Salmon is a staple ingredient in British kitchens.
The oily fish is healthy and tasty, which is probably why it's so popular.
It’s also not too tricky to prepare if you know what you’re doing – although there are pitfalls home cooks can fall into when they are making it.
If you’ve baked or fried salmon at home, you’ll know that it’s tricky to get the skin crisp.
As well as this, the fish can get stuck to your pan and disintegrate unappetisingly.
Thankfully for us, MasterChef host Marcus Wareing has revealed how to stop these problems happening.
In his book – Marcus Wareing New Classics – the pro cook says you should always use a non-stick pan.
He also warned that trying to turn the salmon too early can be a big cooking mistake.
Those who do so risk their fish falling apart before they serve it.
He said: “Salmon is a great fish to cook at home as its natural oils mean it’s always succulent.
“Buy skinless fillets if you prefer – but if you choose to leave the skin on, the secret for crispy skin is a hot, non-stick pan, which allows the skin to slowly crisp up.
“When the salmon goes in the pan, put it skin side down and do not move it until the skin begins to brown at the edges – this way it will not stick.”
So what is the perfect way to prepare salmon?
Thankfully for us, Marcus also divulged his top fish cooking tips in his book.
He wrote: “To cook the salmon, heat the vegetable oil in a large non-stick frying pan over a high heat.
“When hot, season the salmon on both sides with sea salt then add them to the pan and cook, skin side down, for 4-5 minutes.
“When the skin is crisp, carefully turn the salmon over and cook the flesh side.
“Depending on the thickness of the salmon, cook for a further 4-6 minutes, until crisp on the outside and just cooked in the middle.
“Remove from the heat, transfer the dish to a plate and allow the fillets to rest for a couple of minutes.”
And there you have it, perfectly pan-fried salmon every time.
Marcus Wareing New Classics is available on Amazon.