Pan-Seared Salmon, Ramsay Style

Celebrity chef Gordon Ramsay is known for his no-nonsense approach to cooking, and his pan-seared salmon recipe is no exception. In this dish, Ramsay combines a crispy skin with tender, slightly cooked flesh to create a culinary masterpiece. The secret to achieving the perfect crispness without overcooking the salmon is to use a nonstick pan on medium heat. This technique ensures even cooking and prevents the skin from becoming overly crisp or burnt. By following Ramsay's simple yet effective method, you can transform a simple salmon fillet into a gourmet creation that stands proudly among the finest dishes.

Achieving a crispy skin

Firstly, ensure your salmon is dry. Before placing the salmon in the pan, use a paper towel to pat the skin dry. This step is crucial, as any excess moisture will hinder the crisping process. Next, season the salmon skin with salt. Salt will help draw out moisture, further enhancing the crispiness.

Now, it's time to heat your pan. Contrary to what some may assume, you should use medium heat rather than very high heat. A nonstick pan or a well-seasoned cast-iron skillet is ideal. Heat your pan to a perfect temperature that will allow the skin to crisp without overcooking the flesh. Use a medium-high heat and add a high smoke point oil, such as vegetable or grapeseed oil.

Once your pan is hot, it's time to add the salmon. Place the salmon skin-side down and let it cook undisturbed. This is a common mistake many cooks make—the urge to fiddle with the fish. Resist that temptation! Instead, gently press the salmon with a spatula during the initial few seconds to ensure even contact with the pan.

The cooking time will depend on the thickness of your salmon. As a guide, cook the salmon for about two to three minutes on the skin side to start the crisping process. Then, flip it over and cook for a further three minutes or so, reducing the heat slightly. The salmon should be almost cooked but still slightly pink inside.

Finally, remove the salmon from the pan and let it rest. This step is crucial, as the residual heat will gently cook the fish, ensuring it's perfectly cooked without overdoing the crispiness.

By following these steps, you'll achieve a delicious pan-seared salmon with a crispy skin and tender flesh, just like Gordon Ramsay!

Common mistakes to avoid

Mistake 1: Rinsing the salmon

You might think that rinsing your salmon will help keep it clean and bacteria-free, but you're wrong. Rinsing the salmon will not kill any bacteria, and it may even spread bacteria on the fish and in your sink.

Mistake 2: Removing the skin

It's fine if you don't want to eat the skin, but it's best to leave it on while cooking. The skin acts as a protective layer and helps seal in moisture. Start with the skin-side down and let it crisp up—it will be much easier to flip with a spatula when it's time to switch sides.

Mistake 3: Overcooking the salmon

This is a common mistake that can turn your elegant dinner into expensive cat food. You want to cook the salmon about 90% of the way on the skin side (around 3 minutes for a room-temperature fillet) until the flesh turns from translucent pink to opaque white. After that, flip it and let the residual heat finish cooking the fish.

Mistake 4: Undercooking the salmon

On the other hand, some people don't cook the salmon enough. Instead of waiting for the salmon to flake, you want it to have a matte finish on all sides and to come apart in easy portions when cut with a fork.

Mistake 5: Not using good quality fish

There's a lot of bad salmon out there, and it won't magically become good once it's cooked. Ideally, salmon is local and recently caught. If that's not possible, buy your salmon from a reputable source that specializes in seafood. Fresh salmon should have a mild aroma, almost like the ocean. If it smells sour, fishy, or like ammonia, it's past its prime.

Mistake 6: Not adding enough seasoning

Salmon has a strong flavour, but that doesn't mean you shouldn't season it. Seasoning can be the difference between bland fish and a memorable meal. Salt will help seal in moisture and infuse the salmon with flavour. Herbs like dill, chives, and mint also work well with salmon.

The role of residual heat

Achieving the perfect pan-seared salmon with a crispy skin requires a careful dance between heat, timing, and intuition. The role of residual heat is a crucial, yet often overlooked aspect of this process.

When pan-searing salmon, the initial heat from the stovetop or flame is only the beginning of the cooking process. Residual heat, or the heat that remains in the pan after the heat source is removed, continues to play a significant role in cooking the fish to perfection. By removing the salmon from the direct heat at just the right moment and allowing it to rest, the residual heat gently cooks the fish, ensuring that the crispy skin is achieved without overcooking the delicate flesh beneath. This technique showcases the art of cooking, where intuition and understanding of the ingredients and their interaction with heat are key.

The pan-seared salmon recipe by Gordon Ramsay exemplifies this delicate balance. After seasoning the salmon fillet with salt and pepper, the fish is placed skin-side down in a large sauté pan with olive oil over medium-high heat. The skin requires direct and prolonged contact with the hot pan to become crispy. By starting skin-side down, the chef allows the skin to crisp up before flipping the salmon to finish cooking. This initial searing process takes about four minutes, after which the fish is turned over, the heat is reduced, and it is cooked for another three minutes.

The crucial step of removing the salmon from the direct heat and letting it rest is where the magic of residual heat comes into play. This step ensures that the cooking process continues gently, allowing the crispy skin to develop further without overcooking the flesh. The residual heat gradually cooks the salmon to the perfect level of doneness, creating a tender and juicy texture. This technique highlights the importance of understanding how residual heat can be harnessed to achieve the desired cooking results.

In summary, the role of residual heat in pan-searing salmon is indispensable. It allows the chef to gently cook the fish, preventing overcooking and ensuring a crispy skin. By understanding and utilizing residual heat, chefs can elevate their salmon dishes, transforming a simple ingredient into a gourmet creation that whispers of the sea and the mastery behind its preparation.

How to get the perfect sear

To get the perfect sear on salmon, there are a few key steps to follow. Firstly, ensure your salmon is dry by patting the skin with a paper towel to remove any excess moisture. This is an important step, as moisture can prevent the skin from crisping up. Next, season the salmon skin with salt, which will help draw out moisture and enhance crispiness. You can also season with pepper.

When you're ready to cook, heat a non-stick or well-seasoned cast-iron skillet on medium-high heat. Add a high smoke point oil, such as vegetable or grapeseed oil, and ensure it covers the whole pan. Once the oil is hot, carefully place the salmon skin-side down and resist the urge to move it. Allow it to cook undisturbed for the perfect sear. Apply gentle pressure with a spatula during the first few seconds to ensure even contact with the pan, being careful not to strip the skin from the meat.

Depending on the thickness of your salmon, cook it skin-side down for around two to four minutes. The skin-side will require more cooking time, around 70-80% of the total cooking time. Once the skin has started to crisp, you can lower the heat slightly to avoid burning. Then, flip the salmon and cook for a further two to three minutes on the flesh side until it's cooked to your desired level.

Tips for frying

To achieve the perfect pan-seared salmon with a crispy skin, there are a few important tips to keep in mind. Firstly, ensure you start with a dry piece of fish; pat the salmon skin dry with a paper towel to remove any excess moisture that could prevent crisping. Season the skin with salt, which will help draw out moisture and enhance crispiness, and be sure to season the salmon fillet with salt and pepper on the flesh side too.

The choice of pan and heat level is crucial. Use a non-stick pan or a well-seasoned cast-iron skillet, and set it to medium heat. A non-stick pan will help prevent the skin from sticking and tearing, and the medium heat will ensure even cooking without burning. It is important to give the pan time to properly preheat.

When the pan is hot, add a high smoke point oil such as vegetable or grapeseed oil. Once the oil is hot, carefully lay the salmon, skin-side down, into the pan. Do not move the salmon once it is in the pan; let it cook undisturbed. Apply gentle pressure with a spatula for the first few seconds to ensure even contact with the pan, but avoid the temptation to press it down too firmly, as this can cause the skin to separate from the meat.

Cook the salmon for most of the time on the skin side—around 70-80% of the total cooking time—before flipping it over. This will give the skin time to crisp up without overcooking the flesh. For a 6oz piece of salmon, this should be around two to three minutes on the skin side, then around three minutes on the flesh side, until the salmon is almost cooked but still a little pink.

Finally, remove the salmon from the pan and let it rest. The residual heat will gently finish cooking the fish without the risk of overcooking.

Frequently asked questions