Hamdi Saidani This Gordon Ramsay BBQ salmon recipe is a smoky and juicy dish, perfect for the grill. The method is all about technique: a super-hot grill, skin-on fillets, and layering the sauce before, during, and after cooking creates a smoky, glossy glaze with a juicy center and zero sticking. It’s a restaurant-quality main course, ready in under 20 minutes.
Gordon Ramsay BBQ Salmon Ingredients
- 4 (6-ounce) salmon fillets, skin-on
- ½ cup of your favorite BBQ sauce (one that has a good balance of sweet and tangy)
- Salt and freshly ground black pepper
- High-smoke point oil (like canola or grapeseed), for the grill grates
How To Make Gordon Ramsay BBQ Salmon
- Prep the Grill and Sauce: Preheat your grill to a high heat (450–500°F). Make sure the grates are very clean. Gently warm the BBQ sauce in a small saucepan over low heat.
- Prep the Salmon: Pat the salmon fillets completely dry with paper towels, especially the skin. Brush a thin coat of the warm BBQ sauce on the flesh side of each fillet. Let them rest for 5 minutes.
- Grill Skin-Side Down: Using tongs and a paper towel dipped in oil, grease the hot grill grates. Place the salmon fillets on the grill, skin-side down. Close the lid and cook for 2–4 minutes. The salmon should be about 70% cooked through from the bottom up, and the skin should be crisp.
- Quick Char on the Flesh Side: Carefully flip the fillets to the flesh side. Cook for just about 1 minute to get beautiful grill marks. Do not cook it through on this side.
- Rest and Finish: Flip the salmon back so it is skin-side down again. If possible, move it to a cooler, indirect heat part of the grill. Let it rest here for 2 minutes. Just before serving, brush on another layer of the warm BBQ sauce.
- Serve: The salmon is perfectly cooked when a thermometer reads 120–125°F (49–52°C) for a juicy, medium-rare center. Serve immediately.
Recipe Tips
- Why warm the sauce? This is a key Gordon Ramsay tip. Brushing cold sauce onto a hot piece of fish will lower the surface temperature, which ruins the caramelization process and can make the sauce gummy. Always use warm sauce.
- How to prevent the fish from sticking? Three things are crucial: a very clean grill, a very hot grill, and well-oiled grates. As the recipe notes, oil the grates right before you place the fish down, not the fish itself. The crispy skin will release itself from the hot grates when it’s ready.
- Why not overcook the salmon? Salmon goes from perfectly moist to dry and chalky in a matter of seconds. Using a meat thermometer is the only foolproof way to pull it off the heat at the perfect moment for a juicy, flaky center.
- How do you get crispy skin? A completely dry skin surface is non-negotiable. Pat it with paper towels until it feels tacky. A hot grill and placing the salmon skin-side down first are also essential for rendering the fat and crisping the skin.
What To Serve With BBQ Salmon
This is a fantastic and versatile main course. It pairs perfectly with classic barbecue and summer sides:
- Grilled asparagus or corn on the cob
- A simple couscous or quinoa salad
- A crisp, fresh green salad with a vinaigrette
- Roasted new potatoes
How To Store BBQ Salmon
- Best Eaten Fresh: Grilled salmon is at its absolute best when it is hot and fresh from the grill.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Leftover Ideas: Flake the cold leftover salmon and toss it into a salad, mix it with cream cheese for a simple salmon spread, or add it to scrambled eggs.
BBQ Salmon Nutrition Facts
- Serving: 1 fillet
- Calories: 480 kcal
- Carbohydrates: 15g
- Protein: 42g
- Fat: 28g
- Saturated Fat: 5g
- Sodium: 850mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake this salmon instead of grilling?
Yes. For an oven version, place the sauced salmon, skin-side down, on a parchment-lined baking sheet. Bake at 400°F (200°C) for 10-12 minutes. For the final 2 minutes, switch the oven to the broiler setting to caramelize the glaze.
What’s the best salmon to use?
A thicker, center-cut fillet with the skin on is best for grilling, as it’s less likely to overcook. King, Coho, or a good quality Atlantic salmon are all excellent choices.
Can I use a different kind of sauce?
Absolutely. This grilling method is fantastic with other glazes, like a teriyaki sauce, a honey-mustard glaze, or a simple lemon-dill butter sauce.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Christmas Salmon Recipe
- Gordon Ramsay’s Tartar Sauce Recipe
- Gordon Ramsay’s Trout with Brown Butter & Lemon Recipe
Gordon Ramsay BBQ Salmon Recipe
Description
A simple, foolproof method for perfectly grilled BBQ salmon, resulting in a smoky, glossy glaze, a juicy center, and crispy, non-stick skin every time.
Ingredients
Instructions
- Preheat your grill to a high heat (450–500°F).
- Pat the salmon fillets completely dry and brush a thin layer of warm BBQ sauce on the flesh side.
- Grill the salmon on clean, oiled grates, skin-side down, for 2–4 minutes until the skin is crisp.
- Flip and cook on the flesh side for just 1 minute to get grill marks.
- Flip back to skin-side down, move to a cooler part of the grill, and let it rest for 2 minutes.
- Brush with a final layer of warm BBQ sauce and serve immediately.
Notes
- u003cliu003eu003cstrongu003eWarm the Sauce:u003c/strongu003e The most important tip is to gently warm your BBQ sauce before brushing it on the fish. A cold sauce will cool the surface of the fish and prevent proper caramelization.u003c/liu003eu003cliu003eu003cstrongu003eDry Skin u0026amp; Hot Grates:u003c/strongu003e For crispy, non-stick skin, the surface of the fish must be completely dry and your grill grates must be very clean and very hot.u003c/liu003eu003cliu003eu003cstrongu003eUse a Thermometer:u003c/strongu003e Don’t guess! The only way to guarantee perfectly juicy salmon is to use a meat thermometer. Pull the fish off the grill when the internal temperature hits 120–125°F (49–52)u003c/liu003e
