I'm told you can achieve this sort of effect using Photo Shop, Photo Impact or Paint Shop Pro. I don't have any of these. I just buy fresh, wild, Alaskan salmon and it looks like this. No touch-ups, I swear. At risk of being accused of being on the payroll of my favourite supermarket and damned for not using my local fishmonger enough, I admit that this piece of salmon was bought in Waitrose. I took one look at that colour and fell in love. And after I'd cooked and consumed it there were no regrets. Actually, the ironic truth is that I did once visit Waitrose and ask if I could take photos for a food blog posting. They were very polite, but informed me that I'd need written permission from Head Office and could only shoot early on a Tuesday morning when the store was empty of customers, so I called the whole idea off.
But back to my fish. A few minutes research on the Waitrose website turned up this interesting page on their "Best of British" in-season offerings for summer. When it comes to many fish species, of course, sourcing is inevitably from outside of UK territorial waters. The Alaskan wild salmon is described as having "a natural seafood diet that produces deep red fillets with a wonderfully sweet flavour" and being "fished by small boats in carefully managed waters, certified to Marine Stewardship Council standards". Unless someone knows to the contrary and wants to correct this, I presume that Waitrose is providing an ethically sound product here.
I chose to fry my wild salmon fillets and serve them on a vinaigrette-based potato salad made with Anya potatoes (from supermarket rivals Sainsbury's) and a selection of fresh leaves.
You can see from the photo that the salmon stayed very rigid when laid across the base of potatoes. Often fillets of fish tend to droop down after only a few seconds on the plate, and the skin will sometimes go soft. That's not the texture you're looking for and you don't have to put up with it. You'll find that if you press the skin side down into seasoned flour (gluten-free in this case) before frying, you'll end up with a piece of fish that stays wonderfully rigid and maintains a perfectly crispy skin until the very last bite.