In a non-stick pan add 1 tbsp of olive oil and heat it on a low-medium heat. Make sure all your pan is covered with oil because if you have a bit without any oil your salmon may stick to your pan

When you oil is hot add your salmon skin side down and you should hear a lovely crackling sound

Season your salmon with salt and pepper and leave it to cook for 3-4 minutes or when you lift your salmon and see the skin has become crispy

When your salmon skin is as crispy as you want it flip it over and cook for another minute or until the middle changes colour from pink to grey.

In a non-stick pan add 1 tbsp of olive oil and heat it on a low-medium heat. Make sure all your pan is covered with oil because if you have a bit without any oil your salmon may stick to your pan

When you oil is hot add your salmon skin side down and you should hear a lovely crackling sound

Season your salmon with salt and pepper and leave it to cook for 3-4 minutes. As your salmon is cooking and the albumin is coming out use a spatula to scrape it off your salmon and get rid of it. Watch my video below to see how I do it

Check the salmons crispness when the bottom half of the salmon is cooked. When it is to your liking flip your salmon over and cook for only 10 seconds then flip it back over again and turn the pans heat off. Leave your salmon to continue cooking in the pans residual heat while you scrape off any new albumin that has formed

Enjoy with some 30 minute lemon rice, chilli sweet potatoes, broccoli, carrots, and runner beans