Try this delicious looking salmon when you are up for any quick and easy to ready seafood meal. Gordon Ramsay serves this salmon spanning a New Potato Crab Salad mix. Gordon says you don’t should be afraid of cooking fish, as it’s not nuclear physics. Score the fish, maintain hands from it while cooking (NO TOUCHING!), and transform once. Watch the fish while you’re cooking it, employ a Fish Slide, and you’ll end up with a masterfully prepared salmon. If you are interested in Keto recipes, get them here »
This recipe is very easy, as we discussed by watching the recording at the end of this post. I’ll cover the steps it takes to arrange a perfect crispy salmon.
Season the fish and add it to a heated pan with oil
Seasoning should be done prior to adding the salmon to the pan in order for it to properly absorb everything. Sprinkle the salt, ground pepper, and cayenne pepper on both sides of the fish, rubbing it in for maximum flavor. Then heat a skillet on medium heat — make sure to choose one that will fit the whole fillet flat in the pan. When the pan is hot, add the olive oil and let it spread across the surface.
Place the salmon skin side down on the pan to avoid damaging the delicate flesh. Youll hear a sizzle to signal that the pan is hot enough. Using a spatula, gently press the fish down so that the skin lies flat on the bottom of the pan. This will contribute to making the skin extra crispy and tasty, and keep the fish from buckling up. Cook the salmon skin side down for two minutes, then flip and cook the other side for one to two minutes until it has browned.
Add the butter, garlic, and fresh thyme to the pan with the fish
Flip the fish once more so that the skin is facing down again. Add 1 tablespoon of the butter, half of the sliced garlic, and the sprigs of thyme to the pan with the fish. Decrease the heat to medium low, allowing the fish to cook for another five minutes until finished.
Keep a careful eye on the salmon to avoid overcooking it. By properly pan-frying the skin, youll be left with a nice, crispy exterior that youll be hard-pressed to throw out.
Test the doneness by poking a sharp knife into the thickest part of the filet — it should flake easily.
Gather the ingredients for your salmon in butter sauce
This recipe is a quick one, so youll want to gather all the ingredients for it before turning on the heat.
To start, you will need a fresh salmon filet deboned and with the skin on. The skin will provide a barrier on one side of the fish as you pan fry it, keeping everything nice and tender. Its also delicious and packed with nutrients if you choose to eat it. A filet of approximately 10 ounces should be sufficient for two people if you are serving the salmon with sides, but adjust the quantities if need be. Jaime wouldnt hesitate to try this with trout, so you can swap out the salmon depending on what you can get your hands on.
In addition to the cayenne pepper, salt and pepper are used to season the salmon and bring out its natural flavors. Youll need some olive oil to cook the salmon, but butter is also necessary to make the decadent sauce to finish the dish. Sliced garlic, fresh thyme sprigs, lemon zest, and lemon juice will turn the butter into a creamy, heavenly sauce that you might start adding to everything.
It might be tempting to throw your salmon straight from the package into the pan, but you will get a lot more out of your piece of fish with a few easy steps.
For starters, remove the fish from the refrigerator about 5 to 10 minutes before cooking so that it isnt cooked from a cold temperature. Chef Ramsey recommends this step in order for the fish to cook more quickly without drying out in the hot pan.
With a sharp knife, gently slice through the salmon skin, making slits along the fish every inch or so. Gordon Ramsey explains that scoring the skin helps the fish cook more quickly and keeps the skin extra crispy. Be careful not to cut too deeply into the fish or the inside will dry out.
How long does Gordon Ramsay cook salmon?
What oil is best for cooking salmon?
How long do I pan fry salmon for?