How to Season Salmon (UK Home Cook's Method)
Freundl OluwoleSalmon 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 3: Layer the seasoning. 1 tsp Costack Lemon Pepper per 180g fillet, both sides. Or 1 tsp Costack Fish Seasoning for a more savoury profile.
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.
The 5 best salmon dinners
- Lemon pepper salmon traybake. Salmon, baby potatoes, broccoli, Lemon Pepper. 25 minutes.
- Honey-mustard glazed salmon. Mustard + honey + Fish Seasoning. 12 minutes.
- Sticky teriyaki-style salmon. Soy + ginger + garlic + brown sugar, brushed at the end.
- Pan-seared salmon with garlic butter. Salt + lemon pepper + butter spoon-baste.
- Salmon fishcakes. Cooked salmon + mash + Fish Seasoning + parsley. Pan-fried in panko.
Salmon portion guide
- 1 fillet per person (140-180g)
- 1 tsp seasoning per fillet
- 1 generous pinch of salt 10 minutes ahead
- Always finish with lemon
Why frozen salmon needs more seasoning
Frozen salmon thaws and releases water. The water dilutes seasoning. Compensate by:
- Salting harder
- Patting dry three times
- Adding a 30-second high-heat finish to drive off moisture
