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Code: FF0975
Weight: 1kg
Rewards: 54 points (find out more)

Availability: 16 available


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Skin on, boneless, Scottish Salmon Fillet, approx 900 - 1kg+. Serves 5 to 7 for main portions.

Try this delicious Salmon En Croute recipe

Nutritional Information

Farmed in the North east Atlantic. FAO 27 Scotland, Faroe, Norway & Shetland 

Nutritional Information:

100%  (Salmo Sala) (Fish)

per 100g:

Energy: 902.86 KJ/216.86 Kcal

Fat 14.77g of which saturates 7g

Carbohydrate 0g of which sugars 0g

Protein 20.93g

Salt 0.30g 

Omega 2.13g

Serving Suggestions

Salmon can take a variety of flavours - creamy to strong and spicy. Fillets can be pan fried, grilled, baked, poached, steamed or microwaved.

Roasted Salmon - adapted from BBC Goodfood

Cooking whole sides of salmon for a centrepiece is a sociable and special way of eating

Serves 6 generously 

Preparation Time 20 minutes

Cooking Time 1 hour 

  • 1 x 1.4kg -1.8kg fillet side of salmon, skin on, cut in half so the two sides can be laid on top of each other
  • 1 lemon, sliced
  • good handful mixed herbs such as parsley, dill, chervil or tarragon
  • 2 bay leaves
  • 1-2 shallots, thinly sliced
  • splash white wine

  1. Heat oven to 200C/180C fan/gas 6. Sit one of the salmon fillets, skin-side down, on a large sheet of foil or baking parchment. Scatter with the lemon slices, herbs, shallots and seasoning, then sit the second fillet on top – skin-side up. Tie in 2-3 places with string to secure, splash with wine and fold up the foil or paper to seal. Can be chilled for up to 3 hrs.
  2. Place on a baking sheet and bake for 50 mins-1 hr until the salmon is cooked through – check by poking a knife into the fillets and making sure the flesh flakes easily. Serve in foil or paper on a serving plate, or carefully lift out using a couple of fish slices. Slice into portions and serve with the Lemon & chive mayonnaise and New potatoes and steamed broccoli

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