Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.
Bake: Season Salmon or dip in seasoned bread crumbs. Place in greased baking dish and bake at 400° F.
Sauté: Dip Salmon in seasoned flour. Sauté in oil, butter or margarine over medium heat, lightly brown on both sides.
Poach: Cover Salmon with boiling, salted water. Add any flavorings such as lemon slices, white wine, or herbs to the poaching liquid. Reduce heat, simmer until done. Simmer: For stews and chowders, add Salmon pieces in the final 10 minutes of cooking. Do not over-stir.
Grill: Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn over once.
* Cooking Times And Temperatures May Vary Substantially. Internal Temperature Should Be At Least 145°F. We Strive To Produce A Fully “Boneless” Product. As With All Fish, However, Occasional Bones May Still Be Present.