Easy Pan Seared Salmon (Gordon Ramsay Method)
If you've been intimidated by pan searing salmon at home, this recipe will change everything! In just 15 minutes, you'll have restaurant-quality salmon that's perfectly crispy on the outside and so moist and tender on the inside. The best part? It only calls for a few simple ingredients you probably already have in your kitchen!
Gordon Ramsay is one of the best chefs in the world, so when I heard he had a recipe for pan-seared salmon, I knew I had to give it a go and trust him to teach me some quick tips on making the perfect salmon.
This recipe is great for any level cook in the kitchen, especially beginner cooks! The key is using high heat and resisting the urge to move the salmon around (I know, it's tempting!). Trust the process, and you'll get incredible results every single time.
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Ingredients For Pan Seared Salmon
2 salmon filets
1/4 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon butter
4 cloves of garlic
4 sprigs of thyme
1 lemon, zested and juiced
Nutritional Information (Per Serving)
Calories: 360
Protein: 34G
Fat: 24G
Carbohydrates: 2G
Nutrition Note
Wild sockeye salmon is leaner than Atlantic or farmed salmon, which means slightly fewer calories and less fat but the same high-quality protein and omega-3s. Using a fattier salmon can raise total calories by 50–100 and fat by 3–5 grams per serving.
How to Make Gordon Ramsay's Pan Seared Salmon (Step-By-Step)
Begin by allowing the salmon to come to room temperature for 10 minutes, ensuring even cooking throughout.
Pat the salmon dry, paying extra attention to the skin side, to achieve a crispy texture.
Place the salmon on a cutting board, skin side up, and score it a few times about 1/2 inch apart (salmon will cook quickly and skin will get super crispy).
Season both sides of the salmon with a combination of salt, paprika, and pepper. Be sure to rub the seasoning into the slits for maximum flavor.
Heat a skillet over medium-high heat until it's hot, then add a tablespoon of olive oil.
Carefully place the salmon in the hot oil, skin side down, and gently press it down with a spatula. Cook for 2 minutes on one side, then flip and cook for an additional 2 minutes on the other side to achieve a beautiful golden brown color.
Flip the salmon once again, so the skin side is facing down. Now, it's time to add a tablespoon of butter, along with 4 cloves of chopped garlic and 4 sprigs of thyme, infusing the salmon with aromatic flavors.
Reduce the heat to low and let the salmon sit in the herbed butter for 6 minutes, basting it occasionally.
To finish, sprinkle the salmon with fresh lemon zest, squeeze some lemon juice over it, and garnish with parsley. Finally, drizzle the final herbed butter on top, adding a burst of flavor and a touch of richness.
Jazz's Tips for the Best Seared Salmon!
Let the Salmon Come to Room Temperature
Before cooking, let your fresh salmon sit out for about 15–20 minutes. Starting with room-temperature fish helps it cook more evenly, so you don’t end up with overcooked edges and an undercooked center.Start with a Super Hot Pan (But Add Oil After!)
Heat your hot skillet until it’s smoking hot before adding oil. If you add oil while the pan is heating, it can burn before the salmon hits the pan. By waiting, you get that perfect sizzle without bitter, burned oil.Make Small Slits in the Skin
Using a sharp knife, make shallow slits about an inch apart on the skin-side of the salmon. This helps the skin crisp up faster and prevents the fillet from curling as it cooks.Pat the Salmon Dry
Moisture is the enemy of a good sear. Use a paper towel to pat the salmon dry before seasoning. This helps the skin get extra crispy in the pan.Choose the Right Pan
While a nonstick skillet works well, a well-seasoned cast iron skillet or a stainless steel pan holds heat better and helps create that signature sear.Cook Skin-Side Down First
Always start with the salmon skin-side down in the hot pan. This not only protects the delicate flesh but also helps the skin get crispy.Monitor Internal Temperature
Use an instant-read thermometer or meat thermometer to check the internal temperature. Salmon is done when it reaches 125°F for medium-rare or 135°F for medium. Always test the thickest part of the fillet for accuracy.Let It Rest
After cooking, give your salmon a minute or two to rest before serving. This helps the juices redistribute, making your flaky salmon even more tender.Store Leftovers Properly
Got extras? Store cooked salmon in an airtight container in the fridge. It’s perfect for adding to an arugula salad or reheating for an easy lunch the next time you’re craving salmon.
What to Serve with Pan Seared Salmon
My Easy Swaps To The Original Recipe
The original recipe calls for chili flakes, but since I was also serving this to my 10-month-old baby, I didn’t want to make it even the slightest bit spicy. I substituted paprika to add a little flavor and color.
Additionally, his original recipe doesn’t call for lemon zest, but I love adding that to pretty much anything with lemon flavor. It bumps up the flavor incredibly! Before juicing the lemon, don't forget to zest it with a citrus zester to elevate the taste even further!
Popular Salmon Recipes to Try
This eCookbook is all about salmon (one of my favorite foods)! You'll learn over 15 ways to make salmon in the air fryer, which are all the hype right now. There's a good reason! I bought one two years ago, and it's been one of the best kitchen investments.
Using an air fryer can cut your cooking time in half (seriously). Steal my air-frying secrets with these salmon-forward recipes.
My Go-To Kitchen Tools For This Recipe
FAQs
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The key is a hot pan and patience! Make sure your skillet is fully heated before adding oil, then wait for the oil to shimmer. Once you add the salmon skin-side down, resist the urge to move it. The salmon will naturally release from the pan when the skin is crispy and ready to flip, usually around 4-6 minutes. If it's sticking, it just needs a bit more time!
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For perfectly cooked salmon, aim for 125°F for medium-rare (my personal favorite!) or 135°F for medium. Use an instant-read thermometer in the thickest part of the fillet. The salmon will continue cooking slightly after you remove it from heat, so pull it off just before it reaches your target temperature.
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The salmon should flake easily with a fork at the thickest part and look opaque (not translucent) throughout. You can also gently press the top, it should feel firm but still have a slight give. If you're using a thermometer, 125-135°F is the sweet spot depending on how you like your salmon cooked.
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Absolutely! Skinless salmon works great with this method. Just be extra gentle when flipping since the skin usually helps hold the fillet together. You might want to reduce the first-side cooking time to about 3 minutes instead of 4 to prevent overcooking.
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The most common culprits are: (1) not patting the salmon dry before cooking, moisture is the enemy of crispy skin!, (2) moving the salmon too soon before the skin releases naturally, or (3) not having the pan hot enough before adding the fish. Make sure your oil is shimmering (but not smoking) before adding the salmon.
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For 6-ounce fillets about 1-1.5 inches thick, cook skin-side down for about 4-6 minutes until the skin is golden and crispy. Then flip and cook for just 1-2 minutes on the flesh side. The salmon cooks about 75% of the way through on the first side, so the second side goes super fast!
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I love using a cast iron skillet or stainless steel pan because they hold heat really well and create that gorgeous golden crust. A nonstick skillet works too and is great if you're nervous about sticking, but you won't get quite as much of that restaurant-quality sear.
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Yes! You'll cook the salmon skin-side down first for 4-6 minutes, then flip it once to cook the flesh side for 1-2 minutes. That's it, just one flip! The key is leaving it alone on that first side until the skin is crispy and releases easily from the pan.
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It's best to use fresh or fully thawed salmon for pan searing. If your salmon is frozen, thaw it completely in the fridge overnight, then pat it very dry before cooking. Frozen salmon has extra moisture that makes it harder to get that crispy skin we're after!
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I use olive oil (like Gordon Ramsay does!), but you can also use avocado oil, vegetable oil, or canola oil. The key is choosing an oil with a high smoke point that can handle the heat without burning. Avoid butter for the initial sear, save that for basting at the end for extra flavor!
This Copycat Gordon Ramsay's Perfect Pan-Seared Salmon recipe is a must-try for anyone looking to recreate a recipe from one of the best chefs in the world! With simple ingredients and expert tips, you can master the art of cooking salmon and create a restaurant-quality dish in your own kitchen. The salmon turns out crispy on the outside and moist on the inside, with a burst of flavor from the lemon zest and herbed butter. Whether you're using farm-raised or wild salmon, this method brings out the rich, natural flavors that make it one of the best salmon recipes out there. Over time, it has become one of my favorite ways to prepare a quick, elegant, and satisfying seafood dinner.
Copycat Gordon Ramsay's Pan Seared Salmon
Ingredients
- 2 salmon filets
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves of garlic
- 4 sprigs of thyme
- 1 lemon, zested and juiced
Instructions
- Let the salmon come to room temperature for 10 minutes.
- Pat the salmon dry, especially the skin side.
- Place the salmon on a cutting board, skin side up, and score the salmon a few times, about 1/2 inch apart (salmon will cook quickly and skin will get super crispy).
- Season both sides with salt, paprika and pepper. Rubbing the seasoning into the slits.
- Heat a skillet over medium heat.
- Wait until the skillet heats up, then add olive oil (after the pan is hot).
- Add the salmon to the hot oil, skin side down. Press down gently with a spatula. Cook for 2 minutes on one side, then flip and cook for another 2 minutes on the other side.
- Flip the salmon so the skin side is down (again).
- Add 1 tablespoon of butter, 4 cloves of garlic and 4 sprigs of thyme.
- Reduce the heat to low, and let the salmon sit there in the herbed butter for 6 minutes, continue basting the salmon.
- Finish with lemon zest, lemon juice, parsley and the final herbed butter drizzled on top.
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
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