Rosemary Broiled Alaska Salmon
11 minutes 24 servings servings
+Grilled Salmon with Pistachio Basil Butter +Pepper-Seared Salmon with Horseradish Sauce +Poached Salmon with Creamy Walnut Dill Dressing +Rosemary Broiled Alaskan Salmon
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.
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.
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.
KETA SALMON. CONTAINS: FISH (KETA SALMON).