If you’re a fan of British multi-Michelin starred chef Gordon Ramsay, then you’ll love this pan-seared salmon recipe.
It features added flavours such as cayenne pepper and lemon juice, which go excellently with butter, garlic and thyme.
For the perfectly seared salmon fillet, check to see that it is cooked on the inside but slightly charred on the outside with crispy edges.
What’s more, this dish can be served alongside some cilantro-lime rice or spaghetti, and takes mere minutes to put together.
Ingredients
- Salmon fillets with skin
- Butter
- Garlic
- Herbs
- Salt, black pepper and cayenne pepper
- Lemon juice
Metod
- Begin by rinsing the salmon with water, then pat dry with paper towels. Next, season with salt and pepper.
- Heat up a skillet (cast-iron preferred) on medium heat. Then add the butter and let it melt before adding the salmon (skin side down).
- Add in the garlic and thyme.
- Sear the salmon, uninterrupted, for about one minute and then turn the salmon over and sear the other side, for another minute.
- Make sure you turn the garlic over to avoid burning. Also, don’t forget to spoon the butter over the salmon while cooking.
- Next, flip the salmon over (skin side down again) and sprinkle the cayenne pepper on top of the salmon.
- Add a squirt of fresh lemon juice and a pinch of salt to taste.
- Turn off the heat and serve immediately.
Tips
- When searing salmon fillet with skin, use a well-seasoned cast-iron skillet. The salmon will be cooked evenly.
- Use butter instead of oil, as it will turn into brown butter while cooking, lending an earthy note to the salmon.
- Add some punch with cayenne pepper or smoked paprika.
- Herbs such as thyme or rosemary will help cut the salmon’s fatty and fishy taste.
This article first appeared in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.