Salmon Steak (200g)

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Scottish Salmon

We buy directly from the Scottish farmers on the West Coast of Scotland, who have been producing some of the finest salmon that you can find for generations.

Parson's Nose salmon carries the Royal Warrant for the Queen.

The price is for one salmon steak.

Parson's Nose ONLY works with MSC accredited suppliers. Sustainability is at the heart of everything we do.

Allergens are stated in BOLD CAPITALS

100% Salmon (FISH)

- Preheat the oven to 180°C. - Pat salmon steaks dry with paper towels. - Season with salt, pepper, and a squeeze of lemon juice. - Place salmon steaks on a baking dish lined with parchment paper. - In a bowl, mix 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, minced garlic, and chopped dill for the sauce. - Pour the sauce over the salmon steaks. - Cover the dish with foil to lock in moisture. - Bake for 15-20 minutes, until the internal temperature reaches 60°C. - Let rest for 5 minutes before serving to retain juices.