Pan Seared Salmon with Honey Garlic Glaze | Chef Jean-Pierre

[@s7arguitar]

I have been in the restaurant industry for 25 years now! This is by far the best concise entertaining information that I have come across on this platform!! I love the written recipe links. All the love Chef Jean-Pierre and of course Jack! ❤

[@colekter5940]

Welcome to our paradise. Chef has made it very comfy for us.

[@kykera9042]

@@colekter5940 This channel is so fantastic. Regardless of your background, you can learn something new, and have fun. And everything is always nice and simple! You don't end up learning just a recipe, but you end up learning new techniques and develop ideas. So yeah... Big thanks, Chef JP

[@heleneminger]

I love how you always simplify recipes. Your style of teaching inspires my 12 year old who wants to be a chef.

[@aaronhenley4741]

Comment of the month right there.

[@denniscrider3776]

Might want to get him acclimated to working 12-16 hours a day, being constantly pissed off and stressed; and go ahead and buy him a half gallon of liquor and a carton of cigs. Everyone knows that chefs live on hatred, alcohol, and nicotine.

[@heleneminger]

@@denniscrider3776 right, I figure on letting him acquire the skills and then he can use them to woo a hungry woman when the time comes. ;)

[@colekter5940]

@@denniscrider3776 debbie downer over here

[@colekter5940]

@@heleneminger make sure he tests them with mandatory steak night on dates. If they choose anything but medium rare and cant be pursuaded... ditch em!

[@karenmatthews1192]

I am 67 years old and I finally know how to cook! I’m sharing your knowledge with friends and family like always cook the onions first unless you’re cooking bacon and use clarified butter because regular butter burns at 250 degrees. Every week I learn another lesson not just a recipe. I take these lessons I’ve learned and now I’m not afraid to try to make up my own recipes with the ingredients I have on hand. Thank you so much.

[@scrooge-mcduck]

"Just a little bit of soy sauce, just a little bit…" >Glug half a bottle< ("Measure carefully") Love Chef Jean-Pierre

[@MrGravylegs]

you make these dishes look so easy!! thank you Chef!! Props to Jack!! lol, the Butter reminder made me LOL!! you guys have one of the best chemistry of any channel out there!! not an easy one to create, but you 2 have done it!! cheers!!

[@toriless]

I got a fresh batch of clarified butter waiting to be used.

[@DavidSmith-ne5cv]

I'm 51 and retiring at the end of the year. Not only will I try my hand at making many of the dishes from your channel, but you've inspired me to take some introductory-level cooking courses as well. Thank you for sharing your talent and passion with us - you're an amazing chef and you seem like an incredible guy out of the kitchen. All the best, sir.

[@nilabakery]

This recipe is a perfect example of why you're such a respected chef. You know how to combine flavors and textures in a way that's both surprising and delicious 👌👌🥰😋

[@samueledison4676]

The secret ingredient that's missing from these recipes when you make them at home that you can't figure out is his tremendous charisma.

[@kmdsingh74]

😅❤❤

[@wurlitzer895]

Underneath all the levity, good humour and laughter there is a superbly skilful chef who inspires ordinary folk such as I to get into our kitchens and start to cook delicious food. We owe you our sincerest thanks and gratitude Chef. 'I no longer call you servants - I call you friends'!!!!

[@Noname-ni1dy]

Your love of cooking comes through loud and clear in your enthusiasm. Thank you for showing that cooking doesn’t have to be difficult.

[@mimipastnfuture5732]

Just can not get enough of you Chef Jean-Pierre🥰

[@TartanJack]

I was never a fan of Mondays until I found Chef's channel. Now it's a highlight of the week.

[@bloop6812]

Yes sir! Another simple and great recipe. So many people have issues with cooking fish, not knowing what temp to cook it at should I bake it, fry it , poach it. You make us want to try and not being afraid to try it😊

[@angelaturbak8088]

You never disappoint! My husband loves salmon, me - not so much! But your recipe looks so good, I know I will love it. Love everything you make and your instructions are so inspiring and you simplify so ‘even a child can do it!’ Best days of the week begin with “Well, hello there, friends!” ❤️

[@angelaturbak8088]

P. S. Kudos to Jack! He’s terrific!!

[@jmoodaachefjoe6368]

You know how to cook salmon THE BEST JP! You cannot possibly make it any simpler! “It’s as easy as gastrique.”

[@mushyPeas602]

I’ve been watching Chef Jean since he had brown hair. I love this guy…he taught me how to cook and to enjoy cooking.

[@jonathanrobertson3406]

Thanks!

[@ChefJeanPierre]

Thank you 🙏

[@martinparr193]

I cooked this for my wife and daughter and they absolutely loved it and they requested it again. Before my daughter would only eat oven-baked salmon but after seeing this video I talked her into trying this honey garlic glazed salmon and now it is her favorite, the couscous, the sauce, and the carrots, it is all amazing. Side note, I myself don't eat fish but my wife and daughter love fish, especially salmon, so I cook fish just for them.

[@JuanAppleseed-ge6tb]

"Well hello dair, fwends!" Your charisma and energy in these videos is perfection. The videos also teach me quite a number of tips and tricks for the kitchen!

[@braddixon3338]

I absolutely agree about not over cooking your salmon. I like it right at the point where it turns from the raw translucent to just slightly opaque, probably at your 125 degrees I suppose. I'll be making this one for sure! I have tons of salmon in the freezer from fishing, and am always looking for new ways to cook it.

[@herculesrockefeller8969]

Well hello there, friends! I don't even like salmon, but I watched this anyway because Chef Jean-Pierre! We love Chef Jean Pierre!

[@rplj66]

Just wow. I wish there was a love button instead of like. I have to admit, I added a little butter to the sauce at the end to make it silky and luxurious :) Thank you for another favorite!

[@joanies6778]

I love salmon and eat it twice a week. This is a must try!

[@heidid5275]

Mmm, that looks so delicious. How can you go wrong with honey, garlic and butter?!! You can't!! Thanks, Chef. 👍👍😘

[@ccruz979]

You are the best chef ever!!! All of your instructions make sense “a child could make it!” 😜😜 Thanks for being awesome, being so much fun to watch and I’m always looking forward to the next video!!! Bravo!

[@odetedasilva1322]

😊 All your Food is WONDERFUL 😊

[@joeyd6755]

Not only is it so easy a child could do it, but it is also so delicious that a child would eat it. My picky 3-year-old took it down for dinner tonight and my wife was licking her plate. Thank you for the amazing meal Chef. I will certainly be revisiting this recipe.

[@raeannemery258]

Being from Washington State, I just love salmon. You are very right about the temp to use, Chef. I don't know how many places I've been, they ALWAYS over cook the fish. I have used similar recipes to this and it always turns out great!! I owe you a great thanks Chef. I made your stuffed chicken breast wrapped in bacon, potatoes au gratin and your asparagus tips recipes for my sister's birthday. She's a foodie and wonderful cook, I impressed her with this dinner. Thank you so much Chef!! (Had a beautiful sparkling rose with this, from Loire Valley!)

[@Rohit_M]

I've gotta try this method for cooking my dinner this week. That is by the far the simplest way to cook a delicious Salmon. Chef JP, you rock!

[@marlettamcclain1950]

Wonderful. Loved the addition of the baby carrots. You’re as fabulous as the dishes you create.

[@davidlittlefair2346]

Three chef JP dinners in a row, chicken wings on Sunday, chicken pot pie on Monday & honey garlic salmon yesterday. My favourite comment from the family, "this is restaurant quality"!😊 Thanks chef JP.

[@IKostman]

Art, mixed with butter and herbs, bond together with love ❤ That looks absolutely delicious Chef

[@kimberlyolson4705]

My 5 year old granddaughter: What is couscous? It looks like rice to me. Me: Well let me show you my dear. We're gonna cook come right now! lmao. This kid loves to watch you, Chef! Thank you so much!

[@beautilfuldoveonearth5447]

It's from North Africa. My mother used to make the grain from scratch. It's like quinoa but it's semolina and flour and water and salt...

[@beautilfuldoveonearth5447]

Israeli couscous is pasta in balls and has nothing to do with Moroccan couscous

[@DownButNotOutYet]

Good morning Chef J-P, my most favourite fish, Salmon. You cooked it so beautifully! The veggies are just perfect, maybe you could have added some fennel if it was available, but all in all, it looks wonderful. Such a pleasure to watch you prepare and cook the food. Thank you for sharing, how to cook fish is very important and you know how. Many blessings. Kind regards.

[@edklenotich5232]

I prepared this for my wife tonight and she absolutely loved it and I as well! Thank you so much for all of your time and effort to teach the curious and eager wanna be chefs out there.

[@FodorPupil]

I am reporting to tell you, maestro, that I made the salmon today! The only difference is spinach instead of carrots, but everything else was the same! I probably used too lemon, but your recipe is FANTASTIC. Thank you so much for everything you do 2 times a week. ❤️ PS.. Chefs are now doing reaction videos to your cooking videos! How cool is that!

[@toriless]

Yeah, I have seen a few.

[@colekter5940]

LINKS

[@Tothewhip57]

I am still rubbing that sauce all over my body! This recipe took salmon to a whole new level of enjoyment. Flavors hit every taste bud and beyond. Simply Awesome. Merci Beaucoup Chef Jean Pierre. Tu es vraiment une superstar!❤

[@Kermodeii]

So happy to see your subscriber count, when i first joined your channel you were at 230k people this is amazing news! Every episode i learn something, and love trying out your recipies. Your charismatic and comedic nature make each episode both fun and easy to follow. Im always happy when you pop up on my list

[@conradkappel9426]

Just made this for the first time to the letter except with Jasmine rice instead of couscous. This is a wonderful and simple recipe. Also, thanks to you I've been using nothing but Acacia honey for the last year or so. Little pricey but nothing else like it! As always, thanks so much for sharing your expertise.

[@Romafood]

you have the enthusiasm of an incredible and good actor! you are very good and very nice. Greetings from Rome, Italy

[@ChefJeanPierre]

Thank you 🙏

[@annenelson9270]

The salmon filets look delicious! Thank You for this recipe Chef Jean Pierre 😊😋

[@notthisguyagain4635]

I made this today and I’m currently eating it. And it’s top quality of course. I made mine with a side of salt and pepper squid and peas and corn. The combination of garlic lemon and soy works so well. So well in fact that I legitimately licked my plate clean.

[@ChefJeanPierre]

👏👏👏👍

[@richardreid2932]

Love JP, there are never any pretentious recipes just great food that anyone can learn to cook with a little effort I look forward to every video. even if you don't quite get it right the first time its always enjoyable to try.

[@KorriTimigan]

Le petit carrot 🤣😍 Your face never lets me down, chef, so excited!

[@vananhcuocsonguc1808]

Nice video nice sharing

[@DeJoule69]

As per usual, you are amazing! Thank you for brightening our day yet again! Just some info about that "couscous": it's called pearl couscous (sometimes, Israeli pearl couscous), which is actually small sized pearl-like pasta. It's called "ptitim" in Israel, very very popular (kids love it as well). For those who were wondering, there is no correlation between real couscous and pearl couscous apart from the round shape. The latter is pasta, the former is not :)

[@CloudNey]

Double J, the perfect team! 😁😁

[@GB01]

I made this last night, following Chef Jean-Pierre's recipe. It was fabulous. If you have not tried it, this is a MUST. As always, thank you Chef.

[@nopenottalib4366]

I saw "Chef Jean-Pierre" and I saw "salmon." Haven't even watched the video yet - but I already gave it a thumbs up because I KNOW it's going to be awesome.

[@kimlowe705]

I watched this a week ago. Today is the third time I’m preparing it. It is absolutely delicious.

[@DinainOH]

Need to try this! I love how Chef breaks it down to make it simple. The mis en place is key like all projects - prep is 75% of the job!

[@religiohominilupus5259]

When Chef Jean-Pierre says "just a little" ... prepare to add quite a bit more. Just a bit ofc. 😂 Thank you for another recipe that's making my mouth water! 👍😁

[@thegodofpez]

The difference between frozen and fresh salmon is monumental. Always go fresh if you can!

[@jeffgulla1399]

I was a Executive banquet chef for years, can tell you 100% with accuracy, if prepared correctly, Nobody Can Tell The Difference . And frozen holds up better. Most people have no idea what IQF stands for , but it’s always fresher than fresh.

[@thegodofpez]

@@jeffgulla1399 Fair! I guess it’s just from my personal experience. Fresh salmon is so much more delicate, but I can understand your perspective as a chef. 👍

[@veedejames721]

I find most people who claim they don't like Salmon, often eat canned tuna.😛.you see how quick that was. Chef don't show us complicated meals.👍. You can't beat Fresh Salmon. Nothing like the canned one, definitely not the Tuna in a can in water or oil.😛. This was so quick, I blinked and it was done.😊. I also like Jack in puts. Thanks Chef and Jack. Love you guys.💕. Love, respect and positivity always. Vee.✌️🕯️💓🦋🌠🌻🙏🙂👋👣.

[@DonPandemoniac]

Great looking salmon! I really like the idea of that sauce and adding the carrots to the same pan. I came across purple carrots a while back, those were pretty good, but they did make everything else purple as well!

[@toriless]

The red one are nice too. Rainbow carrots are pretty easy to get where I live. It you have good soil they are pretty easy to grow.

[@andreapehacek9838]

Dier Jean-Pirre ,my favorite chef on the world,funy,funny, big heart,and like always BEST off the BEST-everything taste very delitionte and simply beautifullike always.!!!❤😊🤗💯👌❣

[@VintageFLA]

What you do that almost no one else does is that you explain why you do things, and you present alternatives and choices along the way. This way we LEARN from every single recipe you present. Don't ever worry about the TIK TACK TOCK crowd. You are a true teacher, not a circus performer doing this for attention.

[@ljo6657]

I never thought of using anything other than lemon-butter on salmon. Thanks Chef for the wonderful honey-garlic glaze!

[@MrKevin486]

Salmon is the king of fish imo. It's accessible, easy, and if you slap basically any sweet glaze ontop of it, its absolutely delicious. Its even delicious just with salt pepper and fresh lemon. And so good for you!

[@blakewoodcrest4403]

65 Comments Already? Chef JP is Cooking on All Levels!

[@michaelogden5958]

You have me hooked on clarified butter. Kind of a hassle to make, but well worth it! 🙂

[@fredflintstone358]

Finally made this dish this afternoon. Simple, quick, and delicious. Even my cat loved the salmon!

[@winltsb851]

Your energy is so positive, I feel happy to watch your videos, even when I do not have a plan to cook it.... keep it up! You are amazing

[@charlesharris4021]

My wife and I made clarrified butter this weekend using your procedure and I think it turned out fine. Was not sure when to stop boiling off the water so I kept checking the temperature. When the boiling slowed down and the temperature went from 220 to 230 I stopped. It seemed ok and milk solids were not burned. Addition to comment below on the shallots. It mentions them in the Instructions but not in the Ingredient list. I will assume about 1/2 cup. We enjoy your videos. It's the only time I can get her to sit down with me and watch a video on the computer.

[@ChefJeanPierre]

You can also watch the show on your TV as long as you have a “smart TV” 😊👍

[@TruthAboveAll08]

Dear Chef! You inspire me to try new dishes and think outside my norms. My dear husband, born in Mississippi, may be stuck on a handful of dishes his mother made, but even HIS horizons are expanding! To him, salmon comes from a can and is used to make patties. We shall see...!

[@silverrose0712]

I love your content Chef JP! Thank you for taking the time to break down your recipes in such a fun and entertaining way! I look forward to trying these methods next time I make salmon. 🤤

[@paulsauve3855]

Although I don't like the flavour of salmon or trout, nothing is going to deter me from watching chef JP work his magic. ❤ only if salmon tasted as good ad it looks.

[@oldtex1940]

Jean, I prepared the salmon today and it was excellent! I served it with rice with pineapple chunks instead of pasta. Thank you...

[@ChefJeanPierre]

Nice! 👏👏👏😊

[@catherineabramson5460]

Excellent! I used lime juice instead of lemon (what I had). Marinated in sauce for half an hour. Dried filets with paper towels then crusted using crushed nuts. Lovely. Served with wild rice with cooked marinade as sauce.

[@13c11a]

Hello Jean-Pierre, You say this is simple, but it is an exquisite plate, perfectly executed. That's exciting for people like me because we can duplicate it and our friends will be thrilled with the meal and think we are wonderful cooks! Thank you, thank you.

[@StrahlemannLP]

Really easy to do! As I start collecting your recipes into my organizer...I think, that one deserves to be added and tried out soon :-D Thanks Chef!

[@Mineeemouseee]

I’m just going through all your recipes and my favourite food is salmon so I’m making this tomorrow for myself, it made my mouth water looking at it. It’ll be lovely. Thank you Chef.🇬🇧🇬🇧

[@elainemcreynolds4785]

This is one of my favorite salmon dishes! Thank you. We love your recipes. Please add the amount of shallots to the recipe list. I love all of your recipes and guidance! Such an elegant and simply delicious dinners!

[@lgninjalo]

We get the best local honey around here. I've been looking for a good recipe for something like this. Your technique you demonstrate is awesome.

[@ildikohk1402]

Well hello my best friend. I made this from trout, I can buy it from the farm, very fresh. It was amazing! Thank you for your simply but delicious recepies! Greetings from Romania

[@jweider007]

I always love Jack's reactions

[@Dr.AuMădoare]

he loves the food and cooks with butter and passion!

[@thercattrainer]

Thank you Chef Jean-Pierre for another Wonderful recipe that is simple to make. I have pan fried and grilled salmon steaks before. However, I definitely look forward to trying this recipe. It looks so delicious! 😉

[@denniscrider3776]

Chef JP throwing it down as always.

[@casualgamingsofa]

My wife made this for me tonight and it was such a juicy slice of salmon and it was amazing, the sauce was fantastic! 🥰🥰🥰

[@rudolphaswad8723]

not sure if anyone else does this but i like his videos just on principle since they never fail to put a smile on my face

[@briarcunningham7284]

My morning inspirational video..Thank You Chef!!!!😁

[@Ic37r011]

I love you Jack thank you for doing such a good job. You lucky bastard you probably get to eat some of that delicious food. Chef, you are a God among men.

[@lili-lady]

I enjoy the videos so much. I think Chef has the perfect combination of expertise and entertainment!

[@garryhammond3117]

Thanks Chef JP - Salmon is an all time favourite of mine - I broil it with maple syrup and soya (and garlic) and it is a crowd favourite in my house. - Cheers!

[@chevlife3311]

Gotta try this. Love salmon.

[@sibyl333]

Je le ferai ce soir!!! J'afore vos recettes! La semaine dernière j'ai fait la quiche aux ognons et le clam chowder et la soupe à la courge butternut- et ma famille est tellement heureuse.!

[@Chris.Haines.]

I found the large Canadian shallots for my garden this year!!!!! This will be the year of the "ONYO" muahahaha! So excited! Thank you for bringing them to my attention Chef!

[@stefanmilanovic85]

Chef you always surpass yourself ❤

[@zoeefthymiou4568]

I love his recipes and his personality. We thank you

[@FixNewsPlease]

I remember when there were fewer than 100 subscribers and look at you now. WOW! Good on ya, Chef.

[@ChefJeanPierre]

👍👍👍

[@mrmudcatslim1004]

You broke that million and still climbing. Congrats Chef. Love your channel.

[@coyotewacker]

Guess I’ll have to back burner my honey bourbon glaze salmon , An give this recipe a try 👍, Thx chef !

[@dianaverhulst3407]

Would love to see a video about the different kinds of pasta sauce we can make at home. Tonight I just doctored a jar of Prego adding veggies (onions were first) - green peppers - celery - garlic - and some diced tomatoes; Added heavy cream to it late in the cooking and topped with fresh Italian parsley and parmesan. Very good.

[@michele5327]

Just made this recipe with frozen Alaskan salmon from Costco. Came out fantastic! Love your channel and ordered goodies from the store too! Cheers from Florida

[@heather2493]

We are making it right now together 🔥🔥🔥❤️❤️✌️ love you so much Chef, you are the GOAT!!!! (Greatest of all time)

[@heather2493]

Ps… A child could do dis!!!! Adore you Chef, as always 🔥🔥❤️✌️yours is my most favourite KZbin channel!!!

[@ChefJeanPierre]

🙏🙏🙏😊

[@fuzzingaround]

Chef Jean-Pierre, je viens de faire cette recette pour le souper (le diner au Québec), citrons, miel = magnifique et c'est tellement facile et simple. merci a vous Chef !!

[@petersutton2708]

Hi, this is my 3rd message to you. I have to state that it WILL be a VERY SAD DAY that OUR Jean-Pierre hangs up the Soup ladle to retire completely..LOVE this Chef and humanitarian..Na.. it's NOT Onyon number first..Its our Jean-Pierre..Big hugs to you and your staff 😁🤗

[@ChefJeanPierre]

Thank you Peter! No need to worry the chef will not retire for a while! He is having too much fun! 🤣🤣🤣

[@sassy6292]

Oh yes! This is going to happen ❤

[@willlsmith8063]

love this guy