Ingredients: Atlantic Salmon (Salmo salar).

Ingredients: Atlantic Salmon (Salmo salar).

Keep frozen until ready to use. do not cook from frozen. cook immediately after thawing. use thawed product within 24 hours. do not refreeze. how to thaw: quick thaw: 1. place individually wrapped salmon in a bowl of cold water. 2. move bowl to sink; run a stream of cold water over salmon about 45 min or until thawed. 3. remove wrapping; pat dry. cook immediately. thaw: 1. remove all wrapping; place salmon on plate in a single layer; cover. 2. refrigerate 8-12 hours or until thawed. 3. pat dry; cook immediately. how to cook: cooking times may vary depending on your equipment. pan searing: (preheat oven to 350 degrees f if fillet is thicker than ½ inch.) 1. season salmon, dust with flour; pat off excess. 2. heat 1 1/2 tsp oil in non-stick skillet on med-high, until oil faintly smokes; add salmon. 3. sear 3-4 min, until color changes one-quarter of the way up from bottom; turn. if thicker than 1/2 inch, place pan in oven to finish cooking. 4. to finish on stovetop: reduce heat to med. cook until internal temperature reaches 130 degrees f. rest at least 2 min, until internal temperature reaches 145 degrees f. optional: finish by cooking to 120 degrees f. add 1 tsp butter and 1 tbsp basting oil or olive oil to pan; swirl. baste with spoon 2 min, until internal temperature reaches 130 degrees f. rest at least 2 min, until internal temperature reaches 145 degrees f. oven: 1. preheat oven to 400 degrees f with rack in center. 2. place salmon on parchment lined baking sheet. season; drizzle with oil. 3. cook 12-15 min (up to 20 min for thicker pieces), until internal temperature reaches 130 degrees f. rest at least 2 min, until internal temperature reaches 145 degrees f.

Keep frozen until ready to use. do not cook from frozen. cook immediately after thawing. use thawed product within 24 hours. do not refreeze. how to thaw: quick thaw: 1. place individually wrapped salmon in a bowl of cold water. 2. move bowl to sink; run a stream of cold water over salmon about 45 min or until thawed. 3. remove wrapping; pat dry. cook immediately. thaw: 1. remove all wrapping; place salmon on plate in a single layer; cover. 2. refrigerate 8-12 hours or until thawed. 3. pat dry; cook immediately. how to cook: cooking times may vary depending on your equipment. pan searing: (preheat oven to 350 degrees f if fillet is thicker than ½ inch.) 1. season salmon, dust with flour; pat off excess. 2. heat 1 1/2 tsp oil in non-stick skillet on med-high, until oil faintly smokes; add salmon. 3. sear 3-4 min, until color changes one-quarter of the way up from bottom; turn. if thicker than 1/2 inch, place pan in oven to finish cooking. 4. to finish on stovetop: reduce heat to med. cook until internal temperature reaches 130 degrees f. rest at least 2 min, until internal temperature reaches 145 degrees f. optional: finish by cooking to 120 degrees f. add 1 tsp butter and 1 tbsp basting oil or olive oil to pan; swirl. baste with spoon 2 min, until internal temperature reaches 130 degrees f. rest at least 2 min, until internal temperature reaches 145 degrees f. oven: 1. preheat oven to 400 degrees f with rack in center. 2. place salmon on parchment lined baking sheet. season; drizzle with oil. 3. cook 12-15 min (up to 20 min for thicker pieces), until internal temperature reaches 130 degrees f. rest at least 2 min, until internal temperature reaches 145 degrees f.