Gordon Ramsay BBQ Salmon Recipe

Gordon Ramsay BBQ Salmon Recipe is a British-style seafood dinner featuring a smoky glaze and fresh herbs. The salmon gets a charred finish using a mix of smoked paprika, brown sugar, and lemon.

If you do nothing else, make sure you let the salmon sit at room temperature for about fifteen minutes before it hits the pan. The first time I tried this, I took the fish straight from the fridge and the outside burnt before the middle even got warm. Now I always give it that bit of time so the heat travels through the fillet evenly and the white fat doesn’t seep out everywhere.

The glaze needs a bit of care because the sugar in it can turn from dark to burnt in a few seconds. I’ve found that brushing it on during the last few minutes of cooking gives you that sticky coating without the bitter char. It makes the whole kitchen smell like a summer cookout even if you’re just using a regular frying pan on the stove.

Gordon Ramsay BBQ Salmon Recipe Ingredients

For the Salmon

• 4 (170g) salmon fillets, skin on
• 2 tbsp (30ml) olive oil
• 1 tsp (5g) sea salt
• 1/2 tsp (2g) black pepper

For the BBQ Glaze

• 2 tbsp (30g) brown sugar
• 1 tbsp (15g) smoked paprika
• 1 tbsp (15ml) Worcestershire sauce
• 1 tbsp (15ml) soy sauce
• 1 tbsp (15g) Dijon mustard
• 1 clove garlic, minced
• 1/2 lemon, juiced

For the Herby Topping

• 1 tbsp (4g) fresh parsley, chopped
• 1 tbsp (4g) fresh chives, snipped
• 1/2 lemon, cut into wedges for serving

How To Make Gordon Ramsay BBQ Salmon Recipe

• 1. Prep the fish: Take the salmon fillets out of their packaging and pat them completely dry with paper towels. Season the skin side and the flesh side with the salt and pepper, pressing the spices in so they stick.
• 2. Mix the glaze: Whisk the brown sugar, smoked paprika, Worcestershire sauce, soy sauce, mustard, garlic, and lemon juice together in a small bowl. Keep whisking until the sugar granules have mostly dissolved into the liquid.
• 3. Heat the pan: Place a large non-stick frying pan over medium-high heat and add the olive oil. Wait until the oil starts to shimmer and looks thin before you even think about adding the fish.
• 4. Sear the skin: Lay the salmon fillets into the pan skin-side down, pressing them gently with a spatula for the first thirty seconds. This keeps the skin from curling up and ensures it gets crispy across the whole surface.
• Don’t move the fish around once it’s in the pan. Leaving it alone lets that skin develop a proper crunch and prevents the delicate flesh from breaking apart or sticking to the bottom.
• 5. Flip the fillets: Cook the skin side for about four minutes until it’s golden and releases easily from the pan. Turn the fillets over carefully to sear the other side for another two to three minutes.
• 6. Apply the glaze: Spoon the BBQ mixture over the top of each fillet while they’re still in the pan. Let the liquid bubble and thicken for about sixty seconds so it coats the fish in a glossy layer.
• 7. Finish and rest: Remove the pan from the heat and let the salmon sit for two minutes before serving. Sprinkle the chopped parsley and chives over the top and serve with the lemon wedges.

Recipe Tips

• Dry the skin thoroughly. If there’s any moisture left on the fish, it’ll steam in the pan instead of getting crispy. Use a fresh paper towel for each fillet to be certain.
• Use a heavy pan. A cast iron skillet or a thick-bottomed non-stick pan holds heat better than thin metal. This helps the glaze thicken into a syrup without cooling the pan down too much.
• Check the thickness. If your salmon fillets are very thick, they might need an extra minute on the skin side. You can see the progress by watching the side of the fish turn from translucent pink to opaque.
• Don’t over-glaze. You only need enough to coat the top and sides of the fish. If you dump too much liquid into the pan at once, the steam will ruin the crispy skin you just worked to create.
• Store the glaze separately. If you’re doubling the recipe, you can mix the sauce ingredients a day early. Keep it in a sealed jar in the fridge so you’re ready to cook whenever you want.
• Watch the heat. If the pan starts smoking or the garlic in the glaze smells bitter, turn the burner down immediately. Smoked paprika burns faster than other spices and can ruin the flavor of the fish.

What To Serve With BBQ Salmon

A simple pile of steamed green beans or roasted asparagus goes well here. The greens help balance out the sweetness from the brown sugar glaze without making the meal feel too heavy.

If you want something more filling, try some crushed new potatoes with butter or a light quinoa salad. A spoonful of cold Greek yogurt on the side can also help if you find the smoked paprika a bit too bold.

How To Store BBQ Salmon

• Fridge: Place the cooled salmon in an airtight container and keep it for up to two days. Wrap it tightly in foil first to keep the fish from drying out in the fridge air.
• Reheat: The oven is the best way to warm this up without making the fish rubbery. Set it to 150°C (300°F) and heat for about ten minutes until it’s just warm through. The microwave will make the salmon tough and the glaze messy, so avoid it if you can.
• Freeze: You can freeze the cooked salmon for up to a month in a freezer-safe bag. The texture won’t be as firm once it thaws, so it’s better used in a fish pie or salad later.

Gordon Ramsay BBQ Salmon Recipe Nutrition Facts

• Calories: 410 kcal
• Protein: 34g
• Fat: 22g
• Carbohydrates: 12g
• Sugar: 9g
• Sodium: 840mg

FAQs

Can I make Gordon Ramsay BBQ Salmon Recipe on an outdoor grill?

Yes, you can cook this on a barbecue by placing the fillets on a well-oiled grate over medium heat. Keep the glaze for the final two minutes of cooking so it doesn’t burn over the open flames.

What can I use instead of smoked paprika?

You can use regular paprika mixed with a tiny drop of liquid smoke if you don’t have the smoked version. If you swap it for chili powder, the dish will be much spicier and lose that wood-fired scent.

How do I know when the salmon is cooked properly?

The fish is done when it flakes easily with a fork and the center is no longer dark pink. If you have a thermometer, look for an internal temperature of about 52°C (125°F) for a medium finish.

Can I use salmon with the skin already removed?

Yes, but you’ll need to be extra careful not to overcook the fish as the skin acts as a heat shield. You won’t get that crunchy texture, but the glaze will still taste just as good on the bare flesh.

Is the glaze for this salmon recipe very spicy?

No, it’s mostly sweet and smoky rather than hot. The Dijon mustard gives it a tiny bit of tang, but it’s mild enough for kids or people who don’t like heat

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