Pacific Pink Salmon Fillets

What is it?

Frozen individually and skinless, these fillets are cut from pink salmon, a smaller species than Atlantic salmon. The fish is typically milder and lighter in colour, with a finer flake and less oil than richer salmon varieties, which makes it well suited to lighter dishes. Because they're skinless and boneless, they're set up for straightforward oven cooking, grilling, or pan-frying from frozen or after thawing. Pink salmon works especially well in fish cakes, salads, and pasta dishes where you don't want the stronger flavour of Atlantic salmon taking over. Each fillet is portioned for a single serving, and the lean flesh means it cooks quickly without releasing much oil into the pan.