A favorite on restaurant menus today, this salmon has an exceptional added flavor of lemon, butter and Dijon mustard. The butter melts into the fillet during cooking, giving every bite delicious flavor.
Pan Saute – From Thawed
In a medium pan, heat 2 Tablespoons of oil on medium heat. Lay fillet into the oil and cook for 5-7 minutes. Carefully turn fillet over, add the butter into the oil and cook for an additional 5-7 minutes; basting the fillet with the butter sauce*.
Bake – From Frozen
Preheat oven to 350°F. Remove from all packaging, and place fillet on baking sheet or tray. Place butter portions on top of fillet and bake for 25-28 minutes*.
Grill – From Thawed
Preheat grill to medium heat. Wrap fillet and sauce in aluminum foil and place on grill grates and cook for 5-7 minutes*. If desired, open foil “pouch” and baste fillet with sauce. Let rest for 2-3 minutes before serving.
*Cook to an internal temperature of 145°F.
Stoves, Ovens and Grills vary; so additional time may be needed.