Gordon Ramsay Christmas Salmon Recipe
Let’s Talk Salmon—And Why I’ll Always Pick This For Christmas Dinner
You know, there’s something about salmon at Christmas that just feels a little bit rebellious, at least in my house. Everyone expects turkey or ham, but Gordon Ramsay’s Christmas Salmon Recipe (sort of adapted, with my usual ‘home cook’ touches—apologies, Gordon!) shook up our holiday meal traditions. First time I made it, I was a bit frazzled—handling a full side of salmon with half my family popping into the kitchen for ‘taste tests’ (read: handfuls of roasted potatoes) is no joke. And speaking honestly, I may have set off the smoke alarm the first go around. Oops. I’ll never forget the cat’s expression…like, ‘how hard is it to cook fish?’
Why You’ll Want to Make This (No, Seriously)
I whip this up when I want something impressive, but not fussy, and when ham just feels meh. My family goes a bit wild for this one, probably because it’s covered in a herby mustard glaze that even picky eaters (looking at you, Dave) adore. Plus, there’s something about the smell of lemon and dill wafting through the house while gifts pile up under the tree. Random side note: this is also the only time of year my brother offers to help with the washing up. Magic?
If I’m totally honest, I used to dread fish on special occasions—feared it’d taste bland or, worse, go rubbery. Turns out, the key is not overthinking it. And definitely don’t be shy with the butter.
What You’ll Need (With My Occasional Cheaty Swaps)
- 1 side of salmon, about 1-1.5kg (Mine’s sometimes smaller—leftovers are rare!)
- 2 heaping tablespoons Dijon mustard (I’ve been known to use wholegrain if it’s lurking in the fridge)
- 1 lemon, zested and juiced (In a pinch, bottled lemon juice works, though no one needs to know…)
- 2-3 big handfuls of fresh dill, chopped (Or use tarragon if you must. My gran insisted it was ‘proper’—I’ve learned to just use what’s alive in my herb pot!)
- 50g softened butter (Margarine works in a real emergency, but eh, it’s Christmas)
- 2 cloves garlic, minced (Garlic powder works but, it’s… less fun?)
- Sea salt & cracked black pepper (Okay, so any salt works, but flaky’s best)
- A drizzle of olive oil (Ramsay might faint but I once used rapeseed—didn’t even notice!)
- Optional: a pinch of brown sugar (Once tried honey—not my best idea. Sugary glaze went everywhere.)
How To Pull This Off (And Not Panic)
- Crank the oven to about 200°C (392°F if you’re over the pond). Line a tray with parchment paper—unless you like scraping burnt bits off afterwards.
- Lay out your lovely salmon, skin side down. Pat it dry (I forget and it’s still fine—but a bit less crispy).
- In a bowl, mash together butter, mustard, lemon zest plus half the juice, garlic, and dill. Don’t stress about combining perfectly; lumps are just extra flavor. Add a splash of olive oil so it spreads easily. Salt and pepper to taste—then more because it’s Christmas.
- Smear that buttery, herby joy all over the top of the salmon. Yes, get your hands in there. This is where I sneak a tiny taste. If it’s too sharp, add a smidge of sugar.
- Bake for 18-22 minutes, depending on the salmon’s mood (and, you know, its size). You want just barely opaque in the thickest part, but not dry—so trust your eyes more than the clock.
- Let it rest for five minutes. I make a tea, others open crackers. It’s non-negotiable—the flavours settle, the salmon relaxes a bit, and so should you.
Notes On What I Learned (the Hard Way)
- If the glaze slides off mid-bake, just spoon it back—nothing’s ruined.
- Forgotten to zest the lemon before juicing? Welcome to the club. Just squeeze harder on the peel!
- Actually, I find the salmon’s even juicier if you tent it loosely with foil at the start, then pull it off for the last few minutes. But sometimes I forget that step, and honestly, we just eat faster.
Here’s How I Tweak It (Experiments And Oopsies)
- Once swapped dill for basil—tasted, well, odd. Don’t recommend.
- Add capers to the glaze for a tangy kick (this is divisive in my house).
- Switch it up with a ginger and lime combo if you’re feeling fancy, though it’s less ‘Christmas’, more ‘tropical beach break’ vibe.
Do You Need Fancy Gear?
Technically, a roasting tray and a decent knife are all you need. I once had to use a baking sheet and crumpled foil; it worked, but I wouldn’t win any Michelin stars. If your oven’s a bit dodgy like mine, just turn the tray halfway—no need to stress.
How To Store This (Although, Good Luck Having Leftovers)
Supposedly, you can keep it in a lidded container for up to two days—but honestly, there’s never any left past lunch on Boxing Day. If you do manage to save some, it’s gorgeous flaked onto a salad or sandwich the next day (I actually think it’s tastier cold, but maybe that’s just me?).
Serving? Here’s What We Do Every Year
This is best with roast potatoes or a big tray of buttery green beans. Aunt Maggie insists on cranberry sauce as a side—oddly, it works. We usually crowd around in the living room, balancing plates on knees, watching bad Christmas telly (have you seen this salmon en croute? Wild!), and just dig in. Fancier folks might serve it with saffron rice, but I say keep it simple.
What I Wish I Knew Before—Pro Tips
- Don’t rush the resting. I once tried to serve it straight out of the oven, and it just fell apart. Looks matter more at Christmas, eh?
- If you overdo the lemon, balance it with more butter rather than sugar. (Trust me—I tried the sugar fix, and it was… strange.)
- Probably the best thing I learned: don’t overthink the glaze placement—gets messy but the flavor’s all still there in the end.
Quick Q&A: You Asked, I Answered!
- How do I know it’s cooked?
- Ah, tricky! Basically, poke a fork in the thickest part and twist—should flake but not be dry. I used to undercook, panicking it’d go tough. Now I just trust my gut (and peek often).
- Any good shop-bought glazes?
- Once tried Waitrose’s mustard dill sauce for speed. Worked a treat. But homemade’s still best!
- Can I do it with trout?
- Yup, but watch the bake time. Trout’s thinner—dries out quick. Keep an eye and, actually, I’d drop a couple of minutes off the cook.
- Is the skin supposed to be eaten?
- Personal choice. I like it crispy, but sometimes it’s just, well, there. Kids peel it off and make faces; adults pretend it’s gourmet.
Hope this helps—let me know if you ever upstage Gordon himself! (And if the cat judges you, know that you’re in good company.)
Ingredients
- 1 whole side of salmon (about 1.5 kg), skin-on
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, softened
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- Sea salt and freshly ground black pepper, to taste
Instructions
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1Preheat the oven to 200°C (400°F) and line a large baking tray with parchment paper.
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2Place the salmon skin-side down on the prepared tray. Drizzle olive oil over the fish and season generously with salt and pepper.
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3In a small bowl, combine softened butter, minced garlic, lemon zest, lemon juice, chopped dill, and parsley. Mix well.
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4Spread the herb butter mixture evenly over the top of the salmon.
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5Bake the salmon in the preheated oven for 25-30 minutes, or until the fish is just cooked through and flakes easily with a fork.
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6Let the salmon rest for 5 minutes before serving. Garnish with extra herbs and lemon slices, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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