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Buy Skin On Salmon Fillets 4 (not vacuum packed) online

Salmon Fillets (Norwegian) 4 x 170-200g

4 Skinless, boneless, centre cut fillets from the ice-cold waters of Norway. The fillets are substantial enough for the healthiest of appetites! Each portion is individually vacuum packed and weighs 170g-200g each (our usual salmon weighs 140-170g). We don't have it on the Histamine Intolerance list as it is not frozen as quick as our 140-170g Scottish / Faroese Salmon. 4 Fillets Note: Picture shows 2 but there are 4 fillets per pack ✅ Boneless & skinless ✅ IQF (Individually quick frozen

Salmon – Centre cut Fillets

SKU: 445 Categories: Frozen Fish, Frozen Salmon

You can cook Salmon from frozen OR from defrosted, it is totally personal preference. From frozen is best in the oven, it’s convenient if have you forget to take it out of the freezer 🙂 or if you have potatoes / veg that will take 30 mins too. If you want to microwave it, it will cook more even if defrosted first. There is no right or wrong way so do what works for you.

FROM FROZEN: We recommend oven baking frozen Salmon, whether it be Salmon Fillets or Marinated Salmon, oven baking is quick and easy. REMOVE THE VACUUM WRAP. Then make a foil lose parcel (or use an oven proof dish) place the Salmon on the foil, add a little butter, lemon juice and salt & pepper. Crease the foil into a parcel shape, so no steam can escape then bake for approximately 30 minutes at 180c/190c depending on your oven. It will continue to cook for a few minutes after it comes out of the oven.

FROM DEFROSTED: If you prefer to defrost the Salmon, reduce the oven cooking time. So 180c for 20-25 mins. Check it is cooked in the centre before serving. You can also microwave the Salmon, keep it in the vacuum packs and place on a microwaveable plate. Microwave for app. 3-4 mins or until the Salmon is cooked though. If the Salmon is opaque in the centre then it needs a little longer. It will continue to cook for a few minutes after it comes out of the microwave

Ovens do vary, so you may need adjust your timings: Opaque in the centre, add 5 minutes, if it comes out dry it’s been cooked too long, so reduce by 5 minutes. The salmon should be moist and flake without effort.

Salmon 100%