Mary Berry’s salmon recipe has an “easy” step to stop the skin from sticking (Image: Getty)
skin is considered to eat as it contains a high concentration of omega-3 fatty acids, which are beneficial for heart health, brain function, and overall well-being.
However, not everyone who enjoys eating is a fan of the skin, which can also be a nuisance when cooking.
Many home cooks will discover the skin remains soft rather than crunchy and often sticks to the pan or tinfoil as the fish heats through.
British cooking icon has a foolproof solution that involves no extra ingredients to ensure salmon is perfectly cooked without any hindrance from the scaly skin.
Sharing her for poached salmon with asparagus, which debuted in her aptly named cookbook, Classic , the chef revealed how she removes the skin easily.
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Mary suggests serving poached salmon with asparagus (Image: Getty)
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Mary claimed: “It is so much easier to remove the skin from the salmon while it is still warm – otherwise it will stick firmly to the salmon.”
The chef warned that there is more to it than cooking the salmon and then peeling off the skin. She recommends a 10-minute resting period for optimal results and no sticking.
Mary’s states that to cook the salmon, preheat the oven to 180C/160C/gas four. Next, lightly butter a large sheet of kitchen foil large enough to wrap a 1kg side of salmon.
Put a few sprigs of dill on one side of the foil, season the foil with black salt and pepper, and place the salmon on top, skin-side up. Pour over 500ml of white wine and the juice of one lemon, then seal the tin foil edges at the side.
The chef said: “Lift into a large roasting tin and bake for about 25 minutes or until just cooked, pale pink and matte. Leave to rest for 10 minutes, then carefully remove the skin and scrape off any grey fat.”
Salmon pairs well with grains and green vegetables (Image: Getty)
If you don’t want to eat the skin, discard it at this point, or if you do, crisp it up in a frying pan.
With a sharp knife, slice the salmon skin into 1/4-inch thick strips from top to bottom. Add the strips to a bowl and toss the salmon with coarse salt, like Maldon sea salt. Leave the strips to brine for 10 to 15 minutes.
Pat the salmon skin strips dry with a paper towel, then heat some vegetable oil over medium to high heat in a frying pan. Add the salmon skin strips and fry on low to medium heat for 10 to 15 minutes.
Cooking experts at The Spruce Eats recommended stirring them frequently but delicately so they don’t stick. The skin may look rubbery initially, but the texture will change if you are patient.
When crispy, remove the skins from the oil, drain on paper towels, and serve alongside the cooked salmon fillet and asparagus, as suggests.