Frozen Froya Salmon Fillet

Cut into fillets right after it is caught, this salmon is of sushi-grade quality and can be enjoyed raw in a poke salad, tartare and more.

Product Features:  Cut into fillets

Size: approx. 500g

Storage:  Keep refrigerated at 0° to 4° and consume within 3 days after opening the sealed pack. Consume before the sell-by date.

Origin: Norway

French Name: Saumon de Norvège (Salmo Salar)

Packing: vacuum pack

315.00 $


                                                 Roasting Frozen Salmon in the Oven

                                                                2 frozen salmon fillets, about 4 to 6 ounces (110 to 170 g) each                                 1 tablespoon (15 ml) of melted butter or olive oil

                                                                2 to 3 teaspoons (4 to 6 g) of your favorite spice mix


  1. Preheat the oven to 425 °F (218 °C) and rinse 2 salmon fillets under cold water. Remove 2 frozen salmon fillets from their packaging and rinse them under the tap just until pieces of ice melt off. (Remember that there’s no need to thaw the fillets. Rinsing them quickly to remove the ice will prevent the fish fillets from becoming soggy as they cook.)
  2. Pat the salmon dry and brush each side with melted butter. Use a paper towel to pat the moisture off of the fillets. Then, melt 1 tablespoon (15 ml) of butter into a small dish and dip a pastry brush into it. Brush each side of the salmon with the butter
  3. Put the fillets skin-side down into a pan and season the fish. You can use any herbs or spices you like. For a simple seasoning, sprinkle 1 teaspoon (5 g) of kosher salt, 1/4 teaspoon (0.5 g) of ground black pepper, 1/2 teaspoon (1 g) of garlic powder, and 1/2 teaspoon (1 g) of dried thyme over the fillets
  4. Cover the baking dish and cook the salmon for 10 minutes. Cover the baking dish tightly so no steam can escape as the fish cooks. Put the dish in the preheated oven and cook the salmon until it releases liquid
  5. Uncover the salmon and bake it for another 20 to 25 minutes. Wear oven mitts to peel the sheet of aluminum foil off of the dish and ensure that the escaping steam doesn’t burn you. Roast the uncovered salmon until it reaches 145 °F (63 °C) with an instant-read thermometer