To ensure food safety and best quality, please follow these preparation instructions. Always cook product to an internal temperature of 165°F as read by thermometer. Cooked fish is generally opaque and flakes with a fork when thoroughly cooked.

Overnight in Refrigerator (Preferred): Slit pouch to break vacuum seal and thaw overnight in the refrigerator (keep it cold – always 38º or less).

Quick Thaw: Place the still-wrapped salmon in cool running water for 30 minutes. Use immediately after thawing.

Salmon skin has been left on for integrity while cooking. Once cooked, the skin may simply be removed with a fork or spatula before serving.

To seal in moisture, our chefs recommend using our signature "FOIL POUCH METHOD" (bake, air fry and grill only). Using a sheet of foil about 12" x 12", curl in each side to make a small tray (pouch) just large enough for your fillet portion. Add the opened portion with desired sauce in your custom pouch.

From frozen: Preheat oven to 350 °F. Remove portion from pouch and place on an oiled baking sheet. Bake on center rack of oven for 25-30 minutes.

From thawed: Preheat oven to 375 °F. Remove portion from pouch and place on an oiled baking sheet. Bake on center rack in oven for 25-30 minutes.

Place foil pouch in air fryer at 325°F for 14-16 minutes.

From thawed: Preheat grill to medium-high. Use a non-stick spray or oil on the grilling surface. Remove portion from pouch and place on grill. Cook for 5 minutes. Carefully flip fillet and continue cooking for 5 minutes.

To microwave (Only if you have to!): Remove portion from pouch and place on a microwave-safe dish. Cover with plastic wrap but slightly open at one end to allow venting.

From thawed: Cook on high for 2-3 minutes. Allow to rest for 2 minutes before serving.

Product will be hot.

Cooking times are approximate and vary as appliances vary.

Though great care has been taken to remove them, small bones may be present.