Chefs Share Top Techniques for Cooking Perfect Salmon

Cooking salmon has become a culinary passion for many home chefs, yet achieving the perfect texture and flavor can be elusive. To uncover the best methods, I consulted several professional chefs, all of whom pointed to pan-frying as the optimal technique for cooking salmon.

Head Chef Ben Chaplin of The Black Friar, a gastropub in Manchester, emphasized the importance of temperature in achieving a “perfectly crispy skin.” He explained to 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.”

Chaplin advised that once the skin is ready, it will release easily from the pan. He recommended cooking skin-side down until the cooked flesh has risen about halfway up the fillet, which typically takes around three to four minutes. After that, carefully flip the salmon and cook for another three to four minutes. Allowing the fish to rest for a few minutes is crucial, as this helps ensure a slightly pink center that melts in the mouth.

While pan-frying was the preferred method among the chefs, many also suggested adding a spicy twist to enhance the salmon’s natural flavor. Judy Joo, founder of the Korean restaurant Seoul Bird, shared her approach to pan-frying salmon with a green chilli glaze. This glaze combines sweet soy sauce with a complex chili kick, creating a vibrant flavor profile that complements the richness of salmon.

To prepare the green chilli glaze, Joo recommended whisking together soy sauce, sugar, vinegar, and water in a small bowl. In a non-stick frying pan, sauté garlic and jalapeños in vegetable oil until softened, then add the soy sauce mixture and simmer until reduced by half. Finish by stirring in sesame oil and keeping the glaze warm.

For cooking the salmon, Joo advised using a large non-stick frying pan over medium-high heat with a generous drizzle of vegetable oil. Once the oil is hot, add the salmon fillets, ensuring the pan is not overcrowded. Cook for three to four minutes, then flip and cook for an additional three to four minutes until golden brown and cooked to your preference. Serve the salmon with the green chilli glaze, garnished with a spring onion salad and slices of green chilli.

Another culinary expert, Sanjay Aggarwal, author of Spice Kitchen, also recommended a spicy approach. He suggested rubbing salmon fillets with olive oil and a generous spoonful of a favorite spice blend, such as harissa or za’atar. Aggarwal explained, “Leave to come to room temperature before cooking.” He advised pan-searing the salmon skin-side down until crisp, then finishing in a hot oven for tender, flaky flesh. A squeeze of lemon or lime completes the dish beautifully.

For those preferring a different method, Mehak Kansal, restaurateur and founder of the Indian restaurant Bindas in London, suggested roasting salmon in the oven with a tandoori marinade. Kansal emphasized the importance of selecting thicker fillets when using rich or spicy marinades, stating, “I choose fresh salmon over frozen, but if you use frozen, ensure it is thawed and patted dry.”

Kansal provided a recipe for a tandoori-inspired salmon dish that includes the following ingredients: two salmon fillets, two tablespoons of cream cheese, one tablespoon of olive oil, one teaspoon each of garlic purée, ginger purée, tandoori masala, and Kashmiri mirchi powder, along with salt, pepper, and a squeeze of lime. This marinade can create a flavorful experience that pairs well with naan, rice, or salads.

The insights shared by these chefs highlight that while methods may vary, the common theme is the importance of technique and seasoning to elevate the humble salmon into a dish that is both delicious and satisfying. Whether opting for the crispy skin of a pan-fried fillet or the bold flavors of a tandoori roast, the key is to embrace the natural qualities of salmon while adding personal flair.