Gordon Ramsay Pan Fried Salmon (Printable Version)
Crispy-skinned salmon with aromatic butter sauce and seasonal vegetables
# What You Need:
→ Fish
01 - 2 skin-on salmon fillets (about 6.3 oz each)
02 - Sea salt, to taste
03 - Freshly ground black pepper, to taste
→ For Frying
04 - 2 tbsp olive oil
05 - 1 tbsp unsalted butter
→ Sauce & Garnish
06 - 1 garlic clove, crushed
07 - 1 tbsp capers, rinsed
08 - Juice of ½ lemon
09 - 2 tbsp chopped fresh parsley
10 - Lemon wedges, to serve
→ Vegetables
11 - 7 oz tenderstem broccoli or asparagus
12 - Sea salt, to taste
# How To Make:
01 - Pat the salmon fillets completely dry with kitchen paper. Season both sides generously with sea salt and freshly ground black pepper.
02 - Pour olive oil into a large non-stick frying pan and heat over medium-high heat until shimmering but not smoking.
03 - Place salmon fillets skin-side down in the hot pan. Press firmly with a spatula for 10 seconds to prevent curling and ensure even contact.
04 - Cook skin-side down for 5–6 minutes until the skin is golden and crispy, and the flesh has turned opaque about two-thirds up the fillet.
05 - Carefully flip the fillets. Add butter and crushed garlic to the pan. As butter foams, tilt the pan and continuously spoon the aromatic butter over the fish for 1–2 minutes until just cooked through.
06 - Add rinsed capers and lemon juice to the pan. Spoon the resulting sauce over the salmon to coat evenly.
07 - Remove from heat. Sprinkle with fresh chopped parsley and let rest briefly for juices to redistribute.
08 - While salmon cooks, blanch broccoli or asparagus in boiling salted water for 2–3 minutes until tender-crisp. Drain well.
09 - Plate the salmon immediately alongside the vegetables. Garnish with lemon wedges for squeezing at the table.
# Expert Advice:
01 -
- The salmon skin becomes impossibly crispy, creating a texture contrast that makes restaurant quality achievable at home
- The butter sauce comes together in minutes but tastes like something you'd slurp off your plate at a fine dining establishment
02 -
- Dry the salmon skin thoroughly, any moisture will steam the skin instead of crisping it
- Don't crowd the pan or move the fish too much during the initial sear
03 -
- Room temperature salmon will cook more evenly than cold straight from the fridge
- Start checking for doneness a minute early, especially with thinner fillets