Salmon Fillets
Ingredients
SALMON (FISH).
Cooking Instructions
OVEN BAKE: REMOVE FROM PACKAGING.
Preheat oven: 200 °C / 400 °F (fan-forced: 180 °C / 360 °F).
Prepare baking dish: Lightly oil or line with parchment paper.
Season the salmon: Place the frozen fillet on the tray. Brush lightly with olive oil and season with salt, pepper, and any herbs/spices you like (dill, garlic powder, paprika).
Bake: 140 g fillet → ~18–20 minutes
170 g fillet → ~20–25 minutes
The salmon is done when it flakes easily with a fork and is opaque throughout.
Pan-Fried: Remove from packaging
Heat pan: Medium heat with 1 tbsp oil.
Sear fillet: Place frozen fillet in pan. Cook covered for 3–4 minutes per side to start thawing.
Lower heat: Reduce to medium-low, cover, and cook 6–10 minutes per side, depending on thickness, until opaque and flaky.
Season: Salt, pepper, herbs, or a squeeze of lemon.
Microwave: Remove from packaging
Place the frozen salmon in a microwave-safe dish. Brush or dot with olive oil/butter and season lightly.
Cover with microwave-safe plastic wrap or a microwave-safe lid (leave a small vent for steam)
Microwave on medium power: Start with 3–4 minutes for a 140 g fillet, or 4–5 minutes if closer to a 170 g fillet
Salmon is done when it’s opaque and flakes easily with a fork. If needed, microwave in 30-second increments until cooked through.
Squeeze lemon juice or sprinkle fresh herbs before serving.
STORE BELOW -18°c OR BELOW. DO NOT REFREEZE AFTER THAWING
Weight / Portions
MIN NET WEIGHT
12 x 140g-170g
