Ingredients
INGREDIENTS: Salmon (Fish).
Nutrition information
| Typical Values | Per 100g | Per fillet (156g**) | %RI* | RI* |
|---|---|---|---|---|
| Energy | 956kJ / 229kcal | 1491kJ / 358kcal | 18% | 8400kJ / 2000kcal |
| Fat | 14.4g | 22.5g | 32% | 70g |
| Saturates | 2.0g | 3.1g | 16% | 20g |
| Carbohydrate | 0g | 0g | <1% | 260g |
| Sugars | 0g | 0g | <1% | 90g |
| Fibre | 0.8g | 1.2g | ||
| Protein | 24.5g | 38.2g | 76% | 50g |
| Salt | 0.18g | 0.28g | 5% | 6g |
| Omega-3 (EPA & DHA) | 839mg | 1309mg | ||
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - | - | - |
| When pan fried and oven cooked according to instructions. | - | - | - | - |
| ** When pan fried and oven cooked according to instructions 200g typically weighs 156g. | - | - | - | - |
Allergy Information
Contains fish.
Preparation and Usage
How to cook the perfect salmonChef's tipsYou will need:Non-stick frying pan, baking tray, sea salt and oil.Preparation is keyThoroughly pat dry the salmon fillet with kitchen towel.Once dry, season with a pinch of sea salt on the skin side just before cooking. Avoid salting too early, as it can draw out moisture and compromise the sear.For extra crispiness score the skin with a sharp knife.Tips for cooking the perfect salmonAdd a baking tray to a pre-heated fan oven at 200°C. Heat 1 tsp (5ml) of oil in a non-stick frying pan, on a high heat. The oil is ready when if flows easily.Carefully place the seasoned salmon fillet skin-side down into the hot pan. Lay away from you to prevent oil splatter. Press down gently on the fish for a minute using a fish spatula, then turn the heat down to medium. Allow the fillet to cook undisturbed for 4 minutes.Using oven gloves, take the baking tray out of the oven and line with greaseproof paper. Transfer the salmon to the baking tray, skin-side up, and return to the top shelf of the oven for a further 20 minutes.Wine pairingSauvignon Blanc or Pinot GrigioA crisp, high-acid white cuts cleanly through the richness of the salmon. Try a New Zealand Sauvignon Blanc or a zesty Italian Pinot Grigio.
Oven
Instructions: For best results pan fry and then oven cook. Remove from the fridge 5 - 10 mins before cooking. PAN FRY Chilled 5 mins OVEN 220°C/Fan 200°C/Gas 7 Chilled 20 mins. Pre-heat a baking tray in a pre-heated oven. Pat the skin dry with kitchen towel. For extra crispness score the skin with a sharp knife. Season with a pinch (1g) of salt on the skin side. Heat a non-stick frying pan on a high heat. Add 1 teaspoon (5ml) of oil and heat until shimmering. Carefully place the salmon skin side down in the frying pan. Press down gently on the fish for a minute using a fish spatula, then turn the heat down to medium. Cook for a further 4 minutes. Using oven gloves, take the baking tray from the oven and line with greaseproof paper. Transfer the salmon to the baking tray skin side up and return to the top shelf of oven for a further 20 minutes. Leave to stand for 2 minutes after cooking.
Storage
Suitable for freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.
Defrost thoroughly for a minimum of 12 hours in the fridge. Once defrosted use within 24 hours and do not refreeze. Follow the preparation guidelines above.
Keep refrigerated. Once opened, consume within 1 day and by ‘use by’ date shown.
Net Contents
200g ℮
Produce of
Packed in the U.K., Farmed in Norway
Recycling
Tray. Recycle
Film. Recycle at large supermarket
Carton. Recycle
ASC - ASC™ Certified, ASC-C-01257, Seafood from farms that have been independently certified to the ASC environmental and social standard. www.asc-aqua.org© Tesco 2026.
Return to
Tesco Stores Ltd.Welwyn Garden City AL7 1GAU.K. Freephone 0800 50 55 55 www.tesco.comTesco Ireland Ltd.Gresham HouseMarine RoadDun LaoghaireCo. Dublin. Freephone 1800 248 123 www.tesco.ie
Manufacturer Address
Packed for:Tesco Stores Ltd.,Welwyn Garden City,AL7 1GA,U.K.&Tesco Ireland Ltd.,Gresham House,Marine Road,Dun Laoghaire,Co. Dublin.
Caution: This product can contain minor bones..
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