Keta Salmon Portions, Skin On, PBO 6oz 485440

Serving Suggestion

+Grilled Salmon with Pistachio Basil Butter
+Pepper-Seared Salmon with Horseradish Sauce
+Poached Salmon with Creamy Walnut Dill Dressing
+Rosemary Broiled Alaskan Salmon

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.

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.

GRILL: Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn once.

Oven temperatures vary. Cook to an internal temperature of 145°F.

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°F for 8-10 hours or overnight. Loosely cover and thaw under refrigeration. Keep thawed product refrigerated and use within 2 to 3 days.

Ingredients & Nutrition Information