Gordon’s Crispy-Skinned Salmon: Your Secret to Restaurant-Quality Fish at Home

👩‍🍳 Instructions

1. 1

   Thoroughly pat salmon fillets dry with paper towels on both sides. This is crucial for crispy skin.
2. 2

   Score the skin side of each fillet 2-3 times with a sharp knife, being careful not to cut into the flesh.
3. 3

   Season both sides of the salmon generously with salt and black pepper.
4. 4

   Heat a heavy-bottomed, oven-safe skillet (cast iron or stainless steel) over medium-high heat until hot.
5. 5

   Add olive oil to the pan. When shimmering, carefully place salmon fillets skin-side down in the hot pan. Immediately press down gently on each fillet with a spatula for the first 30 seconds to ensure even contact. Do not move or flip.
6. 6

   Cook undisturbed for 5-7 minutes, or until the skin is deeply golden brown and crispy, and the flesh has cooked about halfway up the fillet.
7. 7

   Flip the salmon fillets. Immediately add smashed garlic, fresh thyme sprigs, and unsalted butter to the pan.
8. 8

   Tilt the pan and use a spoon to continuously baste the melting butter, garlic, and thyme over the flesh side of the salmon for another 2-4 minutes, or until desired doneness (internal temperature of 145°F/63°C).
9. 9

   Transfer salmon to a plate and let rest for 2 minutes. If using, add cherry tomatoes to the hot pan and toss for 1-2 minutes until just softened. Serve salmon with a squeeze of fresh lemon juice and the pan aromatics and tomatoes.