Waitrose
Wild Keta Salmon Fillets
What it is
These are pre-portioned fillets of wild-caught Keta salmon. Keta salmon, also known as chum salmon, is a less fatty variety compared to some other salmon species. It has a milder flavor and a firmer texture. The fillets are typically skin-on, which can help them retain moisture during cooking and add a pleasant crispness if prepared correctly.
How people cook with it
Salmon is a versatile fish that can be prepared in many ways. These fillets are convenient for quick weeknight meals or more elaborate dishes.
- Pan-seared for a crispy skin
- Baked with herbs and lemon
- Grilled for smoky flavor
- Poached for delicate texture
To cook, thaw the salmon fillets completely in the refrigerator. For pan-searing, heat a little oil in a non-stick skillet over medium-high heat. Place the fillets skin-side down and cook for about 4-5 minutes until the skin is crisp. Flip and cook for another 2-3 minutes, or until the salmon is cooked through and flakes easily with a fork. You can also bake them in a preheated oven at 400°F (200°C) for 12-15 minutes, depending on thickness, often with added seasonings like dill, parsley, or a squeeze of lemon.
How it differs from similar foods
Keta salmon is generally leaner and has a milder taste than sockeye or Atlantic salmon. Its texture is firmer, making it less prone to breaking apart during cooking. This makes it a good choice when you want a fish that holds its shape well.
Who it is for
Home cooks looking for a mild, firm fish that is easy to prepare.
How to keep the rest
Keep any unused, thawed salmon fillets tightly wrapped in plastic wrap or in an airtight container in the coldest part of your refrigerator. It is best to consume them within one to two days of thawing to ensure optimal quality and safety.