Salmon is a popular fish known for being rich in omega-3 fatty acids, protein and essential vitamins such as vitamin D. It's often incorporated into pasta dishes, salads, or as the star of the show in dishes such as salmon en croûte. One of the most popular methods to cook salmon is to pan-fry it with oil for a crisp skin and a tender, pink centre.

However, unless you have spices for salmon, the fish can have quite a lacklustre flavour, especially if it's not well-seasoned before it's cooked. To give salmon a more intense flavour, Express.co.uk spoke to head chef Ben Chaplin from gastropub The Black Friar in Manchester.