Gordon Ramsay Salmon Nicoise Salad Recipe 

The first time I made a Salmon Nicoise, I thought, “It’s just a salad—boil some stuff, throw it on a plate, done.” Wrong. What I ended up with was overcooked beans, mushy potatoes, cold salmon, and a sad dressing that slid right off everything like rain on glass.

It wasn’t until I watched how Gordon Ramsay stages a salad—how he treats each element like its own dish—that it finally clicked. This isn’t a salad. It’s a strategy.

Let me show you how to actually get it right—so the salmon flakes clean, the eggs are jammy, and the whole thing eats like a composed plate, not a fridge cleanout.

Why This Works (And Where Most Go Wrong)

The Nicoise salad fails when you treat it like a dump-and-mix. Here’s where things go sideways:

• Overcooked salmon – most people blast it at 400°F. Ramsay goes low and slow at 275°F, so the fish stays buttery and tender.
• Underdressed potatoes – if you wait until they’re cold to dress them, you’ve missed your window. They need to be steaming when the vinaigrette hits.
• Timing chaos – juggling eggs, beans, and salmon? Ramsay’s order of operations keeps the line moving like a pro kitchen.

This version nails every texture—and it’s why it doesn’t just look good, it eats like a composed entrée.

Ingredients That Actually Matter

Dressing:

• Olive oil (¼ cup) – extra virgin only. You’ll taste it.
• Dijon mustard (1 tbsp) – for body and sharpness.
• Lemon juice (3 tbsp) – brightens and balances the fat.
• Kosher salt + black pepper – coarse grind, for grip and finish.

Salad Core:

• Baby potatoes (1 lb) – waxy holds shape best. Yukon Golds work too.
• Eggs (4 large) – aim for jammy centers. 7 minutes steam.
• Green beans (½ lb) – trimmed. Fresh snap only.
• Persian cucumber – seedless and crisp. Sub: English cuke.
• Cherry tomatoes (½ cup) – keep them whole unless massive.
• Kalamata olives (½ cup) – pitted or not, just rinse them.
• Avocado – optional, but the creaminess adds depth.
• Capers (1 tbsp) – salty punch.
• Parsley (¼ cup chopped) – don’t skip it. Herb lift.

Salmon:

• Center-cut fillets (2) – skin-on holds together better.
• Olive oil (1 tbsp) – rub it in, don’t drizzle.
• Kosher salt + pepper – season aggressively.
• Lemon slices – under the fish. Subtle steam flavor.

How To Make Gordon Ramsay Salmon Nicoise Salad

1. Start with the dressing.
In a jar: olive oil, Dijon, lemon juice, salt, pepper. Shake until creamy. Set aside.

2. Cook the potatoes.
Salted water, full boil. Drop in the baby potatoes whole. Cook 20–25 min until a knife slides in but they don’t fall apart. While they’re still hot, halve and toss with half the dressing.

3. Use that same water for the green beans.
3 minutes max. You want bright green and snap. Ice bath optional, but don’t leave them in the water.

4. Eggs next.
In a small pot, add eggs and cover with 1 inch of water. Bring to a boil, cover, and cook 7 minutes. Straight into ice bath. Peel once cool—yolks should be creamy, not chalky.

5. Prep the salmon.
Pat fillets dry. Season heavily. Oil both sides. Lay on a lined baking sheet with lemon slices under each fillet. Bake at 275°F (135°C) for 14–16 minutes until center reads 125°F (52°C). Let rest 5 minutes.

6. Build your bowl.
On a large platter, arrange dressed potatoes, green beans, cucumber slices, halved tomatoes, olives, and avocado. Flake salmon gently into chunks—don’t shred it. Place on top. Halve the eggs and nestle in. Sprinkle capers and parsley. Finish with remaining dressing.

What Gordon Ramsay Says About This Dish

“It’s about balance. Every bite should hit you with texture, acidity, richness.”
→ Once I nailed that, I stopped thinking of this as a salad and started plating it like a composed dish.

“Cook each element perfectly. The salad comes together when the prep is right.”
→ Trying to rush the steps always made it feel thrown together. Slowing down changed everything.

“Roast salmon low. It’s not a steak.”
→ Most people overcook it by default. Going low at 275°F was a revelation.

What I Got Wrong (And How I Fixed It)

• Used high-heat roasting (400°F) – salmon dried out. Dropped to 275°F = perfect.
• Dressed cold potatoes – tasted bland. Dressing them hot = flavor explosion.
• Overdid the green beans – limp mess. Three minutes max is gospel.
• Forgot to season my eggs – big miss. Salt those yolks when plating.

Variations That Actually Hold Up

• Grilled Salmon – great for summer, but rest it before flaking.
• Tuna Swap – traditional Nicoise style. Use oil-packed jarred tuna, not canned.
• Add anchovies – classic garnish. Not for everyone, but a salt bomb boost.
• No avocado? – skip it. It’s modern, not essential.

Pro Tips That Change the Game

• Use a fish spatula – to flake salmon without smashing it.
• Warm the dressing – 10 sec in microwave before pouring helps it cling.
• Chill your platter – cold base = better temperature contrast with warm ingredients.
• Taste every component – season each layer before assembly. This is how restaurants build flavor.

Storage + Leftover Moves

Store:
Keep dressing separate. Store salad in an airtight container up to 2 days. Avocado will brown—add fresh if possible.

Reheat:
Warm salmon gently in a nonstick pan over low heat or eat cold like a composed lunch box.

Leftover ideas:
Toss everything into a warm pita or wrap. Or turn it into a salmon potato hash with a fried egg.

FAQs – Real Questions, Straight Answers

Q: Can I use store-bought Dijon dressing?
You can, but you’ll miss the sharp balance of fresh lemon and mustard. Make it once—you’ll never go back.

Q: What type of salmon does Ramsay use?
Center-cut, skin-on fillets. Thick and uniform. No tail pieces.

Q: Can I prep this in advance?
Yes—cook all elements ahead, but flake and assemble fresh for texture.

Q: Is this dish served warm or cold?
Both. Ramsay-style plating uses warm potatoes and just-roasted salmon over cold veggies.

Q: What wine goes with this?
Dry rosé or a crisp Sauvignon Blanc. Acid meets acid beautifully.

Try More Recipes:

• Gordon Ramsay Salmon Cakes Recipe 
• Gordon Ramsay Bbq Salmon Recipe
• Gordon Ramsay Christmas Breakfast Salmon Recipe