How NYC’s Best French Chef Makes Salmon (3 Michelin Star) - Made to Order - Bon Appétit
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Date: 2025-04-20
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Comments and reviews: 20
SteveSingsThings
I made this but didn’t have coconut milk or shallots.
I improvised with whole milk, shredded coconut and sweet onion.
It still was amazing!
Thickened the sauce with a cornstarch slurry (forgive me chef) finished it with a little more butter, and corrected salt to taste.
Some tarragon may also complement this sauce but I didn’t add any this time.
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I made this but didn’t have coconut milk or shallots.
I improvised with whole milk, shredded coconut and sweet onion.
It still was amazing!
Thickened the sauce with a cornstarch slurry (forgive me chef) finished it with a little more butter, and corrected salt to taste.
Some tarragon may also complement this sauce but I didn’t add any this time.
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johnboy20xx
I cannot emphasize enough how enraptured I was listening to Chef Ripert. Such elegant and understandable explanations for how and why he was doing everything, not too simplified OR complicated. PLEASE bring him back for more videos!
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I cannot emphasize enough how enraptured I was listening to Chef Ripert. Such elegant and understandable explanations for how and why he was doing everything, not too simplified OR complicated. PLEASE bring him back for more videos!
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Skammerd
Just slicing shallots without looking. We read your book. We know you sliced your finger YOUR FIRST DAY WORKING FOR ROBUCHON! You don't need to show off to us. I need 3 bandaids when I make a peanut butter and jelly sandwich.
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Just slicing shallots without looking. We read your book. We know you sliced your finger YOUR FIRST DAY WORKING FOR ROBUCHON! You don't need to show off to us. I need 3 bandaids when I make a peanut butter and jelly sandwich.
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bonappetit
Ah, the noble Mr Eric Ripert! I have yet to hear fish, fowl, or beast, speak ill of him. Even the most deranged vegans love him. Thank you, Bon Appetit! I am definitely going to make that coconut curry sauce the Ripert way.
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Ah, the noble Mr Eric Ripert! I have yet to hear fish, fowl, or beast, speak ill of him. Even the most deranged vegans love him. Thank you, Bon Appetit! I am definitely going to make that coconut curry sauce the Ripert way.
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bonappetit
Salmon Where can you even get wild salmon anymore Between the drought, waters poisoned and contaminated by salmon farming and chemical runoff, there is no wild salmon on the market. Boycott farmed salmon.
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Salmon Where can you even get wild salmon anymore Between the drought, waters poisoned and contaminated by salmon farming and chemical runoff, there is no wild salmon on the market. Boycott farmed salmon.
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chriscook509
Why not sous vide
Also why so imprecise on your final temp
Personally a big fan of salmon, but i love it skin on, cooked hot and fast so you get the crispy skin and tender rare flesh
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Why not sous vide
Also why so imprecise on your final temp
Personally a big fan of salmon, but i love it skin on, cooked hot and fast so you get the crispy skin and tender rare flesh
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larryj1048
I worry about the assumption that there are no parasites. I would start with sashimi grade fish that had been frozen. That’s the law where I live. Otherwise, looks like an excellent dish.
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I worry about the assumption that there are no parasites. I would start with sashimi grade fish that had been frozen. That’s the law where I live. Otherwise, looks like an excellent dish.
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XMan-nz9xy
What does this even mean. He’s basically cooking the fish on one side (probably overcooking it) and leaving it essentially raw on the other side. This is the best way to cook salmon
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What does this even mean. He’s basically cooking the fish on one side (probably overcooking it) and leaving it essentially raw on the other side. This is the best way to cook salmon
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spider2544
Ive never in my life seen someone cook fish like that. I went to le bernadain years back and was so confused by how they got the texture of the fish the way they didnow it makes sense
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Ive never in my life seen someone cook fish like that. I went to le bernadain years back and was so confused by how they got the texture of the fish the way they didnow it makes sense
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RileyJoseph-nl4tx
This is why I look up to Eric so much as a chef. His ability to take something so simple and use the best ingredients and techniques to create something you’d never expect.
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This is why I look up to Eric so much as a chef. His ability to take something so simple and use the best ingredients and techniques to create something you’d never expect.
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bonappetit
Well this was informative and looks elegant as well as delicious. My question is, would it be wrong to turn it over during the cooking process to have it simmer a bit on both sides
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Well this was informative and looks elegant as well as delicious. My question is, would it be wrong to turn it over during the cooking process to have it simmer a bit on both sides
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AL-pc1rb
I understand there's a need for revenue here but FOUR advertisement breaks in the first 3 and 1/2 minutes is a bit extreme Guess I won't be clicking on these anymore
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I understand there's a need for revenue here but FOUR advertisement breaks in the first 3 and 1/2 minutes is a bit extreme Guess I won't be clicking on these anymore
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JSM193
This clip reminds us of what a culinary genius Eric Ripert is. Plus: he was Anthony Bourdain's best friend. And whomever is Anthony's friend, I consider my friend.
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This clip reminds us of what a culinary genius Eric Ripert is. Plus: he was Anthony Bourdain's best friend. And whomever is Anthony's friend, I consider my friend.
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fahdchoudry7763
Personally I like it a bit more cooked than that but that's just me. Really nice dish and really nice explanations of cooking techniques. Looks delicious
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Personally I like it a bit more cooked than that but that's just me. Really nice dish and really nice explanations of cooking techniques. Looks delicious
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dukebeach1
So basically warm sashimi.
I went to Le Bernadin 20 years ago.
It truly is seafood to another level. Never had anything like it. Just remarkable.
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So basically warm sashimi.
I went to Le Bernadin 20 years ago.
It truly is seafood to another level. Never had anything like it. Just remarkable.
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A. Müller4
I just finished reading Forbiden Chef Secrets book and it completely explains this. It t's packed with stuff I’ve never seen in regular cookbooks.
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I just finished reading Forbiden Chef Secrets book and it completely explains this. It t's packed with stuff I’ve never seen in regular cookbooks.
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rick-yo
Why choose farm raised salmon, when there is Alaska wild salmon If you look at the farm raised you can tell the color is off and it’s oily. No thanks.
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Why choose farm raised salmon, when there is Alaska wild salmon If you look at the farm raised you can tell the color is off and it’s oily. No thanks.
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oofiee8833
How can one achieve that low of a heat source with induction Unfortunately mine just simmers and i believe it will immediately turn the salmon grey
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How can one achieve that low of a heat source with induction Unfortunately mine just simmers and i believe it will immediately turn the salmon grey
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shuvamdas6834
That is an Indian dish with Salmon as a replacement fish. Very nicely explained nonetheless. It’s always enthralling to hear Mr Eric Ripert.
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That is an Indian dish with Salmon as a replacement fish. Very nicely explained nonetheless. It’s always enthralling to hear Mr Eric Ripert.
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kristindeppe6752
That was amazing! I learned so much about cooking salmon and really appreciate his detailed explanation. I can't wait to try making it!
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That was amazing! I learned so much about cooking salmon and really appreciate his detailed explanation. I can't wait to try making it!
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