Frozen Salmon Fillets

Salmon fillets, trimmed boneless and frozen to hold their bright colour and even fat marbling. The flesh is buttery and mild, and the thick cut keeps its shape in the pan or the oven.

What you get

• 2 kg boneless fillets, cut to an even thickness
• Bright orange flesh with clear white marbling
• Trimmed and portioned, so there is no prep work

How to cook

Pan-sear: pat dry, season with salt and pepper, and sear skin-side down until crisp, then flip to finish.

Bake: roast with butter, herbs and lemon.

Flake into: salads, pasta or rice bowls.

Cook the fillets through — salmon dries out if it is held at high heat.

Storage

Keep frozen at or below −18°C. Thaw in the refrigerator and do not refreeze once fully defrosted.