COHO SALMON FILLET 4-6oz/PK

Why You'll Love It

Our Coho Salmon Fillet (4–6 oz per pack) delivers the perfect balance of rich, buttery flavour and firm, meaty texture that seafood lovers crave. Sourced from premium-quality Coho salmon, each steak is cut to an ideal portion size — substantial enough for a satisfying meal, yet elegant enough for entertaining. With its vibrant pink flesh and naturally high omega-3 content, this is a seafood staple that's as nourishing as it is delicious. Flash-frozen at peak freshness to lock in flavour and nutrients, every bite tastes like it came straight from the ocean.

• Premium Coho salmon — wild-caught quality
• Ideal 4–6 oz portion per steak
• Rich in omega-3 fatty acids and lean protein
• Flash-frozen for maximum freshness
• No added preservatives or artificial ingredients

How to Prepare

For best results, thaw your salmon steaks safely before cooking:

• Refrigerator thaw (recommended): Place the sealed package in the refrigerator overnight (8–12 hours). This is the safest method and preserves the best texture.
• Quick thaw: Submerge the sealed package in cold water for 30–45 minutes, changing the water halfway through. Do not use warm or hot water.
• Once thawed, pat the steaks dry with paper towel to remove excess moisture — this ensures a better sear and more even cooking.
• Season simply with salt, pepper, lemon, and your favourite herbs, or marinate for 15–30 minutes for deeper flavour.

How to Cook

Coho salmon steaks are versatile and cook beautifully using several methods:

• Pan-sear: Heat a lightly oiled skillet over medium-high heat. Sear steaks for 3–4 minutes per side until golden and cooked through. Internal temperature should reach 63°C (145°F).
• Oven bake: Preheat oven to 200°C (400°F). Place steaks on a lined baking sheet and bake for 12–15 minutes, or until flesh flakes easily with a fork.
• Grill: Preheat grill to medium-high. Brush steaks with oil and grill for 4–5 minutes per side. Use a fish spatula for easy flipping.
• Broil: Place steaks on a broiler pan 10–15 cm from the heat source. Broil for 4–5 minutes per side, watching closely to avoid overcooking.

Tip: Avoid overcooking — salmon is best when the centre is just opaque and still slightly moist.

Storage Information

• Frozen (unopened): Store at -18°C (0°F) or below for up to 6 months for optimal quality.
• Refrigerated (thawed): Once thawed, keep refrigerated and use within 1–2 days. Do not refreeze once thawed.
• Cooked leftovers: Store in an airtight container in the refrigerator for up to 3 days.
• Always keep frozen until ready to use. Do not thaw at room temperature.