This thicker Norwegian salmon steak comes marinated in a garlic herb blend that suits its heartier cut well, with dried oregano, thyme, and parsley bringing an earthy, savoury layer to the fish's natural richness. The steak's extra thickness compared to a standard fillet means it holds moisture especially well on the grill, taking on a nicely charred exterior while the inside stays tender if you don't rush the cooking. Garlic softens and sweetens as it cooks alongside the herbs, giving the fish a rounded, aromatic flavour that works with almost any side, from roasted vegetables to a simple green salad. Grill it over medium heat for a few minutes per side, turning only once the first side has developed good colour, or pan-sear it in a covered skillet to help the thicker centre cook through evenly. A drizzle of good olive oil and fresh herbs just before serving brings back some of the brightness that can fade during grilling.

Store it in the coldest part of the fridge and cook within a day or two of delivery for the best texture and flavour.

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