Coho Salmon Fillet 800g-900g

Pack details

• One whole coho (silver) salmon side, 800g–900g
• Skin on, pin-boned
• Firmer texture and leaner profile than farmed Atlantic salmon — rich deep colour

How to cook

• Roast whole at 200°C for 15–18 minutes on a tray with lemon, fennel and butter — centrepiece
• Pan-fry portions skin-side down for 4–5 minutes until skin is crisp, 1–2 minutes on flesh side
• BBQ on a cedar plank for 12–15 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