Asian salmon

The amount of flavour combinations that go with salmon is vast. When it comes to spices, a sprinkling of Cajun seasoning, cumin and smoked paprika, or the classic salt, herbs and lemon combo are three popular choices. Honey and soy is also an old favourite, as is a teriyaki glaze or creamy white wine sauce.

In moderation, yes. Some would even argue that a perfectly cooked skin is the best part of the salmon. There are a few precautions that you need to take, however: know where your salmon comes from (some species are more contaminated by environmental pollution than others), make sure the fish is thoroughly descaled, and check that it's properly cooked. If you are pregnant, nursing, or serving salmon to young children, it is best to err on the side of caution and skip the skin altogether.

Fish, including salmon, is one of life's most versatile ingredients and can be cooked in almost any way, from steaming and baking to grilling and yes, wok-frying. Simply add some oil to the wok and swirl it around to coat the surface. Add your salmon fillets and cook for about two to three minutes per side, or until golden brown and cooked through.

The difference between a good, and perfect salmon is all in the timing. Start by removing the fish from the refrigerator about 15 minutes before cooking and patting them dry before adding to the pan. Always start with the skin side down then let the waiting game begin. When the colour of the fillet starts to change, from a dark pink to a more pale hue, and creeps up to about ¾ of the salmon, it's time to flip. Cook for a few more minutes and you'll have the most tender, flakiest piece of salmon with a perfectly crisp skin.