Gordon Ramsay Pan Fried Salmon (Printable Version)
Crispy-skinned salmon fillets with aromatic garlic butter, capers, and fresh herbs.
# What You Need:
→ Fish
01 - 2 skin-on salmon fillets (about 6.5 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 It:
01 - Pat the salmon fillets dry with kitchen paper. Season both sides generously with salt and pepper.
02 - Heat olive oil in a large non-stick frying pan over medium-high heat until shimmering.
03 - Place salmon fillets skin-side down in hot pan. Press gently with spatula for 10 seconds to prevent curling. Cook skin-side down for 5–6 minutes until skin is crisp and fish is cooked two-thirds up.
04 - Flip salmon fillets. Add butter and crushed garlic to pan. As butter melts, tilt pan and spoon foaming butter over salmon for 1–2 minutes until just cooked through.
05 - Add capers and lemon juice to pan. Spoon sauce over fish. Remove from heat and sprinkle with chopped parsley.
06 - Blanch broccoli or asparagus in boiling salted water for 2–3 minutes until just tender. Drain well.
07 - Serve salmon immediately with vegetables and lemon wedges.
# Expert Advice:
01 -
- The skin turns impossibly crispy while the flesh stays perfectly moist
- Ready in under 25 minutes but looks impressive enough for dinner guests
02 -
- A cold pan creates wet fish. Make sure your pan is properly hot before adding the salmon.
- Resist the urge to move the fish while the skin crisps. Trust the process.
03 -
- Start checking for doneness a minute early. The salmon keeps cooking off the heat.
- Room temperature salmon fillets cook more evenly than cold ones from the fridge.