Norwegian Salmon (Sushi Grade)
Norwegian Salmon (Sushi Grade)
(10 Portions) 3.7lb / 1.7kg per box
Delicate, buttery, and exceptionally fresh, our Norwegian Salmon (Sushi Grade) is perfect for sushi enthusiasts and seafood lovers alike. This premium salmon is carefully sourced and graded to ensure its superior quality, making it ideal for sushi, sashimi, or poke bowls. Known for its smooth texture and rich flavour, it offers a melt-in-your-mouth experience that elevates any dish.
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- About the Dish
- Nutritional Information
- Cooking Instructions
10 Portions of Norwegian Salmon (Sushi Grade)
Our Norwegian Salmon (Sushi Grade) is the perfect choice for raw preparations, offering a clean, silky texture and a mild, slightly sweet taste. Whether sliced thin for sushi or sashimi, or cubed for poke bowls, its high-quality grade ensures a fresh and luxurious taste. For those who prefer a lightly cooked option, a quick sear or grill enhances the flavour without compromising its delicate texture. Pair with soy sauce, wasabi, or fresh herbs for an unforgettable experience.
Norwegian Salmon
Thaw salmon in the refrigerator until fully defrosted. Once thawed, consume raw. Ensure safe handling and proper hygiene throughout.
Preheat grill to medium-high heat. Place thawed salmon directly on the grill grates. Cook for about 6 minutes per side. Flip only when the salmon naturally releases from the grill to prevent tearing. Avoid overcooking to preserve moisture.
Preheat oven to 350°F (175°C). Place thawed salmon on a baking sheet or oven-safe dish. Bake for 25–30 minutes, checking for doneness around the 20-minute mark. The salmon should flake easily with a fork. Thicker fillets may require additional time.
Heat oil or butter in a skillet over medium heat. Cook thawed salmon skin-side down first for 4–5 minutes, then flip and cook another 3–4 minutes until the flesh flakes easily and is opaque throughout.
Preheat air fryer to 375°F (190°C). Place thawed salmon in the basket. Cook for 10–12 minutes depending on thickness. The salmon should be opaque and flake easily when done. Avoid overcrowding for even cooking.
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