Salmon will be sweet and sticky if you coat it in 1 ingredient before cooking

Preparing salmon is surprisingly straightforward, yet achieving the perfect result is crucial to ensuring the fish remains moist, tender and packed with flavour. You'll know when your salmon is ready when the flesh turns opaque and flakes effortlessly with a fork.

If you're using a food thermometer, it should register an internal temperature of 63°C (145°F). One of the most frequent errors when cooking salmon is overdoing it, which can rapidly leave it dry and unappetising.

Keep a watchful eye throughout and remove the salmon from the heat the moment it's cooked through, bearing in mind that it will continue to cook slightly while resting.

Salmon can be prepared in numerous ways, including pan-frying, in an air fryer or in the oven.

There are also several flavour pairings that complement salmon beautifully, such as lemon, garlic and butter; pesto and lemon and honey; and soy sauce and ginger.

This particular recipe comes from Maple UK, offering light and aromatic flavours throughout, reports the Express.

The use of maple syrup in the recipe ensures the salmon turns out wonderfully sweet and sticky.

Better still, the recipe requires just 10 minutes of preparation and only 15 minutes of cooking time.

How to cook sweet and sticky salmon:

• One lime, quartered
• Two pak choi, chopped
• Two red onions, sliced
• Handful of coriander
• 20g fresh grated ginger
• One red chilli, sliced
• Sesame seeds
• Salt and pepper to season

In a bowl, whisk together maple syrup, soy sauce, sesame oil, ginger, garlic, chilli and sesame seeds. Decant into a sealable food bag and add the salmon fillets.

Refrigerate for a minimum of one hour to allow the flavours to infuse.

Heat a heavy-bottomed pan on high with the olive oil, then place the salmon fillets skin-side down alongside the red onions and pak choi. Carefully fry the salmon fillet and turn it over after 3 minutes.

Finish by garnishing with lime and coriander.