Salmon Fillet 800g–1.1kg — the household-favourite size
Not too big, not too small. This whole side of salmon is the size most home cooks reach for: roast it for Sunday lunch, slice it into fillets for the week, or share it on a platter with potatoes and salad. Skin on, vacuum-sealed and frozen, so flavour and moisture are locked in until you’re ready.
What you get
- Net weight: 800g–1.1kg per side
- Cut: whole side, skin on
- State: frozen, vacuum-sealed
- Serves: 4–6 as a main
Cooking ideas
- Whole-roasted: 180°C for 22–26 minutes with herbs, lemon and butter
- Honey-mustard glaze: brush with honey, dijon and dill, roast on a tray
- Portion-and-freeze: defrost, cut into 5–7 fillets, re-bag, instant midweek meals
- Cold-poached centrepiece: poach gently, chill, serve with herb mayo
Why this size works
- Versatile — centrepiece or freezer prep, your call
- Better per-kg value than individual fillets
- Skin on — protects the flesh during cooking and crisps up beautifully
- Sustainable sourcing from responsible salmon producers
Storage
Keep frozen until ready. Defrost in the fridge for 24 hours and cook within 24 hours of thawing. Portion before refreezing if needed.
Need a bigger or smaller side? See our full frozen salmon range.
