Waitrose poached Scottish salmon fillets 170g

£5.49 (£3.23 per 100g)

  • Suitable for microwave Microwaveable
  • Waitrose own label Waitrose own label



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Product Summary

These Scottish salmon fillets are poached in wines with their skins on to maintain the fish's natural succulence.

Common Name: Atlantic salmon
Latin Name: Salmo salar
Wild Caught or Farm Reared : Farm reared
Country of Origin: Scotland
Method of catch/Farming method: Marine open nets pens


Salmon (Salmo salar) (fish) (94%), white wine (3%), salt, concentrated lemon juice

Allergy Advice:
For allergens see ingredients in bold


Typical values per 100g edible portion per fillet (typically xxxg)
Energy 736kj 596 kj
Energy 176kcal 143 kcal
Fat 9.9g 8.0 g
Of which
- Saturates 2.3g 1.9 g
Carbohydrate 0.3g 0.2 g
Of which
- Sugars 0.1g trace g
Fibre trace trace g
Protein 21.4g 17.3 g
Salt 1.10g 0.89 g
Omega 3 1.0g 0.8 g

Typical values per edible portion. Contains 2 Servings

Cooking Instructions

HEATING May be served hot or cold.

Oven Cook

From Chilled/Ambient
May be served hot or cold. Best eaten cold. If serving hot, for best results oven cook. Preheat oven. Remove all packaging. Wrap salmon in foil, being careful not to overlap the fillets. Place on baking tray in centre of oven. May be served hot or cold (Time 15 - 17 mins Oven: 200�C, Fan: 180�C, Gas: Gas Mark gas 6)


From Chilled/Ambient
Microwave ovens vary: refer to handbook Remove all packaging. Separate fillets so they are not touching and place on a microwavable plate. Cover with film. Pierce film. 650W 750W 850W FULL POWER 2 mins 1 min 30 secs 1 min STAND 1 min 1 min 1 min FULL POWER 30 secs 30 secs 30 secs STAND 1 min 1 min 1 min


Component Material Recyclable
absorbent pad Mixed Material No
film Mixed Material No

Please note that while we take every care to make sure the product information displayed on our website is correct, product recipes are regularly changed. This may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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