If you need a quick and easy dinner for a busy weeknight, pan-fried salmon is perfect. You can make it in just 15 minutes. Unfortunately, its often baked to death with minimal seasoning and presented as a healthy meal. While this recipe certainly fits into our opinion of a wholesome diet, theres nothing bland about it. It’s easy to forget that this dish is healthy when it’s cooked and served with a lemon, butter, garlic, and thyme sauce that tastes great.
This recipe is based on a simple salmon recipe by Gordon Ramsey. Jaime Shelbert from Wholly Nourished has added some spice and lemon to give it more zip. Thanks to Chef Ramsey’s tips, the fish tastes great and has the perfect flaky, tender texture that you expect from perfectly cooked salmon. You can make all of your future salmon recipes much better by following these simple steps. Get an apron and maybe a chef’s hat ready, and bring your appetite. This salmon dish will be gone as soon as it’s ready.
Gordon Ramsay is one of the most famous chefs in the world. He is known for having high standards, being very skilled, and getting very angry in the kitchen. And when it comes to cooking salmon, Ramsay has a simple method that always makes salmon fillets that are moist, flaky, and full of flavor.
This article will show you step-by-step how Gordon Ramsay cooks salmon so that it is always done just right. If you follow his advice, it will be easy to make pan-seared salmon at home that tastes like it came from a restaurant.
Overview of Gordon Ramsay’s Salmon Cooking Method
Ramsay’s salmon cooking technique focuses on a few key elements
- Using high quality, fresh salmon fillets with the skin on
- Scoring the skin before cooking
- Seasoning the salmon fillets generously
- Getting the pan and oil hot before adding the fish
- Cooking the salmon skin-side down first to get it crispy
- Flipping only once midway through cooking
- Adding butter, garlic and herbs towards the end for flavor
- Basting the salmon with the flavorful pan sauce
- Removing the salmon before it overcooks
By following these easy steps, the salmon cooks quickly, getting a crispy outside and a juicy inside. The butter sauce infuses incredible flavor into the fish. Let’s look at each step of Ramsay’s cooking method in more detail.
Selecting the Right Salmon Fillets
To make Gordon Ramsay’s pan seared salmon, you need to start with high-quality fish. Here are his recommendations
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Buy wild-caught salmon – Farm-raised salmon tends to have less flavor and oil content. Opt for wild salmon varieties like king, coho or sockeye.
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Get salmon fillets with the skin on – The skin protects the delicate flesh as it cooks and gets beautifully crisp.
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Go for center-cut fillets about 1 to 1.5 inches thick – Thinner cuts will overcook too quickly.
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Make sure fillets are fresh – Fresh salmon should smell like the ocean, not fishy.
With the right salmon fillets in hand, you’re ready to begin cooking using Ramsay’s technique.
Scoring the Salmon Skin
Before seasoning or cooking the salmon, Ramsay recommends scoring the skin side. Use a very sharp knife to make 5-6 shallow cuts across the skin, about 1 inch apart.
- Scoring helps the salmon cook faster since heat can penetrate through the cuts.
- It also prevents the skin from buckling or curling as it cooks.
- Finally, it makes the skin super crispy!
Be sure not to cut deeply into the flesh or the salmon will dry out. Just gently slice through the top layer of skin.
Seasoning the Salmon Generously
Ramsay emphasizes the importance of properly seasoning salmon before cooking it.
- Pat the salmon fillets dry with paper towels.
- Liberally season both sides with salt and pepper.
- You can also add spices like garlic powder, paprika, chili powder or cayenne.
- Rub the seasonings in to coat the salmon all over.
Allowing time for the salt and spices to penetrate the fish results in well-seasoned salmon that needs little sauce.
Getting the Pan and Oil Scorching Hot
The key to achieving a perfect sear on salmon fillets is using a very hot pan. Here are Ramsay’s tips:
- Use a heavy stainless steel or cast iron skillet.
- Heat the pan over high heat until smoking hot.
- Coat the pan with a high smoke point oil like avocado, grapeseed or olive oil.
- Add the salmon only once the oil is shimmering and almost at the smoking point.
The hot pan and oil will give you an incredible crust without overcooking the interior.
Cooking the Salmon Skin-Side Down First
To cook the salmon:
- Place the fillets in the pan skin-side down.
- Use a spatula to gently press down and ensure even contact with the pan.
- Cook for 4 minutes without moving the salmon.
This allows the skin to get super crispy and browned. Don’t move or flip the fillets yet!
Flipping Once Mid-Way Through Cooking
After searing the skin side, flip the salmon fillets over to cook on the other side:
- Carefully flip each fillet over using a spatula.
- Cook for 2-3 minutes on the second side.
You want the salmon to develop color without overcooking. Flipping just once helps ensure even cooking.
Adding Butter, Garlic and Herbs
Here’s where Ramsay’s salmon really gets next level flavor:
- Add a few tablespoons of butter to the pan along with minced garlic and fresh thyme.
- Use a spoon to baste the melted herb butter over the fillets.
- Allow it to cook for just 1-2 minutes more.
Basting the salmon fillets with the foaming, flavorful butter will make them irresistibly moist and tender.
Removing the Salmon Before Overcooking
It’s crucial to take the salmon off the heat at just the right moment for perfect doneness:
- Check for doneness after about 7 minutes total cooking time.
- The center should still be slightly translucent looking.
- Use a fork to peek into the thickest part of the fillet to check color.
- Immediately transfer to a plate and tent with foil to rest.
This prevents overcooking and allows the salmon to finish cooking gently off heat.
Serving the Crispy Salmon with Pan Sauce
Ramsay plates his salmon simply with a generous drizzle of the garlic-herb pan sauce:
- Pour any remaining pan sauce over the rested salmon.
- Garnish with lemon wedges and extra herbs.
- Serve with roasted vegetables or greens.
And that’s it – restaurant-worthy pan seared salmon the Gordon Ramsay way! Follow his simple tips for incredible texture and flavor every time.
Frequently Asked Questions About Gordon Ramsay’s Salmon Recipe
Here are answers to some common questions about executing Gordon Ramsay’s salmon recipe perfectly:
What type of pan is best to use?
Ramsay recommends a heavy stainless steel or cast iron skillet to achieve a good sear. Nonstick pans won’t develop enough fond or color on the fish.
What temperature should the oil and pan be?
Heat the pan over high heat until the oil just begins to smoke. This ensures the pan is hot enough to sear the salmon properly.
How long should you cook each side?
Cook skin-side down for 4 minutes until crispy. Then flip and cook the second side for 2-3 minutes more until lightly browned.
When do you add the butter and garlic?
After flipping the salmon, cook for 1 minute then add the butter, garlic and herbs. Baste the fillets for 1-2 minutes more.
How can you tell when the salmon is cooked perfectly?
Check for doneness after about 7 minutes total cooking time. The center should still look slightly translucent and flake easily with a fork.
Should you rest the salmon after cooking?
Yes, letting it rest off heat for 3-5 minutes allows the salmon to finish cooking gently without overcooking.
What are the best ways to serve crispy pan seared salmon?
Ramsay serves his salmon drizzled with the flavorful pan sauce. Lemon wedges and sides like roasted veggies or salad round out the dish.
With Gordon Ramsay’s straightforward yet foolproof salmon cooking method, you’ll be able to pan sear salmon like a pro. Follow his tips for buying quality salmon fillets, searing the fish to crispy perfection, and infusing big flavor. In no time, you’ll be serving restaurant-quality salmon any night of the week.
Score the salmon skin
Some people may want to cook their salmon right from the package, but there are a few simple steps you can take to get a lot more out of the fish.
To begin, take the fish out of the fridge five to ten minutes before cooking it so that it doesn’t start cooking cold. This is what Chef Ramsey says you should do to make the fish cook faster without drying out in the hot pan.
Cut carefully through the salmon skin with a sharp knife, making slits along the fish every inch or so. Gordon Ramsey says that making cuts in the skin of the fish helps it cook faster and keeps the skin extra crispy. Be careful not to cut too deeply into the fish or the inside will dry out.
Add the butter, garlic, and fresh thyme to the pan with the fish
Flip the fish once more so that the skin is facing down again. Put the fish in a pan with 1 tablespoon of butter, half of the garlic slices, and the thyme sprigs. Decrease the heat to medium low, allowing the fish to cook for another five minutes until finished.
Keep a careful eye on the salmon to avoid overcooking it. If you pan-fry the skin the right way, you’ll end up with a nice, crispy outside that you won’t want to throw away.
To see if the filet is done, poke a sharp knife into the thickest part of it. It should come apart easily.