This Gordon Ramsay’s Crispy Skin Salmon is a simple and elegant recipe, which results in a perfectly crisp, golden skin and a buttery, flaky interior. It’s basically magic, ready in about 15 minutes.
Jump to RecipeGordon Ramsay’s Crispy Skin Salmon Ingredients
- 4 skin-on salmon fillets
- 1 tsp olive oil (plus 2 tbsp for cooking)
- 1 tsp kosher salt
- 1/2 tsp black pepper
- Lemon wedges or zest, for serving
How To Make Gordon Ramsay’s Crispy Skin Salmon
- Dry the Salmon Skin: Pat the skin of the salmon fillets as dry as you possibly can with paper towels. This is the most crucial step for achieving crispy skin.
- Season the Fish: Rub 1 teaspoon of olive oil, the kosher salt, and black pepper on both sides of each fillet. Season the skin side right before you place it in the pan.
- Heat the Pan: Add 2 tablespoons of oil to a large non-stick skillet and heat it over medium-high heat. The oil should be shimmering but not smoking.
- Sear the Salmon: Gently place the salmon fillets in the hot pan, skin-side down. Immediately lower the heat to medium.
- Press for Perfect Skin: Using a fish spatula, press down firmly on each fillet for about 10 seconds. This ensures the entire surface of the skin makes contact with the pan and becomes uniformly crispy.
- Let it Crisp: Cook the salmon, undisturbed, for about 7 minutes. You will see the salmon cooking through from the bottom up. The skin should be very crisp and golden.
- Flip and Finish: Turn the salmon fillets over and cook on the flesh side for about 90 seconds, just to finish. For an extra-crisp finish, you can flip it back to the skin side and turn the heat up for one final minute.
- Serve Immediately: Serve the salmon hot, skin-side up, with fresh lemon wedges on the side for squeezing over the top.
Recipe Tips
- How to get the crispiest salmon skin? The secret is a completely dry surface. Moisture is the enemy of crispiness. Pat the skin with paper towels until it is as dry as possible right before seasoning and searing.
- Why press the salmon down with a spatula? When salmon hits a hot pan, the skin tends to buckle and curl up. Pressing it down firmly for the first 10 seconds ensures the skin stays flat against the pan, resulting in an even, perfectly crisp texture from edge to edge.
- How do I know when to flip the salmon? You can watch the salmon cook from the side. Let it cook on the skin side until the flesh has turned opaque about three-quarters of the way up the fillet. This means it’s mostly cooked through and ready for a quick flip.
- What kind of pan is best? A good quality non-stick skillet is the most reliable choice for preventing the delicate salmon skin from sticking. A well-seasoned cast-iron skillet also works beautifully.
What To Serve With Crispy Skin Salmon
This elegant and simple salmon pairs well with a variety of sides.
- Roasted asparagus or steamed green beans
- A simple lemon and herb risotto
- A fresh arugula or mixed greens salad
- Roasted new potatoes
How To Store Crispy Skin Salmon
- Best Served Fresh: Crispy skin salmon is best enjoyed immediately after cooking to appreciate the perfect texture of the skin.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat: The skin will not be as crispy when reheated. You can warm the salmon gently in a 350°F (175°C) oven or flake the cold salmon into a salad.
Crispy Skin Salmon Nutrition Facts
- Calories: 499kcal
- Protein: 45g
- Fat: 35g
- Carbohydrates: 1g
- Sodium: 650mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my salmon skin stick to the pan?
This usually happens if the pan isn’t hot enough when the salmon is added, or if you are not using a non-stick or well-seasoned pan. Make sure the oil is shimmering before you place the fish in.
Do I need to remove the scales from the salmon?
Most salmon fillets from the grocery store will already be scaled. If you’re unsure, you can check by running your finger against the grain of the scales; it should feel smooth. If it’s rough, you can scrape them off with the back of a knife.
Can I eat the salmon skin?
Absolutely! When cooked until crispy, the salmon skin is not only edible but also delicious and packed with healthy omega-3 fatty acids.
Try More Recipes:
- Gordon Ramsay Salmon Wellington Recipe
- Gordon Ramsay Teriyaki Salmon Recipe
- Gordon Ramsay Beetroot Cured Salmon Recipe
Gordon Ramsay’s Crispy Skin Salmon Recipe
Course: DinnerCuisine: Modern EuropeanDifficulty: Easy4
servings5
minutes10
minutes499
kcalA simple and elegant method for perfectly cooked salmon with an incredibly crispy, golden skin and a tender, buttery interior.
Ingredients
4 skin-on salmon fillets
1 tsp olive oil (plus 2 tbsp for cooking)
1 tsp kosher salt
½ tsp black pepper
Lemon wedges, for serving
Directions
- Pat the salmon skin until it is extremely dry with paper towels.
- Season the salmon on all sides with salt, pepper, and 1 tsp of olive oil.
- Heat 2 tbsp of oil in a non-stick skillet over medium-high heat.
- Place the salmon skin-side down in the hot pan and immediately lower the heat to medium.
- Press down on each fillet with a spatula for 10 seconds to keep the skin flat.
- Cook for about 7 minutes, undisturbed, until the skin is crisp and the salmon is mostly cooked through.
- Flip and cook on the flesh side for 90 seconds to finish.
- Serve immediately, skin-side up, with lemon wedges.
Notes
- A completely dry skin is the most important step for a crispy result.
- Pressing the salmon down when it first hits the pan prevents the skin from curling.
- Don’t move the salmon while the skin is crisping up.
- This dish is best enjoyed immediately after cooking.
