Gordon Ramsay Pan Fried Salmon (Printer-Friendly)

Perfect crispy-skinned salmon with garlic butter, capers, and fresh herbs. An elegant dinner 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 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 to 6 minutes until the skin is crispy and golden brown, and the fish is cooked two-thirds up the sides.
05 - Flip the fillets. Add butter and crushed garlic to the pan. Tilt and spoon the foaming butter over the fish continuously for 1 to 2 minutes until just cooked through.
06 - Add capers and lemon juice to the pan. Spoon the buttery sauce over the salmon to coat evenly.
07 - Remove from heat. Sprinkle chopped parsley over the top. Let rest briefly while preparing vegetables.
08 - Blanch broccoli or asparagus in boiling salted water for 2 to 3 minutes until just tender-crisp. Drain well.
09 - Arrange salmon alongside vegetables. Drizzle with any remaining pan sauce. Serve immediately with lemon wedges.

# Expert Advice:

01 -
  • The crispy skin creates this incredible texture contrast against the tender, flaky fish inside
  • That buttery lemon caper sauce turns simple salmon into something you would proudly serve at a dinner party
  • From start to finish in 22 minutes, you are eating restaurant quality without leaving your kitchen or spending hours over the stove
02 -
  • Dry your salmon thoroughly with paper towels before cooking as any moisture will steam the fish instead of searing it properly
  • Let the pan get properly hot before adding the fish, otherwise you will end up with sad, soggy skin instead of the crispy perfection we want
  • Resist the urge to move the salmon around while the skin sears, as that contact time is what creates the beautiful golden crust
  • The salmon continues cooking slightly after you remove it from the pan, so take it off when it still has a tiny bit of translucency in the center
03 -
  • Add a sprig of fresh thyme or dill to the butter as it melts for an extra layer of aromatic flavor
  • If your salmon fillets vary in thickness, remove the thinner ones a minute earlier so nothing dries out
  • Warm your plates in the oven for a few minutes before serving, as this keeps everything at the perfect temperature longer

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