Wild salmon is a culinary delight and this serving is no exception. We top the salmon with just the right amount of seasoned butter that melts into the fillet during cooking.

COOKING INSTRUCTIONS:

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.

INGREDIENTS:
Keta and/or Pink Salmon, Lightly Seasoned Butter (Butter [Cream, Salt, Natural Flavors], Seasoning [Salt, Spices, Garlic, Paprika, Onion, Tri-Calcium Phosphate [anti-caking agent]).

ALLERGENS: Fish (Salmon), Milk