Culinary Uses & Everyday Applications
Atlantic Salmon is valued for its rich flavor, tender texture, and naturally high oil content, making it a versatile choice for a wide range of cooking methods.
🍳 Crispy Skin Pan-Sear
For smaller portions, cook skin-side down in butter or olive oil until crisp and golden. The result is crisp skin paired with moist, flavorful flesh.
🧈 Herb & Garlic Oven Bake
Bake a whole salmon fillet with fresh garlic, lemon slices, and herbs for a tender, flaky centerpiece that pairs well with roasted potatoes and seasonal vegetables.
🔥 Grilled Whole Salmon
Brush the salmon with olive oil and season with lemon, herbs, garlic, or your preferred seasoning. Grill over moderate heat until the thickest part reaches the recommended internal temperature.
How to prepare & cook atlantic salmon fillets
01Thaw & Pat Dry: Thaw overnight in the refrigerator or use a cold-water thawing method. Pat it dry before cooking using paper towels.
02Cook using your preferred method:
- Pan-Sear: For individual portions, heat 1 tbsp oil in a skillet over medium-high heat. Place the salmon skin-side down and cook for approximately 5 to 6 minutes, then flip and cook for another 2 to 4 minutes, depending on thickness.
- Oven Bake: For a whole 1.8–2 kg fillet, bake at 200°C (400°F) on a lined baking tray for approximately 25 to 35 minutes, depending on thickness.
- Air-Fry: For smaller portions, cook skin-side down at 200°C (400°F) for approximately 8 to 10 minutes. No flipping is required.
03Check & Rest: Check the thickest part of the salmon with a food thermometer. For food safety, salmon should reach 63°C (145°F). Allow the salmon to rest for 2 to 5 minutes, depending on the size of the fillet, before serving.
*Cooking times are approximate and depend on fillet thickness, starting temperature, and cooking appliance. Use internal temperature as the final guide.
Recipe: Oven-Baked Whole Atlantic Salmon Fillet with Lemon, Garlic & Herbs
15 min Prep | 25–35 min Cook | Serves 6–8
Directions
01Preheat the Oven: Preheat the oven to 200°C (400°F). Line a large baking tray with parchment paper.
02Prepare the Salmon: Pat the salmon dry with paper towels. Place it skin-side down on the prepared tray. Brush the flesh with olive oil and lemon juice, then season evenly with salt, black pepper, oregano, and lemon zest. Arrange the sliced garlic, lemon slices, and fresh herbs over the salmon.
03Bake: Place the salmon in the preheated oven and bake for approximately 25 to 35 minutes, depending on the thickness of the fillet. Begin checking the temperature toward the lower end of the cooking time.
04Check for Doneness: Insert a food thermometer into the thickest part of the fillet. For food safety, cook the salmon to 63°C (145°F). The flesh should be opaque and separate easily with a fork.
05Rest & Serve: Remove the salmon from the oven and let it rest for 5 minutes. Garnish with additional fresh herbs and lemon slices before serving. Carefully lift the salmon from the skin or serve directly from the tray.
| Average Nutritional Values (raw, edible flesh) | Per 100 g | % DV* |
| Calories | 208 kcal | 10% |
| Total Fat | 13 g | 17% |
| Saturated Fat | 3.1 g | 16% |
| Cholesterol | 55 mg | 18% |
| Sodium | 59 mg | 3% |
| Total Carbohydrates | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 0 g | — |
| Protein | 20 g | 40% |
| Vitamin D | 11 µg | 55% |
| Calcium | 9 mg | 1% |
| Iron | 0.3 mg | 2% |
| Potassium | 363 mg | 8% |
*Percent daily values are based on a 2,000-calorie diet.
Storage
Proper frozen storage helps maintain the quality and texture.
01Keep Frozen: Store at −18°C (0°F) or below until ready to thaw and prepare.
02Keep Sealed: Keep in the original vacuum packaging until thawing to help reduce moisture loss and minimize freezer burn.
03Delivered Frozen: Products are shipped frozen using temperature-controlled logistics and should be transferred to a freezer promptly upon receipt. For local pickup, keep the product frozen during transport and store immediately upon arriving home.
Shelf Life
Refer to the packaging for the product-specific best-before date.
01Frozen Storage: When stored continuously at −18°C (0°F) or below, consume before the best-before date shown on the packaging for optimal quality.
02After Thawing: Thaw under refrigeration. For best quality, cook and consume within 24 hours of thawing. Place the fish in a tray or container during thawing to collect any liquid. Avoid refreezing fish that has been fully thawed.
03After Cooking: Store cooked salmon in an airtight container in the refrigerator and consume within 1–2 days. Discard cooked salmon left at room temperature for more than 2 hours.
