I asked chefs the best method to cook salmon-they all said the same thing

I love cooking salmon. My favourite method is to either cook it in the air fryer or bake it in the oven, both of which result in a juicy, flaky fillet and crisp skin. I have tried other methods, such as pan-frying and poaching, but I've never managed to get the same results. Each time I've attempted to pan-fry a piece of fish, I've always ended up with a soggy mess with the skin sticking to the pan's surface.

Determined to find out how chefs and food experts cook their salmon, I decided to ask them-and the answers surprised me. Three of the chefs I spoke to agreed that one method was the best: pan-frying.

Head Chef Ben Chaplin at The Black Friar, a gastropub in Manchester, shared how he cooks salmon for a "perfectly crispy skin."

He told 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.

"When the skin is ready, it will release easily from the pan. Cook skin side down until the cooked flesh has risen about halfway up the fillet, around three to four minutes, then carefully flip for another three to four minutes."

Mr Chaplin said allowing the salmon to rest for a few minutes is key, as the fish will continue to cook inside. The end result? A slightly pink centre that melts in the mouth.

While pan-frying was the preferred cooking method among the chefs, most also suggested adding a spicy twist to their salmon.

I've always loved salmon's natural flavour, so I was surprised to hear that chefs used chilli, harissa, za'atar, and tandoori flavours to cook their salmon.

Chef Judy Joo, who is also the founder of Korean restaurant Seoul Bird, said she likes to pan-fry her salmon with a green chilli glaze. The green chilli glaze, which is a mix of sweet soy and a complex chilli kick at the end, has been used in various forms on the menu at many of her restaurants.

She explained: "The richness of salmon goes brilliantly with the sauce, complemented with a fresh spring onion salad and pickles."

To make the green chilli glaze, in a small bowl, whisk together soy sauce, sugar, vinegar and 4 tablespoons of water and set aside.

Next, in a small non-stick frying pan, sauté the garlic and the jalapenos with the vegetable oil until softened. Tip in the soy sauce mixture and stir well, making sure the sugar is fully dissolved. Simmer until reduced by half. Once reduced, remove from the heat and add the sesame oil. Set aside in a warm place.

To cook the salmon, Ms Joo said: "In a large non-stick frying pan placed over a medium-high heat, drizzle a generous amount of vegetable oil.

"Once the oil is hot, add the salmon fillets-do not overcrowd the pan, and work in batches if necessary. Cook the salmon for 3-4 minutes, then flip over and cook for a further 3-4 minutes until the salmon is slightly golden brown and cooked to your taste.

"Place the salmon on plates, spoon over the green chilli glaze, and garnish with a spring onion salad and green chilli slices."

Cook and author of Spice Kitchen, Sanjay Aggarwal also suggested a spicy twist.

He suggested rubbing the salmon fillets with a drizzle of olive oil and a generous spoonful of your favourite spice blend.

He continued: "For me, it's harissa, za'atar, or tandoori masala. Leave to come to room temperature (do not cook straight from the fridge).

"When it's time, pan-sear the salmon skin-side down until crisp, then finish in a hot oven for tender, flaky flesh. A squeeze of lemon or lime always finishes things off perfectly."

Mehak Kansal, author, restaurateur, and founder of Bindas, an Indian restaurant located in London, suggested roasting salmon in the oven with a tandoori marinade rather than pan-frying it.

She said: "I love cooking salmon all times of the year, the key when choosing a piece of salmon is to choose thicker fillets when using deeper, richer or spicier marinades.

"I choose fresh salmon, over frozen, you can use frozen but ensure you thaw it out well and pat it dry. I select fillets that are at least 2-3cm thick with the skin on.

"If you decide you want skin off then reduce your cook time by two minutes. I love marinating salmon in Indian and Indian inspired marinades as they really pack a punch and the fish can handle the depth of flavour."

Mehak Kansal's recipe for tandoori salmon

Ingredients

• Two salmon fillets chopped into three
• Two tablespoons cream cheese
• One tablespoon olive olive oil
• One teaspoon garlic purée
• One teaspoon ginger puree
• One teaspoon tandoori masala
• One teaspoon Kashmiri mirchi powder
• Salt and pepper to taste
• Squeeze of lime

Method

Ensure the salmon is dry, and place into a mixing bowl with your selected marination and allow to marinate for at least 30 mins before cooking.

Preheat oven to 180C.

Line a baking sheet with foil and place a wire rack over it (this allows heat circulation and prevents sogginess).

Place salmon on the rack.

Roast for 10-12 minutes (depending on thickness) until just cooked through.

For extra char, switch to grill mode for the last one to two minutes.

Rest and serve.

Let it rest for two minutes before serving and garnish with lemon wedges, fresh coriander, and maybe a sprinkle of chaat masala.

Place it on naan or enjoy it with rice or salads.