Gordon Ramsay Salmon with Smashed Potatoes

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This Gordon Ramsay–inspired salmon with smashed potatoes is a beautifully balanced, restaurant-style dinner that is surprisingly easy to make at home. The salmon is crisp on the outside and tender inside, while the potatoes are fluffy with golden, crunchy edges. It is a medium-difficulty recipe that feels special enough for guests yet manageable for a relaxed weekend meal. From start to finish, it takes around 45 minutes.

Gordon Ramsay Salmon with Smashed Potatoes

Ingredients

For the Salmon

4 salmon fillets, skin on
2 tbsp olive oil
30g unsalted butter
2 garlic cloves, lightly crushed
2 sprigs fresh thyme
Sea salt and freshly ground black pepper
Fresh lemon wedges, to serve

For the Smashed Potatoes

750g baby potatoes
3 tbsp olive oil
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
1 tbsp chopped fresh parsley

How to Make Gordon Ramsay Salmon with Smashed Potatoes

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Line a large baking tray with parchment paper and set it aside.
Boil the potatoes: Place the baby potatoes in a large saucepan of salted water. Bring to the boil and cook for 15–20 minutes, until just tender. Drain well and allow the steam to escape for a few minutes.
Smash and roast: Transfer the potatoes to the prepared tray and gently flatten each one using the back of a glass. Drizzle with olive oil, season with salt, pepper, and garlic powder, then roast for 30 minutes until crisp and golden.
Prepare the salmon: Pat the salmon fillets dry with kitchen paper. Season generously on both sides with salt and pepper.
Pan-sear the salmon: Heat the olive oil in a large non-stick frying pan over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes until the skin is crisp.
Baste with butter: Turn the salmon over, add the butter, garlic, and thyme, and cook for another 2–3 minutes. Spoon the melted butter over the fish to keep it moist and full of flavour.
Finish and serve: Remove the salmon from the pan and rest for 1 minute. Sprinkle the roasted potatoes with fresh parsley and serve alongside the salmon with lemon wedges.

Tips for Perfect Results

How do I get really crispy salmon skin?

Make sure the salmon skin is completely dry before cooking and avoid moving it in the pan until it releases naturally.

Why are my potatoes not crisping?

Allow the potatoes to steam dry after boiling and avoid overcrowding the tray, as space helps them roast rather than steam.

Can I cook the salmon in advance?

Salmon is best served fresh, but you can cook it up to 30 minutes ahead and gently reheat in a low oven.

Serving Suggestions

Steamed green beans or asparagus
A simple lemon and rocket salad
Hollandaise or garlic yoghurt sauce

Storage

Room Temperature

This dish should not be left at room temperature for more than 1 hour.

Refrigerator

Store leftovers in an airtight container for up to 2 days. Reheat gently to avoid drying out the salmon.

Freezing

Smashed potatoes freeze well for up to 1 month, but cooked salmon is best enjoyed fresh and not frozen.

Nutrition

Calories: 520
Carbohydrates: 38g
Protein: 35g
Fat: 28g
Saturated Fat: 7g
Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use frozen salmon fillets?

Yes, fully defrost them in the fridge and pat dry before cooking for best results.

What potatoes work best for smashing?

Baby potatoes or new potatoes hold their shape well and give the best texture.

Can I bake the salmon instead?

Yes, bake at 200°C for 10–12 minutes, but you will miss the crispy skin.

Is this recipe suitable for children?

Yes, the flavours are simple and mild, making it family friendly.