Copycat Gordon Ramsay's Pan Seared Salmon
Why I had to try Gordon Ramsay's Pan Seared Salmon!
I absolutely love salmon, you know that, we all know that! 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.
What's even better is that this recipe is incredibly quick and easy to make. In just under 15 minutes, this recipe promises to turn out crispy on the outside and so moist on the inside. And the best part? It only calls for a few simple ingredients!
This recipe is great for any level cook in the kitchen, especially beginner cooks!
Note: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you.
What Did I Change in 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!
More Salmon Recipes!
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.
Ingredients You'll Need
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
My Go-To Kitchen Tools For This Recipe
How to Make Gordon Ramsay's Pan Seared Salmon
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
FAQs
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It is recommended to let the salmon come to room temperature for about 10 minutes.
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Patting the salmon dry helps achieve a crispy texture, especially on the salmon skin.
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Scoring the salmon helps it cook quickly and evenly, resulting in a crispy skin salmon.
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Yes, you can substitute chili flakes with paprika for a for a spicier flavor in this salmon recipe.
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Cook the salmon for approximately 2 minutes on each side over medium heat to achieve the desired doneness.
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Yes, 6-ounce salmon filets are suitable for this recipe and will work well with the cooking instructions provided.
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While coconut oil can add a unique flavor, you can use other types of oil such as olive oil or avocado oil based on your taste preferences.
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Use a thermometer to check the internal temperature—the best way to avoid overcooking. Aim for 125°F for medium-rare or 135°F for medium. The thickness of the fillets will affect cook time, so check the thickest part for the most accurate reading.
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Red potatoes, arugula salad, or sautéed veggies are all favorite sides. For something heartier, try pairing the salmon with a garlic butter pasta or a light quinoa salad for a healthy meal.
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For tender salmon fillets, cook the first side (skin-side down) for about 5–7 minutes, depending on the thickness of the fillets, until the skin is crispy and the salmon is cooked about 75% of the way through. Then flip and cook the second side for another 1–2 minutes.
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.
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!
Watch the Recipe Tutorial
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