Remove the product from all packaging.
*Cooking Instructions: From thawed, allow 10 minutes of cooking time per inch of thickness.
From frozen, allow 20 minutes of cooking time per inch of thickness.
Salmon will continue to cook slightly once removed from the heat. This rule applies to all of the easy cooking techniques listed below.
BAKE: Place Salmon in well-greased or foil lines baking pan. Brush with melted butter or oil. Bake at 400°F. It is not necessary to turn fish during baking.
SAUTE: Heat 1/4 inch butter or oil in a hot, but not smoking skillet. Saute Salmon steaks or fillets in a single layer until golden brown on both sides, turning once during cooking.
POACH: Fill large skillet with tight-filling lid with water. Season with 2 slices lemon, 1 sprig of parsley and a few peppercorns and bring to boil. Add Salmon, cover, reduce heat and simmer until done.
* Oven temperatures and cooking times may vary substantially. Test cooked fish by inserting fork at thickest part of the fillet. Fish should flake with gentle pressure, and flesh should be opaque. (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.
GRILL: Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn once.