Gordon Ramsay's Seared Salmon

You see this technique everywhere now in every restaurant, but I want to say that I am the hipster of this technique as a home cook when I was 13 years old… joking… (but actually).

Slitting the skin like this allows you to get an ultra crispy finish on the salmon (or any fish for that matter).



  • Salmon

  • Salt & Pepper

  • Olive Oil


  • Bring a non-stick pan to medium heat

  • Take the salmon filet and bend so a little crescent shape is created with the skin side up

  • Use your knife [Alexandrine & Cass recommended ;) ] and slice through the skin and flesh, without actually breaking through the other side of the meat or going to the complete edge of the skin (you do not want strips of skin falling off the fish, nor do you want fish sticks)

  • Salt and pepper your fish, be sure to get into the canals of the cut fish (if you’re feeling fancy, you can add other herbs in between)

  • When the pan is hot, splash a bit of olive oil (salmon is very oily so it doesn't take much)

  • Place fish skin side down

  • Leave for 5-8 minutes or until the three quarters up the fish’s edge turns opaque

  • Flip and cook for another 2-5 minutes or until the fish is completely cooked

  • Done.