This recipe is based on Gordon Ramsay’s simple salmon recipe with a zesty twist from Jaime Shelbert of Wholly Nourished. It’s a quick and easy meal that can be whipped up in just 15 minutes, making it perfect for those busy weeknight dinners.
What’s different about this recipe?
This recipe adds a zesty punch of lemon and some spice to Gordon Ramsay’s original recipe. The tangy acid cuts through the rich butter sauce with garlic and thyme for a refreshing balance. Lemon and fish are a classic pairing, and you’ll know why when you taste this dish.
Ingredients:
- 10-ounce fresh salmon filet with skin, deboned
- ¾ teaspoon salt
- Pinch of freshly ground pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 2 cloves garlic, sliced, divided
- 4 sprigs fresh thyme
- Zest of ½ a lemon, about 1 teaspoon
- 2 tablespoons fresh lemon juice
Instructions:
- Score the salmon skin: Score the skin side of the salmon with a sharp knife making horizontal scores about 1 inch apart. This helps the fish cook more quickly and keeps the skin extra crispy.
- Season the fish: Season both sides of the salmon with salt, pepper, and cayenne pepper.
- Heat a pan and add oil: Heat a large skillet over medium heat and add the olive oil once the pan is hot.
- Cook the salmon: Add the salmon to the pan skin side down. Press the salmon gently with a spatula to prevent buckling as it cooks. Cook for 2 minutes, then flip the fish to cook it for another 1 to 2 minutes until browned.
- Add butter, garlic, and thyme: Flip the salmon so that the skin side is down once again. Add 1 tablespoon of the butter, half of the sliced garlic, and the 4 sprigs of thyme. Reduce the heat to medium-low and cook the salmon for 5 minutes.
- Make the lemon butter sauce: Remove the salmon from the skillet, leaving the pan on the heat. Add the zest, lemon juice, the remaining 2 tablespoons butter, and the remaining sliced garlic and cook for 1 minute, stirring until the butter is melted and creamy.
- Serve the salmon: Plate the salmon and top the fish with the lemon butter sauce.
Tips:
- Remove the fish from the refrigerator about 5 to 10 minutes before cooking so that it isn’t cooked from a cold temperature.
- Don’t overcook the salmon. Test the doneness by poking a sharp knife into the thickest part of the filet — it should flake easily.
- This salmon dish pairs well with a variety of sides, such as roasted potatoes, vegetable risotto, steamed or sautéed vegetables, or a simple salad.
Enjoy this delicious and satisfying salmon recipe that could pass for restaurant quality!
Add the butter, garlic, and fresh thyme to the pan with the fish
Turn the fish over again so the skin is facing downward. Toss the fish in a pan with 1 tablespoon of butter, half of the sliced garlic, and the thyme sprigs. Reduce the heat to medium low and continue cooking the fish for an additional five minutes, or until it is done.
To prevent the salmon from overcooking, keep a close eye on it. You won’t be able to throw away the nice, crispy exterior that results from properly pan-frying the skin.
Insert a sharp knife into the thickest part of the filet to check for doneness; it should flake easily.
Season the fish and add it to a heated pan with oil
To ensure that the salmon properly absorbs all of the flavor, season it before adding it to the pan. Rub the cayenne, ground pepper, and salt into the fish’s flesh on both sides for optimal flavor. Next, preheat a skillet over medium heat, being sure to select one large enough to accommodate the entire fillet flat inside the pan. Add the olive oil to the hot pan and allow it to coat the entire surface.
To protect the delicate flesh, place the salmon skin side down on the pan. The pan will sizzle to let you know when it is hot enough. With a spatula, gently press down on the fish until the skin is flat on the pan’s bottom. This will prevent the fish from buckling up and help to make the skin extra crispy and delicious. Sear the salmon for two minutes with the skin side down, then turn it over and continue cooking it for another one to two minutes, or until it is browned.
Gordon Ramsay Demonstrates How To Cook The Perfect Alaskan King Salmon | Season 1 Ep. 1 | THE F WORD
FAQ
Is it better to bake or fry salmon fillets?
How does Bobby Flay cook salmon?
How is salmon traditionally cooked?
How long does Gordon Ramsay bake salmon?
Gordon Ramsay’s Baked Salmon Recipe is a culinary masterpiece that combines zesty lemon and garlic for a quick, savory feast that is done in 25 minutes! Get the oven preheated at 400 degrees and grease a large baking pan. Season the salmon fillets with salt and pepper before placing them on the baking sheet.
What are the benefits of smoked salmon over raw salmon?
It actually has the same characteristics as raw salmon, being relatively low in calories, it is an excellent source of protein, good fat and several vitamins and minerals. The smoking process just adds an aroma.
Does Gordon Ramsey cook salmon with thyme & garlic butter?
Gordon Ramsey can cook up quite the salmon, and we love his thyme and garlic butter version. All the same, we can’t get enough of Jaime Shelbert’s twist on his recipe. Jaime included lemon juice and zest to add an aromatic component of citrus oils to the fish.
How long does it take to cook salmon?
With the salmon’s thickness taken into account, around two to three minutes on the skin side should suffice to start the crisping process. Perfect poultry mastery: Unlock the secrets of perfect poultry with Gordon Ramsay’s Guide to Making the Perfect Brick Chicken. The residual heat plays a crucial role in achieving perfectly cooked salmon.