How to cook salmon in a frying pan Gordon Ramsay style?

Start with a hot pan and dry, seasoned salmon. Sear skin-side down for 4–5 minutes, flip, then baste with butter, garlic, and herbs. Finish with lemon juice before serving.

How to pan-fry salmon Jamie Oliver style?

Jamie tends to use similar basics—season well, cook skin-side down first, and add flavor with lemon or pesto. His version often includes creative side pairings like crushed peas or herbed couscous.

Is salmon better in the oven or frying pan?

For crispy skin and fast results, the frying pan wins. The oven is great for gentle, even cooking, especially if you're baking with sauces or cooking a large fillet.

How to pan fry salmon so the skin is crispy?

Dry the skin thoroughly, use a hot pan with oil, press the fillet flat for the first 30 seconds, and don’t move it until it naturally releases. Finish with a quick flip and basting.

Gordon Ramsay Pan-Fried Salmon: 5 Amazing Tips for Crispy Results

Name: Gordon Ramsay Pan-Fried Salmon
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Cuisine: French
Ingredients: 2 salmon fillets (skin-on, about 6 oz each); 1 tbsp olive oil; 1 tbsp unsalted butter; 1 clove garlic, minced; ½ tsp salt; ½ tsp freshly ground black pepper; 1 tsp fresh thyme or parsley (chopped); ½ lemon, juiced; Lemon wedges; Extra chopped herbs

Gordon Ramsay Pan-Fried Salmon

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Gordon Ramsay Pan-Fried Salmon is a quick and flavorful main dish that delivers restaurant-quality results in just 12 minutes. With perfectly crispy skin and tender, flaky salmon inside, this recipe is finished with a buttery garlic-herb baste and a bright splash of lemon. Inspired by Gordon Ramsay’s famous pan technique, it’s a foolproof way to impress with minimal ingredients and effort. Whether you’re prepping a weeknight dinner or a healthy gourmet meal, this salmon is guaranteed to satisfy.

Author: RAMSAY
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yield: 4 servings
Category: Main Course
Method: Pan-Frying
Cuisine: French

Ingredients

Scale

Main:

2 salmon fillets (skin-on, about 6 oz each)
1 tbsp olive oil
1 tbsp unsalted butter
1 clove garlic, minced
½ tsp salt
½ tsp freshly ground black pepper
1 tsp fresh thyme or parsley (chopped)
½ lemon, juiced

Optional Garnishes:

Lemon wedges
Extra chopped herbs

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Instructions

Pat the Salmon Dry: Use paper towels to pat the salmon fillets dry—especially the skin. This step is crucial for getting that crispy skin everyone loves.
Season Well: Sprinkle both sides of the salmon with salt and black pepper. Let it rest at room temperature while your pan heats up.
Sear the Skin Side: Heat olive oil in a nonstick or stainless-steel pan over medium-high heat. When hot, place the salmon fillets skin-side down.
Pro Tip: Press the fillets gently for the first 30 seconds to keep the skin flat. Cook without moving for 4–5 minutes.
Flip & Baste: Carefully flip the fillets. Add butter, garlic, and fresh herbs. As the butter melts, tilt the pan and spoon the melted butter over the salmon continuously for 1–2 minutes.
Add Lemon & Serve: Turn off the heat. Squeeze fresh lemon juice over the top and transfer the salmon to plates. Serve hot with lemon wedges and your choice of sides.

Notes

Don’t overcrowd the pan—work in batches if needed.
Always use skin-on salmon for best texture and flavor.
Fresh lemon juice is a must. Bottled won’t give the same brightness.
Use a fish spatula for easy flipping!

Find it online: https://cookingwithramsay.com/gordon-ramsay-pan-fried-salmon/