Our Boneless Salmon Side
Discover our convenient, fresh, v-cut side of salmon
A notable feature is the innovative v-cut – achieved through a cutting-edge photographic and water jet system that eliminates bones with minimal handling, preserving the high-quality texture and integrity of the salmon's flesh. It is a game-changer – no bones, just pure, luxurious flavour.
A notable feature is the innovative v-cut – achieved through a cutting-edge photographic and water jet system that eliminates bones with minimal handling, preserving the high-quality texture and integrity of the salmon's flesh. It is a game-changer – no bones, just pure, luxurious flavour.
Whether you are enjoying your fresh Big Glory Bay King Salmon thinly sliced for sashimi and sushi or preparing it for grilling, baking, or barbecuing, our v-cut salmon offers a unique culinary experience that enhances your cooking options. The firm texture and beautiful marbling allow for easy shaping into skewers, strips, or even serving a whole side of salmon for a special occasion.
Here is the magic of the v-cut in action: use it as a starting point for portioning your salmon. Or close the gap by pushing it together and infuse your favourite recipe flavours, marinades, and decorative garnishes. During cooking, the gap seamlessly fuses, ensuring your Big Glory Bay King Salmon maintains an appealing presentation.
King Salmon with Crispy Lemon & Almond Crumb
Explore the endless possibilities with our recipe for King Salmon with Crispy Lemon and Almond Crumb, Roasted Vine Tomatoes, Shallots, and Basil.
Other Quick and Easy Recipe Ideas
Try the Teriyaki Salmon Side – generously brush with teriyaki, hoisin, or char siu sauce, sprinkle with black and white sesame seeds, and oven bake for 10-12 minutes until caramelised on top and rosy pink in the centre. Serve with a fresh salad of leafy greens, cucumber ribbons, mint, and dress with fresh chili and lime.
Or indulge in BBQ Salmon Portions – cut into even-sized portions, rub with a classic smoky-style rub, lightly oil the grill, and sear for 2-3 minutes each side until just cooked through. Serve with a tangy salsa of avocado, tomato, red onion, lime, and coriander.
Cooking Tips
Cooking salmon is quick and should be served still rosy pink in the centre. Individual portions may take around 5-7 minutes, depending on thickness, and whole salmon side about 12-15 minutes. Avoid overcooking to maintain the ideal texture and presentation.
For crispy skin salmon, follow these simple steps: cut the salmon into portions, pat the skin dry, season it, and let it sit for 2 minutes. Pat it dry again to release excess moisture. Heat a thin layer of oil in a frying pan over medium-low heat. Carefully add the salmon skin side down, press gently onto the pan surface, and cook for 2-3 minutes. When ready to turn, the salmon will release itself from the pan. Cook the flesh side for another 2-3 minutes, then let it rest for 2 minutes before plating.
