Gordon Ramsay Salmon with Smashed Potatoes

Gordon Ramsay Salmon with Smashed Potatoes is made with skin-on salmon fillets, small waxy potatoes, fresh herbs, lemon, and olive oil. The result is a tender, flaky fish with crispy skin, perfectly paired with savory, crusty smashed potatoes. It is the perfect complete meal for a weeknight dinner and is ready to serve four people.

Try More Recipes:

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

Why You Will Love This Salmon with Smashed Potatoes:

• The Ultimate Texture Contrast: This recipe delivers a satisfying experience in every bite. You get the shatteringly crisp salmon skin, the fluffy interior of the waxy potato, and the buttery, savory crunch of the roasted smashed potato crust.
• A Complete Meal in 30 Minutes: This is a perfect example of elegant efficiency. You are cooking your starch and your protein simultaneously, resulting in a perfectly balanced, gourmet dinner that is ready in about 30 minutes.
• Flawless Salmon Technique: The recipe guarantees tender, flaky salmon by utilizing Gordon Ramsay’s high-heat sear and butter-basting method, which locks in moisture and infuses the fish with thyme and garlic flavor.
• Simple, Rustic Elegance: While it looks impressive on a plate, the techniques are simple (boil, smash, sear). It’s easy enough for a weeknight but sophisticated enough to serve to guests.

Gordon Ramsay Salmon with Smashed Potatoes Ingredients

For the Smashed Potatoes:

• 1 1/2 lbs small waxy potatoes (new potatoes or fingerlings)
• 3 tablespoons olive oil
• 1 teaspoon dried rosemary or thyme
• 1/2 teaspoon garlic powder
• Sea salt and freshly ground black pepper

For the Salmon:

• 4 skin-on salmon fillets (about 6 oz each)
• 2 tablespoons unsalted butter, cubed
• 2 cloves garlic, slightly smashed
• 2 sprigs fresh thyme
• 1 lemon, halved (for juice and serving)
• Salt and pepper

How To Make Gordon Ramsay Salmon with Smashed Potatoes

1. Boil the potatoes: Preheat your oven to 400°F (200°C). Place the potatoes in a large pot and cover them with salted cold water. Bring to a boil and cook for 15-20 minutes until they are fork-tender. Drain well.
2. Smash and roast: Place the boiled potatoes on a large, oiled baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato until it is about 1/2-inch thick. Drizzle generously with olive oil, sprinkle with rosemary, garlic powder, salt, and pepper. Roast for 15 minutes.
3. Prep and sear the salmon: While the potatoes roast, pat the salmon fillets completely dry and score the skin. Season the skin generously with sea salt. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
4. Baste and finish: Flip the salmon. Add the cubed butter, smashed garlic, and fresh thyme to the pan. Tilt the pan and spoon the foaming butter over the salmon flesh for 1-2 minutes until cooked through.
5. Assemble: Remove the pan-seared salmon and the crispy potatoes from the oven. Squeeze fresh lemon juice over the salmon and serve immediately with the potatoes.

Recipe Tips

• Use Waxy Potatoes: Use waxy potatoes (like new potatoes or fingerlings). They hold their shape after boiling, which is essential for smashing them into flat, firm discs for roasting.
• Smash Gently: Smash the potatoes just enough to crack them open and flatten them. Do not use excessive force, or you will turn them into lumpy mashed potatoes instead of achieving a fluffy interior with a crispy exterior.
• Timing is Key: Start the potatoes first, as they take the longest. The salmon should be seared right before serving. The 4-5 minutes the salmon is on the skin side is the perfect time to finish the potatoes.
• Pat Salmon Dry: For any seared fish, the skin must be bone-dry before it hits the pan. Moisture prevents searing and causes the skin to stick.

What To Serve With Salmon with Smashed Potatoes?

This elegant dish is best served with a bright green vegetable to contrast the richness and color serve it alongside roasted asparagus with a drizzle of balsamic, steamed green beans or simple, wilted spinach with garlic.

How To Store Leftovers Salmon with Smashed Potatoes?

Refrigerate: Store the cooked salmon and potatoes in separate airtight containers. Salmon must be consumed within 1 day. Potatoes can be stored for up to 3 days.

How To Reheat Leftovers Salmon with Smashed Potatoes?

The key to reheating this dish is separating the components. The potatoes require high, dry heat to re-crisp, while the salmon requires low, moist heat to avoid drying out.

1. In the Oven (The Recommended Method)

This is the safest method for preserving both the flaky fish and the potato’s crust.

• Preheat: Set your oven to 350°F.
• Prep Potatoes: Place the smashed potatoes directly on a baking sheet.
• Protect Salmon: Place the salmon steak on the same sheet, but cover it loosely with aluminum foil. This traps steam to warm the center gently.
• Bake: Heat for 10 to 15 minutes, or until the potatoes are sizzling and the fish is warmed through.

2. In an Air Fryer (Fastest for Potatoes)

The air fryer is excellent for the potatoes but be careful with the fish.

• Potatoes: Set the air fryer to $400^{circ}text{F}$ ($200^{circ}text{C}$). Cook the potatoes for 3–5 minutes until golden and crisp.
• Salmon: Reheat separately. Wrap the salmon tightly in a foil pouch and place it in the air fryer at 300°F for 3-4 minutes.

Warning: Do not use the microwave for the salmon, as it will make the fish rubbery and dry.

FAQs

More Recipes:

• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Tartar Sauce
• Gordon Ramsay Scallop Recipe

Salmon with Smashed Potatoes Nutrition Facts

Serving Size: 1 serving (1 fillet + 1/4 potatoes)

• Calories: 520 kcal
• Total Fat: 35g
• Saturated Fat: 8g
• Cholesterol: 100mg
• Sodium: 400mg
• Total Carbohydrate: 28g
• Dietary Fiber: 5g
• Sugars: 3g
• Protein: 36g

Gordon Ramsay Salmon with Smashed Potatoes

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

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

520

kcal

Gordon Ramsay Salmon with Smashed Potatoes is made with skin-on salmon fillets, small waxy potatoes, fresh herbs, lemon, and olive oil. The result is a tender, flaky fish with crispy skin, perfectly paired with savory, crusty smashed potatoes. It is the perfect complete meal for a weeknight dinner and is ready to serve four people.

Ingredients

• 1 1/2 lbs small waxy potatoes (new potatoes or fingerlings)

• 3 tablespoons olive oil

• 1 teaspoon dried rosemary or thyme

• 1/2 teaspoon garlic powder

• Sea salt and freshly ground black pepper

• For the Salmon:

• 4 skin-on salmon fillets (about 6 oz each)

• 2 tablespoons unsalted butter, cubed

• 2 cloves garlic, slightly smashed

• 2 sprigs fresh thyme

• 1 lemon, halved (for juice and serving)

• Salt and pepper

Directions

• Boil the potatoes: Preheat your oven to 400°F (200°C). Place the potatoes in a large pot and cover them with salted cold water. Bring to a boil and cook for 15-20 minutes until they are fork-tender. Drain well.
• Smash and roast: Place the boiled potatoes on a large, oiled baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato until it is about 1/2-inch thick. Drizzle generously with olive oil, sprinkle with rosemary, garlic powder, salt, and pepper. Roast for 15 minutes.
• Prep and sear the salmon: While the potatoes roast, pat the salmon fillets completely dry and score the skin. Season the skin generously with sea salt. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Place the salmon skin-side down and sear for 4-5 minutes until the skin is golden and crispy.
• Baste and finish: Flip the salmon. Add the cubed butter, smashed garlic, and fresh thyme to the pan. Tilt the pan and spoon the foaming butter over the salmon flesh for 1-2 minutes until cooked through.
• Assemble: Remove the pan-seared salmon and the crispy potatoes from the oven. Squeeze fresh lemon juice over the salmon and serve immediately with the potatoes.

Notes

• Use Waxy Potatoes: Use waxy potatoes (like new potatoes or fingerlings). They hold their shape after boiling, which is essential for smashing them into flat, firm discs for roasting.
  Smash Gently: Smash the potatoes just enough to crack them open and flatten them. Do not use excessive force, or you will turn them into lumpy mashed potatoes instead of achieving a fluffy interior with a crispy exterior.
  Timing is Key: Start the potatoes first, as they take the longest. The salmon should be seared right before serving. The 4-5 minutes the salmon is on the skin side is the perfect time to finish the potatoes.
  Pat Salmon Dry: For any seared fish, the skin must be bone-dry before it hits the pan. Moisture prevents searing and causes the skin to stick.