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Salmon is a perfect main ingredient if you'd like a light, fresh meal that pleases the whole family. 

We've just launched a range of fresh fish in selected stores, including fresh salmon, perfect for including in delicious meals.

We've provided three simple but tasty recipes below for you to try your hand at.

Giant Fish Fingers

Serves 4


  • 2 packs of ‘2 x 100g SPAR Fresh Salmon Fillets’
  • 2 – 3 eggs
  • 2 tsp sweet paprika
  • 350g breadcrumbs
  • 75g parmesan, finely grated
  • Salt & pepper

To serve:

  • Mashed potatoes
  • Roasted winter veg (carrots, squash, parsnips)



  1.   Preheat your oven to 200c. Cut each of your salmon fillets into four long strips.
  2. Beat your eggs in a large bowl with the paprika and some salt and pepper. Mix the breadcrumbs with the parmesan in another large bowl.
  3. Dip your fish fingers in the beaten egg, hold for a couple of seconds to let excess drip off and then roll in the breadcrumbs. Repeat with the egg and breadcrumbs to ensure they are fully coated.
  4. Lay them on a baking tray and cook for 15 minutes. Serve with mash and roasted veggies!

Salmon and Winter Greens Tart

Serves 4-6


  • 1 sheet pre-rolled puff pastry
  • 1 egg yolk, beaten
  • 1 pack of ‘2 x 100g SPAR Fresh Salmon Fillets‘
  • 100g cream cheese
  • Pinch ground nutmeg
  • 1 lemon, zest and juice (separate)
  • 1 tbsp wholegrain mustard
  • Salt & pepper
  • 200g spinach, steamed and cooled



  1. Preheat your oven to 200c and unroll your pastry onto a lined baking tray. Score a line gently around the edge to make a border about 1-2cm deep. Brush with the egg yolk. Wrap your salmon fillets in foil and put on another baking tray. Bake both in the oven for around 15 minutes or until the pastry is puffed and golden and the salmon cooked through.
  2. In a small bowl, add the cream cheese, nutmeg, lemon zest, mustard and seasoning. Mix well and add a little lemon juice to loosen.
  3. When the pastry is baked, squish the middle down with a spoon. Flake the salmon.
  4. Spread the mascarpone mix over the tart base and then add the salmon and steamed winter greens. Pop back in the oven for 5-6 minutes until warmed through and squeeze on a little more lemon juice just before serving. Slice into 4 or 6 – depending on appetite!

Sticky Honey and Soy Salmon

Serves 2 (but can be doubled)


  • 1 pack of ‘2 x 100g SPAR Fresh Salmon Fillets’
  • 1 tsp honey
  • 1 tbsp soy sauce
  • 1 tsp garlic and ginger paste (or 2 fresh cloves of garlic
  • and a small piece of ginger, grated)
  • 1 red chilli, finely chopped
  • ½ broccoli head, in florets
  • 150g frozen peas, defrosted
  • 1 pouch microwave rice or grains
  • 2 spring onions, finely sliced



  1. Mix the honey, soy sauce, garlic and ginger paste, and red chilli in a bowl. Add the salmon fillets and marinade for at least 30 minutes – overnight is ideal.
  2. Preheat your oven to 180c. Line a baking tray with foil and pop your salmon fillets on skin side down – save the marinade! Bake for 10 – 12 minutes.
  3. In the meantime, heat a frying pan until quite hot. Add the broccoli and allow to char – don’t move it too much. Turn the heat down and add the peas and rice or grains. Stir fry for a couple of minutes before adding the rest of the salmon marinade.
  4. Serve into two bowls, top with the salmon and sprinkle over your spring onions.

Find all the ingredients you'll need at your local SPAR store.