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A 170g skin-on Coho salmon fillet — a farmed product from the cold Pacific waters off the coast of Chile. Coho (silver salmon) sits between Atlantic salmon and sockeye in flavour intensity: deep orange flesh, firm texture, clean salmon character without being overly oily. The right size for a single generous portion or two modest servings, ready to pan-fry in 6–8 minutes.
Pack details
- Net weight: 170g per fillet
- Form: skin on, frozen
- Species: Coho salmon (Oncorhynchus kisutch)
- Catch method: farmed, Chilean coast
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook salmon fillet
- Pan-fry: dry the skin, season, cook skin-down in oil over medium-high for 4–5 minutes — press for the first minute — flip for 1–2 minutes off-heat.
- Oven: 200°C for 12–15 minutes with butter, lemon and dill.
- BBQ: grill skin-down for 5–6 minutes, finish flesh-side for 2 minutes.
- En croûte: wrap in puff pastry with cream cheese and spinach, bake at 200°C for 25–30 minutes.
- Salmon steak style: pan-fried with capers, lemon and parsley butter.
Pair with a Pinot Noir, a chilled Albariño or an English sparkling wine.
Sourcing and delivery
Coho salmon farmed in well-managed Chilean coastal pens, frozen at peak quality. Dispatched frozen from our UK warehouse in insulated packaging.
