When cooking salmon fillets, remember to check that they have been scaled and pin-boned before starting a recipe. There is no need to remove the skin as this helps to hold the flesh together while cooking. Salmon fillets can be cooked using a range of different methods, with the most common being pan-frying or roasting in the oven (en-papillote or drizzled in olive oil) at about 180˚C/gas mark 4. Fillets take no more than 5-10 minutes to cook, depending on the thickness. Once cooked salmon feels springy and the flesh should be flaky. Remove the skin before serving, if you’d prefer.
Alternatively you can use a dry cure to 'cook' salmon, commonly know as gravadlax. Complimentary flavours such as lemon and dill are used with salt to preserve the salmon fillet.