Allow 10 minutes of cooking time per inch of thickness on thawed product.
If cooking from frozen, 20 minutes per inch on frozen product.
Oven temperatures vary. Cook to an internal temperature of 145°F.
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.