Gordon Ramsay Grilled Salmon Recipe

The First Time I Screwed This Up…

First time I grilled salmon, I absolutely butchered it.
I flipped too early, ripped the skin, overcooked it to chalk, and ended up eating something that tasted more like sawdust than fish. I didn’t understand heat control, timing, or how important that crispy skin is.

Watching Gordon do it?
Everything clicked.
You need high heat, patience, seasoning simplicity, and confidence when flipping.
When you do it right, you get crackling crispy skin, juicy flaky salmon, and perfect buttery flavor with almost no work.

Why This Works (And Where Most Go Wrong)

Gordon’s version works because he respects the fish:

• High heat matters: You need the grill hot enough to crisp the skin fast without overcooking the inside.
• Oil the fish, not the grill: Oil directly on the salmon prevents sticking.
• Skin side down first: Skin acts as a shield and locks moisture into the flesh.

Where most people fail:

• Flipping too soon and tearing the skin.
• Grilling at low heat and drying out the fish.
• Leaving the skin behind on the grill instead of on the plate.

Ingredients That Actually Matter

• 4 skin-on salmon fillets (6–8 oz each): Skin protects and crisps up beautifully.
• 2 tablespoons grape seed oil: High smoke point, neutral flavor.
• 2 teaspoons kosher salt: Big crystals help crust form.
• 2 teaspoons freshly ground black pepper: Always season both sides generously.
• 1 lemon: Squeezed over at the end for bright acidity.

Optional tested swaps:

• Olive oil can work, but use light olive oil (extra virgin burns too fast).
• Smoked salt instead of regular salt adds deeper flavor.

How To Make Gordon Ramsay Grilled Salmon

First, preheat your grill to between 232°C and 288°C (450°F–550°F).
Scrape the grates clean and lightly oil them if you like, but more important: oil the fish.

Pat the salmon fillets dry with paper towels.
Brush the salmon all over with grape seed oil. Season generously with kosher salt and freshly ground black pepper.

Lay the salmon skin-side down on the grill.
Don’t touch it.
Close the lid and let it grill for 6–8 minutes. The skin should crisp and naturally release from the grates when it’s ready.

Carefully flip each fillet using a thin metal spatula or fish spatula.
Close the lid again and cook for another 2–4 minutes until the salmon hits an internal temp of about 54°C (130°F) for medium-rare.

Transfer the salmon to a platter. Let it rest for 1–2 minutes.

If you like, peel off the crispy skin — but honestly, you should eat it.
Squeeze lemon wedges over right before serving.

What Gordon Ramsay Says About This Dish

“High heat gives you crispness; low heat gives you heartbreak.”

I tried grilling at medium heat once. Big mistake. Soggy skin, overcooked flesh.

“Season generously u2014 the grill steals some of it.”

Salmon needs a strong outer crust to hold flavor after grilling.

“Respect the flip.”

If you flip early, you rip the skin. If you wait for the natural release, the fish tells you when it’s ready.

“Finish with acid.”

That final squeeze of lemon wakes up the whole dish.

What I Got Wrong (And How I Fixed It)

• Flipped too early: Now I wait a full 6–8 minutes before even thinking about flipping.
• Grilled too cool: Low heat dries fish. Now I blast the grill to 450°F+ before starting.
• Under-seasoned: Salmon is rich and needs more salt than you think.
• Didn’t rest it: Resting for even 1–2 minutes keeps the juices from running out the second you cut it.

Variations That Actually Hold Up

• Citrus twist: Marinate briefly in orange juice and lemon zest for a different acid pop.
• Asian glaze: Brush with soy sauce and honey mixture during the last minute of grilling.
• Herb topping: Toss fresh dill and chives with olive oil and spoon over right before serving.

Pro Tips That Change The Game

• Use a fish spatula: Thinner and more flexible = easier flips.
• Dry the fish really well: Water = sticking = disaster.
• Preheat the grill longer than you think: Let it rip hot for at least 10–15 minutes before cooking.
• Use an instant-read thermometer: No guessing. 54°C (130°F) = perfect medium-rare.

Storage + Leftover Moves

• Refrigerate: Cool salmon to room temp, then store airtight for up to 2 days.
• Reheat: Gently warm in a covered pan over medium-low with a splash of water or oil — about 2–3 minutes total.
• Leftover magic:
  • Flake salmon into salads.
  • Toss into pasta with olive oil and lemon.
  • Make killer salmon cakes.

FAQs

Q: Can I grill salmon without the skin?
A: You can, but it’s harder. The skin protects the flesh and keeps it moist.

Q: What if I don’t have grape seed oil?
A: Light olive oil or avocado oil work too. Just avoid oils that smoke quickly.

Q: How do I know when to flip?
A: The salmon will naturally release from the grill when the skin crisps properly. If it sticks, wait longer.

Q: Can I cook it more than medium-rare?
A: Yes — just leave it on an extra 1–2 minutes, aiming for 60°C (140°F) internal temp for medium.

Q: Why does my salmon fall apart on the grill?
A: Usually because the grill wasn’t hot enough or you flipped too early.

Try More Recipes:

• Gordon Ramsay Salmon Mousse Recipe
• Gordon Ramsay Salmon Ceviche Recipe 
• Gordon Ramsay Salmon Nicoise Salad Recipe