Gordon Ramsay Pan Fried Salmon Recipe
Tired of salmon with soggy skin? Or worse, fish so dry it tastes like chalk? I’ve been there. A beautiful piece of salmon deserves better.
For years in busy kitchens, I saw cooks make the same mistakes over and over. They either feared the heat or drowned the fish in oil. The result was always a letdown.
But what if I told you the secret to perfect, crispy-skin salmon is easier than you think? This method, made famous by Gordon Ramsay, is a game-changer. It’s not about fancy tools; it’s about technique.
What You’ll Need
This recipe is all about quality ingredients. You don’t need much to make something amazing.
- Two 6-ounce salmon fillets, skin on
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, lightly crushed
- A few sprigs of fresh thyme or rosemary
- Coarse sea salt
- Freshly ground black pepper
Tools You’ll Use
You don’t need a pro kitchen. These basic tools will get the job done right.
| Tool | Purpose |
|---|---|
| Large Skillet | Non-stick is best |
| Fish Spatula | For easy flipping |
| Paper Towels | For drying skin |
| Sharp Knife | For scoring |
Pro Tips from My Kitchen
I’ve cooked thousands of salmon fillets. Trust me, these three things make all the difference.
- Get The Skin BONE DRY. I mean it. Pat it with paper towels until there is no moisture left. Wet skin will steam, not fry. Dry skin is the only way to get that potato-chip crispiness.
- Hot Pan, Cold Oil. Get your pan hot first—really hot. You should see a little shimmer. Then add your oil. Putting salmon in a lukewarm pan is a one-way ticket to stuck, torn skin.
- Press It Down. When you first place the salmon skin-side down, the skin will want to curl up. Use your spatula to press down firmly on the fillets for about 10-15 seconds. This keeps the entire skin in contact with the pan for an even crust.
How to Make Gordon Ramsay’s Salmon (Step-by-Step)
Follow these steps exactly. Don’t rush the process. Good food takes a little patience.
Step 1: Prep the Salmon
Take your salmon out of the fridge about 15 minutes before cooking. Let it come closer to room temperature. This helps it cook more evenly.
Step 2: Dry and Score the Skin
Use paper towels to pat the salmon skin completely dry. With a sharp knife, make 2 or 3 shallow cuts into the skin, being careful not to slice deep into the fish. This stops it from curling.
Step 3: Season Generously
Sprinkle coarse sea salt and black pepper all over the salmon, especially on the skin. Don’t be shy.
Step 4: Heat the Pan
Place a large non-stick skillet over medium-high heat. Let it get properly hot.
Step 5: Cook the Salmon
Add the olive oil to the hot pan. Gently place the salmon fillets skin-side down. You should hear a loud sizzle. Immediately press down on each fillet with a spatula for 15 seconds.
Step 6: Let It Cook
Cook for 4-5 minutes on the skin side. You can watch the color change as the salmon cooks up the side. Cook it about 80% of the way on the skin. Resist the urge to move it around.
Step 7: Flip and Add Flavor
Flip the salmon. It should release easily from the pan. Cook for 1 more minute. Add the butter, crushed garlic, and thyme sprigs to the pan.
Step 8: Baste the Fish
As the butter melts, tilt the pan and use a spoon to pour that amazing, herby butter over the salmon fillets. Do this for about a minute. This keeps the fish moist and adds tons of flavor.
Step 9: Rest Your Salmon
Remove the salmon from the pan and let it rest on a plate for a couple of minutes before serving. This is a very important step.
Substitutions and Fun Twists
Don’t have something on the list? No problem. Cooking is about making things your own.
| Ingredient | Swap With |
|---|---|
| Thyme | Rosemary or dill |
| Garlic Cloves | Shallots |
| Olive Oil | Avocado oil |
You can also add a squeeze of lemon juice at the end for a fresh kick. Or throw some cherry tomatoes into the pan with the butter for a simple sauce.
What to Serve with Your Salmon
This salmon is the star, so the side dishes should be simple.
- Veggies: Roasted asparagus or green beans are perfect.
- Starch: Creamy mashed potatoes, quinoa, or a crusty piece of bread to soak up the butter sauce.
- Salad: A simple green salad with a light vinaigrette.
Make-Ahead and Storage Tips
Salmon is always best fresh, but leftovers can be great too.
Store any leftover salmon in an airtight container in the fridge for up to 2 days.
To reheat, place it on a baking sheet in a 275°F oven for about 10-15 minutes, or until warmed through. This low, slow heat prevents it from drying out. Avoid the microwave at all costs.
Nutrition Info (Just a Guide)
This is an estimate and can change based on your ingredients.
- Calories: Around 450 kcal
- Protein: 35g
- Fat: 32g
- Carbohydrates: 1g
- Sodium: 400mg
For a lighter meal, use less butter. For keto or low-carb diets, this recipe is great as is. Serve with leafy greens or cauliflower mash.
FAQs
Q1. Why did my salmon skin stick to the pan?
Ans: Your pan probably wasn’t hot enough when you put the fish in. Or, you tried to flip it too early. The skin will release itself when it’s crispy and ready.
Q2. Can I use skinless salmon?
Ans: You can, but you’ll miss the best part! If you do, cook it for just 2-3 minutes per side. It will cook much faster without the skin to protect it.
Q3. How do I know when the salmon is fully cooked?
Ans: It should be slightly firm to the touch. You can also gently poke it with a fork. If it flakes easily, it’s done. A little pink in the middle is perfect.
Wrapping Up
That’s it. A simple method that gives you perfect salmon every single time. No more excuses for sad, soggy fish.
The real joy of cooking is seeing the look on someone’s face when they take that first bite. Now it’s your turn to make it happen.
Give this recipe a try. Come back and tell me how it went in the comments. I read every single one.
