Choose a Recipe: Recipes Baked Salmon with Cranberry-Thyme Crust Beth's Fabulous BBQ Marinade Claudia's Famous Lime Marinade Dave's Salmon Cakes Grilled Salmon with Miso-Orange-Cilantro Glaze Halibut with Ginger Kelly's Spice Rubbed Salmon Leslye's Citrus Salmon Lucy's Salmon Soup Mediterranean Salmon Bake Orange Ginger Salmon Pepper-Crusted Maple Salmon Salmon Pesto Soup Salmon-Wild Rice Soup Tini's Salmon Linguine

For a quick thaw, submerge the salmon package in cool water for 15-25 minutes, or until it has thawed. For best results, thaw in your refrigerator overnight. This salmon may also be cooked from a frozen state. Use within 5 days from the time of thaw. Keep refrigerated.

As a general rule, allow 10 minutes of cooking
time per inch of thickness, measuring fish at its thickness part. Salmon should be slightly translucent in the middle. Salmon will continue to cook slightly once removed from the heat. Remember, the easiest way to ruin a seafood dinner is to overcook the fish.

To Bake: Preheat oven to 400 F. Cook in a dish between 15-20 minutes, depending on the oven. It is not necessary to turn fish while baking.

To Grill: Preheat grill on high. Briefly sere flesh side of salmon (2 minutes), turn over, skin side down for remaining 8 minutes. (10 minute per inch rule applies).

To Sauté: Place salmon in hot skillet, along with marinade if desired. Sauté 4 minutes, flip salmon over, cover pan and cook another 7-9 minutes. Let stand for 2-3 minutes.

To Broil: Preheat broiler. Place salmon on foil and broil 4 inches
from the heat for 7-10 minutes or until done.