Poached Salmon with Pink Grapefruit & Basil Sauce

I find Gordon Ramsay a bit wearing – what with the swearing and shouting – but I have to give him kudos for this recipe for Poached Salmon with Pink Grapefruit.

Salmon is one of my standby favourites and I always have some in my freezer – it is equally good poached, panfried, cooked in the oven or, my favourite way, steaming. So succulent.

You could make your own Hollandaise, as GR suggests, but I was really pleased to see that Waitrose now offer a hassle-free ready-made version that tastes absolutely fab, has a long shelf life and can be frozen. £2.50, serves two.

Poached Salmon with Pink Grapefruit & Basil Sauce

Recipe by Gordon Ramsay, tried and tasted by GraceCourse: MainDifficulty: Easy if you cheat


Prep time


Cooking time




  • Half pink grapefruit

  • Hollandaise sauce (ready made, see above)

  • 4 – 6 large leaves fresh basil, finely shredded

  • 1 or 2 bay leaves

  • 2 sprigs fresh thyme

  • ½ small onion , sliced

  • 1.5 tbsp wine vinegar

  • 2 skinned salmon fillets (about 120g each)


  • Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release the segments. Catch these in a bowl, along with any juice. Stir the segments into the Hollandaise along with a few tbsp of juice and the basil. Set aside.
  • Boil 1 litre water in a wide shallow pan with the herbs, onion, vinegar and seasoning for 5 mins. Put in the salmon, pour over extra water to cover and poach gently until just firm, about 7 mins. Remove and drain, then place on plates. Spoon over the sauce and serve with a green salad and potatoes.

Cook’s Tip


Other speedy recipes from Gordon can be found in his cookbook which is available from Amazon

Loads more tried & tasted salmon recipes here