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.
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.
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
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.
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 🤷🏻♂️
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!
@@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.
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.
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
@@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).
@@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.
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!
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.
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!
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.
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
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.
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. :)
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.
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!!!
FYI shaq, the couscous you mentioned in 2:20 looks like Israeli Couscous (Ptitim! as you said in the previous video) which is wildly different than OG couscous
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.
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!
Ethan Chlebowski puts all the information in the front of his newest video and I stay around for that whole video. You throw the necessary info at the beginning and I'll still stay the whole time. Y'all just good at making videos.
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.
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.
you look like my grandmother just called you a “handsome young man” at easter dinner
Oh man youre right
I’ve never heard anything more accurate.
The most wholesome roast of all time
Your grandmother isn't wrong tho
holy fuck dude that's
you're legit the best for putting those temps at the beginning -- I can never, ever remember oven temperatures. hyped to try this!
He knows if a video is going to be for a reference, it better be user friendly
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.
I legit just came back to check this video and when those numbers popped up I almost cried. He’s da real MVP.
What were they again?
Amen!
you look like you’re bout to drop the smoothest ted talk of all time
hi haedox
he did, at the end
Wait for it, it’s coming
I hope he does
Well that would be the first TED talk I'd agree with.
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.
Shaq does your microwave even get used like ever
Pretty sure it is there for the aesthetics, ties up the kitchen nicely.
He uses it whenever he wants to warm up his pizza, which he has described as the 'best way to warm up leftover pizza'
Yo, I love your channel, fun to see you out in the wild on a channel I also love.
He did make video teaching how to use it.
i only use my microwave for steak
Shaq : “i hope you can treat salmon like a boneless skinless chicken”
my wallet : *cries*
costco my dude
America failed state things
@@Bruh-lm4zr is salmon supposed to be cheap? It's pretty expensive where I'm at (not America, obviously).
You can get a 30 oz bag of.frozen wild caught salmon from Aldi's for $7
@@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
You're flawless, Internet Shaquille
Nah there’s one big flaw - he doesn’t upload enough I need at least a weekly fix of internet shaquille
@@benjaminsmith7307 and the stache is gone
@@ednamode2334 but them eyebrows
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.
A legend. "I know you will be back, so here are those numbers you needed." A LEGEND
Okay, adding those temperatures right at the start is such a good thing.
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
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.
Oof, that Dogecoin line hurt 🤣😭
8% up rn baby TO THA MOON
@@MarcoPenuela99PT17 yikes
Not today, my friend :)
feeling pretty good about it rn
@@MarcoPenuela99PT17 TO THMOOOOOONONONONOINDHHDHDDH TOOOO THAAA MOONONOONNOONNOON
haha because of the stance at 0:35 I thought for a second he was getting a piece of salmon from his back pocket
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 🤷🏻♂️
Woahhh did not expect a heart react from the legend himself! Love your content man.
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!
Preheating for 40 minutes how slow is your oven omg
A new video from Shaq AND I was planning on having salmon for dinner tonight? Aww yiss.
Same here friend
Let us know how it is!!
@@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.
"Shower the flesh with a spice mix." Is this taken directly from the Uruk-hai cookbook?
LOOKS LIKE Slow-Roasted Salmon with Rosemary and Lemon'S BACK ON THE MENU BOYS
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.
I'm a commercial salmon fisherman. I'll try your method in the diesel this summer. Thanks Shaq!
That intro is revolutionary. Have my internet validation points!
Yes! The important info at the beginning should be the standard practice!
But the views!
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.
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
I have referenced this video over a dozen times. Thanks for putting those temps at the beginning 🤝
I'll be buying some salmon to try this straight after I financially recover from my GME investment.
"investment" 🤔
@@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).
It's not about making money... it's about sending a message
@@clydebuilt7407 🤣🤣🤣🤣🤣🤣
@@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.
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!
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.
Thank you for the fish wisdom, handsome internet cooking man
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!
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.
At 3:15 I know nobody noticed, but that cut to the jazzy version was pretty slick. 👏👏👏
“Pin bone to the dome”
Yeah, I can already tell I'm gonna make this every few days for the rest of my life
"Never take a bone to the dome again" -Leading Bone Tweezer Salesman, Shaq
Smoothest ad-non-ad ever. Really good work.
1:54 what are you talking about? To me that looks perfectly done. "You can tell by the way that it is."
made this for my family and they all loved it. thank yousoo much!
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
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.
Tried it last night, then picked up a thermometer and made it again tonight. This one's definitely going into the regular rotation. Cheers!
I've come back to this video like 18 times for those numbers at the beginning 🤣
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. :)
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.
I’ve got a nice piece of salmon in my fridge ready to cook tonight, I think I’ll try this method
3rd time coming back to check those numbers. You're a saint, sir.
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.
Internet Shaquille to the moon🚀🚀🚀🚀🚀🚀
Such a dapper (do people still say that?) look with the sweater.
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.
The exaggerated whiteness in the salsa pronunciations got me good 😂
you mean American? that's the American way to say it and Americans come in all colors yo
4 months later and those numbers at the beginning for reference immediately are brilliant, thanks for that
Worked really well, by go-to method to quickly cook some salmon on weeknights.
came back to this video looking for those exact numbers... thanks Shaquille you truely are Internet :)
You’re the real mvp with the screen grab at the top 👌🏽
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
Plus no BS reactions like “...O M G THIS WAS THE BEST XYZ I EVER HAVE EVER EATEN EVER”
I have come back to this video for the opening clip probably around 20 times
The first 5 seconds are the reason why I love your videos. You know exactly what'll happen in the future :D
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!!!
My sisters-in-law would appreciate your grammarian ways. Awesome video, thank you for helping me not screw this up.
I'm just here to check the temps. Also your tip about making sure all the bones are out saved me --thanks!
Love Salmon. Watching from Morocco !!!
most bingeable cooking videos ever, i have ADHD, no time for a 30 minute video about fish
Putting the oven temps at the start makes it feel like you really know me.
FYI shaq, the couscous you mentioned in 2:20 looks like Israeli Couscous (Ptitim! as you said in the previous video) which is wildly different than OG couscous
This IS the Best way to Bake salmon, low&slow. You cannot fix overcook salmon and this method is full-proof. Thanks
I'm back again. You really make the best content on this site
Best cooking youtube channel. Full stop.
This guy deserves more subscribers than what he has.
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.
This is crazy I've literally just bought a big piece of salmon and I was wondering how to cook it tonight.
How was it?
I burned my salmon this morning right in time for this upload to show up as I was eating it.
Thank you Shaq
Just came back for the numbers. Big ups.
We made this last weekend and it's scheduled for next weekend again. It was great. Thanks for sharing :)
How dare you know exactly what I wanted a week after watching this the first time
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!
That intro is exactly why I'm subscribed to this beautiful person. I don't even eat seafood.
Thanks for the seconds conversion. That's my preferred unit for timing
I coincidentally made this recipe/method last night and can confirm, it is delicious! Highly recommend!!
it's like the fourth time I come back to check the temperatures at the beginning, and in celsius too, you a genius.
I love salmon and every Shaq upload ever
every internet cooking show should copy putting the temperatures up front, legit genius
All killer, no filler. And I appreciate that. Rare in the TH-cam universe
5 seconds into the video and Shaq continues to prove he's the GOAT
Thank you so much for putting the temperature at the beginning. I wish everybody did that
I have now returned to watch the first 2 seconds of this video three times. THANK YOU.
hubby was happy, thank you! I prefer a crisp pan sear, but this was so simple, will definitely add it to our technique arsenal!
Ethan Chlebowski
puts all the information in the front of his newest video and I stay around for that whole video. You throw the necessary info at the beginning and I'll still stay the whole time. Y'all just good at making videos.
Thanks for including celsius!
I love your realistically grimy looking roasting pan thank you.
The way you start your video is genius! I love this. The temps! G damn it
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.
First 2 seconds - he knows. So good to have that info right there
Specifically liked and subscribed just because you didn’t tell me to. Thanks for the thoughtful, high-quality content as always!
I kinda hate how much I like you. My goodness. Your charm and character are just too good!
Back for my semi-regular check on that useful title card lol
Love me the cheatsheet intro!
Back a year later the temperature at the beginning helps so mich
youre damn right im coming back for those temps
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.
BRUHHHH THAT BEGIN WAS PERFECTT hahahahaha
only understood now in retrospect