Sockeye Salmon 8oz Skin On, PBO 410022

Serving Suggestion

+Pecan Crunch Salmon Bake
+Firecracker Grilled Salmon
+Poached Salmon with Cucumber Sauce
+Gourmet Baked Alaskan Salmon
+Broiled Salmon Fillet with Creamy Tarragon Sauce

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 Alaska Salmon in well-greased or foil lined 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 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.

Food Safety

Keep frozen at 0 degrees F or below until ready to use
Thaw before cooking. Do not cook from frozen
To thaw, open package, refrigerate 8-10 hours

Ingredients & Nutrition Information