Secrets to making delicious pan-seared salmon by the renowned chef Gordon Ramsay

A salmon dish prepared according to Gordon Ramsay's recipe will have beautifully crispy skin, soaked in flavor, with tender and juicy flesh inside.

Secrets to making delicious pan-seared salmon with garlic butter sauce by the renowned chef Gordon Ramsay

Gordon Ramsay is perhaps one of the most famous chefs in the world, not only for his exceptional culinary skills but also for his numerous television shows.

Below are the secrets to making pan-seared salmon that are truly delicious and enticing, as shared by Gordon Ramsay. Let's dive in!

Ingredients:

- Salmon fillet (with skin)

- Minced garlic

- Dill

- Ground purple onion

- Cajun seasoning

- Ground garlic

- Sweet corn kernels

- Green bell pepper, red bell pepper, yellow bell pepper

- Green zucchini, yellow zucchini

- Butter

- Mayonnaise

- Broccoli

- Yellow lime

Instructions:

Salmon Part

- Rinse the salmon thoroughly. Pat dry with a clean towel. Use a sharp knife to flip the salmon skin side up, gently press both sides so the skin in the middle bulges, then use the knife to cut from the deep skin layer down to half of the salmon. Make parallel cuts about 1 cm apart. If you don't do this, the fried fish will curl up.

- Then sprinkle some salt, pepper, and Cajun seasoning evenly on both sides, especially in the cuts. The cuts will help the seasoning stick to the flesh more easily, creating a rich flavor.

- A tip for you is not to cook the salmon when it's still cold. If you refrigerate the salmon, you should thaw it in the refrigerator overnight or put it in a plastic bag and soak it in water. Even after thawing, you should leave the salmon at room temperature to reduce the chilliness before cooking, which will make the dish tastier and softer.

- Heat a pan until it's hot and slightly smoking, then add olive oil and place the salmon fillet skin side down. Press gently with a spatula to flatten the fish evenly. Pay attention to the color of the fish turning pale. When about 3/4 of the thickness turns pale, flip the fish. Before removing the fish, add garlic, a few sprigs of dill, and a small knob of butter to the pan, spreading the melted butter over the fish for a more flavorful dish.

Side Dish

- Corn and green bean salad: Next, drizzle some olive oil, then add shallots, Cajun seasoning, salt, pepper, corn, red bell pepper, green bell pepper, yellow bell pepper, green zucchini, yellow zucchini, and a splash of lime juice, then quickly toss.

- Whole potatoes, leave the skins on, crush them slightly, then drizzle with olive oil and season with Cajun seasoning, salt, and pepper. Heat oil and butter in a pan, add the potatoes, toss well, add chopped spring onions and chopped dill leaves. Then add lime juice and sprinkle lime zest on top for extra flavor.

Finally, plate the pan-seared salmon, potatoes, and corn and green bean salad, with a side of mayonnaise butter lime sauce.

Check out the recipe for pan-seared salmon from the master chef Gordon Ramsay right here:

From Mytour

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Reference: Travel guide by Mytour