Well-suited for all manner of cooking techniques, our Alaska Salmon shines as Grilled Salmon with Pistachio Basil Butter or Rosemary Broiled Alaskan Salmon. Or, for a classic salmon treatment, try Poached Alaskan Salmon with Creamy Walnut Dill Dressing.
KEEP FROZEN UNTIL READY TO USE
Place Salmon in a 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.
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 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 or below until ready to use
Remove the product from all packaging and place it on a tray or plate. Loosely cover and thaw under refrigeration. Keep thawed product refrigerated and use within 2 to 3 days.
KETA SALMON. CONTAINS: FISH (KETA SALMON).