Wild Sockeye Salmon Dinner for Two | SeaBear Smokehouse
Wild Sockeye Salmon Dinner for Two | SeaBear Smokehouse Thumbnail

Smoked Salmon Macaroni & Cheese 

KEEP FROZEN UNTIL READY TO BAKE. Ovens vary; cook to an internal temperature of 165°F as measured with a food thermometer. Remove film from top of tray. Preheat oven to 375°F. Place tray on baking sheet and bake for approximately 30 to 40 minutes or until sauce starts to bubble. If top browns too quickly, cover with foil until finished cooking. Remove from oven; contents will be very hot. Let sit for up to 5 minutes before serving. 

 

Wild Salmon Dinner Fillets 

Your wild salmon fillets have been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days. Once a frozen fillet is completely thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer. 

 

Thawing 

The best way to thaw your wild salmon fillet is to leave it in the refrigerator overnight (in its pouch), 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 pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator. 

 

Cooking 

Regardless of how you like to cook your salmon (bake, broil, grill, saute 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 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 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 each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, and continue grilling until fully cooked. 

 

TO BROIL: Place 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. 

 

Chocolate Tart 

Keep frozen. To serve, thaw completely and use within 6 days.

Wild Sockeye Salmon Dinner for Two

$65

SKU: 2-13079

Quantity

Create a memorable dinner at home with this collection of SeaBear delights.

Collection includes:

  • 2 Wild Sockeye Dinner Fillets (6 oz each)
  • 1 Smoked Salmon Macaroni & Cheese (1 lb tray)
  • 1 Chocolate Tart

Explore the flavors of the Smokehouse with our delicious rich and thick Smoked Salmon Macaroni & Cheese loaded with tender penne pasta, a four-cheese blend, and just the right amount of Sea Bear’s Signature Smoked Sockeye Salmon. For the main entrée, are two super premium, Wild Sockeye Salmon fillets with instructions on how to prepare them to perfection. To finish the meal we've included a scrumptious Chocolate Tart.

  • Ships on Ice

Smoked Salmon Macaroni & Cheese 

KEEP FROZEN UNTIL READY TO BAKE. Ovens vary; cook to an internal temperature of 165°F as measured with a food thermometer. Remove film from top of tray. Preheat oven to 375°F. Place tray on baking sheet and bake for approximately 30 to 40 minutes or until sauce starts to bubble. If top browns too quickly, cover with foil until finished cooking. Remove from oven; contents will be very hot. Let sit for up to 5 minutes before serving. 

 

Wild Salmon Dinner Fillets 

Your wild salmon fillets have been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days. Once a frozen fillet is completely thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer. 

 

Thawing 

The best way to thaw your wild salmon fillet is to leave it in the refrigerator overnight (in its pouch), 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 pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator. 

 

Cooking 

Regardless of how you like to cook your salmon (bake, broil, grill, saute 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 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 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 each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, and continue grilling until fully cooked. 

 

TO BROIL: Place 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. 

 

Chocolate Tart 

Keep frozen. To serve, thaw completely and use within 6 days.

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