This tangy, buttery salmoriglio sauce—a Sicilian classic—is spectacular with salmon or trout. There is an option to use fillets skin on or off. In our recipe we leave the skin on. For our marinated salmon with salmoriglio sauce we use Pacific West’s skin on Atlantic salmon portions – These portions are centre cuts and farmed in the pristine waters  of the Norwegian fjords. Dry filleted, descaled, chemical and water injection free.

Pacific West salmon portions skin on
Pacific West salmon portions skin on
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