Salmon Fillet (x2, Chilled)

Scottish salmon has earned a strong reputation worldwide for its quality, thanks to the country’s cold, clean waters and responsible aquaculture practices. The rugged coastline and steady currents of the Scottish Highlands provide ideal conditions for raising healthy, firm-fleshed salmon. Over the past few decades, Scotland has become one of Europe’s key regions for premium farmed salmon, prized for its consistency and mild, clean taste.

Each pavé is thick-cut and skin-on, with a bright pink colour and a smooth, slightly oily texture that keeps it moist during cooking. When pan-seared or oven-baked, the flesh becomes tender and flakes easily, while the skin crisps up beautifully. The taste is delicate but full, with a gentle richness and a fresh, oceanic finish. It’s a versatile cut that handles both simple and more flavourful preparations well.

Ideal for a quick weekday dinner—pan-fried with lemon and herbs, or served cold over lentils or greens for a light, satisfying lunch. Below are some simple cooking instructions for a casual meal.

Cooking Instructions:

1. Pat the salmon pavés dry and season with salt, pepper, and herbs if desired.
2. Heat a non-stick pan over medium heat with a splash of olive oil.
3. Place the salmon skin-side down and cook for 4–5 minutes until the skin is crisp.
4. Flip and cook for another 2–3 minutes, or until the salmon is just cooked through.