Herb Mustard Crusted Salmon | Get Toasted w/ Eric Ripert | Hooked Up Channel

[@debbiemartin2026]

I have been making this for years… love it and so simple.

[@fjordhellas4077]

Éric Ripert is a Superb Chef in every sense of the word considering his brilliant skills and humble warm personality !

[@bernadettejavier8184]

I like Eric Ripert's style of cooking because it's very accessible to anyone who loves to cook especially master the art of not overcooking fish.

[@purplecrayon7281]

Chef Eric Ripert is proof that nice guy can finish first. He is a great teacher, unlike a certain British chef who thinks insulting and belittling your students is a great teaching technique.

[@sharonsolana]

Cooking with Eric Ripert, fabulous!

[@МихаилКазаков-н1ы]

Браво!

[@Smallmouthnation]

Thanks for the upload. Always nice to see a dish we all can actually make with a world renown chef.

[@reservechan9239]

Smallmouthnation Thanks for watching! It does look pretty good

[@plusfour1]

Eric, you have there some farmed Atlantic salmon that looks very nice. I am from British Columbia. What are your thoughts on the Pacific varieties, specifically, Sockeye, Chinook (Spring), and Coho? Here, we still think that wild fish are much better.

[@KishorTwist]

So simple yet will cost at most 10$ if made at home but 30$+ at his Bernardin!

[@gravitygear]

Perhaps, but you are not getting the level of service you get at Le Bernardin. There's a whole team taking care of you. If you do not value service (not a bad thing, may people don't value service), keep eating at home.

[@rogerrtewwr4723]

damn just get a thermometer lmao

[@maricarmenferreira2991]

Easy and super fast. That’s what I’m cooking tonight. Thanks for the tutorial.