Cooking & preparation instructions

Thawing: Pierce bag and thaw overnight in bag in refrigerator, or place sealed bag under cold water until thawed.

Skillet: Preferred Method
• In a non-stick skillet, heat 1 - 2 Tbsp of olive oil or butter over MEDIUM heat
• Season portions with sea salt and fresh ground black pepper and sauté for 4 - 5 minutes per side

Oven:
• Preheat oven to 400°F (200°C) and place salmon on a non-stick baking sheet skin-side down
• Bake salmon for 15 - 20 minutes from frozen or 10 - 15 minutes from thawed

Microwave (1100 Watt):
• Season portions with sea salt and fresh ground black pepper and place in a covered microwave safe dish
• Microwave portions at 70% power for 5 - 6 minutes from frozen

Since appliances vary, these instructions are guidelines only.

Safe Handling

Keep frozen until ready to use. Once thawed, do not refreeze. Store thawed salmon in the refrigerator and use within two days. Although great care has been taken to remove all bones, some may remain. Salmon is cooked when it appears opaque and flakes easily with a fork.

Ingredients

Pink Salmon.

Packages Sizes

  • 2 lb