Pre-portioned fillet

Salmon.

Safe Handling: Keep frozen until ready to use. Once thawed, do not refreeze. Store thawed salmon in the refrigerator and use within 2 days. Although great care has been taken to remove all bones, some may remain. Salmon is cooked when it appears opaque and flakes easily with a fork.

Thawing Instructions: Overnight Thaw (Preferred Method): Remove product from bag, or pierce bag several times and place on a leak proof dish and thaw in refrigerator overnight. Drain well before use. Quick Thaw: Submerge product in sealed bag in cold water until thawed. Drain well before use. Preparation Instructions: Grill: Preheat grill to medium and place salmon on an oiled grill, skin-side down. Grill whole fillet for 25-30 minutes from thawed (preferred method); or 35-40 minutes from frozen, turning halfway through. Grill 1-2 portions for 10-15 minutes from thawed (preferred method); or 15-20 minutes from frozen. Bake: Preheat oven to 400 degrees F (200 degrees C) and place salmon on a non-stick baking sheet, skin-side down. Bake whole fillet for 25-30 minutes from thawed (preferred method); or 35-40 minutes from frozen. Bake 12 portions for 10-15 minutes from thawed (preferred method); or 15-20 minutes from frozen. Saute: Preheat a non-stick skillet to MEDIUM heat, add 1-2 tsp of olive oil and place salmon portions skin-side down. Sauté 1-2 portions from thawed for 8-10 minutes, turning halfway through. Chef's Tips: For additional flavor, marinate thawed fillet with your favorite marinade in the refrigerator for a maximum of 2 hours before cooking. Since appliances vary, these instructions are guidelines only. For best results, cook from thawed.

Keep frozen.