Fresh Salmon Fillets Ready to Cook

Thick-cut portions with vivid orange flesh and fine white marbling. Each order is a 2 kg unit, trimmed and portioned so it goes straight from the pack to the pan.

Why you'll love it

• Rich, buttery flavour and a soft, flaky texture
• One of the best natural sources of omega-3
• Cut to an even thickness so every portion cooks at the same rate
• Skin left on, which keeps the flesh moist

How to cook it

Sear skin-side down for crisp skin, roast in a hot oven with lemon and dill, or grill and finish with a glaze. It is just as good flaked warm through a salad or folded into pasta.

Storage

Keep refrigerated between 0 °C and 4 °C and cook within two days, or freeze on the day it arrives for up to three months.