Gordon Ramsay Baked Salmon Recipe 

Gordon Ramsay Baked Salmon uses the “en papillote” (in paper) technique to lock in moisture and flavor. It is made with tender salmon fillets, caramelized lemon slices, star anise, and a medley of fresh herbs like basil and parsley. The result is an incredibly succulent fish infused with citrusy, herbal steam. It is perfect for a healthy family dinner or a stress-free centerpiece that practically cooks itself.

Try More Recipes:

• Gordon Ramsay Pan Fried Salmon Recipe
• Gordon Ramsay Teriyaki Salmon And Soba Noodles Recipe 
• Gordon Ramsay Crispy Skin Salmon

Why You Will Love This Baked Salmon Recipe:

• Impossible to Dry Out: The “en papillote” (foil packet) method traps steam, ensuring the salmon remains incredibly moist and tender even if you leave it in the oven a minute too long.
• The Caramelized Lemon Trick: Frying the lemons before baking them is a game-changer. It removes the bitterness of the rind and adds a sweet, complex citrus flavor that permeates the fish.
• Zero Cleanup: Since the entire meal cooks inside a packet of aluminum foil, there are no scrubbing pans or greasy stovetops to deal with afterward—just toss the foil.
• Aromatic Infusion: Unlike pan-frying where seasoning sits on top, the steam forces the flavors of basil, star anise, and wine deep into the fibers of the meat.
• Healthy & Light: This method uses very little added fat compared to frying, making it a perfect choice for a nutritious meal that doesn’t sacrifice flavor.

Gordon Ramsay Baked Salmon Ingredients

• 4 (6-ounce) salmon fillets (skin-on or skinless)
• 2 large lemons, thickly sliced
• 3 tablespoons olive oil, divided
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 whole star anise (optional, for authentic Ramsay flavor)
• 1 bunch fresh basil leaves
• 1 bunch fresh parsley or coriander
• 1 stalk lemongrass, bruised (optional)
• 1/4 cup dry white wine or water (to create steam)

How To Make Gordon Ramsay Baked Salmon

1. Preheat the oven to 400°F (200°C) and cut a large piece of aluminum foil (or parchment paper) big enough to wrap all the salmon.
2. Caramelize the lemons by heating 1 tablespoon of olive oil in a skillet over high heat and frying the lemon slices for 1-2 minutes per side until golden brown.
3. Prepare the bed by laying the foil on a baking sheet and scattering half of the fresh herbs and the bruised lemongrass in the center.
4. Season the salmon by rubbing the fillets with the remaining olive oil, salt, and pepper, then placing them on top of the herb bed.
5. Add aromatics by tucking the caramelized lemon slices and star anise around and on top of the salmon.
6. Splash the liquid (white wine or water) over the fish to help generate steam inside the parcel.
7. Seal the parcel by bringing the edges of the foil together and crimping them tightly to create a tent, leaving a little space above the fish for air to circulate.
8. Bake the salmon for 15-20 minutes, depending on thickness, until the fish is opaque and firm to the touch.
9. Rest and serve by opening the foil carefully (watch out for hot steam), discarding the cooked herbs/star anise if desired, and serving the salmon with the warm caramelized lemons.

Recipe Tips

• Caramelize the lemons. Do not skip frying the lemons. Raw lemons steam and can taste bitter; frying them releases their natural sugars and creates a deeper, sweeter citrus flavor.
• Seal tightly. The magic of this dish is the steam. If your foil has holes or isn’t crimped tightly, the moisture will escape, and the fish will dry out.
• Don’t overbake. The salmon cooks gently in the steam. Check it at the 15-minute mark. If it flakes easily with a fork, it is done.
• Rest in the foil. Let the parcel sit unopened on the counter for 5 minutes after taking it out of the oven. This finishes the cooking process gently.

What To Serve With Baked Salmon?

Serve this Baked Salmon with boiled baby potatoes tossed in butter and chives. Steamed asparagus or sautéed spinach works well to keep the meal healthy. For a drink, a crisp Pinot Grigio or iced lemon water complements the citrus notes.

How To Store Leftovers Baked Salmon?

• In the Refrigerator: Place leftover salmon in an airtight container and store it in the fridge for up to 3 days. It is best to remove the cooked herbs and lemon slices before storing, as they can become bitter or slimy over time.
• In the Freezer: Wrap individual fillets tightly in plastic wrap and then place them in a heavy-duty freezer bag. They can be frozen for up to 3 months, though the texture is best if used within the first month for soups or fish cakes.

How To Reheat Leftovers Baked Salmon?

• The Gentle Oven Method (Best for Moisture): Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet, add a splash of water, and cover it loosely with foil to create steam. Heat for 10-15 minutes until just warmed through.
• The Microwave Method (Fastest): Place the salmon on a microwave-safe plate and cover it with a damp paper towel. Heat on low power (50%) in 30-second intervals to gently steam the fish without making it rubbery.

FAQs

More Recipes:

• Gordon Ramsay Salmon Wellington
• Gordon Ramsay Steak Seasoning Recipe
• Gordon Ramsay Christmas Breakfast Salmon

Baked Salmon Nutrition Facts

• Calories: 380 kcal
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 620mg
• Total Carbohydrate: 4g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 34g

Gordon Ramsay Baked Salmon Recipe 

Recipe by Sophie LaneCourse: Dinners, Salmon, Lunch, MainCuisine: American, EuropeanDifficulty: Easy

Servings

4-6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

380

kcal

Gordon Ramsay Baked Salmon uses the “en papillote” (in paper) technique to lock in moisture and flavor. It is made with tender salmon fillets, caramelized lemon slices, star anise, and a medley of fresh herbs like basil and parsley. The result is an incredibly succulent fish infused with citrusy, herbal steam. It is perfect for a healthy family dinner or a stress-free centerpiece that practically cooks itself.

Ingredients

• 4 (6-ounce) salmon fillets (skin-on or skinless)

• 2 large lemons, thickly sliced

• 3 tablespoons olive oil, divided

• 1 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

• 2 whole star anise (optional, for authentic Ramsay flavor)

• 1 bunch fresh basil leaves

• 1 bunch fresh parsley or coriander

• 1 stalk lemongrass, bruised (optional)

• 1/4 cup dry white wine or water (to create steam)

Directions

• Preheat the oven to 400°F (200°C) and cut a large piece of aluminum foil (or parchment paper) big enough to wrap all the salmon.
• Caramelize the lemons by heating 1 tablespoon of olive oil in a skillet over high heat and frying the lemon slices for 1-2 minutes per side until golden brown.
• Prepare the bed by laying the foil on a baking sheet and scattering half of the fresh herbs and the bruised lemongrass in the center.
• Season the salmon by rubbing the fillets with the remaining olive oil, salt, and pepper, then placing them on top of the herb bed.
• Add aromatics by tucking the caramelized lemon slices and star anise around and on top of the salmon.
• Splash the liquid (white wine or water) over the fish to help generate steam inside the parcel.
• Seal the parcel by bringing the edges of the foil together and crimping them tightly to create a tent, leaving a little space above the fish for air to circulate.
• Bake the salmon for 15-20 minutes, depending on thickness, until the fish is opaque and firm to the touch.
• Rest and serve by opening the foil carefully (watch out for hot steam), discarding the cooked herbs/star anise if desired, and serving the salmon with the warm caramelized lemons.

Notes

• Caramelize the lemons. Do not skip frying the lemons. Raw lemons steam and can taste bitter; frying them releases their natural sugars and creates a deeper, sweeter citrus flavor.
  Seal tightly. The magic of this dish is the steam. If your foil has holes or isn’t crimped tightly, the moisture will escape, and the fish will dry out.
  Don’t overbake. The salmon cooks gently in the steam. Check it at the 15-minute mark. If it flakes easily with a fork, it is done.
  Rest in the foil. Let the parcel sit unopened on the counter for 5 minutes after taking it out of the oven. This finishes the cooking process gently.