A French chef shares that spreading one ingredient over both sides of your salmon just 10 minutes before cooking is the secret to perfectly crispy skin and a juicy, flavourful fillet every time.
04:01, 31 May 2026Updated 11:47, 31 May 2026
French chef shares how to make salmon tastier with 1 simple ingredient every kitchen has(Image: MarianVejcik via Getty Images)
When prepared properly, salmon fillets should be wonderfully moist on the inside and beautifully crispy on the outside. Yet simple errors can result in the fish emerging from the pan, air fryer or oven overdone and parched.
Plenty of cooks depend on essential ingredients such as miso paste or soy sauce to boost the flavour and texture of salmon.
However, French chef Géraldine Leverd favours a more straightforward recipe approach with just one ingredient when pan-frying salmon – salt.
Though she emphasised that the salmon must be seasoned with salt at least 10 minutes before cooking. She said: “I recommend always salting both the skin and the flesh about 10 minutes before cooking.
Salmon needs salting for 10 minutes before cooking(Image: alle12 via Getty Images)
“This is a tip I learned in a Japanese cooking class: the salt helps draw out moisture from the skin, allowing it to sear much better.”
The salt does more than simply season the fish; it extracts excess moisture while infusing flavour and delivering a firm yet succulent texture.
It also eliminates any surface odour and dampness, enabling the pure flavour of the fish to come through. Regarding the addition of pepper and fine herbs, Géraldine prefers to reserve those until the final stages of cooking to prevent them from burning in the hot pan and turning bitter.
Ingredients (serves two)Two salmon filletsOne tablespoon of olive oil Salt and pepperTwo tablespoons of butter, for finishing, but optionalMethod
Begin by removing the salmon from the fridge roughly 15 minutes before you start cooking. Pat the skin dry using kitchen paper until it’s thoroughly dry. Season the salmon with salt on both sides.
Then, warm the olive oil in a pan (ideally cast iron or non-stick) until it just starts to shimmer. Géraldine noted that you’ll spot the difference as the skin turns far crispier because cast iron distributes and holds the heat exceptionally well.
She explained, “The key is just to control your heat properly. You need to make sure the pan is really hot before adding the fish.”
Lay the salmon fillets in the pan, skin-side down. Press gently with a spatula for roughly 30 seconds so the skin remains flat. Cook for four to five minutes on the skin side, without disturbing the fish.
Salmon has a tendency to shrink and curl when exposed to heat, so you want it to maintain direct contact with the pan throughout to ensure the skin becomes crispy. Reduce the heat, then gently turn the salmon over. Add butter if you fancy, and spoon the bubbling butter over the fish for one to two minutes, or simply leave it to cook undisturbed. Season with pepper to your liking.
Afterwards, take the salmon out of the pan and allow it to rest for two minutes on a warmed plate before serving.
Dining and Cooking