Get ready to master a Gordon Ramsay BBQ Salmon recipe that’s smoky, juicy, and impressively easy. You’ll learn Ramsay’s high‑heat grilling technique, enjoy Dylan Hayes’s real‑kitchen tweaks from Austin, and walk away with a bold salmon dish perfect for weeknight dinners or weekend cook‑outs. Let’s fire up that grill!
When I Overcooked My First Salmon—And What Ramsay Taught Me
I still remember that night I flaked my salmon to bits—dried out like shoe leather. Enter Ramsay’s secret: grill with salmon skin down, over fierce heat for just 4 minutes. That’s when this Gordon Ramsay BBQ Salmon recipe clicked for me. He calls it “skin-side down until you’re almost ready to flip.” I simplified it by using a cedar plank (no need for fancy smokers) so the fish stays moist and gets that smoky aroma.
Why Ramsay Starts With Cold Salmon
Ramsay always preps fish straight from fridge—never room temp. That chill keeps the flesh firm on the grill. In my Austin kitchen, a quick pat dry + olive oil rub replaces his multi-stage marinade. It’s faster, cleaner, and still full of flavor. The result? Restaurant-level salmon without stress—even on a weekday night.
The Must-Have Ingredients (+ Smart Swaps for Budget or Flavor)
- Fresh salmon fillets (skin‑on, 6–8 oz each) – Look for wild‑caught or farmed responsibly. Can’t find it? Thawed frozen works.
- Olive oil + sea salt + cracked black pepper – Simplicity at its best.
- Cedar plank (soaked 30 mins) – Swap for a grill basket or double-layer foil if needed.
- Lemon wedges + fresh herbs (dill or parsley) – Boosts brightness and looks gorgeous.
Dylan tip:
- For smoky heat, add a sprinkle of smoked paprika or chili flakes.
- If olive oil’s tight, use avocado oil—high smoke point, wallet-friendly.
How I Prep This Dish Without Losing My Mind
- Soak that cedar plank early—start as your grill warms.
- Pat salmon super dry, then rub olive oil, salt, pepper (and paprika if using).
- Preheat grill to medium‑high (≈230 °C/450 °F).
- Prep garnish: slice lemons, chop herbs, set aside.
My Ramsay‑Style Cooking Walkthrough
- Place plank on hot grill and close lid—smoke should waft in 2 minutes.
- Lay salmon skin-down on the plank, close lid again—listen for sizzling.
- Grill 4 mins undisturbed—salmon surface should shimmer, edges cooked.
- Quickly flip with spatula, grill 1 more min—just enough for doneness.
- Remove plank, rest fish 2 mins before serving.
The 3 Most Common Mistakes (And My Fixes)
- Salmon sticks to grill → always soak plank or use oil + parchment.
- Fish overcooks → pull at 57 °C/135 °F; it’ll rest to perfect.
- Dry outside, raw inside → maintain consistent grill heat—too hot burns it.
| Step | Tip |
|---|---|
| 1. Preheat grill + soak plank | Pre-soak ensures smoky flavor and prevents flame flare-ups. |
| 2. Season salmon | Patting dry helps oil and salt stick better. |
| 3. Grill skin-down 4 mins | Don’t open lid—smoke and heat build flavor fast. |
| 4. Flip briefly, rest | Resting keeps juices locked inside. |
Gordon Ramsay BBQ Salmon
Ingredients
Method
- Soak cedar plank 30 minutes; preheat grill to medium‑high (~230 °C/450 °F).
- Pat salmon dry, rub with olive oil, salt, pepper (add smoked paprika optional).
- Place plank on grill until it smokes (~2 mins), then lay salmon skin-down.
- Close lid and grill 4 mins; look for shiny surface and firm edges.
- Flip salmon, grill 1 more min, then remove and rest 2 mins before serving.
Notes
Serve Like Hell’s Kitchen (Without the Drama)
Plate For Dinner Guests
Transfer salmon to a warmed platter. Drizzle with olive oil, scatter fresh herbs and lemon. Add microgreens or radish slices for crunch and contrast—voilà, you’re hosting like Ramsay.
Leftovers That Shine
- Salmon bowls: flake fish over rice, top with quick pickled cucumber.
- Salmon tacos: crisped edges in a tortilla with slaw and crema.
- Salad topper: add to greens with quinoa, avocado, lemon‑y dressing.
Reheat the smart way: Cover and warm in a 150 °C/300 °F oven for 8–10 mins—moist and tender, not rubbery.
FAQ on Gordon Ramsay BBQ Salmon Recipe
Q: Can I use frozen salmon?
Yes! Just thaw completely, pat dry, and follow the grill timing. Frozen works for this Gordon Ramsay BBQ Salmon recipe.
Q: Do I need a cedar plank?
Nope. A grill basket or foil works too, though planks bring that signature smoke in Ramsay’s BBQ salmon.
Q: What internal temperature is ideal?
Aim for 57 °C (135 °F). This gives moist, slightly rosy salmon perfect for the Ramsay BBQ feel.
Q: How do I prevent flare‑ups?
Soak the plank, keep extras fat off the grill, and close the lid during cooking.
Cook Bold Like You Mean It
Thanks for grilling along with me! This Gordon Ramsay BBQ Salmon recipe isn’t just for impressing—it’s built for busy cooks who crave bold flavor without fuss. Remember: high heat, skin-down first, rest before serving.
Give it your own spin—smoked chili, herb butter melt, or charred pineapple salsa. Whatever you do, make it yours.
Cook bold like Ramsay.
