Gordon Ramsay

Ingredients

• 2 fillets Salmon Fillet (skin‑on, about 6 oz each)
• 2 teaspoons Cajun Spice Blend (store‑bought or homemade (paprika, cayenne, garlic powder, onion powder, thyme))
• 1/2 teaspoon Kosher Salt (adjust to taste)
• 1/4 teaspoon Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (for pan‑searing)
• 1 piece Lemon (cut into wedges for serving)

Instructions

1. Pat Dry and Score the Skin

   Place the salmon fillets on a paper towel, pat dry thoroughly, then lightly score the skin in a cross‑hatch pattern using a sharp knife.

   Time: PT3M

2. Season Both Sides

   Rub the Cajun spice blend, salt, and pepper evenly over both sides of the fillets, pressing gently so the seasoning sticks.

   Time: PT2M

3. Heat the Skillet

   Place the skillet over medium‑high heat and add the olive oil. Heat until the oil shimmers, about 30 seconds.

   Time: PT2M

   Temperature: medium‑high

4. Cook Skin‑Side Down

   Lay the fillets skin‑side down in the skillet. Press gently with a spatula for 10 seconds to keep the skin flat. Cook 4‑5 minutes without moving until the skin is golden‑brown and the fish is about 60 % cooked through.

   Time: PT5M

   Temperature: medium‑high

5. Flip and Finish

   Turn the fillets over and cook another 2 minutes, or until the flesh reaches an internal temperature of 145°F (63°C).

   Time: PT2M

   Temperature: medium‑high

6. Rest and Serve

   Remove the salmon from the pan, let rest 1 minute, then plate and garnish with lemon wedges.

   Time: PT1M

Nutrition Facts

Calories

280

Protein

34 g

Carbohydrates

0 g

Fat

12 g

Fiber

0 g