Flawless, Effortless, Slow-Roasted Salmon

[@dumbdog611]

you look like my grandmother just called you a “handsome young man” at easter dinner

[@RegstarRogstar]

Oh man youre right

[@andrew4363]

I’ve never heard anything more accurate.

[@harrisonwhyte8099]

The most wholesome roast of all time

[@Coolbillion]

Your grandmother isn't wrong tho

[@nopushbutton]

holy fuck dude that's

[@striveneveryield]

you're legit the best for putting those temps at the beginning -- I can never, ever remember oven temperatures. hyped to try this!

[@Leqi]

He knows if a video is going to be for a reference, it better be user friendly

[@IveGotToast]

Hes one of my favorite youtubers for this reason. And all of his videos are about 3-5 minutes and get straight to the point. What a pro.

[@gballou86]

I legit just came back to check this video and when those numbers popped up I almost cried. He’s da real MVP.

[@gilph3]

What were they again?

[@Trace842]

Amen!

[@JoshStrehle]

Got super psyched for this recipe on first viewing, made it tonight and had forgotten about the early oven numbers. You're truly advancing the format of cooking videos.

[@Haedox]

you look like you’re bout to drop the smoothest ted talk of all time

[@aaaaaaabeet2841]

hi haedox

[@uyaratful]

he did, at the end

[@candylove49]

Wait for it, it’s coming

[@FirstnameLastname-eq8eq]

I hope he does

[@pavelow235]

Well that would be the first TED talk I'd agree with.

[@abelinasabrina]

Shaq does your microwave even get used like ever

[@S1dew1nderNL]

Pretty sure it is there for the aesthetics, ties up the kitchen nicely.

[@jakepasseri5137]

He uses it whenever he wants to warm up his pizza, which he has described as the 'best way to warm up leftover pizza'

[@thismanjack8224]

Yo, I love your channel, fun to see you out in the wild on a channel I also love.

[@nietoandrew95]

He did make video teaching how to use it.

[@requiem7516]

i only use my microwave for steak

[@AlexElliott95]

A legend. "I know you will be back, so here are those numbers you needed." A LEGEND

[@WayStedYou]

I still marvel at how insanely information packed you manage to make these videos in such a short time, it covers everything you need and basically nothing you don't/won't find out by doing it yourself.

[@legion9026]

You're flawless, Internet Shaquille

[@benjaminsmith7307]

Nah there’s one big flaw - he doesn’t upload enough I need at least a weekly fix of internet shaquille

[@ednamode2334]

@@benjaminsmith7307 and the stache is gone

[@SaidAlSeveres]

@@ednamode2334 but them eyebrows

[@Corndog4382]

Just tried this, absolutely perfect. He’s right, it doesn’t quite look done visually but it passes the fork test. So smooth and moist, gonna be hard to go back to any other method

[@marcorossi2360]

Okay, adding those temperatures right at the start is such a good thing.

[@shafaalya884]

Shaq : “i hope you can treat salmon like a boneless skinless chicken” my wallet : *cries*

[@Psy-Krow]

costco my dude

[@suren123a]

America failed state things

[@kubli365]

@@suren123a is salmon supposed to be cheap? It's pretty expensive where I'm at (not America, obviously).

[@NigerianMedic]

You can get a 30 oz bag of.frozen wild caught salmon from Aldi's for $7

[@shafaalya884]

@@NigerianMedic from where i came from (third world country) $7 usd is expensive since our gdp per capita is $4100 usd compare to america like $65000

[@lemerrier]

This salmon is simultaneously one of the most delicious and easiest dishes I have ever made or eaten. The salmon itself is delicate, fatty, and flavorful, and fries up beautifully the next day. I feel lucky to live in a timeline where I watched this video.

[@hensenh1503]

I tried this with a whole salmon around 3 lbs. Came out sooooo goood. I took the salmon out of the fridge and let it sit out for 40 minutes while the oven was preheating to 275 degrees F. Then I spread olive oil over the fish; seasoned half with pink salt and the other half with lemon pepper, followed with lemon slices on the top. Stuck the whole thing in the oven with a meat thermometer in the thickest part in the middle. Took around 33 minutes to reach 120 degrees F. Delicious - glad I found this video!

[@Finn959]

Preheating for 40 minutes how slow is your oven omg

[@eugenevedensky6071]

A new video from Shaq AND I was planning on having salmon for dinner tonight? Aww yiss.

[@fluiypj]

Same here friend

[@LinaYamilette]

Let us know how it is!!

[@eugenevedensky6071]

@@LinaYamilette Hello, it's me from the future! My wife glazed the salmon with a teriyaki sauce it was so flakey it basically fell off the fork. So, in short, we might be having salmon tomorrow again.

[@buddyfiorillo1566]

Tried this out today, delicious. Only thing I would change: just use parchment paper. Maybe I’m missing something, but I don’t see a reason why doing so would be disadvantageous. Why clean a pan if I don’t have to 🤷🏻‍♂️

[@buddyfiorillo1566]

Woahhh did not expect a heart react from the legend himself! Love your content man.

[@sonikku956]

Oof, that Dogecoin line hurt 🤣😭

[@MarcoPenuela99PT17]

8% up rn baby TO THA MOON

[@jason1850]

@@MarcoPenuela99PT17 yikes

[@SamitadeMilanesa]

Not today, my friend :)

[@user-kb7do4wn8q]

feeling pretty good about it rn

[@Rachel_Tensions]

@@MarcoPenuela99PT17 TO THMOOOOOONONONONOINDHHDHDDH TOOOO THAAA MOONONOONNOONNOON

[@tedhanson6992]

I'm a commercial salmon fisherman. I'll try your method in the diesel this summer. Thanks Shaq!

[@mozata6838]

Happy to report this works the exact same with frozen salmon too, for the extra lazy people like me. Just know the time range is strictly on the back end, 30-35 minutes for small fillets.

[@phil41055]

Yes! The important info at the beginning should be the standard practice!

[@suren123a]

But the views!

[@n3k0lai]

this is my favorite food channel because it gives me techniques and recipes I will actually use. The no-bs disposition combined with the great humor makes this channel a heavily undervalued gem

[@randyw617]

I cannot describe how perfectly timed this video was, I was literally about to try cooking salmon for the first time ever tonight. I was already dreading finding a good video, and then I see this pop up in my subscriptions. Now that's fortuitous. Thanks!

[@FCX3]

I have referenced this video over a dozen times. Thanks for putting those temps at the beginning 🤝

[@SJKlapecki]

I truly love how no-nonsense this channel is: tell us everything we REALLY need in the first 15 seconds, then it's just elaboration. No buried lede.

[@Openyoureyesify]

You should try it with swedish Romsås (Caviarsauce)! It's most parts creme fraiche, a little bit of mayo, some caviar, red onion, dill, lemon and salt and pepper. Really easy to make and the best sauce to eat with salmon.

[@JanusIIV]

Thank you for the fish wisdom, handsome internet cooking man

[@bigstanko7391]

That intro is revolutionary. Have my internet validation points!

[@cherylweso]

I cook this salmon it least once a month, and I still look up your video!! Thank you SO VARY MUCH FOR PUTTING THE TEMPERATURES IN THE BEGINNING! -Cheryl ; a fan!

[@JorickTube]

Smoothest ad-non-ad ever. Really good work.

[@williamfaber1506]

Yeah, I can already tell I'm gonna make this every few days for the rest of my life

[@CYI3ERPUNK]

dude, it is just so great that you dont want to waste our time or your own, these videos are so short, but also jam-packed with info ; all killer, no filler ; stay awesome IS

[@rdeg94]

3rd time coming back to check those numbers. You're a saint, sir.

[@rdeg94]

Update: 4th time. Will I just write this down somewhere as reference so I don't have to keep searching for this video every time? Unlikely.

[@vanessaa2301]

made this for my family and they all loved it. thank yousoo much!

[@20FootBurmessePython]

“Pin bone to the dome”

[@ImJoegath]

"Shower the flesh with a spice mix." Is this taken directly from the Uruk-hai cookbook?

[@metallsnubben]

LOOKS LIKE Slow-Roasted Salmon with Rosemary and Lemon'S BACK ON THE MENU BOYS

[@calrt]

Tried it last night, then picked up a thermometer and made it again tonight. This one's definitely going into the regular rotation. Cheers!

[@wolfingitdown2047]

"Never take a bone to the dome again" -Leading Bone Tweezer Salesman, Shaq

[@yamanosu9463]

At 3:15 I know nobody noticed, but that cut to the jazzy version was pretty slick. 👏👏👏

[@darriansea]

4 months later and those numbers at the beginning for reference immediately are brilliant, thanks for that

[@clydebuilt7407]

I'll be buying some salmon to try this straight after I financially recover from my GME investment.

[@internetshaquille]

"investment" 🤔

[@clydebuilt7407]

@@internetshaquille Any stock that increases 1500% in 2 weeks is obviously worth putting your life savings into. Any other course of action is foolish, if you think about it (and don't succumb to the aneurism).

[@dlzonwlz]

It's not about making money... it's about sending a message

[@RiplashII]

@@clydebuilt7407 🤣🤣🤣🤣🤣🤣

[@Thuazabi]

@@clydebuilt7407 by that logic, you should be investing in nothing but small-cap stocks, as those kinds of rapid increases are the norm - as are the corresponding rapid decreases. Simplistic investment advice like yours, which leaves out all of the important clarification and caveats, is why so many regular people lose money in the stock market. I pray that no one listens to that ridiculous financial advice, ever.

[@Iamwrongbut]

Internet Shaquille to the moon🚀🚀🚀🚀🚀🚀

[@P3N1SLUVR]

I’ve got a nice piece of salmon in my fridge ready to cook tonight, I think I’ll try this method

[@ethancooper1056]

This is 100% my favorite way to cook salmon. Just added some salt, a little pepper, lemon juice, and some onion n garlic powder. Turned out really well. My favorite way to eat salmon is to actually tear it into flakes with my hand and use it to scoop up sauces n stuff and this method made big easy to peel flakes.

[@IamTheFive]

1:54 what are you talking about? To me that looks perfectly done. "You can tell by the way that it is."

[@abhinavshetty6119]

Glad to be part of the early comments club on your videos. Salmon is fire, just like your videos and I'm super hype to try this out.

[@mohamedmoussa9635]

Worked really well, by go-to method to quickly cook some salmon on weeknights.

[@MinaSalome]

I've come back to this video like 18 times for those numbers at the beginning 🤣

[@S3lvah]

This video legit made me buy and cook fish for the first time ever. I wish it was a bit cheaper (14 €/kg here), but it's affordable enough to make twice a month, at least.

[@tinkerbrittany]

I’m allergic to meat, but the rest of my family isn’t. Thank you for posting a video like this because it boosts my confidence to cook meat and trust that it turns out okay without being able to try it myself. Please post more videos like this! I can’t be the only one who throughly enjoys them. :)

[@dfzsjklnhgdriluhdfgx]

Best cooking channel because there’s no BS and it teaches the viewers how to cook to their taste. Thank you Shaq love it when you post

[@dfzsjklnhgdriluhdfgx]

Plus no BS reactions like “...O M G THIS WAS THE BEST XYZ I EVER HAVE EVER EATEN EVER”

[@belindakho]

I coincidentally made this recipe/method last night and can confirm, it is delicious! Highly recommend!!

[@yotamginzburg2224]

I'm just here to check the temps. Also your tip about making sure all the bones are out saved me --thanks!

[@NuSpirit_]

The first 5 seconds are the reason why I love your videos. You know exactly what'll happen in the future :D

[@moroccanfoodtour]

Love Salmon. Watching from Morocco !!!

[@tim7873]

came back to this video looking for those exact numbers... thanks Shaquille you truely are Internet :)

[@markmarketing7365]

haha because of the stance at 0:35 I thought for a second he was getting a piece of salmon from his back pocket

[@FelicityYarnStudio]

You’re the real mvp with the screen grab at the top 👌🏽

[@itsROMPERS...]

This is a good video because, like virtually all ways of cooking salmon, it's easy and produces delicious fish. I cook mine exactly like this, only in a pan on the stove.

[@comb5685]

Just came back for the numbers. Big ups.

[@strohhut_tufi]

We made this last weekend and it's scheduled for next weekend again. It was great. Thanks for sharing :)

[@dragonoverlord_2379]

I’ve needed this. Thanks for the simplicity.

[@cwo7559]

I just made this with some cheap frozen salmon pieces and cooked it with some dried dill and dried Mexican oregano and it was off the charts! Wonderful method, thanks!!!

[@TitusBrawn]

The way you start your video is genius! I love this. The temps! G damn it

[@Publiclighthouse]

Can you please do a video on making crispy skin salmon either in a pan, oven or even air fryer? My skins always come out soft or stick to the pan no matter what type of oil/butter I put on it.

[@TheEric1203]

Thanks for the seconds conversion. That's my preferred unit for timing

[@alireid5874]

hubby was happy, thank you! I prefer a crisp pan sear, but this was so simple, will definitely add it to our technique arsenal!

[@dogmonkey94]

Been a fan since your vines. Love your videos.

[@adambrimeyer3652]

Absolutely fantastic work, you're videos should become required viewing. As someone without the benefits of a mechanical dish washer, your dish washing video CHANGED MY LIFE. I'm expecting to move on to a new plane of existence after tonight's salmon. Thanks man!

[@shaunreich]

Thank you so much for putting the temperature at the beginning. I wish everybody did that

[@Ven-zg3fj]

Thanks for putting those temps at the beginning you master of efficiency. Just used the first second of the video to make some beautiful fettuccine alla vodka w/ a salmon fillet & some spinach. Came out REAL good:) love ur channel so much.

[@hempriy6760]

1 sec into the video and I had to comment because you are so thoughtful!! Thank you!!

[@egodrunk]

That intro is fucking GOLD. I've mentioned it before, I first found your channel when I was looking for easy meal preps and your sous vide chicken video popped up. Your channel was NO WHERE near the size it is now and I recall a lot of "haters" in the comment section. Look where your channel is at now... crazy for me as a viewer to see the growth and positivity on your channel. Great job! I love that you stuck with the same concept as your chicken video by letting us know how to reheat the leftovers.

[@GeoffreyAlan]

Such a dapper (do people still say that?) look with the sweater.

[@loganhayes]

I have come back to this video for the opening clip probably around 20 times

[@sjgsteve21]

Your channel is awesome. Keep up the great work!

[@AlexElliott95]

I'm back again. You really make the best content on this site

[@purradin]

Putting the oven temps at the start makes it feel like you really know me.

[@marklee449]

Awesome video, simple and to the point! What are your thoughts on foil/parchment paper wrap? I usually try to avoid as much contact with my baking sheet for clean up

[@gorddude]

The exaggerated whiteness in the salsa pronunciations got me good 😂

[@David-we3sb]

you mean American? that's the American way to say it and Americans come in all colors yo

[@Hungle-oo]

Glad your back

[@matthewstromberg8272]

Best cooking youtube channel. Full stop.

[@yourTSWgirl]

Specifically liked and subscribed just because you didn’t tell me to. Thanks for the thoughtful, high-quality content as always!

[@miabeia3117]

I just had some Ora wild caught salmon that was roasted in the oven! It was delicious! I’m going to make it at home.. They said they cooked it in the oven on 212 for 20 minutes but I’m going to try it on 275 like you suggested. Thanks so much!

[@h.thomasseckinger3509]

Please I just need an episode on eggplant

[@internetshaquille]

Not a bad idea

[@ryancrits8180]

All killer, no filler. And I appreciate that. Rare in the KZbin universe

[@andrew314253]

Thanks for including celsius!

[@jelena58]

I have now returned to watch the first 2 seconds of this video three times. THANK YOU.

[@plasmapuppy]

My dude, thanks for the succinct succulent salmon advice. ✨🐟✨ Implemented twice this week for some excellent omega acquisition. Subscribed. 🧡

[@perro-PELIGRO]

it's like the fourth time I come back to check the temperatures at the beginning, and in celsius too, you a genius.

[@mmps18]

I love salmon and every Shaq upload ever

[@brownlytle]

So wonderful to have this tip. Perfection every time ... and yes, I came back for the temps. : )

[@Emperorerror]

First 2 seconds - he knows. So good to have that info right there

[@guyplus3053]

That intro is exactly why I'm subscribed to this beautiful person. I don't even eat seafood.

[@bradlgriffiths]

Good video, good advice. Nice sweater.

[@andziazach]

I can't wait to try it! I like these kinds of versatile recipes.

[@riazmoola6316]

I love your realistically grimy looking roasting pan thank you.

[@SquirpCo]

My sisters-in-law would appreciate your grammarian ways. Awesome video, thank you for helping me not screw this up.

[@liike28]

Tried your last salmon recipe and it was so good and easy to make

[@danieldumas7361]

This IS the Best way to Bake salmon, low&slow. You cannot fix overcook salmon and this method is full-proof. Thanks

[@spmil999]

I kinda hate how much I like you. My goodness. Your charm and character are just too good!

[@NarutoFreak47]

Thanks a lot for this one! I'm trying to aggressively add fish to my diet more regularly. Usually it's tilapia, but I do get salmon once in a while. This'll be perfect for when my store does sales only on larger pieces of fish.