Gordon Ramsay Pan Seared Salmon
Crispy-skinned salmon fillets seared in a hot pan until golden brown outside and tender inside, seasoned with salt and pepper, finished with lemon juice and butter for a rich, flavorful result. A signature Ramsay dish that takes less than 10 minutes to prepare.
Ingredients
- 4 pieces 6 Oz. Salmon
- 2 Ea. Confit Fennel
- 20 Ea. 16-20 Ct Shrimp
- 4 Oz. Vegetable Stock
- 8 Ea. Fennel Sprigs (Garnish)
- Fennel Puree:
- 2 Ea. fennel sliced on mandolin
- 1/4 Tbsp. fennel seeds
- 1 Ea. lemon juice, zest peel
- 2 Oz. butter + 2 Oz. extra butter
- 1 tsp. salt to taste
Instructions
Searing Crispy Salmon
- Season the salmon fillet with salt and pepper.
- Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Place the fish skin-side in the pan and cook until seared on one side, about 4 minutes. Turn the fish over, reduce the heat, and cook for 3 minutes more until the salmon is almost cooked but still a bit pink inside.
Searing Shrimp
- HEAT 2 tablespoons of olive oil in a large sauté pan over medium heat. Add shrimp and cook until seared, about 2 minutes. Remove and place aside.
Making Fennel Puree
- Sauté fennel, fennel seed, 2 oz. butter, and salt in a pan with a lid on. Add lemon juice and peel to the pan. Continue to cook/stir until the fennel is soft with the lid on. Once soft, remove the heat with the lid still on and blend with the extra 2 oz. Butter. Finish by passing through a fine-mesh strainer.
Video
Notes
Season the salmon skin with salt and let it rest for 5-10 minutes before cooking to draw out moisture, resulting in crispier skin when seared.