Salmon Fillet (x2, Chilled)

Scottish salmon is renowned worldwide for its quality, thanks to Scotland’s cold, clean waters and responsible aquaculture. The country’s rugged coastline and steady currents create ideal conditions for raising healthy, firm-fleshed salmon. Over recent decades, Scotland has emerged as a leading producer of premium farmed salmon, sought after for its mild, clean flavour and consistent quality. Each thick-cut, skin-on pavé displays a vibrant pink colour and a smooth, slightly oily texture that helps it stay moist when cooked.

Pan-searing or oven-baking yields tender, flaky flesh and crisp, flavourful skin. The salmon offers a delicate but full taste with gentle richness and a fresh, oceanic finish. Its versatility shines: enjoy it hot with lemon and herbs, or cold atop lentils or greens for a light meal.

Basic Cooking Instructions:

1. Remove the salmon from the fridge 10–15 minutes before cooking to bring it closer to room temperature.
2. Pat dry with paper towels and season both sides with salt, pepper, and your choice of herbs or spices.
3. For pan-searing: Heat a non-stick or lightly oiled skillet over medium-high heat. Place the salmon skin-side down and cook for 4–5 minutes, then flip and cook for an additional 2–3 minutes until the flesh is just opaque and flakes easily.
4. For oven-baking: Preheat your oven to 200°C. Place the salmon in a baking dish, skin-side down, and bake for 12–15 minutes, depending on thickness.
5. Let the salmon rest for a minute before serving.