Gordon Ramsay Pan Fried Salmon (Printable)

Crispy-skinned salmon with herb butter sauce 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 (optional, for serving)

11 - 7 oz tenderstem broccoli or asparagus
12 - Sea salt, to taste

# Directions:

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 fillets. Add butter and crushed garlic. Tilt pan and spoon foaming butter over salmon for 1-2 minutes until just cooked through.
06 - Add capers and lemon juice to pan. Spoon sauce over fish to coat evenly.
07 - Remove from heat. Sprinkle chopped parsley over salmon.
08 - Blanch broccoli or asparagus in boiling salted water for 2-3 minutes until just tender.
09 - Serve salmon immediately with vegetables and lemon wedges on the side.

# Expert Advice:

01 -
  • The perfectly crispy skin creates this incredible texture contrast that makes restaurant salmon feel attainable in your own kitchen
  • The butter sauce comes together in seconds but transforms simple salmon into something elegant and impressive
02 -
  • Dry skin is non-negotiable for crispiness, so don't rush the paper towel step
  • Don't overcrowd the pan or the skin will steam instead of crisp
03 -
  • Let your salmon sit at room temperature for 15 minutes before cooking for even results
  • Don't be afraid of the heat your pan needs to be properly hot for crispy skin

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