The five step method to cooking salmon to avoid 'common mistake' of skin sticking to pan

A five step method has been revealed to avoid a 'common mistake' that happens when you are cooking salmon.

Cooking salmon can be difficult and doing it wrong can end in soggy skin that is stuck to the pan or a dry fillet that isn't fun to eat. Perfecting this cooking method can be tricky and is dependent on temperature, oil types or even the marination of the food, reports the Express.

Culinary experts from online meat and fish company Campbells Prime Meat have shared their top secret tips to mastering the art of cooking the perfect salmon fillet.

Read on below to find out more.

1. Pre-heat your pan beforehand

Before throwing the fillet straight on, you should be pre-heating your frying pan before adding the fish in.

The experts said: "One common mistake is starting with an unheated or lukewarm pan. This can cause the salmon skin to stick to the surface, leading to a messy, torn appearance."

If the pan is pre-heated, then the salmon will begin cooking as soon as it hits the pan which will seal in the flavour and crisp up the fish skin.

2. Remove the moisture from the fish

Before you even begin cooking, you should be drying off the salmon skin before letting it hit the pan.

Drying off the salmon skin with paper towels before pan-searing ensures the skin stays crispy while it is cooking without it steaming.

Not doing so can result in soft and soggy skin as it will steam instead of seating, which is unpleasant to eat.

3. Don't flip it too soon

According to the culinary experts, "patience is key" when it comes to cooking salmon. If you flip the fillet too quickly then the skin could tear and stick to the pan.

The experts have shared how you should be scoring the skin lightly with a knife before cooking so it pan-sears correctly.

They added: "Start by placing the salmon skin-side down in the hot pan, gently press down on the salmon fillets with a spatula and then allow the salmon to cook undisturbed for four to five minutes until the skin releases naturally from the pan."

Once the skin is crisp and golden brown - which means it is around 80 per cent cooked - gently flip it over and cook for around two to three minutes on the flesh side.

4. Choose the correct oil

People may assume that any oil will work when cooking salmon - but this is not the case.

Those cooking salmon should choose an oil with a high smoke point - which includes the likes of canola, grapeseed or avocado oil. These oils can withstand the high heat that is required for crispy salmon skin without it burning.

Simply add a thin layer of oil to a preheated pan before you begin pan-searing it. Doing so will prevent excess oil from ruining the crisping process and ensures the fish has the best texture.

5. Don't overcrowd the pan

If you own a regular-sized pan, then you should be cooking no more than two to three salmon fillets at a time.

Adding in too much to the pan can lower the temperature of the cooking surface and prevent the skin from crisping up properly.

The experts added: "If necessary, cook in batches, leaving approximately two inches of separation between each piece.

"This spacing allows for proper air circulation and even heat distribution, guaranteeing each fillet crisps evenly."

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