1,199.00 $

The loin is cut in the back of the fish. It is the best part. Featuring a high fat-to-flesh ratio, it’s ideal for all cooking styles, especially grilling, poaching, sautéing, smoking, slow roasting and traditional gravlax.

Each loin weight between 300g and 500g. They are suitable for freezing.


Origin:  Norway (Salmo Salar)


Case of 3 Kg of fresh fillet. You will receive between 6 and 10 loins.  



                                                          Honey Garlic Glazed Salmon

                                                                                                                                                                    Time: 25 mins

                                                                                                                                                                          Serve: 4


                                                                        1/3 c. honey                                                                                              1/4 c. soy sauce
                                                                        2 tbsp. lemon juice                                                                                  1 tsp. red pepper flakes
                                                                        3 tbsp. extra-virgin olive oil, divided                                                       6-oz. salmon fillets, patted dry with a paper towel
                                                                        Kosher salt                                                                                               Freshly ground black pepper
                                                                        3 cloves garlic, minced                                                                            1 lemon, sliced into rounds
  1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes. 
  2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil. 
  3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce. 
  4. Garnish with sliced lemon and serve.
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