Queens Wild Salmon Fillet with the skin on is a richly flavoured fish fillet. Cooking the salmon with the skin on will keep it wonderfully juicy. The crispy skin will result in an extra bite, but it can also be easily removed after cooking. Perfect for creating variations in different dishes.
Preferably allow the salmon fillets to defrost in the refrigerator and subsequently pat them dry. Sprinkle the fillets with herbs of your choice. The indicated cooking times are guidelines. Make sure the product is thoroughly cooked.
Oven(preheat to 200⁰C, fan oven 180⁰C): Wrap the salmon fillet, together with a knob of butter, in aluminium foil and heat for 15-18 minutes.
Frying pan(non-stick): Fry the salmon in a dash of oil on the skin first for 2-3 minutes on a high heat. Turn the fillet over and cook for a further 1-2 minutes on a moderate heat. Add a knob of butter at the end for extra flavour.
Pacific salmon fillet with the skin on (fish). Water as a protective ice layer.
| Per 100 grams | %RI | |
| Energy | 468kJ/111kcal | |
| Fats | 3,5g | |
| -of which saturated fatty acids | 0,6g | |
| Carbohydrates | 0g | |
| -of which sugars | 0g | |
| Fibre | 0g | |
| Protein | 20g | |
| Salt | 0,16g |
Refrigerator: 24 hours
Freezer compartment -6°C (*): 1 week
Frozen -12°C (**): 1 month
Frozen -18°C (***): see best before date on the packaging