Coho Salmon Portions 6 oz Skin On, PBO 485446

Serving Suggestion

The firm flesh and deep natural color of Trident Wild Alaskan Coho make it ideal for grilling, pan searing or poaching. Plate a grilled portion on a bed of Wild Greens with a Tarragon-Dijon Vinaigrette. Or try an exotic Sesame-Ginger Grilled Salmon, with green onions, cilantro, minced ginger, sesame
oil and sake.

Preparation and Cooking

Allow 10 minutes of cooking time per inch of thickness, measuring fish at its thickest part, or until Salmon flakes when tested with a fork. 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 Alaska Salmon in well-greased or foil lined 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 Alaska 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.

SIMMER: For stews and chowders, add salmon pieces in the final 10 minutes of cooking. Do not over-stir.

Food Safety

Keep frozen at 0°F until ready to use.
For best results, thaw before cooking.
To thaw, remove all packaging and refrigerate below 38 degrees F for 8-10 hours or overnight.

Ingredients & Nutrition Information