Ingredients: Salmon (Color Added), Water, Sugar, Contains Less than 2% of the Following: Granulated Soy Sauce ([Wheat, Soybean, Salt], Maltodextrin, Salt), Salt, Spices (Chili), Ginger, Mustard Seed, Granulated Onion, Granulated Garlic, Parsley Flakes, Thyme Contains: Fish, Salmon, Wheat, Soybeans, Mustard

Ingredients: Salmon (Color Added), Water, Sugar, Contains Less than 2% of the Following: Granulated Soy Sauce ([Wheat, Soybean, Salt], Maltodextrin, Salt), Salt, Spices (Chili), Ginger, Mustard Seed, Granulated Onion, Granulated Garlic, Parsley Flakes, Thyme Contains: Fish, Salmon, Wheat, Soybeans, Mustard

Directions for use: Cooking Instructions: Our salmon can be cooked from frozen, but the preferred method is to bake or grill from thawed. To Thaw: Remove fillet from BPA-free plastic pouch, plate, securely cover, and let sit in refrigerator for 8 to 10 hours. Conventional Oven: Place oven rack in center of the oven and preheat to 375 degrees F. Place salmon skin-down on a foil-lined or non-stick baking pan. Thawed: Bake 12 to 15 minutes. Frozen: Bake 31 to 33 minutes. Grill: Drizzle both sides of fillet with oil. Thawed: Preheat grill to medium heat, grill 4 minutes on each side. Frozen: Preheat grill to medium-high heat. Place fillet skin-down on a piece of aluminum foil and loosely crimp foil edges together to form a pouch. Grill 18 to 22 minutes. Broil: For crispy salmon skin, preheat broiler to high. Place oven rack in center of the oven, and place thawed fillet skin-down on a foil-lined or non-stick baking pan. Broil 8 minutes, flip fillet to skin-up and broil 2 minutes. Broiling from frozen not recommended. Microwave (1100-Watt Oven): Place thawed fillet on a microwave-safe plate, cover with plastic wrap, and pierce to vent. Cook on high power for 3 to 4 minutes. For best results, rotate fillet halfway through cooking. Microwaving from frozen not recommended. Caution! Steam can cause burns - use caution when removing hot food! Note: Since appliances may vary, cook fillets to a minimum internal temperature of 155 degrees F for oven/grill/broil, or 165 degrees F for microwave. Keep frozen until ready to prepare. Storage recommendation: Keep frozen until ready to prepare.

Directions for use: Cooking Instructions: Our salmon can be cooked from frozen, but the preferred method is to bake or grill from thawed. To Thaw: Remove fillet from BPA-free plastic pouch, plate, securely cover, and let sit in refrigerator for 8 to 10 hours. Conventional Oven: Place oven rack in center of the oven and preheat to 375 degrees F. Place salmon skin-down on a foil-lined or non-stick baking pan. Thawed: Bake 12 to 15 minutes. Frozen: Bake 31 to 33 minutes. Grill: Drizzle both sides of fillet with oil. Thawed: Preheat grill to medium heat, grill 4 minutes on each side. Frozen: Preheat grill to medium-high heat. Place fillet skin-down on a piece of aluminum foil and loosely crimp foil edges together to form a pouch. Grill 18 to 22 minutes. Broil: For crispy salmon skin, preheat broiler to high. Place oven rack in center of the oven, and place thawed fillet skin-down on a foil-lined or non-stick baking pan. Broil 8 minutes, flip fillet to skin-up and broil 2 minutes. Broiling from frozen not recommended. Microwave (1100-Watt Oven): Place thawed fillet on a microwave-safe plate, cover with plastic wrap, and pierce to vent. Cook on high power for 3 to 4 minutes. For best results, rotate fillet halfway through cooking. Microwaving from frozen not recommended. Caution! Steam can cause burns - use caution when removing hot food! Note: Since appliances may vary, cook fillets to a minimum internal temperature of 155 degrees F for oven/grill/broil, or 165 degrees F for microwave. Keep frozen until ready to prepare. Storage recommendation: Keep frozen until ready to prepare.