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The perfect main course for a delicious dinner, one of these SeaBear Sockeye Salmon fillets! Thaw overnight & simply bake, broil, grill, sauté or poach to your liking. Pair with a salad, potatoes or any of your favorite veggies for a satisfying restaurant-like quality meal. Get a set of six fillets so you never run out!

Includes

  • 6 (6 oz) Sockeye Salmon Fillets

Details

  • Serving Size: 6 oz (1 fillet)
  • Shelf Life: 3-4 months if kept frozen
  • Country of Origin: United States

Preparation Instructions

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. Ingredients: Sockeye Salmon Food Allergens: Salmon 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. Wild Salmon Dinner Fillets: 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.

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.

View nutritional facts here.

Food Allergens: Salmon

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

Please Note: 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.

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.

About the President & CEO
Since 1996, Mike Mondello has been President & CEO of SeaBear in Anacortes, Washington. SeaBear markets premier specialty consumer brands including SeaBear and Gerard & Dominique smoked salmon. The company also operates the Made In Washington chain of specialty retail stores.

Mike Mondello Before joining SeaBear, Mr. Mondello had extensive experience managing and building leading specialty consumer brands at Procter & Gamble, including Celestial Seasonings, and Earth’s Best. He holds a graduate degree in Marketing and Finance from the Kellogg School at Northwestern University in Chicago, and an undergraduate degree in business from Boston College.

Mr. Mondello serves on the board at O’Dea High School, and as a mentor in the University of Washington Foster Business School MBA Mentor Program. He lives in Seattle with his wife and has three sons. He enjoys distance running, cooking, and guitar.