A 900g–1.1kg skin-on Atlantic salmon fillet — farmed off the coast of Scotland, frozen at peak. The skin protects the firm pink flesh during high-heat cooking and crisps to a glassy shatter under a hot pan. Large enough for a 4–6-person roast centrepiece, a tray of portion-cut fillets, or a serious en croûte.
Pack details
- Weight: 900g–1.1kg per fillet
- Form: skin on, frozen
- Catch: farmed, Scotland
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook
- Whole-roast: 180°C for 22–28 minutes with butter, lemon and dill.
- Pan-sear (after slicing): 4 minutes skin-down in oil, flip for 1–2 minutes off-heat.
- BBQ: grill skin-down on a flat plate for 8–10 minutes.
- En croûte: wrap in puff pastry with cream cheese and spinach, bake at 200°C for 30–35 minutes.
- Salmon poached cold: simmer in court bouillon, serve cold with hollandaise.
Pair with Pinot Noir, chilled Albariño or English sparkling wine.
Sourcing and delivery
Farmed Atlantic salmon from Scottish coastal waters. Dispatched frozen from our UK warehouse in insulated packaging.
