This recipe blows my mind and I now make it twice a month for the following reasons: 1) although I love seafood I have never liked salmon and this salmon is super duper delicious. 2) it only takes 15 minutes to make a meal worthy of guests. 3) you can indeed reserve the precious oil and use it for almost anything and Allison is right it does not taste like fish!
Been loving Home Movies. I adore a woman with a great sense of humour. I’m also fairly proficient in the kitchen (at least, that’s what I’ve been told) but I’ve learned a thing or three watching your channel. I love fish and I’ve prepared it many different ways…but not like this. Gotta give this a try. Btw, the Maker’s Mark cocktail was delish: my 70+ year old husband tried it and decided he likes cocktails…who knew?! (Maybe it’s the Maker’s Mark.)
The Maker's Mark cocktail is delicious, it's never too late to start having a cocktail hour. The salmon prepared like this is the best! Thank you always Alison, for your knowledge, humor, irreverence, fun! Also kudos to your crew, Home Movies make cooking something I want do not have to do!! PS you also made me a shallot and anchovy lover, yay!
Love these simple dishes, and can't wait to try them. Please keep these videos coming every week, I really look forward to them! Made you ribs yesterday, they were so good!
This was delicious! I love watching your videos, but this is the first time trying your recipe. Will definitely do fish this way again! * chef's kiss *
Alison's dish will finally get me off salmon sashimi. For me, Montreal's signature dish is the cedar planked Arctic Char. Best seafood dish I've ever had.
I made your mixed drink yesterday using membersmark for the holiday. ( tea, lemon version) Everyone thought it was perfect for a hot summer day. Thank You for the recipe. 😋
A very special congratulations on the teased engagement, if that was the intention, lol! It seems like everyone is obsessed with Alison’s announcement… am I right?!?
I think a way better and tastier way, is to season as suggested, use half the oil to coat bottom of dish, layout lemon slices, rest seasoned fish skin-side up over slices, rub, skin lightly with oil, sprinkle with coarse salt, broil on middle rack until skin is puffed and crisp. Fish will be moist ant buttery, nice contrast to the crispy skin! Crispy salmon skin-the bacon of the sea!😋And bonus- the lemons get a little 'jammy! p.s. skin must be descaled for this -easy to do or ask your fishmonger to d it.
I haven't made this yet, but I'm pretty sure this is perfect for me. I've been cooking salmon based on David Tamarkin's recipe for "Slow-Roasted Sheet-Pan Salmon with Broccolini and Lemon" from his Cook90 cookbook for a few years now: same idea -- low and slow in an oven (Tamarkin uses the term "slow-roasting" -- a neologism I'm pretty sure isn't actually a thing, since baking vs. roasting is all about the temperature, but it does sound better somehow than baked salmon). No nasty-looking coagulated albumin! Tamarkin's recipe doesn't use the surfeit of olive oil (who would guess the oil wouldn't absorb salmon flavor, and could be used elsewhere?). Another idea from Tamarkin: serve any leftover salmon cold with spicy chickpeas and a salad While I find well-done salmon leftovers pretty revolting, cooked low and slow it's quite nice served cold (the texture is closer to smoked salmon). The only thing I would change is using Aleppo pepper for grocery-store pepper flake (I LOVE Aleppo pepper -- just use double the amount, and get way more flavor for equivalent heat). And yes, yes, yes to dill! And yes, yes, yes to salads without lettuces!
I’ve always said that if I was one of the first people to comment I’d say something really clever so Alison would like it, but here I am saying nothing worthy because I panicked.
I get it David is the skeleton from that Irish guy’s late night show and like the band from Jimmy’s show. I get it. I just love the duo that you guys are. He’s supposed to be playing the straight man to her buoyancy… classic. But, you two are the middle school besties we all wish that we had dialoging in our heads. 😂. The fish looks amazing… we make this a lot with the hub’s Nordic roots. Yeah Salmon and lemon.
This salmon dish is Awesome 👍🤗 Will be making this dish for sure🤗 Plus thank you Alison for letting us know that we can reuse the oil to cook other meals with it🤗Great Tip👍 Plus, I really love the funny pop ups when you say something 🤣 And last but not least. The commercial for Makers Mark was fantastic👍👍Well Done 👍 Should be out out on regular TV🤗😁
Mmmm….I’m having that MM Paper Plane the next time I have Girl Dinner…and that delicate salmon on cucumber rounds would be a great addition to Girls Dinner….that salmon oil with melted Brie would also be great with Girl Dinner 😊😊😊😂
looks delicious! side question - where do you order chinese food from in bk? dying for a good spot since moving to cobble hill (bird of a feather was the willyb staple)
Pls make something for us Vegetarians it's been ages , I love your channel and cooking but been disappointed lately as I couldn't try anything from your channel.I still watch tho
Came for Alison's wit and the crew's top tier editing, stayed for the soft launch of an engagement announcement!?!?!?!?
Yes…..I heard that?!
whattt i totally missed that! what time stamp?
@@sav7736right at the last few seconds!
I had to pause and rewind 😂
It was kind of a cryptic exchange between David and Alison. “He” was never identified, but we can have a pretty good idea of who “he” is.
Doing the most to a vegetable and the least to a protein. Amen to that 👏
Feeling so proud that this is already how I make my salmon (and feeling like teachers pet at Alison Roman's School for Kids that Can't Cook Good)
Also - "season this with salt and set it aside" is the best sibilance I've heard all year.
Accurate words to describe Alison and the home movies squad - Mature, restrained, classy, refined. Chefs kiss
I just want to say that I really appreciate Allison’s incorporation of sponsorships, it’s always super natural and still enjoyable. Love home movies.
Alison: Make this and have maturity, restraint, class, refinement.
Me: Currently eating lunch out of a frying pan because I'm too lazy to grab a bowl.
Just don't use metal utensils if it's a nonstick!!!
same lol
This recipe blows my mind and I now make it twice a month for the following reasons: 1) although I love seafood I have never liked salmon and this salmon is super duper delicious. 2) it only takes 15 minutes to make a meal worthy of guests. 3) you can indeed reserve the precious oil and use it for almost anything and Allison is right it does not taste like fish!
Thank you Mother for the weekly videos!!
I live with my elderly Dad and am always looking for yummy and easy recipes
Thanks!
Amazing, hope you guys enjoy!
Respect. Respecting your food is respecting your loved ones and yourself. ❤️
Congrats Alison!!!!! What a lucky guy
MARRIAGE?!?! 😮
🎉🎉🎉🎉🎉🎉🎉
❤
Mother is rizzing
Unique, knowledgable presentation, well taught. Inspiring! Thank you!
I don’t think it’s possible for me to love Alison more. Wish she was my sister &/or best friend.
I stopped watching your videos cause life but I’m back and watching all of them 🙌🏼
I can practically taste the dish through the screen! You're a talented chef and it's clear you put a lot of love and care into your cooking. 👌🥰😋😋
Maybe a small thing, but I think it bears saying. I love, LOVE that your recipe pdfs fit on a single page!
I’m laughing at all those cartoon fish pictures way more than I should be
Been loving Home Movies. I adore a woman with a great sense of humour. I’m also fairly proficient in the kitchen (at least, that’s what I’ve been told) but I’ve learned a thing or three watching your channel. I love fish and I’ve prepared it many different ways…but not like this. Gotta give this a try. Btw, the Maker’s Mark cocktail was delish: my 70+ year old husband tried it and decided he likes cocktails…who knew?! (Maybe it’s the Maker’s Mark.)
The maker's mark cocktail is so good
The Maker's Mark cocktail is delicious, it's never too late to start having a cocktail hour. The salmon prepared like this is the best! Thank you always Alison, for your knowledge, humor, irreverence, fun! Also kudos to your crew, Home Movies make cooking something I want do not have to do!! PS you also made me a shallot and anchovy lover, yay!
Not me late to the party with the engagement announcement. Congratulations!
Just did this freaking fantastic
This is going on my weekly meal rotation! Also love the soft launch of your engagement - congratulations!
Love these simple dishes, and can't wait to try them. Please keep these videos coming every week, I really look forward to them! Made you ribs yesterday, they were so good!
Making this this week with my last beautiful piece of salmon - thanks Alison!
Do the most to a veg, least to a protein. Words to live by!
Congrats on the engagement 😘
Just wanted to shout out the closed captions which are just getting better and better!
That intro... lol dying.
The editing in this video was so so cute!!
Just made this and it is amazing. I feel like a pro now 😂
Mi-cuit my word for the week🎉
me cute!
Yummm…a new way to cook salmon!, Yay 🎉🎉🎉
This was delicious! I love watching your videos, but this is the first time trying your recipe. Will definitely do fish this way again! * chef's kiss *
I'm sad that the engagement announcement got spoiled (that's what I get for going on Instagram before watching!!) but so happy for you!!! 💕
Alison's dish will finally get me off salmon sashimi. For me, Montreal's signature dish is the cedar planked Arctic Char. Best seafood dish I've ever had.
I love everything Alison Roman makes. I don’t always agree with her but I love her opinionated style that makes me want to try it her way.
I made your mixed drink yesterday using membersmark for the holiday. ( tea, lemon version) Everyone thought it was perfect for a hot summer day. Thank You for the recipe. 😋
Congrats!!! From a long time Home Movies fan, I’m so happy for you and yours!
I’m going to the store and putting google eyes on all the dill. AR fans will love it
A very special congratulations on the teased engagement, if that was the intention, lol! It seems like everyone is obsessed with Alison’s announcement… am I right?!?
So excited for this one!!! I love salmon, especially prepared this way! 😍😋
Same
Oh wow!!! Dat Fish Looked really have my mouthwatering the whole video 👍👌🤤
Thank you.
She does cooking and comedy in this show.
I usually cook the salmon this way. However, to me the salad was a delightful surprise. I will definitely make it this week, thanks for the idea.
Alison, I think your sense of humor reveals intelligence, creativity and wit.
It is delightfully playful. 🌷
David, watch and learn. 😉
lmao i'm trying (to learn)
Sooo wanting salmon now. I make extra extra to put on bagel creme cheese for breakfast
Looks great
Question... When you save the oil, do you strain it or just dump it in a jar?
I think a way better and tastier way, is to season as suggested, use half the oil to coat bottom of dish, layout lemon slices, rest seasoned fish skin-side up over slices, rub, skin lightly with oil, sprinkle with coarse salt, broil on middle rack until skin is puffed and crisp. Fish will be moist ant buttery, nice contrast to the crispy skin! Crispy salmon skin-the bacon of the sea!😋And bonus- the lemons get a little 'jammy! p.s. skin must be descaled for this -easy to do or ask your fishmonger to d it.
Is it weird that I LOVE to cook Salmon with a dill butter and nothing else?? Well maybe a nice squeeze of lemon after it’s cooked 😊
Can you start putting the cooking equipment links in the description? I would buy so many of the things you have! Or make an amazon store?
Salmon always tasted too “fishy “ for me but I’m going to have to try this simple recipe which looks awesome!
Roman will know better (obvs) but that may also be a product of where you're getting your fish from? The fresher it is the less fishy it should be!
A very simple and keto friendly dish. I am making this sometime this week!
How was it?
I looked at the recipe and recognised it from the book! I may try this on my cadre of picky eaters
would really love to know david’s sign bc the heartbreak in alison’s eyes when he didn’t like her cucumber joke is so virgo
Virgo, it can cause some issues
I haven't made this yet, but I'm pretty sure this is perfect for me. I've been cooking salmon based on David Tamarkin's recipe for "Slow-Roasted Sheet-Pan Salmon with Broccolini and Lemon" from his Cook90 cookbook for a few years now: same idea -- low and slow in an oven (Tamarkin uses the term "slow-roasting" -- a neologism I'm pretty sure isn't actually a thing, since baking vs. roasting is all about the temperature, but it does sound better somehow than baked salmon). No nasty-looking coagulated albumin! Tamarkin's recipe doesn't use the surfeit of olive oil (who would guess the oil wouldn't absorb salmon flavor, and could be used elsewhere?). Another idea from Tamarkin: serve any leftover salmon cold with spicy chickpeas and a salad While I find well-done salmon leftovers pretty revolting, cooked low and slow it's quite nice served cold (the texture is closer to smoked salmon). The only thing I would change is using Aleppo pepper for grocery-store pepper flake (I LOVE Aleppo pepper -- just use double the amount, and get way more flavor for equivalent heat). And yes, yes, yes to dill! And yes, yes, yes to salads without lettuces!
yum!
I’ve always said that if I was one of the first people to comment I’d say something really clever so Alison would like it, but here I am saying nothing worthy because I panicked.
You did good
@@davidcho0828¹¹ هعالى
87😊
Better than I phone if I knew I have done the same thing instead of paying data
❤❤❤
I get it David is the skeleton from that Irish guy’s late night show and like the band from Jimmy’s show. I get it. I just love the duo that you guys are. He’s supposed to be playing the straight man to her buoyancy… classic. But, you two are the middle school besties we all wish that we had dialoging in our heads. 😂. The fish looks amazing… we make this a lot with the hub’s Nordic roots. Yeah Salmon and lemon.
dear alison roman, huge fan, please have brad leone on your show some time. thanks, you're the best
Congratulations!
👌🏾👌🏾👌🏾👌🏾👌🏾👌🏾
YOU RE GETTING MARRIED?!??! what! so sneaky the announcement...
toutes mes félicitations mademoiselle mi-cuite.
Was that just a joke or was that a soft-launch of engagement news? Way too invested in the answer lol.
Did Alison subtly just drop that she is getting married?
No bc it wasn't that subtle hahahaha
❤❤❤❤❤❤❤❤
That IS is a really nice fish.
No joke: on this day I ate a pound of this fish
หผ
I had always avoided adding olive oil to salmon as it is an ‘oily fish’ and I thought it would be too oily. I’ll try your way next time
Probably a silly Q but how many times would you reuse the salmon oil?
This salmon dish is Awesome 👍🤗 Will be making this dish for sure🤗 Plus thank you Alison for letting us know that we can reuse the oil to cook other meals with it🤗Great Tip👍 Plus, I really love the funny pop ups when you say something 🤣 And last but not least. The commercial for Makers Mark was fantastic👍👍Well Done 👍 Should be out out on regular TV🤗😁
رجل موديل بديل
Yayyyy 🎉🎉🎉🎉🎉
I would be scared to cook for Alison too 😅
I could never
Where can I find that good quality EVOO? Or the one you're using?
embarrassing but I actually laughed out loud from the you missed a call on the cucumber joke 🤦♂
I feel seen
omg this would cost so much for me to make in new zealand
oi m8
yeah this is “cooking” for people with lots of money and no skill
ha a little bit ouch, but mostly true@@rexiioper6920
Never apologize for dill 🌿
Now we need Alison's fiancé to cook something for her on the channel!
At what oven temperature? Why not given?
Its 325 Fahrenheit
Yum!
But.. why... didnt you use said salmon oil in your fridge to use for the dressing? If it, as you said, didnt taste like fish? 😅❤
Mi-cui! You-cui! We all cui
So cui
Mmmm….I’m having that MM Paper Plane the next time I have Girl Dinner…and that delicate salmon on cucumber rounds would be a great addition to Girls Dinner….that salmon oil with melted Brie would also be great with Girl Dinner 😊😊😊😂
looks delicious!
side question - where do you order chinese food from in bk? dying for a good spot since moving to cobble hill (bird of a feather was the willyb staple)
I love 5th ave tofu in park slope, Shan in cobble hill or han dynasty!
@@alisoneroman han dynasty
Oil first, season, cover in lemon slices. Seasoning won’t fall away.
Great advice but as a person who ate the food, it worked, so we good
Make a wrap out of the left overs. For David
Need leftovers to do that, I ate the entire thing
protein minimalist, vegetable maximalist
Alison, please make a main dish with butternut squash! Soup or whatever…
❤🎉❤🎉
Wow nice video sharing and New subscribe full support my friend ❤
Pls make something for us Vegetarians it's been ages , I love your channel and cooking but been disappointed lately as I couldn't try anything from your channel.I still watch tho
centre looks raw AF
What is the oven temp?
325 Fahrenheit
wait...engagment announcement??
Few things are better than salmon and dill with scrambled eggs/in an omelet.
I wish that picture over her stove was centered. Why??
Alison go on RHONY
gotta agree, she’d be perfect for the show, the next Bethany
Oh. You're marrying?!?