KEEP FROZEN UNTIL READY TO COOK. Thawing is not recommended – cook from frozen.
Season Salmon or dip in seasoned bread crumbs. Place in a greased baking dish and bake at 400° F.
Dip Salmon in seasoned flour. Sauté in oil, butter or margarine over medium heat, lightly brown on both sides.
Grill or Barbecue
Place salmon on a hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn over 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.
SOCKEYE SALMON. CONTAINS: FISH (SOCKEYE SALMON).