Gordon Ramsay Grilled Salmon Recipe

This Gordon Ramsay Grilled Salmon recipe is the epitome of simple elegance. With a focus on technique, this method guarantees a perfectly crispy skin and a moist, tender, flaky interior every time. It’s a healthy, restaurant-quality main course that proves stunning results can be achieved with minimal ingredients and stress, ready in under 20 minutes.

Gordon Ramsay Grilled Salmon Ingredients

• 4 skin-on salmon fillets (6–8 oz each)
• 2 Tbsp grape-seed oil or other neutral, high-heat oil
• 2 tsp kosher salt
• 2 tsp freshly cracked black pepper
• 1 lemon, cut into wedges for serving

How To Make Gordon Ramsay Grilled Salmon

1. Prep the Grill and Salmon: Preheat your grill to a high heat (450–550°F / 232–288°C). Scrape the grates clean. Pat the salmon fillets completely dry with paper towels on all sides, especially the skin. This is a crucial step.
2. Season the Salmon: Brush the fillets all over with the oil, then season generously with the kosher salt and freshly cracked black pepper just before grilling.
3. Grill Skin-Side Down: Place the salmon fillets on the hot grill, skin-side down. Close the lid and grill for 6–8 minutes. Do not try to move the fish; the skin will naturally release from the grates when it is crispy and ready to be flipped.
4. Flip and Finish: Using a fish spatula, carefully flip the salmon. Continue to grill for another 2–4 minutes, or until the salmon is cooked to your liking. For a perfect medium-rare, the internal temperature should reach 130°F (54°C).
5. Rest and Serve: Immediately remove the salmon from the grill and let it rest for 2-3 minutes. Serve skin-side up with fresh lemon wedges for squeezing over the top.

Recipe Tips

• How to get perfectly crispy, non-stick skin? The three most important secrets are: 1) a completely dry salmon skin, 2) a very hot grill, and 3) clean grates. Patting the skin dry is non-negotiable. Don’t try to flip the fish until the skin has had time to crisp up and release naturally from the grill.
• Why oil the fish and not the grill? This is a key professional technique. Oiling the fish directly ensures an even coating and creates a non-stick barrier right on the protein itself, which is more effective at preventing sticking than oiling the entire grill grate, where the oil can burn off quickly.
• How do you know when the salmon is done? Do not overcook it! The best way to check is with a meat thermometer (aim for 130°F for a perfect medium-rare). You can also check by feel: a perfectly cooked fillet will be firm to the touch but will still flake easily with a fork.
• Why let the fish rest? This is a crucial, non-negotiable step. Resting the cooked salmon for a few minutes allows the juices to redistribute throughout the fillet, ensuring that every single flake is moist and tender, not dry.

What To Serve With Grilled Salmon

This is a light and healthy main course that pairs beautifully with simple, fresh sides. Serve it with:

• Grilled asparagus or zucchini
• A simple quinoa or couscous salad
• A light, peppery arugula salad with a lemon vinaigrette
• A dollop of dill yogurt sauce or a fresh salsa

How To Store Grilled Salmon

• Best Eaten Fresh: This dish is at its absolute best when it is hot and fresh from the grill, with crispy skin.
• 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 grilled 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.

Grilled Salmon Nutrition Facts

• Serving: 1 fillet
• Calories: 480 kcal
• Carbohydrates: 2g
• Protein: 45g
• Fat: 32g
• Saturated Fat: 6g
• Sodium: 950mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Teriyaki Salmon Recipe
• Gordon Ramsay Poached Salmon Recipe
• Gordon Ramsay Salmon Cakes Recipe