Gordon Ramsay Crispy Skin Salmon

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Gordon Ramsay Crispy Skin Salmon is made with skin-on salmon fillets, butter, garlic, fresh thyme, and a final squeeze of lemon. The result is a perfect crust that is shatteringly crisp, protecting the tender, juicy flesh beneath. It is the perfect weeknight meal or light dinner party main course, relying on simple technique for a professional finish and ready in under 10 minutes.

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Why You Will Love This Crispy Skin Salmon:

Shatteringly Crisp Skin: This recipe is entirely focused on texture. By using the chef-approved high-heat, “no-touch” method, you guarantee a skin that is perfectly golden and shatteringly crisp, which contrasts beautifully with the soft flesh.
The Basting Trick: Adding butter, garlic, and fresh thyme at the end and basting the fish with the foaming fat is pure genius. This ensures the salmon stays incredibly moist and infuses every bite with savory, herbaceous flavor.
Ready in Under 10 Minutes: Despite the professional technique, the cooking time is incredibly fast. You can have a gourmet, restaurant-quality main course on your table in under 10 minutes, making it ideal for busy weeknights.
Simple Ingredients, Maximum Flavor: You don’t need a heavy sauce or rub. The quality of the butter, the freshness of the lemon, and the perfect sear are all you need to create an elegant and memorable dish.

Gordon Ramsay Crispy Skin Salmon Ingredients

4 skin-on salmon fillets (about 6 oz each)
1 tablespoon olive oil
3 tablespoons unsalted butter, cubed
2 cloves garlic, slightly smashed
2 sprigs fresh thyme or rosemary
1 lemon, halved (for juice and serving)
Sea salt and freshly ground black pepper

How To Make Gordon Ramsay Crispy Skin Salmon

Prep the fish: Pat the salmon fillets completely dry with paper towels. Use a sharp knife to score the skin 2 or 3 times diagonally across each fillet. Season the skin generously with sea salt.
Heat the pan: Place a large, heavy-bottomed skillet (cast iron or stainless steel is best) over medium-high to high heat. Add the olive oil. The oil should be shimmering hot before adding the fish.
Sear the skin: Place the salmon fillets skin-side down in the pan. Immediately press down gently on the fish for 10 seconds with a spatula to prevent the skin from curling. Cook for 4 to 5 minutes without moving them.
Baste the fish: Once the skin is deep golden and crisp, flip the salmon. Immediately add the cubed butter, smashed garlic, and thyme sprigs to the pan.
Finish and serve: Tilt the pan slightly and use a spoon to scoop up the foaming butter, pouring it over the salmon flesh for 1-2 minutes. The fish is done when it is opaque throughout and flakes easily. Squeeze fresh lemon juice over the top and serve immediately.

Recipe Tips

Pat Skin Dry: For any seared fish, the skin must be bone-dry before it hits the pan.⁶ Moisture prevents searing and causes the skin to stick to the metal.
Score the Skin: Scoring the skin 2-3 times is a chef trick. It prevents the fillet from curling up in the heat and ensures the skin can crisp evenly across the entire surface.⁷
The Basting Trick: Basting the salmon with the foaming butter, garlic, and thyme adds immense flavor and keeps the flesh incredibly moist as the last bit of cooking finishes.
80/20 Rule: Cook the salmon 80% of the way on the skin side (4-5 minutes) and only 20% on the flesh side (1-2 minutes). This ensures maximum crispness while preserving the tender flesh.

What To Serve With Crispy Skin Salmon?

This rich salmon is the perfect base for simple, classic sides. Serve it alongside creamy mashed potatoes or a light potato puree to soak up the butter sauce. Roasted asparagus, steamed green beans, or a side of fluffy jasmine rice also make excellent complements.

How To Store Leftovers Crispy Skin Salmon?

Refrigerate: Cooked salmon is best eaten fresh. Store any leftovers in an airtight container in the refrigerator for no more than 1 day.
Freeze: Do not freeze cooked salmon.

How To Reheat Leftovers Crispy Skin Salmon?

Reheating salmon requires very gentle, low heat, as the fish dries out quickly and the crispy skin is difficult to restore.

Warning: Do not use the microwave! Microwaving will instantly dry out the fish and make the texture mealy and rubbery.

1. In the Oven or Toaster Oven (The Recommended Method)

This low-and-slow approach is the safest way to warm the fish gently and keep it moist.

Preheat: Set your oven to a low heat, about $300^{circ}text{F}$ ($150^{circ}text{C}$).
Prep: Place the salmon fillet on a small baking sheet.
Cover: Cover the fish loosely with aluminum foil. This traps steam and gently warms the fish without letting the surface dry out.
Heat: Bake for 5 to 7 minutes, or until the center is just warmed through.

2. Re-Crisping the Skin (Optional Step)

If you are very careful, you can attempt to revive the skin:

Place the salmon in a hot skillet with a teaspoon of oil skin-side down for 30 seconds to 1 minute.
Watch it closely! As soon as you hear a vigorous sizzle, remove it immediately.

FAQs

Why did my Crispy Skin Salmon stick to the pan?

The two main reasons are that the pan was not hot enough or the skin was not dry enough. The pan needs to be screaming hot. When the skin is perfectly seared, it will release itself from the pan naturally.

Can I use a non-stick pan for Crispy Skin Salmon?

Yes, a good quality non-stick pan will work, but a stainless steel or cast iron pan will achieve a better, more consistent sear due to its superior heat retention

How do I know when Crispy Skin Salmon is done?

The salmon should be opaque throughout and flake easily with a fork.9 Aim for an internal temperature of 145°F at the thickest part.

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Crispy Skin Salmon Nutrition Facts

Serving Size: 1 fillet

Calories: 380 kcal
Total Fat: 25g
Saturated Fat: 8g
Cholesterol: 100mg
Sodium: 350mg
Total Carbohydrate: 4g
Dietary Fiber: 1g
Sugars: 1g
Protein: 34g

Recipe by Sophie LaneCourse: Dinner, Lunch, MainCuisine: American, BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

380

kcal

Ingredients

4 skin-on salmon fillets (about 6 oz each)
1 tablespoon olive oil
3 tablespoons unsalted butter, cubed
2 cloves garlic, slightly smashed
2 sprigs fresh thyme or rosemary
1 lemon, halved (for juice and serving)
Sea salt and freshly ground black pepper

Directions

Prep the fish: Pat the salmon fillets completely dry with paper towels.Use a sharp knife to score the skin 2 or 3 times diagonally across each fillet. Season the skin generously with sea salt.
Heat the pan: Place a large, heavy-bottomed skillet (cast iron or stainless steel is best) over medium-high to high heat. Add the olive oil. The oil should be shimmering hot before adding the fish.
Sear the skin: Place the salmon fillets skin-side down in the pan. Immediately press down gently on the fish for 10 seconds with a spatula to prevent the skin from curling. Cook for 4 to 5 minutes without moving them.
Baste the fish: Once the skin is deep golden and crisp, flip the salmon. Immediately add the cubed butter, smashed garlic, and thyme sprigs to the pan.
Finish and serve: Tilt the pan slightly and use a spoon to scoop up the foaming butter, pouring it over the salmon flesh for 1-2 minutes. The fish is done when it is opaque throughout and flakes easily. Squeeze fresh lemon juice over the top and serve immediately.

Notes

Pat Skin Dry: For any seared fish, the skin must be bone-dry before it hits the pan.⁶ Moisture prevents searing and causes the skin to stick to the metal.
Score the Skin: Scoring the skin 2-3 times is a chef trick. It prevents the fillet from curling up in the heat and ensures the skin can crisp evenly across the entire surface.⁷
The Basting Trick: Basting the salmon with the foaming butter, garlic, and thyme adds immense flavor and keeps the flesh incredibly moist as the last bit of cooking finishes.
80/20 Rule: Cook the salmon 80% of the way on the skin side (4-5 minutes) and only 20% on the flesh side (1-2 minutes). This ensures maximum crispness while preserving the tender flesh.