to watch your videos on one side of the screen, while I pull up your list of ingredients and display them on the other side of the screen. Once my mis en plas is secured, I can pretty much follow through with you at the same time as I watch. You stop and talk about all of the important things about 10 times out of ten, right on cue. Your demeanor is highly professional and entertaining without being intimidating. You have allowed me to bring back my chef school training from 30 years ago and put it right back into practice in a major way. Thank you for your efforts.

[@Donaldopato]

Chef: This is a fabulous recipe. But I watched an earlier video that I can’t recall. You said a chef that uses too much water in a soup or sauce is not a chef. I so agree and thank you for that!

[@gonefishing5434]

I live in the Pacific Northwest and am a fisherman. i am lucky, my fish is as fresh as can be. Many times I eat it after only 4-5 hours out of the water I am eating it. I catch salmon from the Columbia River and always am looking for a new way to prepare it. I eat salmon at least one to two times a week. This recipe is excellent! My friends loved it. Thank you so much, Chef Jean-Pierre.

[@UrbanMyth1000]

Thank you, Jean Pierre. Your videos are fantastic because they are so real. It’s not just your passion for cooking and creating extraordinary meals, it’s that you show us how to do it in such a way… even a child could do it. I’m 74 years old, I love to cook and feed my friends. I’ve saved over 4000 recipes save on my computer, but you are my go to guy for a recipe for a meal I want to prepare for my family and my best friends. In fact for all my friends.

[@ChefJeanPierre]

Thank you 🙏

[@VsLavaman]

I've seen this video 3 y ago and wanted to make it since. Today I made it, w/o asparagus, and my 8yo daughter who doesn't like fish a lot, couldn't stop having more and claiming it was the best meal in her life. She asked for more tomorrow. Magic, truly magic. Thank you mr. Jean Pierre!

[@TerryC69]

One of the beauties of this dish, Chef, is that it makes a home cook look like a pro. Lovely mouthwatering presentation!

[@AverageSouthernMan]

the beauty is butter

[@TerryC69]

@@AverageSouthernMan Hell man, I can't argue with that! LOL

[@richardciarletta6377]

This channel is amazing! I wash my hands every time I touch anything to ensure no cross contamination and my hands have taken a beating. The sanitizing water is the best thing ever!

[@paulsandman5172]

I am a huge fan. Where have you been all my life! What an amazing Chef! Don't change anything! You are awesome!

[@ChefJeanPierre]

Thank you 😊

[@theodoremason6344]

Chef Jean Pierre makes the best water to wash your hands and knife so it's clean the cleanest hands you ever had

[@MrKevin486]

I make a dish very similar to this at my restaurant, but I use dill and roasted garlic compound butter on the salmon and serve it with a soft poached egg ontop. No saffron though. But its seriously one of the best ways to cook salmon. Butter and salmon are best friends.

[@ChefJeanPierre]

That recipe sounds great! 😀

[@rutgerhoutdijk3547]

That recipe sounds amayzin

[@byronjones7263]

@@ChefJeanPierre Yes the roasted garlic sounds like a good marriage of flavor. & do not be concerned about soap/bleach thing or being PC! Screw it, STAY REAL!

[@MrKevin486]

@@ChefJeanPierre In the summer in Canada you can get some amazing salmon. Sometimes I also use rainbow trout instead of salmon, whatever I can get thats most fresh. But thanks for the reply Chef! 😀

[@Lens98052]

Yes, I've used a french tarragon compound butter in the fall when the tarragon from my garden is at its best flavor and it is my favorite way to cook salmon. Love the medallion idea.

[@dzfz2100]

One of the few channels on KZbin where EVERY video is solid gold!

[@rondroider8904]

I just love you're videos. No overly edited parts. And the way you give tips to your viewers is just soooo informative. I love the flow of the overall video, it makes me watch the whole of it it's impossible to skip a second.

[@ChefJeanPierre]

Thank you so much!🙏

[@MandySesese]

Where has this guy been all my life. Love this.

[@Nosceteipsum166]

I like your technique when you cook meat/fish and all, but man, your sauces are unbelievable. I have replicated a few of them already and even with inferior ingredients and sometimes missing a few, it's incredible. I'd eat most of them with plain bread because that's how good they are.

[@fruitylerlups530]

Thats how u know he learned in france lol

[@Kelnx]

I've made a few of his dishes and they always turn out great, even when there's an ingredient I just don't care for. When I made his bourguignon, my wife said she would be happy just eating the liquid in it with bread it was so good.

[@tottorookokkoroo5318]

Rubbing them on your body is a good application too i've heard.

[@since1876]

@@tottorookokkoroo5318 just make sure it cools down a little first 🥺

[@wendyhannan2454]

A good sauce can make an incredible difference to most dishes. I love butter too chef. 😉

[@LannieLe-r6t]

I like and eat salmon once a month. Since i got this recipe from you, this is the only way to eat salmon. I did this again yesterday for dinner, by now i remember now exactly how to make the sauce without seeing the video, and it was perfect! I LOVE this delicious sauce, it's perfect for salmon! Jean Pierre, you were right, it is the best salmon with a perfect sauce. Thanks again!

[@prof2yousmithe444]

Notice his technique. He spoons the sauce without spilling one single drop. He positions the Asparagus just perfectly without missing a beat. The Salmon looks incredible!!! I would LOVE to meet Chef Pierre one day to tell him what an inspiration he is to the restaurant business and chefs all over the country, both in the restaurant kitchens and the home chefs! This was one of his best videos!

[@kennyginger5686]

I am Hospitality 45 years and you are a person who uses the base. lovely.

[@abigailvomelmo1167]

Hi 🙂! If the word "Butter" offends anyone....BUTTER..BUTTER..BUTTER..BUTTER..BUTTER..BUTTER. 🤣🤣🤣🤣🤣🤣🤣🤣. I enjoyed your video, TYFS!! A man that won my heart...Butter. I just subscribed to your channel. Have a Sparkling day!!! 🥰

[@HollywoodMuffler]

I made this last night with 3 medallions of tuna. It was absolutely perfect. The sauce was the best I've ever made, and the method of cooking the fish was spot on. I highly recommend that you try this recipe. Thank you again, Chef Jean-Pierre.

[@jerryrvt]

For me Thursday is Chef's Pierre day I'm getting good at remembering its the day that will definitely cheer me up . Salute Chef :)

[@cornbreadfedkirkpatrick9647]

And here I thought it was Thor's day :D

[@cornbreadfedkirkpatrick9647]

I thought might get your attention Chef pappa

[@asheshinfinite3766]

Me too!😁

[@johnfisco8382]

I can’t stand these armchair chefs that have never worked in a. Restaurant that complain about dumb things. Don’t listen to them! Love your videos! Great recipe

[@2sweetcaroline]

Beautiful , simple and elegant. I wish more restaurants understood how to cook salmon to perfection as it is in this video. Love it!

[@ChefJeanPierre]

Thank you so much😀

[@lynnelaine594]

I've watched hundreds of chefs and cooks over the years and you are undoubtedly one of the best. You prepare food like my mom and I do. Even after cooking 4 over 50 years I learn little techniques from you. My rack of lamb kept coming out tough but following your recipe it came out perfect

[@ChefJeanPierre]

Thank you so much! 🙏❤️

[@gdwfs]

Best recipe ever. Best chef on KZbin.

[@ChefJeanPierre]

Thank you sop much!😀

[@danielyork3707]

@@ChefJeanPierre if I had the good pleasure of eating a meal prepared by you Chef I would 'sop' every last bit and return a 'pristine' plate...woof😎

[@MrMacadac]

Best salmon I've ever cooked... as for the sauce, I finished what was left in the pot with a tablespoon... OMG!!!

[@nicknicholas3186]

The butter producer industry must love this guy.

[@torpedodropkick59]

The cows. Love him too! 🐮 🐄

[@jamesbenchimol1537]

@@torpedodropkick59 moo

[@margieloveless6139]

I don’t care. I do ❤❤❤❤❤

[@since1876]

@@torpedodropkick59 until they find out that's it's not just the milk that he enjoys.... 🥺

[@sayantanmazumdar3]

@@since1876 Hello fewnds, today, Beef Stroganoff.

[@sarahb2623]

This is the most delicious salmon prep, ever! I loved it so much I had to share your video with all my friends; they love it, too! You are my favorite teacher! I was privileged to attend your school just north of Ft. Lauderdale many years ago when I worked for Shell Oil and traveled from Texas to Florida for 3 week shift assignments. Your classes were the joy of that time in my life and gave me the passion to cook with abandon for the rest of my adult life. You, dear Chef, have remained the most inspirational Chef in America. I'm so thrilled to have you back in my kitchen via KZbin! Merci, Chef JP! 🥰😘🥰😘 P.S. Spanish saffron IS the best! LOL

[@ChefJeanPierre]

Thank you so much Sarah, all the pleasure is mine, I really enjoy the opportunity to share my experience with my amazing audience! 😀💗

[@elizabethklute]

I made this for a dinner tonight with a fresh King Salmon and oh my goodness! I have never had absolutely everyone completely clean their plates before. It was exceptional even though I didn't have either tarragon or saffron. Made the recipe with fresh dill instead. Thank you for making a spur-of-the-moment dinner party a huge success...and your classes are fun to boot!

[@ChefJeanPierre]

Good substitute with the dill! 😀

[@jamesmiller1501]

hello beautiful

[@sullivanspapa1505]

Less than a minute into opening J-P salmon video I clicked the Like button, I was NOT disappointed with my decision! Bravo Chef Jean-Pierre!!

[@ChefJeanPierre]

Thank you!😀

[@thatsmuzik2570]

I have been enjoying your channel for a couple months now. I love how your mind flows to the natural questions we might have when cooking, and you answer them before we’ve thought them lol.

[@hydrojet7x70]

Unbelievable. So good. I never would have thought to try it this little cooked. I did because he is a pro and his voice and body language was so censer. Was amazing. I sense then have been doing this more. I changed it a little. I broil it not bake it. It finishes with the same internal temp but slightly golden on top. Simply amazing! Thank you Chef.

[@sandtonvideo]

I finally made this today, and it was OUTSTANDING!!! My wife and son both love salmon, and frequently ordered it in restaurants in pre-covid days, but this was better than anything they had had before; so perfectly cooked! Thank you and greetings from South Africa!

[@ChefJeanPierre]

Thank you David, glad you liked it! 😀

[@nicknicholas3186]

Sal.on so easy to make I never order it out. Only way to ruin it is over cooking it. Chef is right.

[@renemaas7435]

I made this and the reaction was that it was star restaurant quality. Thanks very much and greetings from the Netherlands

[@philipcockrell384]

This was amazing! I had been looking for a new way to cook salmon, and tried this. Unbelievable how the fish just melted in my mouth. Beautiful texture and rich in flavor. The sauce was the crown of the dish. The flavors all melded together so wonderfully. My wife was quite impressed, and now this recipe is part of our regular dinner rotation. It sure makes us happy! Thank you, Chef!

[@gheretmaaar7652]

Chef!!! I appreciate you putting the degrees Celcius in the video! I commented not so long ago on a video about the garlic temperature when I asked you whether it was Fahrenheit or Celcius. You said you would include Celcius in future also. You are true to your word. An absolute gentleman, much appreciated!!! Oh, Norwegian salmon is good, but come on now, Irish is the best!! 😁😁

[@chefbink61]

This is the best day of the week!!! Another great dish and I love the part about snapping the Asparagus. As a classically trained chef myself my eyes always roll around in my head when I see these TV chef talk about these so called tips!!

[@aamontalto]

Chef Jean Pierre where do I start? You got my subscription (one of only 10 or 11). You have elevated my cooking to another level - and I have been cooking ever since making a Sunday roast at my parents’ home when I was 13 (55 years ago). Your best “tips” for me are cooking garlic and using butter (I live in the Mediterranean and we use olive oil). Thank you ever so much. You are incomparable.

[@87enam]

Thank you for explaining how you keep your hands and tools sanitised while you cook. I have always wanted to know this.

[@GailValdez-qd5un]

Chef!!!! I made this meal from start to finish with you and my husband said it was the BEST MEAL EVER!!!! My husband and I enjoy your videos so much! I love cooking with you! Love from Arkansas ❤

[@redhousepress]

Love your channel Chef. Also really appreciate how tidy, neat and clean your kitchen is and how you stress keeping everything clean! Thank you!

[@shinglepicker]

Made this for 16 firemen at the fire house. They were blown away! I really appreciate the work and recipes that you put out there!

[@VerilyVerily]

Wow! First time seeing such a beautiful glistening salmon at the end of baking. Am going to try this dish to impress my guests. Merci, Chef.

[@alicebrown2007]

I luv to hear him say, "Amazing"!!!

[@thomasmorelli9271]

Living in Maine we eat a lot of seafood and I've been waiting for this recipe thank you so much! I've been going back looking at some of your older videos when you had dark hair around the same time I did. You and I both have plenty of hair still but we both turned distinguished George Clooney gray. I attribute part of the fact that we still have plenty of hair to the fact that you and I both eat plenty of butter!

[@FeelingPeculiar]

Ya you could really use this recipe with any seafood. This would be a pretty good clam sauce I think

[@barbbrookshire2418]

You talk too much,just cook!

[@monaholling8614]

Unlike other chefs that I have watched on KZbin and on TV, you actually TEACH us how to cook. You make everything look so easy and delicious. From the bottom of my heart, I thank you, Chef!

[@ChefJeanPierre]

🙏🙏🙏😊

[@The_Real_SLec]

What a gorgeous presentation, I can't wait to make this dish. Merci Beaucoup Chef Jean-Pierre, vous avez un talent phénoménal et je vous apprécie beaucoup.

[@whpromo]

I love so much that you demonstrate proper food handling and safety. That is so important and not stressed enough by other chefs and streamers that film food preparation.

[@jimf3932]

THAT looks like a great salmon dish, Chef!

[@MissKimmy777]

Everything is better with butter. The sauce looks fantastic! Who knew, the melting of the butter would mean the fish is done.

[@1234512345887]

Great great great 👍 It's been a while as I discovered I've got diabetes at 76 😠 and lots of delicious food is not allowed for me. But fish is OK and I went back to kooking just according to your instructions but I lessened the BUTTER 🧈 a little bit and it turned out to be DELICCCCIIIOOUUSSS Thank you 😊

[@aleeyaharyeyehudah2400]

Chef Jean-Pierre, I have to thank you and tell you that, just by watching your channel makes me a better home chef. I also laugh a lot about your jokes. I love when you say "It's AMAZING", haaaa. Great show!!!!! Thank you!!!

[@scottroberts9423]

I made this last night. We’ve made other salmon dishes and by far this is the best I’ve ever made. The temp is the key. Don’t overlook the fish. Putting the creamed butter on the fish and placed in the fridge prior to baking. These tricks of the trade only come from experience. I’ll make this again. And chef you are correct peal the asparagus and get larger asparagus what a difference. My family thinks I know what I’m doing, that’s good and bad since they don’t want to cook as often.

[@mrsseasea]

Love this guy. As Natives, we get fish from our tribe every month, I’m trying this tonight.

[@phyx1s]

Watching Jean-Pierre preparing the food is just as delicious as the eating.

[@ra102506]

Chef JP! I just made this meal and the sauce, oh mama mia, the sauce! I could not believe I had cooked a meal that tastes this good - and so simple! The saffron reduction is perfectly balanced. Thank you! Salut!

[@steveboone5480]

My God Chef!! You are our College Professor on being a better cook!!!

[@ChefJeanPierre]

Thanks! 😃

[@DELAWAREBOWHUNTER]

I put a piece of salmon in the freezer for 17 years in a Ziploc bag and it tasted perfect when I ate it!

[@mariusvanniekerk4206]

I love the way you present the cooking channel. Your sense of humor is great and the recipe is fantastic.

[@andrewrossack243]

I dont eat salmon, but I made this recipe, but with beetroot, pumpkin and potato mash, with butter (burter) and sour cream (i love using butter and sour cream in any mash) along with with snow peas. I am now on my 3rd time making butter poached salmon, this time simply with rice cooked with butter and garlic.. Absolutely amazing and simple recipe.. Just like most of the other recipes feom jean-pierre, oh so tasty! The best bit in amy of Jean Pierres recipes, is the room for change and evolution!! Con Carne being another perfect example and easily the tastiest I have tried.. With so much room for change and making it your own re ipe so easily with very minor changes on ingredients

[@ChristienahRobertsonTravis]

You inspired me. Tonight I have salmon medallions with saffron & dill infused butter in the fridge. Waiting on the completion of a creamy lime, cilantro, avocado sauce. The side will be angel hair parmesan. Thank you as always. Dinner...the smells...are heavenly.

[@chartsoul7910]

Wonderful lovely man..my husband and I love your recipes, you have taught us so much! Please continue just as your are!

[@royshalev1247]

I’ve fallen in love with your channel.

[@PastorJury]

You are such a fantastic chef! The great chefs, cooks, and bakers can teach anyone to cook well. I truly believe you could teach anyone to cook. Your methods and explanations are perfect. I love this recipe.

[@oldmanfromoc7684]

Fresh cut roses don't smell either! Fish are why forks were invented, so your fingers do not smell! The salmon looks delicious!

[@CosmicStargoat]

Just speaking from your fans and friends, we love re-visiting these videos. Your channels is AMAZING. Keep it up.

[@faisalfaisal-sg4sl]

You're amazing, vigorous, energetic, bright and humorous. despite your professional surroundings, your simplicity and humbleness prevails. bravo!😃👏👨‍🍳🍽

[@jersonoliveros7779]

Chef Jean pierre is the most popular, recognized, and best award winning master chef!!! in France and america!!!!

[@ChefJeanPierre]

Thank you! 😀

[@taritabonita22]

This is my favorite way to make Salmon it melts in your mouth with flavor 😋

[@goodywin]

I made this last night using a high-quality king salmon. It must be said, I have never had such a phenomenal salmon dish, and I've eaten and cooked a lot of salmon. I'm also incredibly picky about the cook/doneness of all types of fish. This was seriously superb and knocked me and my guest's socks off! Fantastic!!

[@Daggadread]

I had no idea that you could peel asparagus thank you so much

[@deborah1892]

Chef! Amazing! Amazing and even more Amazing! Thank you so much. I have bought the small asparagus my whole life and tonight I served the larger asparagus! ❤❤❤❤thank you so much for teaching me …I look forward to watching you and learning. I have made about twenty or more of your dishes! I don’t want to dine out anymore unless I have to. Thank you, thank you, thank you.

[@artfulcookingwithdawn9000]

We all need emotional support butter!!!

[@superbabs58]

I am with you on the butter! I can have just butter melting in the skillet and when anyone walks through the door, they say oh my goodness, what are you cooking? Its funny because it always happens. This would be a top favorite for me. Thank you Master Chef JP!!

[@maryshew9308]

I love the way you plate your creations!! Magnificent! And I appreciate the way you are so cheerful as you share your knowledge and expertise with us. God bless you! 👍😋💖

[@ChefJeanPierre]

You are so welcome!😀

[@jonatanlindkvist2345]

Great recipe! I made it today and the children said it was the most delicious salmon they had eaten. Made it with sauce Hollandaise, asparagus and boiled potatoes.