Gin Marinated Salmon Fillet - Whole Side
gin marinated salmon

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Gin Marinated Salmon Fillet - Whole Side

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This beautiful BBQ number is crafted using outstanding salmon from Loch Duart – one of the few RSPCA Assured salmon farms in Scotland. Here we have taken a whole side and given it some very special treatment. The marinade is made using Colwith Farm gin alongside rose harissa, kecap manis and sumac for an aromatic fish dish that is as theatrical as it is flavourful.

You will receive:

  • 1kg Side of Scottish Salmon in a Colwith Farm Gin Marinade

Ingredients (Allergens in UPPER CASE):

Salmon (FISH), Tomato Ketchup (Tomatoes,Sugar, Salt, Vinegar (SULPHITES)), Colwith Farm Distillery Gin, Honey, Sunflower Oil, Cider (Apples, SULPHITES), Chilli Sauce (Sugar, Chillis, Salt, Vinegar (SULPHITES)), White Wine Vinegar (SULPHITES), Coriander, Chives, Rose Harissa Paste (Red Pepper, Sunflower Oil, Spices, Garlic, Salt, Rose Petals, Citric Acid), Orange Zest, Molasses, Kecap Manis (SOYA), Lemon Juice, Ginger, Sumac, Garlic, Smoked Paprika, Cornish Sea Salt, Cracked Black Pepper.

Nutritional Information per 100g:

  • Energy 236cal / 943kj
  • Fat 14.5g
  • Saturates 2.5g
  • Carbs 6.2g
  • Sugars 5.5g
  • Protein 15.4g
  • Salt 0.4g

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Recipes & Cooking illustration

Recipes & Cooking

BBQ instructions. 1st job - pre heat the BBQ. All timings are based on a medium to high heat for cooking around 200°c

To Prepare:

  1. First, remove the salmon from the bag (leaving the marinade in the bag) and place it skin side down onto an ovenable baking tray (this will be going onto the BBQ so not your best one!)
  2. Pour the remaining marinade over the fish and transfer to the BBQ grill. Treat this as you would any baked fish and be careful not to overcook, ideally the grill will be around 200°c.
  3. Cook the salmon for 18 minutes taking care not to burn, check it’s progress by carefully inserting a small knife slightly into the thickest part of flesh and pulling open, not too much as to ruin the fish but just to get a glimpse inside, you are looking for a lovely pink, not too white.
  4. Once the salmon is cooked, portion carefully with a knife or preferably use 2 forks and gently break the flesh apart mixing in the marinade to the delicate flakes of fish.

If you have a cedar plank, soak it in water or wine for at least an hour before and cook as above. Note: with this method, the fish may take a little longer to cook

Customer reviews

Your fish is far better than any locally sourced

We have been ordering our fish from you for many years: firstly when we lived in Hampshire then when we moved to Scotland and then when we moved to Somerset. You have consistently supplied excellent fish that has been far better than any locally sourced.

Barbara, Bridgewater

The freshest we have had for absolutely ages

We had salmon, hake and haddock which arrived speedily at the time you promised. The container was excellent and although I was nervous of getting fish online, I have to say it is the best thing we have done. We love fish and it is probably the freshest we have had for absolutely ages and is a pleasure to eat.

Jane, Manchester

The fish was all super fresh!

Yes, the fish all arrived in perfect condition early on Friday morning. The smoked mackerel, salmon, halibut and wild sea bass were all delicious - bream and plaice now in the freezer - and I have received many compliments from my guests over the weekend. Like to think some of the compliments were for my cooking(!) but the fish was all top quality and super fresh. Have passed your details to one of my friends as well. Will definitely order from you in the future!

Jane, Radlett