Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product. Salmon will continue to cook slightly once removed from the heat. This rule applies to all of the easy cooking techniques listed below. Oven temperatures vary. Cook to an internal temperature of 145°F.
BAKE: Place Salmon in well-greased or foil lines baking pan. Brush with melted butter or oil. Bake at 400 degrees 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.
GRILL: Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn once.