Our favorite cut! Decadent and rich, the salmon belly contains a higher level of (good) fat content that makes this piece extremely flavorful. We recommend leaving the skin on and pan-searing the belly skin side down on high heat. Our fresh, conventionally raised Atlantic salmon is very mild in taste and are responsibly farmed in the cold, pristine waters of Norway or Canada, and filleted in the USA.
Ingredients
Nutrition Information
Reviews
Instructions
Salmon.
Pan Searing Instructions: Season fish with salt and pepper with pans searing flour. Heat 1 Tbsp. olive oil. Pan on medium high. Place fish in pan. Cook till nicely browned, turn and cook until temp reaches 120 degrees. Baste with 1 Tbsp basting oil until 130 degrees. Rest 2 min. before serving. Final temp 145 degrees.
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