To pan fry our perfectly cut salmon fillets, start with a little bit of olive oil (just enough to stop the fish from sticking) in your pan on a high heat. In the meantime season your salmon with a little salt and pepper. Once it’s up to temperature drop it down to a medium heat and put your salmon in, skin side down. Give the fillet a gentle nudge around the pan to stop it from sticking. If you’ve got the heat right you’ll only need to cook your fish for 12 minutes, turning occasionally, until the fish has gone from translucent to a pale pink colour.
Explore our full guide on how to cook salmon for all the basics and some more adventurous methods.