Prime Fresh Salmon Fillets

Thick, even-cut portions with a deep orange colour and fine white marbling that keeps them moist through cooking.

The fat is distributed in thin, regular lines rather than pooled in one spot, which is what gives a steady, buttery result rather than a dry centre.

Highlights

• Uniform portions — cut to the same thickness so they finish together.
• Fine marbling — bastes the flesh from the inside as it cooks.
• Skin on — crisps up in a hot pan for contrast.
• Ready for any method — pan, oven, grill or raw preparations.

Kitchen notes

• Pan-sear skin-side down in a dry pan, then finish with butter and lemon.
• Roast at 200°C for 10–12 minutes for a just-set centre.
• Slice thinly against the grain for raw preparations.

Storage

Refrigerate and cook within two days. Freeze on arrival if keeping longer, and thaw in the fridge.