Salmon is a household favourite dish, but people may find they're not getting the most out of their fish when they cook it themselves at home. Whether you're throwing it in a salad, eating it with potatoes or pairing it with rice, salmon is packed full of protein and pretty simple to cook up. However, according to this recipe from Simply Recipes, there may be one perfect way to cook it to the level of restaurant quality. Seasoning is dependent on your taste, but in order to make your salmon the most appealing for both you and your guests, it's recommended that you cook it skin side down.

The theory is that it helps to create a nice brown and crusted side that will be facing upwards on your plate, just waiting to be tucked into. Salmon can easily stick and overcook quickly in your pan, so you need to have your timings down when it comes to flipping. When you cook the fish skin-side down, it gives you not just a visual cue but an audible cue that it's time to flip.

As soon as the skin hits the pan, you'll notice it starts to shrink and render fat, and the oil will begin to bubble. As soon as this quietens down, that is your sign to do the big flip. When cooking skin side down, it also allows a spatula to slip under the salmon a lot easier when it's time to slip, rather than damaging the delicate part of the fish.

The last and vital step in your salmon cooking routine, for the perfect crisp, is to cook the other side without any sticking and provide you with a crisped-up brown sear. The aim with your cooking method is to have the crusty appetising part of the fish facing the diner; after all, we do tend to eat with our eyes.

If baking salmon is more your bag, the same theory applies. Its strong skin helps to protect the salmon from sticking during a slower cooking process, but the only downfall of this method is that the skin will not give you the same crispy results.

The recipe suggests breaking the golden rule and, in this case, serving it without the skin.

It's thought that when baking salmon, it's all about the heat. Patience is important, and some foods, including salmon, need a little bit more time to give you the best results, especially when it comes to big bulk meats and fish.

It's recommended that the best temperature to bake your salmon is at 300°F, which is around 150C.