Gordon Ramsay Crispy Skin Salmon Recipe [+Tips]

I remember the first time I tried making Gordon Ramsay’s Crispy Skin Salmon. I was a bit intimidated, thinking, “How does he get that skin so perfectly crispy without burning the fish”? After a few tries, I realized it’s all about technique and respect for the ingredients.

This dish is a masterclass in simplicity. At its core, it’s a piece of salmon cooked skin-side down until the skin crisps up like a delicate chip while the flesh stays tender and juicy. The secret? Precision cooking and understanding your pan.

• The skin acts as a natural barrier, protecting the fish from overcooking.
• The contrast between crunchy skin and buttery salmon creates a perfect texture balance.
• It’s healthy, quick to make and impressive enough for guests.

Ramsay’s approach makes it accessible for home cooks, turning what might seem like a tricky skill into a go-to recipe.

Gordon Ramsay Crispy Skin Salmon Recipe

Ingredients Needed

I always say, “The best dish starts with the best ingredients”. Ramsay’s salmon isn’t complicated but each component matters.

Here’s what you’ll need:

• Fresh salmon fillets – with skin on, ideally wild-caught for flavor and texture.
• Olive oil – for the initial sear and to prevent sticking.
• Salt – coarse sea salt or kosher salt works best.
• Black pepper – freshly ground for that subtle bite.
• Butter – adds richness and helps baste the salmon.
• Garlic cloves – smashed but left whole, to infuse flavor.
• Fresh thyme or rosemary sprigs. for aromatic notes while cooking.
• Optional: a squeeze of lemon juice after cooking for brightness.

Every ingredient plays a role. the oil and butter for cooking, the herbs for fragrance and of course, the salmon as the star.

Equipment Needed

I’ve learned the hard way that having the right tools makes all the difference. You don’t need a fancy kitchen but these essentials help nail the technique:

• Non-stick or stainless steel skillet – Ramsay often uses stainless steel for the perfect sear but a good non-stick works too.
• Fish spatula – thin and flexible, perfect for flipping without tearing the delicate skin.
• Paper towels – for drying the salmon skin, a crucial step to get that crisp.
• Tongs – to hold the salmon steady while cooking.
• Thermometer (optional) – handy if you want to hit the perfect internal temp of about 125°F for medium-rare.

No fancy gadgets, just basics that anyone can have in their kitchen.

Ingredient Science Spotlight

Here’s a little insider secret about salmon skin and cooking science:

• Salmon skin is packed with natural oils and collagen. When dry and exposed to high heat, the collagen crisps up and the fat renders out. This creates that irresistible crunch.
• Dry skin is key. Moisture turns to steam and prevents crisping.
• Butter has a lower smoke point than oil, so it’s added after the initial sear to prevent burning but still flavor the fish.
• Fresh herbs like thyme release aromatic oils when heated in butter which then bastes the salmon, infusing subtle, fragrant notes.
• Cooking salmon at medium heat ensures the flesh remains tender and doesn’t dry out while the skin crisps slowly.

Understanding these details makes cooking this dish feel less like guesswork and more like science.

Instructions To Make Gordon Ramsay’s Crispy Skin Salmon

Here’s my favorite step-by-step, with little tips I picked up along the way:

1. Prep The Salmon

   • Pat the skin dry with paper towels until it feels almost chalky dry.
   • Season generously with salt and pepper on both sides.

2. Heat The Pan

   • Add a splash of olive oil to a cold pan.
   • Place the pan on medium-high heat and let the oil heat until shimmering but not smoking.

3. Start Skin-side Down

   • Place the salmon fillets skin-side down in the pan.
   • Use tongs to gently press down the fillets for 10 seconds to avoid curling.

4. Cook Without Moving

   • Let it cook for about 5-7 minutes depending on thickness.
   • You’ll see the flesh gradually change color from bottom up as it cooks.

5. Add Butter, Garlic And Herbs

   • Add butter, smashed garlic and thyme to the pan.
   • Tilt the pan slightly and spoon the melted butter over the salmon repeatedly to baste.

6. Flip Carefully

   • Flip the salmon gently and cook for another 1-2 minutes for medium-rare.

7. Rest And Serve

   • Remove from heat and let rest a minute before serving.
   • Optional: finish with a squeeze of lemon juice.

Common Mistakes & Fixes

When I first tried this, I made every mistake in the book. Here’s what to watch out for:

• Skin Not Crispy?

  • Fix: Pat dry thoroughly and don’t overcrowd the pan.

• Fish Sticking?

  • Fix: Make sure the pan and oil are hot enough before adding salmon.

• Salmon Curls Up?

  • Fix: Press down gently with tongs at the start of cooking.

• Overcooked Salmon?

  • Fix: Cook skin-side down longer, flip briefly and remove from heat while slightly underdone.

Smart Substitutions

Life happens and you might need to swap things around. Here are some smart switches:

• Salmon Type

  • If wild-caught isn’t available, farmed salmon works but expect a milder flavor.

• Oil

  • Use avocado or grapeseed oil if you want a higher smoke point.

• Herbs

  • Swap thyme for dill or tarragon for a different flavor profile.

• Butter

  • Use ghee for a nuttier taste and higher smoke point.

FAQs

How Do I Get The Skin On My Salmon Crispy Like Gordon Ramsay?

Make sure the skin is dry before cooking. Season the salmon, then cook it skin-side down in a hot pan with some oil. Don’t touch it while it cooks for the perfect crisp.

Should I Use A Non-stick Pan For Crispy Skin Salmon?

Yes, a non-stick pan makes it easier to get the skin crispy without it sticking. Just make sure the pan is hot enough!

How Long Should I Cook Salmon Skin-side Down To Get It Crispy?

Cook the salmon skin-side down for about 4-6 minutes on medium heat. It depends on the thickness, but it should be golden and crispy when you flip it.