Culinary Uses & Everyday Applications
Atlantic Salmon Loin works well in simple home-cooked meals and more elaborate seafood dishes. Its thick cut suits pan-searing, oven-baking, grilling, air frying, and steaming.
🍣 Salmon Sashimi
Serve thinly sliced salmon with soy sauce, wasabi, and pickled ginger for a Japanese-inspired presentation.
🍋 Pan-Seared Salmon with Garlic Lemon Butter
Pan-sear in extra virgin olive oil, then baste with butter, minced garlic, fresh lemon juice, and fresh parsley.
🌿 Herb-Crusted Baked Salmon
Top with chopped herbs, garlic, and a little olive oil before baking. Serve with roasted potatoes and green salad.
How to Prepare & Cook Atlantic Salmon Loin
01Pan-Searing From Thawed: Heat a little oil in a pan over medium to medium-high heat. Cook, turning carefully as needed, until browned and cooked through.
02Oven Baking From Thawed: Preheat oven to 200°C. Place seasoned salmon on a lined baking tray and bake for approximately 12–15 minutes, adjusting for thickness.
03Air Frying From Thawed: Preheat air fryer to 190°C. Lightly brush the salmon with oil or apply a thin glaze. Cook for approximately 8–11 minutes, depending on thickness and appliance performance.
04Steaming From Thawed: Place the salmon on a heatproof plate with ginger and scallions. Cover and steam over simmering water for approximately 8–10 minutes, adjusting for thickness.
05Cooking From Frozen: Preheat the oven to
200°C or air fryer to
190°C. Remove the salmon from its packaging, season as desired, and cook longer than thawed portions.
*Cooking times are approximate and may vary depending on portion thickness, appliance, and starting temperature. For food safety, use a food thermometer to verify that the thickest part of the fish reaches an internal temperature of 63°C (145°F).
Recipe: Crispy-Skin Honey Garlic Salmon
10 min prep | Approximately 10–12 min cook | Serves 2–3
Ingredients:
- 3 tbsp honey
- 2 tbsp soy sauce
- 4 cloves garlic, minced
- 1 tbsp lemon juice
Directions:
01Prepare Fish: Pat the salmon thoroughly dry, especially the skin. Season with salt and pepper.
02Crisp the Skin: Heat the olive oil in a skillet over medium to medium-high heat. Place the salmon skin-side down and press gently for about 20 seconds to help the skin make even contact with the pan. Cook for approximately 4–5 minutes, until the skin is golden and crisp.
03Add the Honey Garlic Glaze: Carefully flip the salmon and cook for another 1–2 minutes. Reduce the heat to medium-low. Mix the honey, soy sauce, minced garlic, and lemon juice, then add the glaze to the pan. Spoon it over the salmon as it bubbles gently, taking care not to burn the garlic or honey. Continue cooking until the salmon reaches an internal temperature of 63°C (145°F) at its thickest point.
04Serve: Transfer to a serving plate and spoon the remaining pan glaze over the salmon. Serve with rice, vegetables, or a fresh salad.
| Reference Nutritional Values (raw flesh) | Per 100 g | % DV* |
| Calories | 208 kcal | – |
| Total Fat | 13 g | 17% |
| Saturated Fat | 3.1 g | 16% |
| Cholesterol | 55 mg | 18% |
| Sodium | 59 mg | 3% |
| Total Carbohydrates | 0 g | 0% |
| Dietary Fiber | 0 g | 0% |
| Sugars | 0 g | – |
| Protein | 20 g | – |
| Vitamin D | 11 µg | 55% |
| Calcium | 9 mg | 1% |
| Iron | 0.34 mg | 2% |
| Potassium | 363 mg | 8% |
*Percent daily values are based on a 2,000-calorie diet. Values are estimates and may vary.
Storage
Proper freezer storage helps preserve the salmon’s quality, texture, and natural oils.
01Keep Frozen: Store continuously at −18°C (0°F) or below until ready to thaw and prepare.
02Keep Sealed: Keep the salmon in its original sealed vacuum packaging to help protect against freezer burn and quality loss.
03Delivered Frozen: Frozen orders are transported under temperature-controlled conditions throughout Metro Manila. Pickup is also available in Makati City.
Shelf Life
Follow the storage instructions and best-before date indicated on the packaging.
01Best-Before Date: When stored continuously at −18°C (0°F) or below, use the salmon by the best-before date stated on the packaging.
02After Thawing: Keep refrigerated at 4°C (40°F) or below and cook within 24 hours. Avoid refreezing after thawing.
03After Cooking: Refrigerate leftovers promptly in an airtight container and consume within 1-2 days.
