With its firm texture and delicate flavour, salmon is a great choice for quick midweek dinners, and special enough for weekend entertaining.
Choose from wild or farmed salmon
They’re both supplied by responsible, sustainable fisheries who work to the highest welfare standards.
Wild salmon
Prized for its beautiful red flesh, our wild Alaskan salmon is in season from May to September. Caught in the clear waters of the Pacific ocean, No.1 Wild Alaskan Sockeye Salmon has an intense flavour and lean, meaty texture.
Farmed salmon
Our Scottish salmon comes from a small group of carefully selected farms in Shetland and the Orkney Islands, the west coast of Scotland and the Western Isles. As well as being RSPCA-approved, each farm is audited against our robust welfare standards.
How to cook salmon
Salmon is quick and easy to cook, and robust enough to take on punchy flavours well.
Grill
The key to well-grilled salmon is getting the skin nice and crisp. Pat the fillets dry and brush them with a little olive oil. Place them skin side up under a medium-hot preheated grill, and cook for 3–5 minutes each side.
Poach
Poaching keeps salmon succulent and tender. Submerge the fish in a pan of just-boiling water and simmer for 10–12 minutes, until it’s completely cooked through and opaque, and can be flaked with a fork.
BBQ
Preheat the barbecue to high. Place the salmon on the barbecue, skin-side down, cover and cook for 15–20 minutes, until piping hot, cooked through and opaque, and can be flaked with a fork.
Roast
Roasting is an easy way to cook salmon fillets – add other veg to the tray for a simple all-in-one supper. Roast at 160ºC, gas mark 4 for 30 minutes per 1.5kg.
Microwave
Microwaving is an excellent way to cook oily fish – it’s been shown to preserve more omega-3 fats than frying. Place the salmon in a deep, microwave-safe dish and cover. Microwave on high for 3 minutes, depending on the thickness of the fillets, until it’s completely cooked through and opaque, and can be flaked with a fork.
Pan fry
A speedy option for salmon fillets. Heat a tablespoon of vegetable oil and a knob of butter in a frying pan over medium heat. Pan fry fillets for 4 minutes each side until they’re completely cooked through and opaque, and can be flaked with a fork.
Salmon recipes
Wondering what to serve with salmon? Try one of our favourite recipes.
Salmon & asparagus traybake
On the table in 35 minutes, this easy traybake is special enough to serve to friends. It’s good with trout or hake fillets, too.
See & shop the recipe
Salmon & asparagus traybake
On the table in 35 minutes, this easy traybake is special enough to serve to friends. It’s good with trout or hake fillets, too.
See & shop the recipe
Salmon en croûte
Prepare this classic dish in advance for easy entertaining. If you like, you can buy the salmon fillet at the fish counter in store and ask the fishmonger to remove the skin for you.
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Salmon with sundried tomato butter
Flavoured butters are a great way to spruce up a salmon traybake. The sun-dried tomato one in this recipe is delicious, or you could try our ready-made frozen smoked butter or miso butter.
See & shop the recipe
Salmon with sundried tomato butter
Flavoured butters are a great way to spruce up a salmon traybake. The sun-dried tomato one in this recipe is delicious, or you could try our ready-made frozen smoked butter or miso butter.
See & shop the recipe
