Natural Wild Salmon Fillets Fish Bags

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.

Preparation Method

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

This post is also available in: Dutch