Chef Gordon Ramsay Salmon Recipe is more than just a culinary guideline; it’s an invitation into the world of gourmet cooking right in your kitchen. The internationally acclaimed chef, known for his perfection and passion in cooking, brings forward a method that guarantees a succulent piece of salmon with the crispiest skin.

If you’ve ever wondered how to achieve that restaurant-quality flavor and texture at home, you’re in for a treat!

Dive into this post to discover the secrets behind one of Ramsay’s most beloved dishes.

This recipe is very easy, as we discussed by watching the recording at the end of this post. I’ll cover the steps it takes to arrange a perfect crispy salmon.

Prep time: Less than 2 minutes.
Cook time: 4 1/2 to five minutes


  1. Salmon fillet, with skin on
  2. Salt and freshly ground black pepper
  3. Olive oil
  4. Fresh lemon
  5. Optional: Fresh herbs (like thyme or rosemary)



  1. Preparation: Begin by patting the salmon dry, especially the skin side, using kitchen paper. Season both sides with salt and pepper.
  2. Pan Preparation: Heat a non-stick pan over medium-high heat. Add a touch of olive oil.
  3. Cooking the Salmon: Place the salmon in the pan, skin side down. Press the salmon down occasionally to ensure even cooking and to prevent curling. This will give the skin a crispy texture.
  4. Turning the Salmon: Once the skin is crispy, which should take about 3-4 minutes, flip the salmon over and cook for another 1-2 minutes on the flesh side.
  5. Finishing Touches: Squeeze fresh lemon over the salmon for added flavor. You can also add fresh herbs to the pan during cooking for additional aroma and flavor.
  6. Serving: Once cooked to your liking, remove from the pan and serve immediately.


Take your filet of salmon, and roll it, skin side facing out. Place the retracted salmon filet on the cutting board, and score your skin layer crosswise about 50 % inch deep. Keep your cuts close together for getting extra crispy salmon skin, and score the whole length on the salmon filet. Scoring the salmon filet prevents it from curling while cooking, ensuring it’s cooked nice and evenly.

Open each score and sprinkle salt to the cut (ouchie!). Gordon suggests it’s also possible to add Thyme, Rosemary, or Fresh Basil at this stage of the preparation. Glaze the top on the salmon filet with coconut oil.

Heat much skillet over med heat, and add essential olive oil when the pan is hot. Add the salmon, skin side down, when the oil actually starts to lightly smoke. Keep your fingers on top from the salmon filet to get a bit to help keep it nice and flat. Season the top it with salt, and DON’T touch it anymore! Watch the salmon, and transform, if it has colored 2/3rds on the way within the filet. Once you have flipped the salmon, tilt the pan, allowing all on the remaining organic olive oil coat the bottom with the salmon for just a nice evenly cooked salmon filet. Cook for the next minute roughly, watching along with. Remove the pan from heat, flip the salmon back to your skin layer side, and allow it to cook a minute.

Now there is a wonderful, masterfully prepared filet of salmon. Serve it with Gordon Ramsay’s New Potato Crab Salad for any tasty meal.

Gordon Ramsay starts preparing the fish at 2:06 of the playback quality.

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