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

well hello dear friends you know I love salmon we're making a delicious salmon this time we're gonna do it in a fry pan we're gonna pan fry it in the fry pan and then we're gonna steam it with some delicious butter and lemon and honey and all kind of goodies remember friends thumbs up if you like the video don't forget to subscribe to the channel and ring that Bell and stay tuned we're making salmon together good [Applause] well hello there friends you know I love salmon I'm gonna make a very very easy one for those of you that want to turn on the oven that's perfect we're cooking in a fry pan I'm gonna show you I got two beautiful Phillips salmon right there we're gonna do we're gonna put a little salt and pepper in there yeah you know I like a little coarse black pepper and uh I I think it comes out really nice and a little bit of flour to sell um I got clarified butter in here friends clarify butter um foreign as fast right but we're going to use regular bottle because I'm gonna make a little uh couscous pasta that I'm going to serve with it but uh uh um pound the uh the uh the fish Dave the fish the pepper in it right and then we're going to put a wedding difference I want to give it a beautiful color now the side you're going to serve your fish in inside you're going to serve your fish on a plate is the side you should put it first so this is the end and the fish right there now I got right there because what I'm going to do I'm going to turn it I'm going to turn the fish in a in a minute after I got a really nice color out of it I'm going to turn it and uh and and but the side that I'm going to serve the fish is the one in a bottle so we leave it alone we leave it alone we're gonna put a little salt and pepper in there we're not going to disturb it okay and that you can do this with so many other fish for your chili and sea bass will be great in there a grouper a snapper will be great in there uh same same principle same principle really simple right a little salt and pepper don't touch it so then we get a nice caramelization and then what I'm gonna do friends I am going to serve this with uh see if I use regular butter by now yeah regular butter would actually be burned by now you see so I want a nice really beautiful color and then right here my friends I'm going to serve it with the roller uh couscous this is his couscous it's like a pasta it's just a round pasta yeah you come back over here see that was hot you come back over here you what are you doing in there so um I'm going to uh put a little about a regular bottle and uh we like butter for those of you that are new to the channel friends welcome we have so many new subscribers we love you guys you're fantastic uh and and it's a channel we use butter lots of butter and and we're very happy batter is good we love it hey let's check it to see how we're doing here my friends I don't want to overcook the fish okay I just I want to be beautiful golden brown but I don't want overcook it so another 38 seconds I got a little shout outs in there friends just a little shallots very simple this is a very simple recipe I already cook it in the maker with also pasta I make it with any pasta you like my friends it doesn't matter right and then we're gonna flip it okay look at that see beautiful beautiful reduce the heat reduce the Heat Champion reduce the heat okay look I'm gonna put it with it I got those baby carrots then I bought I hope I'm not confusing Jack too much because I'm going left and right you okay over there Jack he's good so look um uh I got the the the the the the shallots in here you could use onion if you don't have shadows they're the same right and then we're gonna put this also pasta also not also couscous it's called Israeli couscous it's just a round pasta that's all it is no big deal it sounds good though and you know what I love it I love it because the um the texture of it is it's awesome it really is the texture of it is awesome at the end we're gonna put a little bit of parsley okay and we're gonna do the carrot now look look at this I bought those carrots today at the grocery store and they call it Le Petit carrots of Many Colors let petite cows in French I fell in love with it I used to buy it look at this look how cute they are so you know what I did I I'm not so sure about those they're not so cute but that's okay uh and they came like that it's pretty cool right so look friends I'm gonna put a little lemon juice in there and lemon as we know is acid so to offset the lemon the the acidity we're going to put a little sugar and we're going to use a beautiful honey so the honey is not going to be sweet maybe normal the honey is not going to be sweet and and the lemon is not going to be acid and that's called gastric those two together you see very simple right a little bit of lemon right there we're going to put a little bit of garlic because we love garlic we love garlic and we don't want to burn it right so what's going to happen we're going to cover these friends all right we're going to cover it and we're going to let it cook and this right there very simple you see I told you it was going to be a simple dish this is a one two three dish friends you're hungry make a little pasta make it or also make a little couscous whatever you got what we're going to do friends it's gonna be ready soon now we don't want to overcook the fish I put a little soy sauce in there for myself just a little bit it's a little bit don't go in there and put it too much now just a little bit let's do it a bit that's going to give us nice salt all right so now friends we're gonna cook the fish to what temperature that's the thing most people overcook the fish as far as I'm concerned a salmon should never be cooked over 125 degrees 130 degrees we had the maximum most fish 120 125 130. you cook them more than that it's gonna be dry it's up to you now a lot of people don't like medium rare salmon I can't have it overcooked it's right you notice you go to a restaurant you order fish or you order salmon ordered medium right now the chef's nose so let's see what we got here friends it's been in there a very short time and it's not going to be ready I just want to check it to see what I got you see I got 90 I got 87.90 right 87.90 I'm in the middle make sure when you go friends you don't go all the way touching the um touching the the the fry pan I see people going all the way in no you just got to go to either just a little bit that's all and you see right here I'm 102. all right so what do I do I put this like this I let it go slowly medium this is ready the cows are going to be hot it's going to be ready so when I'm 120 I come back and we'll play this and how simple with this friends be back in a few minutes when it's 120 okay yeah I hope I put everything did I forget anything Jack what do you think no I think I got everything we're good we're back in a minute okay friends took a few minutes you know what I did I based it I think Jack caught caught me uh doing it but I just based a little bit you see I'm gonna do it again but I uh yeah I basted it a little bit and this is ready okay we played him very simple right I mean you see that my friends that is not a complicated dish right I'm just going to put it here for for a second that's the plate otherwise you know what's gonna happen that I'm gonna take it and I'm gonna we're gonna put it right here right very simple so the carrots are cool right but you know you're not gonna find those colors easily it just happened to the grocery store I added Adam so it is very cool but if you can't find carrots like that you can take a regular carrots friends regular carrots you don't have to have La Petite carrot and um right and regular carrots and you peel them and look look a child could do this my friend this is so simple huh this is so simple of a difference no no fancy nothing fancy here we don't do fancy things on this channel we have fun my friends I just want to make sure we do it nice now we don't want to be too sloppy looking right that's all we don't want to be sloppy looking and then we're going to take our our beautiful sauce right there friends and we're gonna put it right here and we have a set it's such a simple such a beautiful and all we need now is a beautiful Leaf of parsley that I don't have but I'll get it later I'll make a nice thumbnail with it and voila my friends we're gonna put just a little bit more opacity on top and we have a very simple dish then you guys can make in literally minutes I I literally minutes that's what I always try to do friends now let's eat it what do you think yeah that's the best part of the day I know it's the best part of the day for Jack that's for sure here we go now here we go we're gonna go in now depends how you like it friends I just like it you see it right there look at this look at this look at it you see it's not overcooked it's gorgeous it's still in the center some of you are going to think oh you're not like a normal cook so you're going to say well I like an end to cook cook or however you want my friends I think it's gonna be perfect look at the cows oh my friends that's delicious it only took a few minutes I hope you enjoyed it remember thumbs up if you liked the video don't forget to subscribe to the channel and don't forget to ring that Bell thanks for watching friends we'll see you soon [Music]

Channel: Chef Jean-Pierre

Views: 123,558

Keywords: easy salmon recipe, salmon recipe, how to cook salmon, no bake salmon, Pan seared salmon, honey glazed salmon, salmon recipes, how to cook salmon fillet in a pan, pan seared salmon recipe, how to cook salmon in a pan, easy salmon recipes, honey glazed salmon recipe, perfect pan seared salmon, easy salmon recipe pan, honey garlic salmon recipe, Salmón con ajo y miel, Saumon au miel et à l'ail, Recette de saumon au miel et à l'ail, Salmón con ajo y miel Receta, best salmon

Id: tRMAdKdPULs

Length: 10min 46sec (646 seconds)

Published: Mon Apr 24 2023