'I asked chefs how to cook the juiciest salmon - they all said the same method'

Salmon always hits the spot when you're craving a healthy yet delicious dinner. Whether you've flaked it into a creamy pasta sauce or served it with potatoes and veg on the side, it's always tasty, and fairly easy to prepare too.

However, even though it doesn't take long to cook, there's a lot that can go wrong. One wrong move and you end up with a dry or soggy fillet, which is never ideal. So, to help people out, The Express writer Millie Bull decided to enlist the help of some culinary experts and find out the best way to cook salmon.

Three of the chefs Millie consulted agreed that one technique was superior: pan-frying.

Head Chef Ben Chaplin at The Black Friar, a gastropub in Manchester, revealed how he prepares salmon for "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 crucial, as the fish will continue to cook inside. The final outcome? A fillet with a slightly pink centre that melts in the mouth.

Whilst pan-frying emerged as the most popular cooking technique amongst the chefs, most also recommended incorporating a fiery element to their salmon preparations. Some suggestions included chilli, harissa, za'atar, and tandoori seasonings.

Chef Judy Joo, who also founded Korean eatery Seoul Bird, revealed she like pan-frying her salmon with a green chilli glaze. The sauce, which combines sweet soy with an intricate chilli heat at the finish, has featured in numerous ways across the menus of her various eateries.

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

To prepare the green chilli glaze, combine soy sauce, sugar, vinegar and four tablespoons of water in a small bowl, whisking thoroughly before setting aside.

Then, using a small non-stick frying pan, gently cook the garlic and jalapenos with vegetable oil until tender. Add the soy sauce mixture and stir thoroughly, ensuring the sugar dissolves completely.

Allow to bubble until the volume reduces by half. After reducing, remove from heat and incorporate the sesame oil. Keep warm and set aside.

For cooking the salmon, the chef advised: "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."

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

Culinary expert and Spice Kitchen author Sanjay Aggarwal also recommended a fiery variation.

He advised coating the salmon fillets with a drizzle of olive oil and a generous helping of your preferred spice mixture.

"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, cookbook writer, restaurateur, and creator of Bindas, an Indian eatery situated in London, recommended baking salmon in the oven with a tandoori marinade instead of pan-frying it.

She explained: "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."

Here's 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.