Hamdi Saidani This Gordon Ramsay Crispy Skin Salmon recipe is a quick and elegant dish, which focuses on technique to deliver a perfect result. It’s the ultimate guide to achieving that coveted shattering skin and buttery, flaky fish in just 10 minutes.
Gordon Ramsay Crispy Skin Salmon Ingredients
- Salmon: 2 skin-on salmon fillets (6–8 oz / 170–225 g each), pin bones removed
- Seasoning: Kosher salt and freshly ground black pepper
- Oil: 1–2 tbsp high-heat oil (such as avocado, canola, or grapeseed oil)
- Optional Finish: Fresh lemon zest or lemon wedges for serving
How To Make Gordon Ramsay Crispy Skin Salmon
- Prepare the Salmon: The most critical step is to get the skin incredibly dry. Use a paper towel to pat the skin of each salmon fillet until it’s completely free of moisture. This is non-negotiable for a crispy result. Season both sides of the fillets generously with salt and pepper.
- Heat the Pan: Place a heavy-bottomed skillet (stainless steel or cast iron works best) over medium-high heat. Add the oil. You’ll know the pan is ready when the oil begins to shimmer lightly.
- Cook Skin-Side Down: Carefully lay the salmon fillets in the hot pan, skin-side down, placing them away from you to avoid oil splatters. Immediately use a fish spatula or your fingers to press down firmly on each fillet for about 10 seconds. This prevents the skin from curling up and ensures it makes full contact with the pan.
- Let it Crisp: Reduce the heat to medium. Let the salmon cook, undisturbed, for 3–5 minutes. You can watch the cooking progression up the sides of the fillet. Wait until the fish is about two-thirds of the way cooked through (the flesh will become opaque) and the skin releases easily from the pan.
- Flip and Finish: Flip the fillets over and cook for a final 30–60 seconds on the flesh side. The internal temperature should be around 120–125°F (49–52°C) for medium-rare. Immediately remove the salmon from the pan and let it rest for a minute, skin-side up.
- Serve: For an optional burst of flavor, take the pan off the heat, add a little fresh lemon zest to the warm pan juices, and spoon this sauce around the fish on the plate, not over the skin, to keep it crispy.
Recipe Tips
- Why is drying the skin so important? Moisture is the enemy of crispiness. Any water on the skin will create steam when it hits the hot oil, preventing the skin from rendering and getting that perfect, crunchy texture.
- Start with a cold pan or a hot pan? Always a hot pan. Placing the salmon in a preheated, shimmering-hot pan instantly sears the skin, creating a barrier that prevents it from sticking.
- What’s the best pan for crispy salmon? A stainless steel or cast-iron skillet is ideal because it retains heat evenly, which is crucial for a consistent, crispy skin. Non-stick pans can work, but you often won’t get the same quality of crispiness.
- Don’t move the fish! Once you’ve placed the salmon skin-side down, resist the urge to move it. Let it cook undisturbed until the skin has rendered its fat and becomes crisp. It will release from the pan naturally when it’s ready.
What To Serve With Crispy Skin Salmon
This elegant salmon pairs well with a variety of sides:
- Roasted asparagus with a squeeze of lemon
- Creamy mashed potatoes or simple boiled new potatoes
- A light, fresh green salad with a vinaigrette dressing
- Sautéed spinach with garlic
How To Store Crispy Skin Salmon
- Refrigerate: Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Be aware that the skin will lose its crispiness upon refrigeration.
- Reheating: To reheat, it’s best to flake the salmon meat and add it to salads or pasta rather than trying to recreate the crispy skin. If you must reheat the fillet whole, do so gently in a moderately hot oven.
Crispy Skin Salmon Nutrition Facts
- Calories: 350 kcal
- Carbohydrates: 1g
- Protein: 34g
- Fat: 22g
- Sodium: 400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
My salmon skin always sticks to the pan. Why?
This usually happens for two reasons: the pan wasn’t hot enough when you added the fish, or the skin wasn’t dry enough. Ensure the oil is shimmering before the salmon goes in.
Can I make this with skinless salmon?
You can use the same cooking method for skinless salmon, but you will miss out on the crispy texture. The cooking time will be slightly shorter.
What’s the ideal internal temperature for salmon?
For a tender, medium-rare finish, aim for 120-125°F (49-52°C). For medium, aim for 130-135°F (54-57°C). Remember it will continue to cook slightly after being removed from the pan.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay BBQ Salmon Recipe
- Gordon Ramsay Christmas Salmon Recipe
- Gordon Ramsay’s Trout with Brown Butter & Lemon Recipe
Gordon Ramsay Crispy Skin Salmon Recipe
Description
A restaurant-quality salmon with shattering, crispy skin and a perfectly flaky, buttery interior, ready in just over 10 minutes.
Ingredients
Instructions
- Pat the salmon skin until it is completely dry with a paper towel.
- Season both sides generously with salt and pepper.
- Preheat a heavy skillet over medium-high heat; add oil until it shimmers.
- Place salmon skin-side down and press firmly for 10 seconds to keep the skin flat.
- Cook for 3–5 minutes on medium heat, until the skin is crisp and releases easily.
- Flip and cook for another 30–60 seconds to your desired doneness.
- Remove from the pan and rest skin-side up for a minute before serving.
Notes
- u003cliu003eu003cstrongu003eDry Skin is Key:u003c/strongu003e Do not skip thoroughly drying the skin with a paper towel. Moisture is the enemy of crispiness and will create steam in the pan.u003c/liu003eu003cliu003eu003cstrongu003eHot Pan Essential:u003c/strongu003e A properly preheated pan with shimmering oil is essential to prevent the salmon from sticking and to get an instant, hard sear.u003c/liu003eu003cliu003eu003cstrongu003ePress it Down:u003c/strongu003e Pressing the salmon down for the first 10 seconds ensures the entire skin stays flat against the pan for an even, golden-brown crust.u003c/liu003eu003cliu003eu003cstrongu003eDon’t Overcook:u003c/strongu003e Salmon cooks very quickly. Watch the sides of the fillet to gauge doneness and remove it from the heat just before it’s fully cooked through, as it will continue to cook while resting.u003c/liu003e
Gordon Ramsay Crispy Skin Salmon Recipe
