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Experience the best
of fried salmon

Experience the juicy and delicate flavour of perfectly cooked salmon. The uniform thickness of the Frøya loins makes it easy to ensure even cooking.

Preparations

Preparation

Remove the Frøya pack from the fridge, open the pack and lightly wipe the fish with kitchen paper. Cut into desired pieces or keep the loin whole. Allow the fish to temper for 10-15 minutes before frying for even heat distribution.

Knife selection

Use your sharpest knife, preferably a sashimi knife or other sharp knife with a long blade. The long blade is important for cutting slices in one continuous movement.

Procedure

How to cook Frøya salmon to perfection
  1. Preparation: Heat a frying pan to high heat and add a neutral oil, such as rapeseed oil.
  2. Frying - first page: Place the loin in the pan and fry for 2-3 minutes until it has a golden and crispy crust.
  3. Frying - second side: Turn the loin over, add butter to the pan, and lower the heat to medium. Continue frying for 2.5-3 minutes.
  4. Rest time: Remove the salmon from the pan and let it rest for at least 3 minutes before serving to preserve its juiciness.