Step 1: Prepare the Salmon Fillets

• Pat the salmon dry using paper towels to remove excess moisture. This ensures crispy skin.
• Check for pin bones by running your fingers along the flesh. Use tweezers to remove any bones.
• Score the skin lightly with a sharp knife (make small diagonal cuts). This prevents curling during cooking.

Step 2: Season the Salmon

• Season both sides with kosher salt and freshly cracked black pepper.
• Let the salmon sit at room temperature for 5 minutes while preparing the pan.

Step 3: Pan-Sear the Salmon

• Heat a cast iron or stainless-steel skillet over medium-high heat.
• Add olive oil and let it shimmer (but not smoke).
• Place the salmon skin-side down, pressing gently with a spatula for the first 30 seconds to keep it flat.
• Cook undisturbed for 4–5 minutes until the skin is golden brown and crispy.

Step 4: Flip & Baste for Flavor

• Flip the salmon carefully using a fish spatula.
• Reduce heat to medium-low and add butter, smashed garlic, and thyme to the pan.
• Tilt the pan slightly and use a spoon to baste the salmon with the melted butter for 1–2 minutes.

Step 5: Rest & Serve

• Remove salmon from the pan and let it rest for 1 minute to retain juices.
• Squeeze fresh lemon juice over the top and garnish with chopped dill or parsley.
• Serve with roasted vegetables, quinoa, or a fresh salad.

Nutrition (Per Serving)

• Nutrient Amount
• Calories 380 kcal
• Protein 42g
• Carbohydrates 2g
• Fiber 0g
• Fat 22g
• Saturated Fat 6g
• Omega-3 High
• Sodium 480mg

Recipe Notes

• For extra crispy skin, make sure the salmon is completely dry before placing it in the pan.
• If the fillet curls, press it gently with a spatula for the first few seconds.
• For added aroma, you can throw in fresh thyme or rosemary while basting.
• Avoid overcooking—the salmon should be just opaque in the center for maximum tenderness.

Storage & Reheating

Refrigeration:

• Store cooked salmon in an airtight container in the fridge for up to 3 days.

Freezing:

• Wrap salmon in plastic wrap and freeze for up to 2 months.

Reheating:

• Oven: Warm at 275°F (135°C) for 10 minutes.
• Stovetop: Heat in a pan over low heat with a bit of butter or olive oil.
• Microwave: Avoid! It can make the fish rubbery.

Serving Suggestions

• Dish Pairing
• Garlic Mashed Potatoes Creamy and rich, perfect with crispy salmon
• Grilled Asparagus Light and crunchy with a smoky taste
• Lemon Quinoa A healthy and citrusy side to balance the dish
• Greek Salad Fresh, tangy, and vibrant
• Dill Yogurt Sauce A cooling dip for added flavor

Frequently Asked Questions (FAQs)

• How do I keep salmon from sticking to the pan?
• Ensure the pan is hot enough before adding the fish, and don’t move it while cooking skin-side down.
• Can I use frozen salmon?
• Yes! Thaw it overnight in the fridge and pat it dry before cooking.
• What is the best way to achieve crispy skin?
• Keep the skin dry, cook on medium-high heat, and press the salmon gently with a spatula for the first 30 seconds.
• Should I cook salmon with the skin on?
• Yes! The skin acts as a barrier, keeping the flesh moist and helping to achieve a crispy texture.
• How do I know when salmon is done?
• Use a thermometer—125°F (52°C) to 130°F (54°C) is perfect for medium-rare. If it flakes easily but is still moist, it’s ready!
• Why You’ll Love This Recipe
• ✔ Quick & Easy: Ready in just 12 minutes.
• ✔ Crispy Perfection: Achieve restaurant-quality skin every time.
• ✔ Minimal Ingredients: Simple seasonings let the salmon shine.
• ✔ Healthy & Nutritious: High in protein & omega-3s.
• ✔ Gordon Ramsay-Approved Technique: Master the perfect pan-seared salmon!

Final Thoughts

• This Gordon Ramsay-inspired salmon recipe proves that with the right technique, you can elevate a simple ingredient into a fine-dining experience. Try it out, pair it with your favorite sides, and impress everyone at your table! 🍽️🔥