Gordon Ramsay Crispy Skin Salmon Recipe

This easy and delicious crispy skin salmon recipe is quick to make and packed with flavor. With perfectly crisp skin and tender, flaky flesh, it’s a simple yet impressive dish. You can easily customize it with your favorite seasonings or pair it with a side of creamy risotto for a complete meal.

Ingredients Needed:

• 4 salmon fillets (skin-on)
• 1 tsp olive oil (or other cooking oil)
• 1 tsp salt (cooking/kosher)
• 1/2 tsp black pepper
• 2 tbsp olive oil (or vegetable oil) for cooking
• Lemon wedges (for serving)

How To Make Crispy Skin Salmon Recipe?

1. Dry the skin: Pat the skin of the salmon dry with a paper towel. If possible, place the salmon skin side up in the fridge for 1 hour (uncovered) to further dry it out.
2. Season the salmon: Drizzle half of the olive oil (1/2 tsp or 2.5 ml) over the flesh side of the salmon and rub it over the skin. Sprinkle with half the salt (1/2 tsp or 3 g) and pepper (1/4 tsp or 0.5 g). Flip the fillets and repeat this on the skin side just before cooking.
3. Heat the oil: In a large non-stick skillet, heat enough oil to cover the base over medium-high heat until it shimmers (but does not smoke).
4. Cook skin side down: Place the salmon in the skillet skin side down, then immediately lower the heat to medium.
5. Press down: Press down on each fillet using a spatula for about 10 seconds to flatten the skin against the skillet, ensuring it sets.
6. Cook for 7 minutes: Cook for 7 minutes or until the salmon is about 3/4 cooked through, with the skin becoming crispy.
7. Flip and cook flesh side: Flip the salmon over so the skin is facing up and cook for an additional 90 seconds.
8. Final crispy skin blast: Flip the salmon again to skin side down. Increase the heat to medium-high and cook for 60 more seconds to reinforce the crispiness of the skin.
9. Serve: Serve immediately with the skin side up to keep it crispy. Enjoy with lemon wedges.

Recipe Tips:

• Dry the skin well: Make sure the salmon skin is dry before cooking. Use a paper towel to remove moisture.
• Chill before cooking: If you can, put the salmon skin-side up in the fridge for 1 hour to make the skin even crispier.
• Cook on medium-high heat: Start with medium-high heat to crisp up the skin, then lower to medium after adding the salmon.
• Press the salmon: Press the salmon down with a spatula for 10 seconds when it hits the pan to make sure the skin crisps evenly.
• Serve right away: Serve the salmon as soon as it’s cooked to keep the skin crispy. The skin won’t stay crispy if you wait too long.

How To Store & Reheat Leftovers?

• Refrigerate: Let the salmon cool to room temperature, then put it in an airtight container. Keep it in the fridge for up to 2 days.
• Reheat: Heat the salmon in a skillet over medium heat, skin side down, for 2-3 minutes to make the skin crispy again.

Nutrition Facts:

• Calories: 499 kcal
• Total Fat: 23g
• Saturated Fat: 4g
• Cholesterol: 70mg
• Sodium: 372mg
• Potassium: 870mg
• Total Carbohydrate: 12g
• Dietary Fiber: 4g
• Sugars: 2g
• Protein: 53g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Salmon Wellington Recipe
• Gordon Ramsay Teriyaki Salmon Recipe
• Gordon Ramsay Beetroot Cured Salmon Recipe