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Salmon (10 oz)


Place salmon fillets on lightly oiled baking tray and sprinkle each with salt and pepper or your brush with your favorite marinade. Roast until just cooked through (7-9 minutes).


Dry and season salmon with salt and pepper. For a charcoal grill, place fish on a lightly oiled grill rack directly over medium hot coals. Grill, uncovered, for 4 to 6 minutes per ½-inch of thickness or until fish begins to flake with a fork (turning fish halfway through the grilling). Brush with oil or your favorite sauce after you pull off the grill if desired. For a gas grill, after preheating, reduce to medium heat. Place salmon on the grill rack over heat. Cover and grill as directed for a charcoal grill.


Season salmon fillets with salt and pepper. Add 1 cup of cooking liquid (equal parts water and white wine is best) to a medium sauté pan. Add a few sprigs of herbs (dill and parsley) and one shallot sliced. Bring to a simmer over medium heat. Place fillets skin side down into the pan and cover. Cook for 5 to 10 minutes. Squeeze with lemon and serve.

Uses for Salmon (all preparations):

Great to bump up a fab side dish or flake and fold into pasta, stir-fry and salads.

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