Hamdi Saidani Tender, juicy, and full of fresh lemon-herb flavor — this Gordon Ramsay baked salmon recipe is fast, easy, and perfect for busy nights. Using the classic “en papillote” (in parchment) method, the salmon gently steams in its own aromatic juices, resulting in a foolproof, perfectly moist fillet every time. This healthy and elegant meal is ready in under 30 minutes.
Gordon Ramsay Baked Salmon Ingredients
- 4 skin-on or skinless salmon fillets (6 oz / 170 g each)
- 1 Tbsp extra-virgin olive oil
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
- 1 large lemon
- 4 large sprigs of fresh dill
- Optional: 1 garlic clove, thinly sliced
How To Make Gordon Ramsay Baked Salmon
- Prep the Oven and Salmon: Preheat the oven to 400°F (200°C). Cut four large heart shapes out of parchment paper, each about 12×16 inches. Pat the salmon fillets completely dry with paper towels, rub them with olive oil, and season generously on all sides with salt and pepper.
- Assemble the Packets: Open each parchment heart. On one side of the crease, lay a few thin slices of lemon to create a bed for the fish. Place a seasoned salmon fillet on top of the lemon slices. Squeeze a little fresh lemon juice over the fillet, then top with a sprig of fresh dill and a few slices of garlic (if using).
- Seal the Packets: Fold the other half of the parchment paper over the salmon. Starting at one end, make small, overlapping crimps all the way around the edge to create a tight seal.
- Bake and Rest: Place the sealed packets on a baking sheet. Bake for 10–13 minutes. The salmon is done when it is just opaque and flakes easily. A thermometer inserted through the parchment should read about 115°F (46°C).
- Serve: Let the packets rest for 3-4 minutes off the heat; the residual steam will finish the cooking. Serve the salmon immediately, either in the packet (cut open at the table) or transferred to a plate, pouring all the delicious juices from the packet over the fillet.
Recipe Tips
- How to get perfectly moist, not dry, salmon? The “en papillote” method is the secret. The tightly sealed parchment packet traps all the steam from the lemon juice and the fish itself, gently cooking the salmon so it’s impossible for it to dry out.
- Why do I have to rest the fish? This is a crucial, non-negotiable step. Resting the cooked salmon for a few minutes allows the juices, which have been pushed to the center during cooking, to relax and redistribute throughout the fillet, ensuring that every single flake is moist and tender.
- Can I make these ahead of time? Yes, this is a perfect make-ahead meal for a dinner party. You can assemble the individual packets completely, place them on a baking sheet, cover them, and store them in the refrigerator for up to 8 hours. Just add a couple of extra minutes to the baking time.
- How do I know the packet is sealed? A proper seal is key. Make small, tight, overlapping folds, pressing down firmly on each one. The final packet should be a fully enclosed half-moon shape with no gaps for steam to escape.
What To Serve With Baked Salmon
This is a light and healthy main course that pairs beautifully with simple, fresh sides. Serve it with:
- Steamed new potatoes tossed in butter and parsley.
- A simple rice pilaf or quinoa.
- Tender steamed asparagus or green beans.
- A light, peppery arugula salad with a lemon vinaigrette.
How To Store Baked Salmon
- Best Eaten Fresh: This dish is at its absolute best when it is hot and fresh from the oven.
- Refrigerate: If you have leftovers, let them cool completely and store in an airtight container in the refrigerator for up to 2 days.
- Leftover Ideas: Chilled, flaked baked salmon is fantastic on top of a salad, mixed into a pasta dish, or used to make a simple salmon spread with mayonnaise and herbs.
Baked Salmon Nutrition Facts
- Serving: 1 fillet
- Calories: 420 kcal
- Carbohydrates: 3g
- Protein: 38g
- Fat: 28g
- Saturated Fat: 5g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What if I don’t have parchment paper?
Aluminum foil is the best substitute. You can create packets in the exact same way, folding and crimping the edges to create a tight seal.
Can I use a different kind of fish?
Yes, this gentle steaming method is perfect for other delicate fish fillets. A thick piece of cod, halibut, or trout would all be wonderful substitutes. Just adjust the cooking time based on the thickness of the fillet.
Can I add other vegetables to the packet?
Absolutely! Very thinly sliced vegetables that cook quickly are a great addition. Try adding a few slices of zucchini, bell pepper, or some capers and olives to the packet with the salmon.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Pan Fried Salmon Recipe
- Gordon Ramsay Teriyaki Salmon and Soba Noodles Recipe
- Gordon Ramsay Salmon Wellington Recipe
Gordon Ramsay Baked Salmon Recipe
Description
A simple, foolproof method for baking salmon u0022en papilloteu0022 (in parchment), resulting in an incredibly moist, tender, and flavorful fillet infused with lemon and herbs.
Ingredients
Instructions
- Preheat oven to 400°F / 200°C. Cut four large heart shapes from parchment paper.
- Pat the salmon fillets completely dry, rub with olive oil, and season generously with salt and pepper.
- On one side of each parchment heart, layer a few lemon slices, a salmon fillet, a squeeze of lemon juice, a sprig of dill, and optional garlic.
- Fold the other half of the parchment over and tightly crimp the edges to seal the packet completely.
- Place the packets on a baking sheet and bake for 10–13 minutes.
- Let the packets rest for 4 minutes before serving.
Notes
- u003cliu003eu003cstrongu003eDry Before Oiling:u003c/strongu003e The most important tip is to pat the salmon completely dry before rubbing it with oil. This helps the seasoning adhere properly and prevents the fish from being watery.u003c/liu003eu003cliu003eu003cstrongu003eSeal Tightly:u003c/strongu003e The tight seal on the parchment packet is non-negotiable. It traps the steam from the lemon and the fish itself, which gently cooks the salmon and keeps it incredibly moist.u003c/liu003eu003cliu003eu003cstrongu003eRest After Baking:u003c/strongu003e Do not skip the 4-minute rest. The salmon continues to cook from the residual heat inside the packet (carryover cooking) to a perfect final temperature, and the juices have a moment to redistribute, ensuring a tender fillet.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook:u003c/strongu003e Salmon cooks very quickly. Pull the packets from the oven when the fish is just opaque and flakes easily. An internal temperature of 115°F is a perfect target before the rest.u003c/liu003e
Gordon Ramsay Baked Salmon Recipe
