Gordon Ramsay Pan Fried Salmon (Printable)
Crispy-skinned salmon fillets with herb butter and seasonal vegetables, ready in 22 minutes
# What You'll 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 It:
01 - Pat the salmon fillets dry with kitchen paper. Season both sides generously with salt and freshly ground black 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 the hot pan. Press gently with a spatula for 10 seconds to prevent curling. Cook skin-side down for 5–6 minutes until skin is crispy and fish is cooked two-thirds up the sides.
04 - Flip the salmon fillets. Add butter and crushed garlic to the pan. As butter melts, tilt pan and spoon foaming butter over salmon continuously for 1–2 minutes until just cooked through.
05 - Add rinsed capers and lemon juice to the pan. Spoon the sauce over the fish to coat evenly.
06 - Remove from heat. Sprinkle with chopped fresh parsley. Let rest briefly while preparing vegetables.
07 - Blanch broccoli or asparagus in boiling salted water for 2–3 minutes until just tender. Drain well.
08 - Plate salmon immediately with vegetables and lemon wedges on the side. Drizzle with any remaining pan sauce.
# Expert Suggestions:
01 -
- You'll get restaurant-quality crispy skin without any fancy techniques or equipment
- The entire dinner comes together in under 25 minutes, making it perfect for hectic weeknights
02 -
- Dry the salmon thoroughly before cooking, as any moisture will prevent the skin from crisping properly
- Don't crowd the pan, or the temperature will drop and your fish will steam instead of sear
03 -
- A cold pan creates sticky skin, so make sure it's properly hot before adding the fish
- If your butter starts burning, remove the pan from heat briefly to let the temperature come down