Succulent Wild-Caught Salmon Fillets

Deep coral flesh, fine marbling and a clean, buttery finish. These thick-cut portions hold together beautifully in the pan and stay moist all the way through.

Highlights

• Rich coral colour and fine marbling, the mark of well-handled fish
• Cut into even portions so they cook at the same rate
• Firm enough to grill or sear, delicate enough to poach
• No artificial additives, just fish

In the pack

2 kg, vacuum-sealed and chilled. Each portion runs roughly 170 to 230 g, so there is no guesswork at dinner time.

How to cook it

Pat dry, season with salt and pepper, then lay skin-side down in a hot oiled pan for 4 to 5 minutes until the skin crisps and releases. Turn for one more minute and rest. Finish with butter, lemon and dill, or bake at 180C for 12 to 15 minutes.

Storage

Keep at 0 to 4C and use within 2 to 3 days, or freeze on the day it arrives for up to 3 months. Thaw overnight in the fridge.