Hamdi Saidani This Gordon Ramsay salmon recipe is a masterclass in simplicity and technique. A thick, skin-on salmon steak is pan-seared to achieve a perfectly crispy skin and a juicy, flaky interior. The dish is finished in the same pan with a quick and luscious honey-lemon butter glaze. It’s a restaurant-quality main course that comes together in under 20 minutes.
Gordon Ramsay Pan-Seared Salmon Ingredients
For the Salmon:
- 4 salmon steaks (6-8 oz. each), skin on and bones removed
- Kosher salt and freshly ground black pepper
- 2 Tbsp. olive oil
For the Pan Sauce:
- 2 Tbsp. unsalted butter
- 2 garlic cloves, minced
- Juice of 1 lemon
- 2 Tbsp. honey
- 1/4 tsp. red pepper flakes
- Chopped fresh parsley, for garnish
- Lemon wedges, for serving
How To Make Gordon Ramsay Pan-Seared Salmon
- Prep the Salmon: Pat the salmon steaks very, very dry with paper towels on all sides, especially the skin. This is a crucial step. Season both sides generously with salt and pepper just before cooking.
- Sear the Salmon: Heat a large cast-iron or stainless-steel skillet over medium-high heat until it is very hot. Add the olive oil. Carefully place the salmon steaks in the hot pan, skin-side down. Press down firmly on each fillet with a fish spatula for about 10 seconds to ensure the entire skin makes contact with the pan. Sear, undisturbed, for about 5 minutes until the skin is very crispy and golden.
- Flip and Baste: Flip the salmon steaks. Immediately add the butter and minced garlic to the pan. As the butter melts and foams, tilt the pan towards you and use a large spoon to continuously baste the foaming butter and garlic over the tops of the salmon fillets.
- Make the Glaze in-pan: Add the lemon juice, honey, and red pepper flakes to the pan; keep basting the foaming butter and glaze over the salmon. Continue to cook and baste for another 4–5 minutes, until the sauce is glossy and the salmon is cooked to your liking (an internal temperature of 135°F for medium).
- Serve: Remove the pan from the heat. Spoon any remaining sauce over the salmon, finish with a sprinkle of chopped parsley, and serve immediately with fresh lemon wedges.
Recipe Tips
- How to get perfectly crispy skin? The most important secret, as Gordon would say, is a completely dry surface and a hot pan. Patting the salmon skin with paper towels removes moisture, which creates steam and prevents crisping. Pressing the fish down firmly when it first hits the pan also ensures even contact for a perfect crust.
- Why use cast iron? A cast-iron or stainless-steel skillet is essential. These pans hold and distribute heat incredibly well, which is necessary for achieving a hard, even sear without the fish sticking. Non-stick pans often can’t get hot enough.
- How do you know when the salmon is done? Do not overcook it! The best way to check is with a thermometer (aim for 135°F for a perfect medium). You can also check by feel: a perfectly cooked fillet will be firm to the touch but still have a slight spring. If it’s hard, it’s overcooked.
- What is basting and why is it important? Basting is the technique of spooning the hot fat and pan juices over the meat as it cooks. This not only adds a huge amount of flavor from the butter and garlic but also helps to cook the top of the salmon gently and evenly, ensuring a moist result.
What To Serve With Pan-Seared Salmon
This is an elegant main course that pairs beautifully with simple, fresh sides. Serve it with:
- Creamy mashed potatoes or a simple rice pilaf
- Roasted asparagus or steamed green beans
- A light, peppery arugula salad with a lemon vinaigrette
- A glass of crisp, cold Sauvignon Blanc or Pinot Grigio
How To Store Pan-Seared Salmon
- Best Eaten Fresh: This dish is at its absolute best when it is hot and fresh from the pan, with crispy skin and a warm glaze.
- Refrigerate: If you have leftovers, they can be stored in an airtight container in the refrigerator for up to 2 days.
- Leftover Ideas: Flake the cold leftover salmon and toss it into a salad or mix it with some pasta and a little olive oil for a quick lunch.
Pan-Seared Salmon Nutrition Facts
- Serving: 1 steak with sauce
- Calories: 680 kcal
- Carbohydrates: 18g
- Protein: 45g
- Fat: 45g
- Saturated Fat: 15g
- Sodium: 950mg
Nutrition information is estimated for a larger 12 oz. steak and may vary based on ingredients and cooking methods used.
FAQs
My salmon skin stuck to the pan. What went wrong?
This is the most common issue. It’s almost always due to one of three things: the pan was not hot enough, the skin was not dry enough, or you tried to flip it too soon. The crispy skin will naturally release itself from the hot pan when it’s ready.
Can I make this without a cast-iron pan?
You can, but it’s much more challenging. If you use a non-stick pan, make sure it’s a high-quality one that can handle high heat. Do not use a flimsy, thin-bottomed pan, as the heat will be uneven.
What’s the difference between a salmon steak and a fillet?
A salmon fillet is cut lengthwise from the fish, parallel to the spine. A salmon u0022steaku0022 is a cross-section cut, which often includes the bone. This recipe uses the term u0022steaku0022 but describes a thick, skin-on fillet, which is the most common cut available.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Crispy Skin Salmon Recipe
- Gordon Ramsay BBQ Salmon Recipe
- Gordon Ramsay Christmas Salmon Recipe
Gordon Ramsay Pan-Seared Salmon Steaks Recipe
Description
A simple, foolproof method for achieving a perfectly seared salmon steak with a deep golden-brown crust, a juicy interior, and a quick honey-lemon butter pan sauce.
Ingredients
Instructions
- Pat the salmon fillets completely dry, especially the skin. Season generously with salt and pepper.
- Heat a cast-iron skillet over medium-high heat until very hot. Add the olive oil.
- Place the salmon skin-side down and press firmly with a spatula for 10 seconds. Sear, undisturbed, for 5 minutes until the skin is crispy.
- Flip the salmon. Add the butter and garlic to the pan.
- As the butter foams, tilt the pan and begin basting the salmon continuously with the butter.
- Add the lemon juice, honey, and red pepper flakes to the pan and continue to baste for another 4-5 minutes, until the salmon is cooked through and the glaze is glossy.
- Serve immediately, topped with the pan sauce and fresh parsley.
Notes
- u003cliu003eu003cstrongu003eDry Skin u0026amp; Hot Pan:u003c/strongu003e The most important tip for this recipe is a completely dry salmon skin and a very hot pan. This is the non-negotiable secret to a crispy, non-stick result.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcrowd:u003c/strongu003e Sear the salmon in batches if necessary. Overcrowding the pan will lower the temperature and cause the fish to steam instead of sear.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook:u003c/strongu003e Use a thermometer or the u0022press testu0022 to check for doneness. Perfectly cooked salmon should be firm but still yield to the touch.u003c/liu003eu003cliu003eu003cstrongu003eBaste Continuously:u003c/strongu003e Basting is a key technique that adds immense flavor and helps tou003c/liu003e
