Gordon Ramsay Pan-Seared Salmon Recipe

Gordon Ramsay’s Pan-Seared Salmon is a restaurant-quality dish featuring crispy, golden skin and tender, flaky fish. Cooked using high-heat searing, this method locks in flavor while keeping the salmon juicy. Finished with butter, garlic, and fresh herbs, this dish is quick, easy, and full of rich, buttery goodness.

What is Gordon Ramsay’s Pan-Seared Salmon?

Gordon Ramsay’s Pan-Seared Salmon is a simple yet elegant seafood dish, where fresh salmon fillets are cooked skin-side down in a hot pan until the skin is golden and crispy. The fillet is then basted with butter, garlic, and fresh herbs, creating a flavorful, moist, and perfectly cooked salmon.

Other Gordon Ramsay Recipes

• Gordon Ramsay Salmon en Croûte
• Gordon Ramsay’s Roasted Tomato Soup
• Gordon Ramsay Meatloaf
• Gordon Ramsay Green Beans

Why You’ll Love Gordon Ramsay’s Pan-Seared Salmon

• Crispy, golden-brown skin – Achieved through proper pan-searing.
• Juicy, flaky salmon – Cooked just right for maximum tenderness.
• Rich, buttery flavor – Garlic and herbs enhance the taste.
• Quick and easy – Ready in under 10 minutes.
• Pairs well with any side – Great with veggies, rice, or salad.

Ingredients Needed for Gordon Ramsay Pan-Seared Salmon

• 2 salmon fillets (skin-on, about 6 oz each)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 clove garlic, minced
• 1 sprig of fresh thyme or rosemary
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika (optional, for color)
• 1 tbsp fresh lemon juice

Step-by-Step Instructions to Make Gordon Ramsay Pan-Seared Salmon

Prepare the Salmon:

1. Pat the salmon dry – Use paper towels to remove excess moisture for crispier skin.
2. Season well – Sprinkle the skin side with salt and the flesh side with salt, black pepper, and paprika.

Sear the Salmon:

3. Heat the pan – Place a non-stick or stainless steel skillet over medium-high heat and add olive oil.
4. Place salmon skin-side down – Press the fillet down with a spatula for 30 seconds to keep the skin in contact with the pan.
5. Cook without flipping – Let the salmon cook for 4-5 minutes until the skin is crispy and releases easily.
6. Flip and finish cooking – Turn the salmon over and cook for 1-2 minutes until the flesh is just opaque.

Add Butter & Aromatics:

7. Melt butter and add garlic – Toss in butter, garlic, and fresh thyme, basting the salmon for extra flavor.
8. Squeeze lemon juice – Just before removing, add a splash of lemon juice for brightness.

Serve Immediately:

9. Plate and enjoy – Serve with your favorite sides and garnish with extra herbs.

Best Sides to Serve with Gordon Ramsay Pan-Seared Salmon

• Garlic butter asparagus – A fresh, green contrast.
• Lemon herb rice – Light and fluffy with citrus notes.
• Crispy roasted potatoes – A crunchy, hearty pairing.
• Steamed broccoli – A healthy and vibrant addition.
• Avocado salad – Creamy and refreshing.

Pro Tips for the Best Gordon Ramsay Pan-Seared Salmon

• Use high-quality salmon – Fresh, wild-caught salmon gives the best texture and flavor.
• Start with a dry pan – This prevents steaming and ensures crisp skin.
• Press the fillet down – Helps the skin make full contact with the pan.
• Don’t move the salmon while cooking – Let it naturally release for a perfect sear.
• Finish with butter and aromatics – Adds richness and depth to the flavor.

Creative Variations of Gordon Ramsay Pan-Seared Salmon

• Make it spicy – Add red pepper flakes or cayenne for heat.
• Try a miso glaze – Brush with miso, honey, and soy sauce for an umami boost.
• Use herb butter – Mix garlic, lemon, and parsley butter for extra richness.
• Make it citrusy – Swap lemon for orange zest and juice for a sweet tang.
• Pair with a yogurt sauce – A side of garlic-dill yogurt sauce adds freshness.

Storage and Reheating Tips for Gordon Ramsay Pan-Seared Salmon

• Store in an airtight container – Keep in the fridge for up to 2 days.
• Reheat in a pan for best results – Warm over low heat to maintain crispiness.
• Avoid microwaving – This can make the salmon dry and rubbery.
• Freeze raw, not cooked – Salmon freezes well before cooking but loses texture after.

FAQs

How do you get crispy skin on pan-seared salmon?

To achieve crispy skin, pat the salmon dry completely, use a hot pan with oil, and press the fillet down for 30 seconds after placing it skin-side down. Cook without moving for 4-5 minutes before flipping.

How do you know when the salmon is done cooking?

Salmon is done when it reaches an internal temperature of 125-130°F (52-54°C) for medium or 135-140°F (57-60°C) for well-done. The flesh should be slightly firm but still moist and flaky.

Why does my salmon stick to the pan?

Salmon sticks if the pan is not hot enough or if the skin is wet. Always pat the salmon dry and heat the oil properly before placing it in the pan. A non-stick or stainless steel pan works best.

Should you cook salmon skin-side down first?

Yes, always cook salmon skin-side down first. This allows the skin to crisp up and protects the flesh from overcooking. Once the skin is golden and releases easily, flip it for the final cook.

Final Thoughts

Gordon Ramsay’s Pan-Seared Salmon is an easy yet elegant seafood dish, featuring perfectly crisp skin and juicy, flaky meat. With simple ingredients and a quick pan-searing technique, this dish delivers restaurant-quality results in minutes. Try it today and enjoy flawless salmon with the perfect crunch!

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