Mr Chaplin recommended completing a two-minute step at least two hours before cooking the fish for a “more intense flavour.”
Rather than putting your salmon straight into the pan, the chef recommended generously salting the salmon fillet and putting it in the fridge for at least two hours.
He explained: “This draws out excess water, concentrating the natural flavours and giving the flesh a firmer, flakier texture.”
When you’re ready to cook the salmon, Mr Chaplin says to “rinse off the excess salt under cold water, pat completely dry, and you’re ready to cook for a more intense flavour”.
The head chef also shared his method for pan-frying salmon, which should guarantee a crisp skin every time.
Firstly, 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. The chef said you should try to resist 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.
Once cooked, the salmon needs to rest for a few minutes. The residual heat will finish cooking the inside, keeping the fish tender and juicy. The centre of the fillet should be slightly pink and moist.
If you’re not confident pan-frying your fish, the chef recommends gently poaching it.
He said: “For silky, tender results, poach salmon in seasoned olive oil or clarified butter—it’s perfect in a homemade Caesar salad.
“Maintain a steady 60°c using a food probe, gently moving the pan on and off the heat.”
