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SeaBear Smokehouse presents to you and the family, Ready to Grill Seasoned Salmon Fillets! When your family is craving a delicious and healthy meal, grill up some of these. Your family will be soon asking for these moist, flaky fillets for diner often!


  • Comes packaged in an insulated Styrofoam cooler with dry ice and will arrive to customer two days after shipping. May arrive with little to no dry ice remaining, which is normal. Although there may be no dry ice remaining, the food should arrive cold to the touch which indicates it has maintained its freshness and can be eaten or refrozen.
  • Cooking this at home is SO SIMPLE. Here are the steps to experience wild salmon like we do: 1) Thaw in refrigerator overnight. 2) Remove from pouch and place over very low heat on grill, or in oven (275 degrees). 3) Cook until firm/flakes easily with a fork / flakes turn mostly opaque from translucent. Approx 20 minutes, but ever oven and grill is different!


  • 2 Garlic, Black Pepper and Sea Salt Seasoned Coho Salmon Fillet - 1.5lbs total (24 oz)


  • Shelf Life/Expiration Date: 3 Months Frozen
  • Country of Origin: United States

View nutritional facts here.

Please see the Ingredients & Preparation tab for ingredient and preparation information.

Please Note: Cannot ship to PO Boxes and cannot ship to Alaska, Hawaii, Puerto Rico, US Virgin Islands or Guam.

Disclaimer: Do not touch dry ice without gloves. You may leave it in the cooler outside and it will evaporate harmlessly within 24 hours. Do not put in drinks. Do not eat. Do not touch to skin, mouth or eyes. Do not put into air-tight containers. Keep out of reach of children.

Additional Shipping Info: 11lbs Shipped - with 2.5KG Dry Ice

Product Disclaimer


Coho Salmon, Extra Virgin Olive Oil, Sea Salt, Minced Garlic & Black Pepper

Preparation Instructions

  • STORAGE INSTRUCTIONS: 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 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 seasoned 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, 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 salmon will continue to cook for several more minutes.
  • TO BAKE: Pre-heat oven to 275°F. Place salmon seasoned 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 seasoned 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 seasoned 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 seasoned fillet.