I absolutely love cooking salmon. My go-to method is either using the air fryer or roasting it in the oven, both of which produce a moist, tender fillet with perfectly crispy skin. I’ve dabbled with different methods, including pan-frying and poaching, but I’ve never quite nailed the same results.
Every time I’ve attempted to pan-fry a piece of fish, I’ve consistently wound up with a mushy catastrophe with the skin stuck fast to the pan’s bottom, reports the Express.
Keen to uncover how professional chefs and cooking specialists tackle their salmon, I chose to question them — and their answers left me stunned. Three of the culinary experts I approached were unanimous that one method reigned supreme: pan-frying.
Head Chef Ben Chaplin at The Black Friar, a gastropub in Manchester, shared his technique for achieving “perfectly crispy skin.”
He previously told Express.co.uk: “Heat a non-stick pan until it’s searing hot, then place your seasoned fillet skin side down. Let it cook undisturbed for about one minute before lowering the heat slightly and resisting the urge to move or flip it too soon.
“When the skin is ready, it will release easily from the pan. Cook skin side down until the cooked flesh has risen about halfway up the fillet, around three to four minutes, then carefully flip for another three to four minutes.”
Mr Chaplin explained that letting the salmon rest for several minutes is essential, as the fish will carry on cooking internally. The final outcome? A delicately pink centre that dissolves on the tongue.
Whilst pan-frying proved the preferred cooking method amongst the chefs, most also suggested adding a spicy component to their salmon creations.
I’ve always loved salmon’s natural flavour, so I was surprised to learn that chefs use chilli, harissa, za’atar, and tandoori spices when cooking it.
Chef Judy Joo, who also founded Korean restaurant Seoul Bird, disclosed she likes pan-frying her salmon with a green chilli glaze. The green chilli glaze, which blends sweet soy with an elegant chilli kick at the end, has featured in various forms across the menus of multiple venues she runs.
She explained: “The richness of salmon goes brilliantly with the sauce, complemented with a fresh spring onion salad and pickles.”
To make the green chilli glaze, mix soy sauce, sugar, vinegar and four tablespoons of water in a small bowl, whisk together and set aside.
Next, fry the garlic and jalapeños with vegetable oil in a small non-stick frying pan until they turn soft. Pour in the soy sauce mixture and stir thoroughly, making sure the sugar dissolves entirely.
Leave to bubble until the liquid reduces by half. Once reduced, take off the heat and add the sesame oil.
Store in a warm spot. For preparing the salmon, Ms Joo suggested: “In a large non-stick frying pan placed over a medium-high heat, drizzle a generous amount of vegetable oil.
“Once the oil is hot, add the salmon fillets-do not overcrowd the pan, and work in batches if necessary. Cook the salmon for three to four minutes, then flip over and cook for a further three to four minutes until the salmon is slightly golden brown and cooked to your taste.
“Place the salmon on plates, spoon over the green chilli glaze, and garnish with a spring onion salad and green chilli slices.”
Food expert and Spice Kitchen author Sanjay Aggarwal also suggested a fiery twist.
He recommended brushing the salmon fillets with a splash of olive oil and a liberal coating of your chosen spice blend.
He continued: “For me, it’s harissa, za’atar, or tandoori masala. Leave to come to room temperature (do not cook straight from the fridge).
“When it’s time, pan-sear the salmon skin-side down until crisp, then finish in a hot oven for tender, flaky flesh. A squeeze of lemon or lime always finishes things off perfectly.”
