Ingredients: Atlantic Salmon (Salmo salar). Color added to feed.

Ingredients: Atlantic Salmon (Salmo salar). Color added to feed.

Keep frozen. cook immediately after thawing or refrigerate and use within 24 hours. how to thaw: 1. remove all wrapping; place fillet(s) on plate in single layer. cover loosely, refrigerate 8- 12 hours or until thawed. 2. rinse; pat dry and cook immediately. to quick thaw: 1. remove all wrapping; place fillet(s) in resealable plastic bag. place bag in bowl of cold water. move bowl into sink; run a small stream of cold water about 45 min or until thawed. 2. rinse; pat dry and cook immediately. do not refreeze. how to cook: cooking times may vary depending on your equipment. do not cook from frozen. oven: 1. preheat oven to 400 degrees f. place thawed fillet(s), on parchment paper-lined baking pan. 2. drizzle fillet(s) with oil; season. 3. bake 12 -15 min (up to 20 min for thicker pieces) until internal temp reaches 130 degrees f (check by inserting thermometer halfway into thickest part of fish). rest at least 2 min, transfer to serving platter. tip: to finish, drizzle with olive oil and a squeeze of lemon juice. pan searing: preheat oven to 350 degrees f if fillet is thicker than ½ inch. 1. dust fillet(s) with flour; pat off excess. 2. heat 1 ½ tsp oil in skillet on med-high, until oil faintly smokes; add fillet(s). turn over when it changes color one-quarter of the way up from bottom, 3-4 min and seared side has turned paper-bag brown. 3. if thicker than ½ inch, place pan in oven. for stovetop reduce heat to med. cook until internal temperature reaches 130 degrees f; (check by inserting thermometer halfway into thickest part of fillet). remove from heat; rest at least 2 min. 4. optional finish by cooking to 120 degrees. 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, season.

Keep frozen. cook immediately after thawing or refrigerate and use within 24 hours. how to thaw: 1. remove all wrapping; place fillet(s) on plate in single layer. cover loosely, refrigerate 8- 12 hours or until thawed. 2. rinse; pat dry and cook immediately. to quick thaw: 1. remove all wrapping; place fillet(s) in resealable plastic bag. place bag in bowl of cold water. move bowl into sink; run a small stream of cold water about 45 min or until thawed. 2. rinse; pat dry and cook immediately. do not refreeze. how to cook: cooking times may vary depending on your equipment. do not cook from frozen. oven: 1. preheat oven to 400 degrees f. place thawed fillet(s), on parchment paper-lined baking pan. 2. drizzle fillet(s) with oil; season. 3. bake 12 -15 min (up to 20 min for thicker pieces) until internal temp reaches 130 degrees f (check by inserting thermometer halfway into thickest part of fish). rest at least 2 min, transfer to serving platter. tip: to finish, drizzle with olive oil and a squeeze of lemon juice. pan searing: preheat oven to 350 degrees f if fillet is thicker than ½ inch. 1. dust fillet(s) with flour; pat off excess. 2. heat 1 ½ tsp oil in skillet on med-high, until oil faintly smokes; add fillet(s). turn over when it changes color one-quarter of the way up from bottom, 3-4 min and seared side has turned paper-bag brown. 3. if thicker than ½ inch, place pan in oven. for stovetop reduce heat to med. cook until internal temperature reaches 130 degrees f; (check by inserting thermometer halfway into thickest part of fillet). remove from heat; rest at least 2 min. 4. optional finish by cooking to 120 degrees. 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, season.