Salmon is a favourite among foodies, but it can be tough to get it just right. When not cooked properly, salmon can be entirely too dry to enjoy. Gordon Ramsay’s way ensures that you don’t lose any flavour or moisture in the cooking process. He detailed the steps in a YouTube video.
To begin, in order to stop the salmon from buckling up, tilt the salmon. Lift it up slightly and bend it, take a really sharp knife, and let the knife do the work, says the chef.
Cut slits through the skin of the salmon. Explaining this step, Chef Ramsay said: “And what that does… It allows the salmon to cook quicker, and more importantly, helps get that skin nice and crispy.” Ramsay advised to not cut through the fish too deeply, as you can end up overcooking your fish.
Ramsay says that crispy skin is actually behind what can make your salmon excellent.
“The secret behind cooking great Salmon is to cook it skin side down. Skin side down protects the salmon, stops it from overcooking. But more importantly, we get that skin nice and crispy.”
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Pour a tablespoon of oil in your pan and then place the salmon into the pan. While your salmon is cooking, get your spatula and lightly press down.
“That keeps the salmon skin incredibly flat, but gets nice and crispy.” Flip the salmon so it’s cooked on both sides. You’re aiming for a “beautiful, nice golden brown.”
To get more flavor in the salmon, add in garlic and thyme, and a touch of butter to keep the salmon “so moist.”
After these additions, let your salmon sit on a low heat for six and a half to seven minutes. When your salmon is finished, squeeze a touch of lemon juice on it, and pair it with your favourite sides.
