Wild Alaskan Sockeye Salmon Portions, 10 Lb

Serving Suggestion

Pecan Crunch Salmon Bake. Firecracker Grilled Salmon. Poached Salmon with Cucumber Sauce. Gourmet Baked Alaskan Salmon. Broiled Salmon Fillet with Creamy Tarragon Sauce.

Preparation and Cooking

Allow 10 minutes of cooking time per inch of thickness on thawed portions; 20 minutes per inch on frozen portions. Cook to an internal temperature of 145°F.

BAKE: Preheat convection oven to 400°F. Season or marinate Sockeye salmon to taste. Place in a well-oiled baking dish. Bake portions from thawed or frozen.

GRILL: Preheat grill to medium high heat. Season or marinate Sockeye salmon to taste. Place on a well-oiled grill. Cook from thawed or frozen, turning over half
way through cook time.

*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.

Food Safety

Remove Sockeye salmon from all packaging and place on a tray or plate. Cover and thaw thoroughly in refrigerator for 16 to 24 hours.

OPTIONAL QUICK THAW: Place packaged Sockeye salmon in a bowl of cold water to thaw. Replace water every 5 minutes for 15 to 20 minutes. Remove from
packaging once fully thawed.

Keep thawed Sockeye salmon refrigerated and use within 2 – 3 days

Recipes

Sample Recipes Listed Below :