Coho Salmon Fillet 700g-800g

Pack details

• One whole coho (silver) salmon side, 700–800g, skin on, pin-boned
• Firmer texture and leaner profile than farmed Atlantic salmon
• Rich deep colour with a clean, distinct salmon flavour

How to cook

• Roast whole at 200°C for 14–16 minutes with lemon, fennel and butter
• Pan-fry portions skin-side down for 4–5 minutes until skin is crisp, 1–2 minutes flesh side
• BBQ on a cedar plank for 10–12 minutes — smoky finish
• Cure into gravlax with salt, sugar and dill for 24–48 hours

Sourcing and delivery

• Coho salmon from accredited Pacific farms
• Stored at –18°C, dispatched in insulated boxes with ice packs
• Next-working-day delivery across mainland UK