To cook crispy skin salmon, pat the skin dry with paper towels, season with salt, and place it skin-side down in a hot, oiled pan. Cook without moving until the skin is golden and crispy, then flip to finish cooking the flesh side for a few minutes.

Salmon roe, also known as ikura, is the bright orange, nutrient-rich eggs of salmon, prized for their delicate flavour and burst of umami. They are commonly used in sushi, garnishes, or as a luxurious topping for various dishes.

You can freeze salmon for up to 3 months to maintain optimal quality. Ensure it is wrapped tightly in airtight packaging to prevent freezer burn and preserve its flavour and texture.

Yes, consuming too much salmon can lead to an excessive intake of mercury and other pollutants, which may pose health risks. It is generally recommended to eat salmon in moderation, around 2-3 servings per week, to enjoy its health benefits while minimising potential risks.

Fresh salmon can be safely stored in the fridge for up to 2 days. For longer storage, consider freezing it to maintain quality and safety.

To cook frozen salmon in an air fryer, preheat the air fryer to 200°C (390°F), season the salmon with your preferred spices, and cook for 12-15 minutes until the internal temperature reaches 63°C (145°F). For high-quality seafood products.

Yes, you can cook frozen salmon without thawing it first. Simply increase the cooking time by about 50% compared to fresh or thawed salmon, ensuring it reaches an internal temperature of 63°C (145°F) for safe consumption.

Salmon is cooked to an internal temperature of 63°C (145°F) to ensure it is safe to eat.