Butter and garlic are a timeless pairing for salmon, and this boneless Norwegian fillet comes pre-marinated in exactly that combination, giving you a rich, indulgent dinner with almost no prep work. Norwegian salmon's naturally high fat content means it takes beautifully to butter-based marinades, staying moist and tender even with a slightly longer cook time, while the garlic infuses through as it melts down in the pan or oven. Being boneless, it's simple to portion and cook evenly without worrying about pin bones getting in the way. Pan-sear it in a touch of extra butter for a glossy, golden finish, or bake it in the oven and baste occasionally with the melted marinade pooling around it.

The richness pairs especially well with something a little acidic on the side, like a lemony salad or roasted tomatoes, to balance out the butter. Because the marinade is rich, keep the heat moderate rather than high, since butter burns faster than oil and can turn bitter if the pan gets too hot. Refrigerate and cook within a day or two of delivery for the best flavour and texture.

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