Salmon is the most-cooked fish in UK kitchens. It is also the most over-relied-on without ever being seasoned properly. A drizzle of olive oil and a pinch of salt is not seasoning. It is a salmon cry for help.
The salmon you remember from a good restaurant has a crust. The salmon you cook at home has a steam. The difference is not the fish. It is the dry surface and the layered seasoning.
The 4-step salmon method
Step 1: Pat dry. Twice. Once when it comes out of the pack, once before seasoning. Wet salmon steams.
Step 2: Salt 10 minutes ahead. A solid pinch of flaky sea salt per fillet. Sit on kitchen roll while you prep the rest of dinner.
Step 4: Hot pan or hot oven. Cold pans do not crisp salmon skin. 3 minutes skin-down in a hot pan, then 90 seconds flesh-side. Or 200°C oven for 12 minutes on a tray.
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