1. Season the salmon with salt and pepper.
2. In a large pan over a medium-high heat, heat the oil. When the oil is hot but not smoking, add the salmon skin-side down and cook the salmon for roughly 4-6 minutes. Once the colour change has moved up about three-quarters of the way from the bottom, it’s time to flip the salmon over and cook for 2-3 minutes flesh side down.
3. Remove the salmon from the pan and keep warm.
4. Add a splash of the wine or stock into the same pan and if using wine, reduce a little.
5. Add the double cream, curry powder, butter and lemon juice. Whisk to combine and simmer for a couple of minutes.
6. Pour over the fish and serve.
7. You can garnish with sun dried tomatoes or herbs such as parsley and coriander.

Tips for cooking salmon

1. Cold salmon fillets pulled straight from the fridge are not a friend of a screaming-hot pan. When cold fish is added to a hot pan, the fillets will immediately seize up and are more likely to cook unevenly. Instead, remove the fish from the refrigerator about 15 to 20 minutes before you’re ready to start cooking in order to bring them up closer to room temperature.
2. Make sure the fillets are dry. Before adding the salmon fillets to the pan, use a paper towel or a clean dish towel to pat each one dry. When the fillets are moist or wet, they’re more likely to stick to the pan, and the skin won’t crisp quite as nicely.