Gordon Ramsay Pan Fried Salmon (Printable version)
Crispy-skinned salmon fillets with garlic butter, capers, and lemon for restaurant-quality results at home.
# 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
# Directions:
01 - Pat the salmon fillets completely 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 but not smoking.
03 - Place salmon fillets skin-side down in the hot pan. Press firmly with a spatula for 10 seconds to prevent curling and ensure even contact.
04 - Cook skin-side down for 5–6 minutes until the skin is golden and crispy, and the fish is cooked two-thirds of the way up the side.
05 - Carefully flip the fillets. Add butter and crushed garlic to the pan. As butter foams, tilt pan and continuously spoon the aromatic butter over the fish for 1–2 minutes until just cooked through.
06 - Add rinsed capers and fresh lemon juice to the pan. Spoon the bright pan sauce over the salmon to coat evenly.
07 - Remove from heat. Sprinkle with chopped fresh parsley. Let rest briefly while finishing vegetables.
08 - Blanch broccoli or asparagus in boiling salted water for 2–3 minutes until tender-crisp. Drain well.
09 - Serve salmon immediately with crisp skin facing up, accompanied by blanched vegetables and fresh lemon wedges.
# Expert advice:
01 -
- The butter sauce comes together in seconds but tastes like something from a fine dining kitchen
- Crispy skin stays perfectly crunchy while the fish remains meltingly tender inside
02 -
- Dry skin equals crispy skin so never skip the paper towel step
- Crowding the pan drops the temperature instantly so cook in batches if needed
03 -
- Cold salmon goes into a cold pan then bring them up together for more even cooking
- Add fresh thyme or dill sprigs to the butter baste for aromatic depth