Gordon Ramsay Grilled Salmon

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Gordon Ramsay Grilled Salmon is the ultimate way to enjoy fresh fish during the summer. It is made with premium salmon fillets, fresh lemon, aromatic thyme, and a simple garlic-herb seasoning. The result is a perfectly charred exterior with a buttery, flaky interior that melts in your mouth. It is perfect for a backyard barbecue or a quick, healthy dinner served al fresco.

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Why You Will Love This Grilled Salmon Recipe:

The Smoky Char: Grilling imparts a unique, complex depth of flavor that baking or poaching simply cannot replicate. The fire caramelizes the natural sugars in the fish for a savory finish.
No More Curling: The specific “scoring” technique used here is a game-changer. It prevents the fish from buckling on the grill, ensuring the skin gets crispy evenly across the entire surface.
Incredible Texture: By cooking it 90% of the way on the skin side, you get a protective barrier that keeps the meat buttery and moist while the skin becomes shatteringly crisp.
Effortless Elegance: It requires only 5 ingredients and less than 15 minutes, yet the presentation with the charred lemon looks like a high-end restaurant dish.

Gordon Ramsay Grilled Salmon Ingredients

4 (6 oz) salmon fillets, skin-on
2 tbsp olive oil
1 lemon, halved
3 cloves garlic, sliced
4 sprigs fresh thyme
1 tsp sea salt
1/2 tsp freshly cracked black pepper
2 tbsp unsalted butter (optional, for basting)

How To Make Gordon Ramsay Grilled Salmon

Score the skin. Using a sharp knife, make 2-3 shallow slashes across the skin of each salmon fillet; this prevents the fish from curling up as the skin shrinks under the heat.
Season the fish. Rub the salmon fillets all over with olive oil, then season generously with sea salt and cracked black pepper, ensuring you get the seasoning into the scored cuts.
Heat the grill. Preheat your outdoor grill or a cast-iron grill pan to medium-high heat and brush the grates with a little oil to prevent sticking.
Grill skin-side down. Place the salmon onto the hot grill skin-side down and press gently with a spatula for 10 seconds to ensure contact; let it cook undisturbed for 4-5 minutes until the skin is crispy and releases easily.
Flip and finish. Carefully flip the fillets, place the thyme sprigs and garlic on the grill next to the fish (or on top if using a pan), and cook for another 2-3 minutes until the salmon is opaque.
Add a citrus kick. Grill the lemon halves cut-side down for 2 minutes, then squeeze the warm, caramelized juice over the salmon just before serving.

Recipe Tips

Don’t force the flip. If the salmon is sticking to the grill grates, it is not ready to flip yet. Wait another minute; once the skin is perfectly crisp, it will release naturally.
Score for even cooking. Scoring the skin (cutting shallow lines into it) allows the heat to penetrate faster and stops the fillet from buckling and cooking unevenly.
Room temperature is key. Take the salmon out of the fridge 15 minutes before cooking. Grilling ice-cold fish leads to a burnt outside and a raw inside.
Rest the meat. Just like a steak, let the grilled salmon rest on a warm plate for 3-4 minutes before serving to allow the juices to redistribute throughout the flakes.

What To Serve With Grilled Salmon?

This Grilled Salmon pairs beautifully with grilled asparagus or zucchini seasoned with lemon zest. For a starch, serve roasted baby potatoes or a light quinoa salad. A chilled glass of Pinot Grigio or a citrus-forward IPA complements the char.

How To Store Leftovers Grilled Salmon?

In The Fridge (Best For Flavor) Allow the salmon to cool completely, then place it in an airtight container. It will stay fresh for up to 3 days.
2. In The Freezer (For Meal Prep) Wrap each cooled fillet tightly in plastic wrap to prevent freezer burn, then place them together in a heavy-duty freezer bag. They can be stored for up to 2 months.

How To Reheat Leftovers Grilled Salmon?

In The Oven (Best for Moisture) Preheat your oven to 275°F (135°C). Place the salmon on a baking sheet and add a splash of water or lemon juice to the pan. Cover loosely with foil and heat for 10 to 15 minutes.
On The Stovetop (Best for Skin) Heat a non-stick skillet over medium-low heat with a drizzle of olive oil. Place the salmon skin-side down and cook for 3 to 4 minutes to re-crisp the skin.

FAQs

Should I grill with the grill lid open or closed in Grilled Salmon?

For salmon fillets, it is usually best to keep the lid closed. This creates an oven-like environment that cooks the center of the fish gently while the grates crisp the skin.

Can I marinate the salmon first for Grilled Salmon?

You can, but Gordon Ramsay typically recommends seasoning just before cooking. Acidic marinades (like lemon juice) can start to “cook” the fish if left too long, making the texture mushy before it hits the grill.

How do I get those perfect grill marks for Grilled Salmon?

Place the fish on the grate at a 45-degree angle. Halfway through cooking the first side, rotate the fillet 90 degrees. This creates the professional diamond cross-hatch pattern.

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Grilled Salmon Nutrition Facts

Calories: 410 kcal
Total Fat: 24g
Saturated Fat: 5g
Cholesterol: 95mg
Sodium: 520mg
Total Carbohydrate: 2g
Dietary Fiber: 1g
Sugars: 0g
Protein: 44g

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

Servings

4-6

servings

Prep time

minutes

Cooking time

minutes

Calories

410

kcal

Ingredients

4 (6 oz) salmon fillets, skin-on
2 tbsp olive oil
1 lemon, halved
3 cloves garlic, sliced
4 sprigs fresh thyme
1 tsp sea salt
1/2 tsp freshly cracked black pepper
2 tbsp unsalted butter (optional, for basting)

Directions

Score the skin. Using a sharp knife, make 2-3 shallow slashes across the skin of each salmon fillet; this prevents the fish from curling up as the skin shrinks under the heat.
Season the fish. Rub the salmon fillets all over with olive oil, then season generously with sea salt and cracked black pepper, ensuring you get the seasoning into the scored cuts.
Heat the grill. Preheat your outdoor grill or a cast-iron grill pan to medium-high heat and brush the grates with a little oil to prevent sticking.
Grill skin-side down. Place the salmon onto the hot grill skin-side down and press gently with a spatula for 10 seconds to ensure contact let it cook undisturbed for 4-5 minutes until the skin is crispy and releases easily.
Flip and finish. Carefully flip the fillets, place the thyme sprigs and garlic on the grill next to the fish (or on top if using a pan), and cook for another 2-3 minutes until the salmon is opaque.
Add a citrus kick. Grill the lemon halves cut-side down for 2 minutes, then squeeze the warm, caramelized juice over the salmon just before serving.

Notes

Don’t force the flip. If the salmon is sticking to the grill grates, it is not ready to flip yet. Wait another minute; once the skin is perfectly crisp, it will release naturally.
Score for even cooking. Scoring the skin (cutting shallow lines into it) allows the heat to penetrate faster and stops the fillet from buckling and cooking unevenly.
Room temperature is key. Take the salmon out of the fridge 15 minutes before cooking. Grilling ice-cold fish leads to a burnt outside and a raw inside.
Rest the meat. Just like a steak, let the grilled salmon rest on a warm plate for 3-4 minutes before serving to allow the juices to redistribute throughout the flakes.