Pack details
- One whole Atlantic salmon side, 1.1–1.4kg, skin on, pin-boned
- Serves 6–8 as a sharing centrepiece
- Bright orange flesh, gentle fat marbling
How to cook
- Oven-bake whole at 180°C for 20–25 minutes on a tray with butter, lemon and dill
- BBQ on a sheet of foil for 15–18 minutes — smoky summer centrepiece
- Poach whole in a fish kettle or large roasting tin in court-bouillon — classic cold buffet finish
- Carve into 6–8 thick portions and serve with hollandaise, salsa verde or dill-mustard sauce
Sourcing and delivery
- Atlantic salmon from accredited UK and European farms
- Stored at –18°C, dispatched in insulated boxes with ice packs
- Next-working-day delivery across mainland UK
