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Gordon Ramsay Crispy Skin Salmon

Gordon Ramsay’s Crispy Skin Salmon is made with salmon fillets and avocado oil or ghee for searing, seasoned with salt. The recipe serves 4 and takes about 10-15 minutes to prepare and cook.

Gordon Ramsay Crispy Skin Salmon
Gordon Ramsay Crispy Skin Salmon

Try More Gordon Ramsay Recipes:

💗 Why You’ll Love This Crispy Skin Salmon Recipe:

  • Perfect Texture: Achieves a deliciously crispy skin while keeping the salmon moist and tender inside.
  • Quick and Easy: Simple to prepare and cooks in just a few minutes.
  • Healthy: Salmon is rich in Omega-3 fatty acids, protein, and vitamins.
  • Minimal Ingredients: Requires very few ingredients, focusing on the natural flavor of the salmon.
  • Elegant Presentation: The crispy skin adds a gourmet touch to the dish.
  • Great for Any Meal: Suitable for a fancy dinner or a quick weekday meal.
  • Keto-Friendly: Low in carbs, fitting well into a ketogenic or low-carb diet.

❓ What Is Gordon Ramsay Crispy Skin Salmon Recipe?

Gordon Ramsay’s Crispy Skin Salmon recipe involves salmon fillets with skin on, avocado oil or ghee for searing, and salt for seasoning. The fillets are pan-seared to achieve a crispy skin while keeping the inside tender and moist.

Gordon Ramsay Crispy Skin Salmon
Gordon Ramsay Crispy Skin Salmon

🐡 Gordon Ramsay Crispy Skin Salmon Ingredients

  • 2 salmon fillets skin-on, descaled, and patted dry with paper towels
  • avocado oil* or ghee, for searing
  • salt

👩‍🍳 How to Make Gordon Ramsay Crispy Skin Salmon

  1. For 3 to 5 minutes (3 minutes on gas stoves and 5 minutes on electric stoves), heat up a pan over medium-low heat.
  2. About 1 to 2 tablespoons of oil should be enough to cover the bottom of the pan. The oil needs to shine.
  3. Lots of salt should be put on the fish’s skin. Then, test your piece of fish by touching the very end of it to the pan. If it sounds like it’s hissing and popping, the pan is hot enough. Place the fish in the pan, making sure it stays away from you so the oil doesn’t splash.
  4. The skin side of the salmon should cook for 90% of the time. I cook salmon for 5 minutes on one side until the skin is golden. The salmon I buy is about an inch thick.
  5. Put some salt on top of the fish, and then turn it over and cook for another 15 to 30 seconds. Place the chicken on a plate with the skin facing up.

💭 Recipe Tips

  • Pat Dry the Salmon: Ensure the salmon is completely dry before seasoning and cooking. Moisture prevents the skin from getting crispy.
  • Right Oil Temperature: Heat the oil until it shimmers but doesn’t smoke. This indicates it’s hot enough for searing.
  • Salt Generously: Salt the skin well to help crisp it up and add flavor.
  • Don’t Overcrowd the Pan: Cook the fillets one at a time or ensure there’s enough space between them to avoid steaming.
  • Skin Side Down: Cook the salmon mostly on the skin side, pressing down gently at the start to ensure even contact with the pan.
  • Avoid Moving the Salmon: Once you place the salmon in the pan, don’t move it until it’s time to flip. This ensures even cooking and a crisp skin.
Gordon Ramsay Crispy Skin Salmon
Gordon Ramsay Crispy Skin Salmon

🥗 What To Serve Crispy Skin Salmon?

Serve Crispy Skin Salmon with steamed vegetables, a fresh green salad, quinoa, roasted asparagus, sautéed spinach, mashed potatoes, rice pilaf, or a lemon butter sauce for a well-rounded and flavorful meal.

🎚 How To Store Leftovers Crispy Skin Salmon?

  • Refrigerate: Place the leftover Crispy Skin Salmon in an airtight container and store it in the refrigerator for up to 2-3 days.
  • Freeze: Wrap the salmon tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container freeze for up to 2 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Crispy Skin Salmon?

  • Oven Method: Preheat the oven to 275°F (135°C) place the salmon on a wire rack over a baking sheet. Reheat until warm about 10-15 minutes, to maintain the skin’s crispiness.
  • Stovetop Method: Heat a skillet over medium heat add a small amount of oil place the salmon skin-side down to re-crisp the skin, then briefly heat the other side for up 10 minutes.

FAQs

why is my salmon skin not crispy?

Salmon skin might not be crispy if the skin wasn’t dry enough, the pan wasn’t hot enough, or if the salmon was moved too much while cooking. Overcrowding the pan can also prevent crisping.

how long to cook crispy skin salmon?

For crispy skin salmon, cook the skin side for about 4-5 minutes until the skin is golden and crisp, then flip and cook the flesh side for 1-2 minutes.

how to cook crispy skin salmon in air fryer?

To cook crispy skin salmon in an air fryer, preheat it to 400°F (200°C). Season salmon fillets, place them skin-side down in the basket, and cook for 7-10 minutes until the skin is crispy and the salmon is cooked through.

how to know when crispy skin salmon is done?

Crispy skin salmon is done when the skin is golden and crisp, and the flesh flakes easily with a fork. The internal temperature should reach 145°F (63°C) for optimal doneness.

Try More Gordon Ramsay Recipes:

Gordon Ramsay Crispy Skin Salmon Nutrition Facts

Amount Per Serving

  • Calories: 355
  • Carbohydrates: 6g
  • Protein: 54g
  • Fat: 26g
  • Saturated Fat: 5g
  • Cholesterol: 138mg
  • Sodium: 1173mg
  • Potassium: 1010mg
  • Fiber: 1g
  • Sugar: 2g
  • Vitamin A: 37IU
  • Vitamin C: 8mg
  • Calcium: 96mg
  • Iron: 6mg

Gordon Ramsay Crispy Skin Salmon

Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:355 kcal Best Season:Available

Description

Gordon Ramsay’s Crispy Skin Salmon is made with salmon fillets and avocado oil or ghee for searing, seasoned with salt. The recipe serves 4 and takes about 10-15 minutes to prepare and cook.

Ingredients

Instructions

  1. For 3 to 5 minutes (3 minutes on gas stoves and 5 minutes on electric stoves), heat up a pan over medium-low heat.
  2. About 1 to 2 tablespoons of oil should be enough to cover the bottom of the pan. The oil needs to shine.
  3. Lots of salt should be put on the fish’s skin. Then, test your piece of fish by touching the very end of it to the pan. If it sounds like it’s hissing and popping, the pan is hot enough. Place the fish in the pan, making sure it stays away from you so the oil doesn’t splash.
  4. The skin side of the salmon should cook for 90% of the time. I cook salmon for 5 minutes on one side until the skin is golden. The salmon I buy is about an inch thick.
  5. Put some salt on top of the fish, and then turn it over and cook for another 15 to 30 seconds. Place the chicken on a plate with the skin facing up.

Notes

  • Pat Dry the Salmon: Ensure the salmon is completely dry before seasoning and cooking. Moisture prevents the skin from getting crispy.
  • Right Oil Temperature: Heat the oil until it shimmers but doesn’t smoke. This indicates it’s hot enough for searing.
  • Salt Generously: Salt the skin well to help crisp it up and add flavor.
  • Don’t Overcrowd the Pan: Cook the fillets one at a time or ensure there’s enough space between them to avoid steaming.
  • Skin Side Down: Cook the salmon mostly on the skin side, pressing down gently at the start to ensure even contact with the pan.
  • Avoid Moving the Salmon: Once you place the salmon in the pan, don’t move it until it’s time to flip. This ensures even cooking and a crisp skin.
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