Gordon Ramsay’s Crispy Skin Salmon Was My Reset Meal

i wasn’t even in the mood to cook. my brain was fried, my feet were done, and my fridge looked like a sad bachelor documentary. but then i remembered salmon. crispy skin salmon. gordon’s crispy skin salmon. and listen—I didn’t have the energy for anything fancy, but this one? this one felt doable. simple. salty. golden crackly skin. i needed that kind of win.

What Gordon Ramsay Would Do

okay so gordon’s whole deal with salmon is: respect the fish. dry the skin like your life depends on it, get your pan screaming hot (but not smoking), and don’t. you. dare. touch it once it’s in there. well—except for the part where he tells you to press it down for 10 seconds to stop the skin from curling up like a diva in distress. other than that, hands off. let the skin crisp. flip. finish. boom. restaurant vibes.

What I Changed (And Why)

first of all, i did not chill it in the fridge for an hour to dry the skin. who am i, a person with foresight? i patted it dry with paper towels and hoped for the best.

i also didn’t measure the oil with a spoon. i eyeballed it like a chaotic good kitchen goblin. oh and i used avocado oil because that’s what i had. we make it work.

and instead of doing the lemon wedges at the end, i zested a bit of lemon into the pan juices after cooking. it gave me this punchy, caramelized citrus hit and i honestly might always do that now.

How It Turned Out

the skin? SHATTERINGLY crispy. i was not ready. it had that crunch when you bite in, like a chip. the flesh stayed buttery and flaky, not overcooked (which, full disclosure, i’ve done to salmon more times than i’d like to admit). and that lemon hit at the end? she was giving balance .

i ate it standing at the stove. no shame. just me, the pan, and this weird sense of quiet pride.

So, Was It Worth It?

1000%. i was tired and cranky and did not want to make dinner, but this honestly saved the night. it felt luxurious even though it took 10 minutes. and now i have a go-to that makes me feel like i have my life together when i very much do not.

How To Make Crispy Skin Salmon (The Gordon Way-Ish)

this is the salmon you make when you need a win. it’s fast. it’s crispy. it makes you feel like you’re better at cooking than you actually are.

Smart Tips

• DRY THE SKIN. like really. no moisture = no crisp.
• don’t skip the press-down. 10 seconds of pressure flattens the skin and avoids that annoying curl.
• don’t flip too early. be patient. the crisp takes time.
• serve skin side up. otherwise it steams and goes soggy. tragic.
• if your fillet curls anyway? gently press it back down. you’re still in control

FAQs

can i use frozen salmon?
yep—just thaw it completely and dry the skin really well.

what if my skin sticks?
it probably wasn’t dry enough or the pan wasn’t hot enough. but hey, it’ll still taste good.

do i need non-stick?
you don’t need it, but it helps. stainless steel can work if you’re confident (or reckless).