Gordon Ramsay Pan Fried Salmon Recipe

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Gordon Ramsay Pan Fried Salmon brings the technique of a Michelin-star chef into your home kitchen. It is made with fresh skin-on salmon fillets, aromatic garlic, fresh thyme, and a rich butter baste. The result is a fillet with shatteringly crisp skin and a moist, flaky interior that melts in your mouth. It is perfect for a quick healthy lunch or a refined dinner date at home.

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Why You Will Love This Pan Fried Salmon Recipe:

Master the Basics: This recipe teaches you the fundamental skill of “arroser” (butter basting), which elevates a simple piece of fish into a Michelin-star quality meal.
Unbeatable Texture: By scoring the skin and controlling the heat, you achieve a glass-like, shattering crispness that contrasts beautifully with the meltingly soft meat.
Incredible Speed: It is a genuine 15-minute meal. From the moment you take the fish out of the fridge to the moment you plate it, the process is fast and efficient.
Flavor Infusion: Unlike boiling or baking, pan-frying with a butter baste forces the flavors of garlic and thyme deep into the fish, ensuring every bite is seasoned perfectly.
High Protein, Low Carb: It fits perfectly into Keto, Paleo, and gluten-free diets without needing any special substitutions or sacrificing any flavor.

Gordon Ramsay Pan Fried Salmon Ingredients

2 (6-ounce) skin-on salmon fillets
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cloves garlic, lightly crushed (skin left on)
2 sprigs fresh thyme
1/2 lemon, for juice

How To Make Gordon Ramsay Pan Fried Salmon

Prepare the fish by taking the salmon out of the fridge 10 minutes before cooking, drying the skin thoroughly with paper towels, and scoring the skin with shallow cuts.
Season the fillets generously with sea salt and black pepper on both sides, rubbing the seasoning into the scored lines on the skin.
Heat the pan by placing a large cast-iron or non-stick skillet over medium-high heat and adding the olive oil until it begins to shimmer and smoke slightly.
Sear the salmon by carefully laying the fillets into the pan skin-side down, pressing them gently with a spatula for 10 seconds to prevent curling.
Cook the skin undisturbed for 4-5 minutes until the skin is golden, crispy, and the fish is cooked about two-thirds of the way up the side.
Flip the fillets carefully and reduce the heat to medium-low.
Baste the salmon by adding the butter, crushed garlic, and thyme sprigs to the pan, tilting the skillet, and spooning the foaming butter over the fish for 1-2 minutes.
Finish the dish by squeezing fresh lemon juice over the fish and serving immediately while the skin is still crisp.

Recipe Tips

Score the skin. Make 3-4 shallow diagonal cuts across the skin side of the fillet. This prevents the skin from shrinking and curling up when it hits the hot pan, ensuring the fillet stays flat.
Get the pan hot. If the pan isn’t hot enough, the fish will boil instead of sear. Wait for the oil to smoke slightly before adding the fish.
Don’t flip too early. The salmon will naturally release from the pan once the crust is formed. If it feels stuck, it needs another minute.
Baste continuously. Basting (spooning hot fat over the food) cooks the top of the fish gently and infuses it with the flavor of the garlic and thyme without burning it.

What To Serve With Pan Fried Salmon?

This Pan Fried Salmon pairs perfectly with crushed new potatoes or a pea and mint purée. A side of sautéed asparagus or tenderstem broccoli adds color and crunch. For a drink, pour a crisp, chilled Sauvignon Blanc or a dry Rosé.

How To Store Leftovers Pan Fried Salmon?

In the Refrigerator Place the cooled salmon fillets in an airtight container with the skin facing up to keep it from getting soggy against the bottom of the container. Store for up to 2 days, though the skin will lose its initial crispness.
In the Freezer Wrap the cooled fillets tightly in plastic wrap and then place them in a freezer-safe bag to prevent freezer burn. Freeze for up to 1 month however, this method is best for salmon you intend to flake into salads or pasta later, as the texture will soften.

How To Reheat Leftovers Pan Fried Salmon?

The Stovetop Method (Restores Crispy Skin) Heat a teaspoon of olive oil in a skillet over medium heat. Place the salmon skin-side down and cook for 3-4 minutes until the skin is crisp again, then flip for just 30 seconds to warm the top without overcooking the center.
The Gentle Oven Method (Keeps It Moist) Place the salmon on a baking sheet and cover it loosely with foil to trap moisture. Warm it in a 275°F (135°C) oven for about 10-15 minutes until just heated through.

FAQs

Why does my salmon skin stick to the pan?

This usually happens for two reasons: the pan wasn’t hot enough when you added the fish, or the skin wasn’t dry enough. Ensure the skin is bone-dry and the oil is shimmering hot.

How do I know when Pan Fried Salmon is done?

The salmon is done when it is opaque and flakes easily with a fork. Gordon Ramsay recommends serving it slightly pink in the center (medium-rare) for the best texture.

Can I use frozen salmon for Pan Fried Salmon?

Yes, but it must be completely thawed and patted very dry. Frozen salmon tends to hold more water, so be extra diligent with the paper towels to ensure a crispy sear.

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Pan Fried Salmon Nutrition Facts

Calories: 410 kcal
Total Fat: 28g
Saturated Fat: 9g
Cholesterol: 95mg
Sodium: 640mg
Total Carbohydrate: 2g
Dietary Fiber: 0g
Sugars: 0g
Protein: 34g