Gordon Ramsay Salmon Fillet Recipe

The salmon fillet is a main course of fish easy, tasty, genuine and rich in vitamins: salmon steaks in a pan with oil, garlic, parsley, and plenty of black pepper in grains. Few good quality ingredients and a few minutes of time for a very soft salmon in a pan, so tender it melts in your mouth, fragrant and juicy at the same time.

Ingredients

  • 2 slices of fresh salmon about 200 g each
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 1 tablespoon of black pepper
  • 2 tablespoons of finely chopped fresh parsley
  • 1 pinch of salt

How to prepare salmon fillet

In a pan (preferably non-stick) let the garlic and oil fry for a few seconds. Add the salmon fillets. Brown each side over a moderate heat for about 1 minute.

Add the previously washed and chopped parsley, pepper and salt; let it cook for a few seconds over medium heat. Then lower the heat, cook for another 1 to 2 minutes, turning the slices only once more.

The secret for tender salmon fillet is very little cooking, prolonged cooking dries and dries the meat too much, making it not very melt-in-the-mouth.

Take care to pour the sauce over the slices constantly to prevent them from drying out; in the meantime the latter will have thickened slightly.

Check the softness with the tines of a fork. The interior must be pink and tender

The salmon fillet in the pan is ready. Serve hot, seasoned with the cooking sauce.

Gordon Ramsay Salmon Fillet Recipe
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Gordon Ramsay Salmon Fillet Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: American
Servings: 2 people
Author: Rehan

Ingredients

  • 2 slices of fresh salmon about 200 g each
  • 2 tablespoons of extra virgin olive oil
  • 1 clove of garlic
  • 1 tablespoon of black pepper
  • 2 tablespoons of finely chopped fresh parsley
  • 1 pinch of salt

Instructions

  • In a pan (preferably non-stick) let the garlic and oil fry for a few seconds. Add the salmon fillets. Brown each side over a moderate heat for about 1 minute.
  • Add the previously washed and chopped parsley, pepper and salt; let it cook for a few seconds over medium heat. Then lower the heat, cook for another 1 to 2 minutes, turning the slices only once more.
  • The secret for tender salmon fillet is very little cooking, prolonged cooking dries and dries the meat too much, making it not very melt-in-the-mouth.
  • Take care to pour the sauce over the slices constantly toprevent them from drying out; in the meantime the latter will have thickened slightly.
  • Check the softness with the tines of a fork. The interior must be pink and tender
  • The salmon fillet in the pan is ready. Serve hot, seasoned with thecooking sauce.

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