The firm flesh and deep natural color of Trident Wild Alaska 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.
KEEP FROZEN UNTIL READY TO USE
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.
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.
Grill or Barbecue
Place salmon on a hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn once.
Cooking times and temperatures may vary substantially. Internal temperature should be at least 145°F. We strive to produce a fully “boneless” product. As with all fish, however, occasional bones may still be present.
Microwave cooking is not recommended.
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.
COHO SALMON. CONTAINS: FISH ( COHO SALMON).