Raw Ōra King Salmon fillet with vibrant orange flesh, showcasing premium quality Chinook salmon from Fine & Wild UK.

Ōra King Salmon fillet pan-seared skin-side down, highlighting the crispy texture and rich marbling of this New Zealand Chinook salmon.

Gourmet dish featuring Ōra King Salmon pieces with greens and vegetables, elegantly plated to showcase fine dining seafood quality.

Pan-seared Ōra King Salmon fillet cooking skin-side up, emphasizing the golden crust and premium freshness of this sustainably raised fish.

Ōra King Salmon Portion

Name: Ōra King Salmon Portion
Brand: SAQUA
SKU: ORKSP240
Price: 18.50 GBP
Availability: OutOfStock

£18.50

Net: 240g± (skin-on portion) Marlborough Sounds, New Zealand Visibly marbled, high omega-3 Individually graded for quality

A single portion of Ōra King Chinook salmon from New Zealand — the same marbled, omega-3-rich fish as the whole fillet, cut to a ready-to-cook serving size. Skin-on, vacuum-packed, and frozen. Pan-roast it skin-side down for a crisp skin and buttery centre, steam it, grill it, or slice it raw for sashimi. Forgiving to cook thanks to the fat marbling — hard to dry out, easy to get right.

An individual portion of Ōra King salmon (Oncorhynchus tshawytscha), skin-on, vacuum-packed and frozen. This is the same Chinook salmon as the whole fillet — raised in low-density open-water pens in New Zealand's Marlborough Sounds, individually graded, and visibly marbled with intramuscular fat — but cut into a single-serving portion ready for pan-roasting, grilling, steaming, or serving as sashimi.

The marbling gives Ōra King a richer, more buttery texture than Atlantic salmon, and the fat content makes it forgiving to cook — it stays moist even if you slightly overshoot on timing. For a single portion, pan-roasting skin-side down and finishing in the oven is the most reliable method and gives you a crisp skin and a just-set centre. It also works well raw — the fat marbling and clean flavour lend themselves to sashimi or tartare.

Producer: Ōra King (New Zealand King Salmon Company), Marlborough Sounds, New Zealand.

Ingredients: Chinook salmon (Oncorhynchus tshawytscha).

Storage: Keep frozen at -18°C. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing.

Net: 240g± (skin-on portion).

Allergens: Fish (salmon).

Thawing: Transfer the portion from the freezer to the fridge the night before you plan to cook it. Before cooking, remove from the packaging and place skin-side down on kitchen paper for 20 minutes to draw out surface moisture. Dry skin is the key to crisp skin.

Pan-roasted (the best method for a single portion): Preheat a fan oven to 180°C. Heat a non-stick pan over a medium flame for 2–3 minutes. Season the portion on all sides with salt and pepper. Add a generous dash of olive oil to the pan, let it heat for a moment, then place the salmon skin-side down — on the oil, not on a dry spot. Cook without moving until the bottom edges are visibly golden — this takes 3–4 minutes. Flip carefully, sear the flesh side for 30 seconds, then squeeze lemon juice over the top. Tip the pan and baste the salmon with the lemon and oil mixture. Transfer to a lined baking tray and finish in the oven for 4–5 minutes. A probe in the thickest part should read 55°C for a pink centre. Alternatively, slide a thin skewer into the centre, hold for 10 seconds, then test the tip on the back of your hand — it should feel warm, not hot.

Steamed or en papillote: Wrap the portion in parchment with a drizzle of olive oil, sliced lemon, and fresh herbs. Seal tightly and bake at 180°C for 12–15 minutes. A gentler method that keeps the fish very moist.

Raw (sashimi or tartare): Thaw in the fridge, then slice thinly against the grain with a sharp, wet knife. The marbling and clean flavour make Ōra King well suited to raw preparation. Serve with soy, fresh wasabi, and pickled ginger; or dice for a tartare with shallot, capers, and a light citrus dressing.

Cooking for multiple portions: If pan-roasting several portions, work in batches of no more than four at a time — crowding the pan drops the temperature and causes the fish to stew rather than sear. You can complete the pan stage for all portions, transfer them to a baking tray, and hold for up to an hour before finishing in the oven. Add 3–4 extra minutes to the oven time to account for cooling.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

An individual portion of Ōra King salmon (Oncorhynchus tshawytscha), skin-on, vacuum-packed and frozen. This is the same Chinook salmon as the whole fillet — raised in low-density open-water pens in New Zealand's Marlborough Sounds, individually graded, and visibly marbled with intramuscular fat — but cut into a single-serving portion ready for pan-roasting, grilling, steaming, or serving as sashimi.

The marbling gives Ōra King a richer, more buttery texture than Atlantic salmon, and the fat content makes it forgiving to cook — it stays moist even if you slightly overshoot on timing. For a single portion, pan-roasting skin-side down and finishing in the oven is the most reliable method and gives you a crisp skin and a just-set centre. It also works well raw — the fat marbling and clean flavour lend themselves to sashimi or tartare.

Producer: Ōra King (New Zealand King Salmon Company), Marlborough Sounds, New Zealand.

Ingredients: Chinook salmon (Oncorhynchus tshawytscha).

Storage: Keep frozen at -18°C. Once thawed, refrigerate and consume within 24 hours. Do not refreeze after thawing.

Net: 240g± (skin-on portion).

Allergens: Fish (salmon).

Preparation / Cooking

Thawing: Transfer the portion from the freezer to the fridge the night before you plan to cook it. Before cooking, remove from the packaging and place skin-side down on kitchen paper for 20 minutes to draw out surface moisture. Dry skin is the key to crisp skin.

Pan-roasted (the best method for a single portion): Preheat a fan oven to 180°C. Heat a non-stick pan over a medium flame for 2–3 minutes. Season the portion on all sides with salt and pepper. Add a generous dash of olive oil to the pan, let it heat for a moment, then place the salmon skin-side down — on the oil, not on a dry spot. Cook without moving until the bottom edges are visibly golden — this takes 3–4 minutes. Flip carefully, sear the flesh side for 30 seconds, then squeeze lemon juice over the top. Tip the pan and baste the salmon with the lemon and oil mixture. Transfer to a lined baking tray and finish in the oven for 4–5 minutes. A probe in the thickest part should read 55°C for a pink centre. Alternatively, slide a thin skewer into the centre, hold for 10 seconds, then test the tip on the back of your hand — it should feel warm, not hot.

Steamed or en papillote: Wrap the portion in parchment with a drizzle of olive oil, sliced lemon, and fresh herbs. Seal tightly and bake at 180°C for 12–15 minutes. A gentler method that keeps the fish very moist.

Raw (sashimi or tartare): Thaw in the fridge, then slice thinly against the grain with a sharp, wet knife. The marbling and clean flavour make Ōra King well suited to raw preparation. Serve with soy, fresh wasabi, and pickled ginger; or dice for a tartare with shallot, capers, and a light citrus dressing.

Cooking for multiple portions: If pan-roasting several portions, work in batches of no more than four at a time — crowding the pan drops the temperature and causes the fish to stew rather than sear. You can complete the pan stage for all portions, transfer them to a baking tray, and hold for up to an hour before finishing in the oven. Add 3–4 extra minutes to the oven time to account for cooling.

Recipes

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Order Before 2pm For Uk Next Day Delivery

SELECT YOUR DELIVERY DATE AT CHECKOUT

OVER 3000 5* Reviews

Ōra King Salmon Portion

TECHNIQUES - Salmon

Order Cut-Off Times & Delivery Date Selection

Our Delivery Service

Time-Sensitive & Event Orders

DELIVERY Changes After Dispatch

Saturday Delivery

TECHNIQUES - Salmon

Order Cut-Off Times & Delivery Date Selection

Our Delivery Service

Time-Sensitive & Event Orders

DELIVERY Changes After Dispatch

Saturday Delivery