Crispy Pan-Fried Salmon

Salmon fillets fried skin-side down to shatteringly crisp skin, finished with lemon and herbs.

Ingredients

• 2 salmon fillets, skin on
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 clove garlic, crushed
• 1 sprig thyme
• 1/2 lemon
• Sea salt and freshly ground black pepper

Directions

Key ingredients

Black Pepper · Olive Oil · Salt

1. Pat the salmon dry and season the skin well with salt. Score the skin lightly if thick.
2. Heat the olive oil in a nonstick pan over medium-high heat. Place the salmon skin-side down and press gently for 30 seconds so it stays flat.
3. Cook undisturbed for 4-5 minutes until the skin is crisp and the flesh has turned opaque about two-thirds of the way up.
4. Flip the fillets, add the butter, garlic and thyme, and baste for 1-2 minutes until just cooked.
5. Squeeze over the lemon, season, and serve skin-side up to keep it crisp.

Notes

Adapted from Gordon Ramsay’s crispy salmon.