COOKING:
Regardless of how you like to cook your fresh salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your fresh, wild salmon will continue to cook for several more minutes.
Here are some specific guidelines by cooking method:
- TO BAKE: Pre-heat oven to 275°F. Place your salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.
- TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked.
- TO BROIL: Place your salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.
STORAGE:
Your fresh salmon fillet can be stored in the refrigerator for up to 3 days. The salmon fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days.
The best way to thaw your salmon, after freezing it, is to leave it in the refrigerator overnight (still in its wrapper), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.
King Salmon
![King Salmon nutrition label](https://cdn.shopify.com/s/files/1/0551/7462/7487/files/King_Salmon_6oz.jpg?v=1623349156)
COOKING:
Regardless of how you like to cook your fresh salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your fresh, wild salmon will continue to cook for several more minutes.
Here are some specific guidelines by cooking method:
- TO BAKE: Pre-heat oven to 275°F. Place your salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.
- TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked.
- TO BROIL: Place your salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.
STORAGE:
Your fresh salmon fillet can be stored in the refrigerator for up to 3 days. The salmon fillet can be frozen & will keep in the freezer for approximately 30 days; once thawed it should be cooked and used within 1-2 days.
The best way to thaw your salmon, after freezing it, is to leave it in the refrigerator overnight (still in its wrapper), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen, still wrapped salmon, in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.
King Salmon
![King Salmon nutrition label](https://cdn.shopify.com/s/files/1/0551/7462/7487/files/King_Salmon_6oz.jpg?v=1623349156)
How it Works
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Fishermen catch your fish, put it on ice, & fly it to us in Anacortes, WA.
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We clean, fillet, & inspect your fish the same day it’s received.
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We ship the product directly to your doorstep. Fresh, never frozen.
SHIPS ON ICE
FRESH, NEVER FROZEN
SUSTAINABLY CAUGHT
SHIPS ON ICE
FRESH, NEVER FROZEN
SUSTAINABLY CAUGHT
SHIPS ON ICE
FRESH, NEVER FROZEN
SUSTAINABLY CAUGHT
SHIPS ON ICE
FRESH, NEVER FROZEN
SUSTAINABLY CAUGHT
BE THE FIRST TO KNOW ABOUT UPCOMING FRESH & WILD EVENTS
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RISK FREE IS OUR GUARANTEE
THE FISHERMAN’S OATH
Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.