Skinless Salmon Fillet
For the oven, the poaching pan or a quick sear.
- Pack
- Skinless fillet · 350 g
- Sizes
- 200 g – 700 g
- Serves
- 2
AED 42AED 120/kg
Fish & seafood
Skin-on Salmon Fillet
For crisp skin in the pan.
AED 40AED 114.29/kg
Skin-on fillet · 350 g · serves 2Order by 2pm — cut fresh in the morning, delivered tomorrow in a chilled van. Choose your window.
- Skin on
- Chilled delivery
- Cut
- Skin-on Salmon Fillet
- Weight
- 200 g – 700 g
- Serves
- 1–4
Keep refrigerated at 0–4°C; freeze on arrival if you are not cooking it within two days.
Why choose this?
Buy it if you like the skin crisp and the middle just cooked.
Salmon fillet with the skin on. Start it skin-side down in a hot pan and let the skin do the work; the flesh stays soft above it.
Cooking idea
How we’d cook it
A starting point, not a rule. Thickness, your pan and how you like it all move the numbers.
- Method
- Pan-fry, skin down
- Time
- 5–6 minutes skin side, 1 minute flesh side
- Inside
- 50–55°C inside for just cooked
- Rest
- Rest 1 minute
- 1
Pat the skin dry and salt it. Medium-high pan with a little oil.
- 2
Skin-side down, press gently for the first 20 seconds, then leave it until the skin releases and the flesh is cooked two-thirds of the way up.
- 3
Turn for the last minute. Rest a minute before serving.
Storage
Keep refrigerated at 0–4°C. Freeze on arrival if you are not cooking it within two days.
Complete the plate
Goes with this
Skinless, for the oven or poaching.