Wild Salmon Fillets

What is it?

Skin-on, boneless fillets of wild-caught salmon come frozen and ready for the pan, oven, or grill. Each fillet has the skin left on to help hold the flesh together as it cooks, and the wild-caught sourcing means a leaner, firmer texture than farmed alternatives. Compared with other fish in the frozen range, these are a straightforward ingredient-only option rather than a coated or seasoned one. Cook from frozen or thaw first, then season as you like. Wild salmon tends to have a deeper colour and a more pronounced flavour than farmed fish, with less fat marbling through the flesh. Pan-frying skin-side down in a hot pan gives the best crust, and the fillets pair well with simple sides like new potatoes, greens, or a wedge of lemon.