Portion Cut Trout Salmon - Mai Tin
100 g
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Origin: Norway
Norwegian Salmon Fillet｜A Proper Meal, Even on Busy Days
Raised slowly in the cold, clear waters of Norway, this salmon comes ready as an easy-to-use fillet. Home from work, one pan on the stove, and dinner is on the table. That quiet reassurance brings a taste of home, even far from Japan.
Highlights
- Cook straight from the pack: No prep needed. Open it and pan-fry or simmer right away, perfect for weeknight dinners or a bento side.
- The richness of Norwegian salmon: Fish raised in cold seas carry a gentle fat that turns soft and tender once cooked.
- At home in Japanese or Western dishes: Great salt-grilled, as meunière, or wrapped in foil, so you can follow your mood.
- Portion by portion: Cook just what you need, with no waste for a meal for one.
How to enjoy
A simple sprinkle of salt and a quick grill makes a plate that pairs beautifully with rice. Sauté in butter with a squeeze of lemon for meunière, or wrap with vegetables for a foil-baked dish. It also makes an easy bento side on hectic mornings.
At 69.000₫, add one comforting dish to your table. Find it on the Farmi app.
How to use
- 1
Move from freezer to refrigerator
The night before cooking, transfer the salmon from the freezer to the refrigerator.
- 2
Place on a plate lined with paper towel
Put a paper towel on a plate and place the salmon on top to absorb drip.
- 3
Thaw overnight
Thaw slowly in the refrigerator for 8-12 hours to preserve texture and flavor.
- 4
Quick thaw method if needed
Place in a sealed bag under running water for 15-20 minutes. Avoid microwave thawing as it affects texture.
- 5
Pat dry before cooking
Use paper towels to thoroughly pat the surface dry for a crispier sear.
- 6
Prepare the fillet
Cut into serving sizes if large. Cooking skin-on helps hold the fillet together.
- 7
Heat the pan
Heat a pan over medium-high heat and add a thin layer of oil.
- 8
Sear skin-side down first
Place skin-side down and cook for 3-4 minutes without moving for a crispy skin.
- 9
Flip and finish cooking
Flip and cook for another 2-3 minutes until cooked through.
- 10
Rest and serve
Remove from heat and let rest for 1-2 minutes before serving for juicier results.
Frequently asked questions
What dishes can I make with this salmon fillet?
This Norwegian salmon fillet is very versatile — it works for salt-grilled salmon (shioyaki), teriyaki, meunière, and foil-baked salmon. It suits both Japanese and Western cooking, making it easy for a weeknight dinner or a bento side.
How do I cook it?
No prep needed — just open the pack and pan-fry or simmer. The simplest way is to sprinkle salt and pan-fry until golden, then serve with rice and miso soup. For more flavor, glaze it with soy sauce, mirin and sugar for teriyaki, or finish with butter.
How should I store it and how long does it keep?
It ships frozen, so keep it in the freezer and thaw only the portion you need in the fridge. Cook it the same day after thawing and avoid re-freezing to keep the quality. Because it stores well frozen, it's a handy staple to keep on hand for busy days.
Is it suitable for children and the whole family?
Yes. The fillet has a mild taste and a nicely fatty, tender texture, so it's easy to eat for both children and adults. As a boneless-trimmed cut, it's convenient for family meals and for kids past the weaning stage.
How is it different from other salmon?
Raised slowly in cold, clean Norwegian waters, it has the rich fat content that gives a plump, tender texture when cooked. It comes pre-cut into ready-to-use fillets, so there's no prep work and you can put a proper dish on the table quickly even on a busy day. It's priced at 69,000₫.
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