Chefs Reveal Top Techniques for Cooking Perfect Salmon

Cooking salmon has become a culinary passion for many, but achieving the perfect dish can be challenging. To uncover the best techniques, I consulted several renowned chefs, and their unanimous recommendation was pan-frying. This method consistently promises a deliciously crispy skin and tender, flaky flesh.

Head Chef Ben Chaplin from The Black Friar, a popular gastropub in Manchester, shared his insights on the pan-frying technique. He emphasized the importance of heating a non-stick pan until it is searing hot before placing the seasoned fillet skin side down. Chaplin advised allowing the salmon to cook undisturbed for approximately one minute before slightly lowering the heat. “When the skin is ready, it will release easily from the pan,” he explained. He further recommended cooking the skin side for about three to four minutes until the flesh rises halfway, then flipping it for an additional three to four minutes. Allowing the fish to rest for a few minutes is crucial, as it continues to cook internally, resulting in a slightly pink centre that melts in the mouth.

While pan-frying emerged as the preferred method, many chefs also suggested enhancing the salmon’s natural flavor with a spicy twist. Judy Joo, the founder of Korean restaurant Seoul Bird, shared her technique of using a green chilli glaze. This glaze, combining sweet soy sauce with a spicy kick, has become a staple in her dishes. She recommended pairing the salmon with a fresh spring onion salad and pickles for added texture and flavor.

To create the green chilli glaze, Joo advised whisking together soy sauce, sugar, vinegar, and water in a bowl. In a separate non-stick frying pan, sauté garlic and jalapeños in vegetable oil until softened, then mix in the soy sauce mixture and simmer until reduced by half, finishing with a drizzle of sesame oil. For the salmon, she suggested cooking it in a large non-stick pan with hot vegetable oil, ensuring not to overcrowd the pan. “Cook the salmon for three to four minutes, then flip and cook for another three to four minutes until slightly golden brown,” she detailed.

Chef Sanjay Aggarwal, author and owner of Spice Kitchen, echoed the need for a spicy approach. He recommended rubbing the salmon fillets with olive oil and a generous amount of your favorite spice blend. For him, blends like harissa, za’atar, or tandoori masala are ideal. “Let the fillets come to room temperature before cooking,” he stated. Aggarwal suggested pan-searing the salmon skin-side down until crisp, then finishing the cooking process in a hot oven for perfectly tender and flaky fish. A squeeze of lemon or lime at the end adds a bright finishing touch.

In contrast, restaurateur Mehak Kansal, founder of Indian restaurant Bindas in London, preferred roasting her salmon with a tandoori marinade rather than pan-frying. “When choosing salmon, opt for thicker fillets for richer or spicier marinades,” she advised. Kansal emphasized the importance of using fresh salmon and selecting fillets that are at least 2-3 cm thick. If opting for skinless fillets, she recommended reducing the cooking time by two minutes. “I love marinating salmon in Indian-inspired flavors, as the fish can handle the depth of flavor,” she noted.

Through these expert insights, it is clear that while pan-frying is the favored method for cooking salmon, experimenting with unique marinades and glazes can elevate the dish to new heights. Whether through the spicy kick of a green chilli glaze or the rich flavors of tandoori, chefs across the culinary spectrum are united in their passion for this versatile fish.