Premium Fresh Seared Salmon Fillets

Salmon fillets cut thick, with the fat marbled through in fine white lines and the flesh a deep, glossy orange. They come raw, so you sear them yourself, or already seared to a caramelised crust.

Salmon needs very little: a hot pan, salt, and a squeeze of lemon at the end. The marbling keeps it moist even when cooked through, and the skin crisps to a crackling if you leave it undisturbed.

• Thick-cut salmon fillets
• Deep orange flesh, fine white marbling
• Rich, buttery, moist when cooked
• Pan-sear, roast, grill or poach