I have a strong passion for preparing salmon dishes. My preferred cooking techniques involve either utilizing an air fryer or baking in the oven, resulting in a juicy fillet with a crispy skin. While I have experimented with various methods like pan-frying and poaching, I have not achieved the same level of success.
When attempting to pan-fry fish, I consistently encountered challenges with the fish becoming mushy and the skin sticking to the pan. Seeking guidance from culinary professionals on their salmon cooking approaches, I was surprised to find a unanimous agreement among three experts in favor of pan-frying as the superior method.
Chef Ben Chaplin from The Black Friar in Manchester revealed his method for achieving perfectly crispy skin on salmon. He emphasized the importance of heating a non-stick pan until very hot, placing the seasoned fillet skin side down, and cooking undisturbed before flipping.
Allowing the salmon to rest after cooking is crucial, as it continues to cook internally, resulting in a tender, pink center. While pan-frying stood out as the chefs’ preferred technique, many recommended incorporating spicy elements into their salmon dishes, such as chili, harissa, za’atar, and tandoori spices.
Chef Judy Joo, known for Seoul Bird, shared her preference for pan-frying salmon with a green chili glaze, which offers a blend of sweet soy and a spicy kick. She suggested serving the salmon with a fresh spring onion salad and pickles for a delightful combination.
For the green chili glaze, a mixture of soy sauce, sugar, vinegar, and water is whisked together, while garlic and jalapenos are fried in vegetable oil before adding the soy sauce mixture. The glaze is reduced, sesame oil is added, and the salmon is cooked with the glaze until golden brown.
Another expert, Sanjay Aggarwal, recommended brushing salmon fillets with olive oil and a spice blend like harissa, za’atar, or tandoori masala. After searing the skin side, the salmon is finished in a hot oven for a flaky texture, with a squeeze of lemon or lime to enhance the flavors.