Gordon Ramsay Pan Fried Salmon (Print Version)

Crispy-skinned salmon fillets with garlic, lemon, and herb butter sauce

# What You 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 (optional, for serving)

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 the hot pan. Press gently with a spatula for 10 seconds to prevent curling.
04 - Cook skin-side down for 5–6 minutes until skin is crispy and fish is cooked two-thirds up the side.
05 - Flip the fillets. Add butter and crushed garlic to the pan. Tilt pan and spoon foaming butter over salmon for 1–2 minutes until just cooked through.
06 - Add capers and lemon juice to the pan. Spoon the sauce over the fish to coat evenly.
07 - Remove from heat. Sprinkle with chopped parsley. Let rest briefly while preparing vegetables.
08 - Blanch broccoli or asparagus in boiling salted water for 2–3 minutes until just tender. Drain well.
09 - Plate salmon immediately with vegetables and lemon wedges on the side.

# Expert Hints:

01 -
  • Restaurant-quality crispy skin that shatters beautifully when you bite into it
  • The lemon-caper butter sauce comes together in minutes but tastes like you worked far harder
  • Perfect for weeknight dinners but impressive enough for dinner parties
02 -
  • Dont move the salmon while the skin is crisping or you'll tear it and lose that gorgeous texture
  • If your butter starts browning too quickly, reduce the heat slightly and keep basting
  • Resting isn't necessary for salmon like it is for red meat, so serve it right away while the skin stays crispy
03 -
  • Buy the best salmon you can find since this simple preparation really lets the fish shine
  • Room temperature salmon fillets cook more evenly, so take them out of the fridge fifteen minutes before cooking

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