Gordon Ramsay Salmon Smashed Potatoes

The Gordon Ramsay Salmon Smashed Potatoes Recipe is the dish that made me fall in love with crispy textures and silky salmon on the same plate. I first made it for a Friday “let’s stay in but pretend we’re at a restaurant” night. I nailed the salmon… and totally under-smashed the potatoes. They came out more like “confused boiled lumps” than crispy pillows.

But once I figured it out? Wow. Golden smashed potatoes, buttery and crisp on the outside, soft in the middle — served under flaky, pan-seared salmon with herby lemon butter or crème fraîche. It’s the kind of meal that looks fussy, tastes five-star, and comes together in under 40 minutes.

My version dials up the texture, adds flavor punches where needed, and keeps the confidence level high — even for a weeknight.

Why Gordon Ramsay Salmon Smashed Potatoes Work & Where Most Go Wrong

• They skip the boil. You’ve gotta parboil the potatoes first — smashing raw won’t work.
• People don’t season enough. Both the salmon and the potatoes need salt, herbs, acid — otherwise it falls flat.
• Wrong oil = wrong crisp. Olive oil’s great for flavor, but use a high-temp oil like avocado or canola for that golden crust.
• They overcook the salmon. Ramsay keeps it just pink in the center — juicy and flaky, not dry.
• No finishing sauce. A drizzle of herb oil, lemon butter, or crème fraîche makes the whole dish pop.

What Gordon Ramsay Says About Salmon & Smashed Potatoes

Gordon always seasons his salmon boldly and sears it skin-side down first for max crisp. For potatoes, he smashes boiled baby potatoes flat, roasts them until golden, and finishes with fresh herbs and lemon zest. He’s all about contrast — crispy skin, tender center, rich fish, bright sauce.

How I Make Gordon Ramsay Salmon Smashed Potatoes My Way

Gordon’s method is sharp: boil, smash, roast. And for the salmon? Sear it hot, skin-side down, and don’t touch it. I do all of that — but I add a zesty herb butter drizzle over everything at the end.

My twist? I toss the smashed potatoes with garlic powder, thyme, and a touch of smoked paprika before roasting. It gives them color and that irresistible “why do these taste better than fries?” vibe.

For the salmon, I always finish with a quick squeeze of lemon and fresh dill — it brightens the richness and makes it feel restauranty. When I’m feeling fancy, I add a spoonful of crème fraîche + horseradish on the side. Unreal.

Also: if your salmon sticks? It’s not ready to flip. Learned that the hard way.

Ingredients For Gordon Ramsay Salmon Smashed Potatoes (with my notes)

• 1 lb baby potatoes (Yukon gold or red work best)
• 2 tbsp olive oil (plus more for drizzling)
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp dried thyme
• Salt + pepper, to taste
• 2 salmon fillets, skin-on
• 1 tbsp neutral oil (avocado or canola, for high heat)
• 1 tbsp butter
• 1 garlic clove, smashed
• Juice of ½ lemon
• Fresh dill or parsley, for garnish

Optional topping:

• 2 tbsp crème fraîche
• 1 tsp prepared horseradish

🐟 If your salmon is thick, finish in the oven at 400°F for 3–4 minutes after searing.

How To Make Gordon Ramsay Salmon Smashed Potatoes Step By Step

1. Parboil the potatoes. Place baby potatoes in salted water, bring to a boil, and cook until fork-tender (about 15 minutes). Drain and let them steam-dry for 5 min.
2. Smash and season. Preheat oven to 425°F. Line a sheet pan with parchment. Place potatoes on the tray and gently smash them with a spatula or bottom of a glass. Drizzle with olive oil and season with garlic powder, paprika, thyme, salt, and pepper.
3. Roast until golden. Bake potatoes for 25–30 minutes, flipping halfway through, until crispy and deep golden on the edges.
4. Prep the salmon. Pat fillets dry, season both sides with salt and pepper. Heat neutral oil in a skillet over medium-high heat until shimmering.
5. Sear the salmon. Place salmon skin-side down in the pan. Press gently for 10 seconds to prevent curling. Don’t move it! Cook for 4–5 minutes until skin is crisp and it releases easily.
6. Flip and finish. Flip salmon, add butter and smashed garlic, and spoon the butter over the fish as it finishes cooking (1–2 minutes more).
7. Serve it up. Plate crispy smashed potatoes, top with salmon, and drizzle with pan butter + lemon juice. Add chopped herbs and crème fraîche if you’re feeling extra.

🔥 Mini tip: Let your salmon rest 2–3 minutes before plating. It finishes cooking gently and stays juicy.

What I Got Wrong (And How I Fixed It)

• Mistake: Smashed too hard. I turned my potatoes into mashed chaos.
  Fix: Now I press just enough to flatten, not crush.
• Mistake: Using olive oil in a screaming hot pan. It smoked like crazy.
  Fix: I use avocado oil or canola for high-heat searing, olive oil only at the end.
• Mistake: Flipping salmon too early. The skin tore.
  Fix: I wait until it naturally releases — the crisp tells you when it’s ready.

Pro Tips That Change The Game For Salmon Smashed Potatoes

• Steam-dry the potatoes. After boiling, let them sit for 5 minutes before smashing — makes them crispier.
• Use parchment or silicone mat. Prevents sticking and promotes even roasting.
• Score the salmon skin. Lightly slashing the skin helps it crisp evenly and keeps it from curling.
• Don’t overcrowd the pan. Give each salmon piece room or you’ll steam it, not sear it.
• Always rest the salmon. Two minutes off heat = tender, juicy, restaurant-level results.

Variations That Actually Hold Up For Salmon Smashed Potatoes

• Lemon-Dill Yogurt Sauce: Swap crème fraîche for Greek yogurt + lemon zest + fresh dill.
• Maple-Soy Glaze: Brush salmon with a mix of soy sauce + maple syrup in the last 2 minutes.
• Garlic-Parmesan Potatoes: Add fresh garlic and grated Parmesan right after roasting.
• Add veggies: Toss in roasted asparagus or green beans for a full sheet pan meal.

How To Store & Use Leftover Salmon Smashed Potatoes

• Fridge: Store salmon and potatoes separately in airtight containers. Good for up to 3 days.
• Reheat: Re-crisp potatoes in a hot oven (400°F for 10 min). Reheat salmon gently in a pan or microwave at 50% power to avoid drying.
• Leftover ideas:
  • Flake salmon over a salad or grain bowl
  • Chop potatoes and toss in a breakfast hash
  • Make a salmon melt with crusty bread and mustard

FAQs

Can I use skinless salmon?

Yes, but you’ll lose the crispy texture Gordon is known for. If using skinless, sear both sides for color and flavor.

What potatoes work best for smashed style?

Baby Yukon gold or red potatoes are ideal — they’re waxy and hold shape after smashing.

Do I need to finish the salmon in the oven?

Only if the fillet is thick or you’re cooking multiple pieces. Otherwise, pan-searing is enough.

How do I know when salmon is done?

It should flake easily with a fork and still be slightly translucent in the very center. About 125°F internal temp is perfect.

Can I make this whole dish ahead?

You can parboil and smash the potatoes ahead of time, then roast fresh. Salmon is best cooked right before serving.

From My Kitchen To Yours

This dish is all about contrast — crispy meets buttery, flaky meets tangy. Once you master the timing, it’s pure dinner magic.