How-to Videos

With these simple, time-saving how-to videos, you can have healthy meals in minutes, cooking directly from frozen, using familiar methods like pan searing, baking, grilling and pressure-cooking.

Pan Sear

Remove from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Brush both sides with olive oil, or other high oleic vegetable oil like canola, peanut grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as these will burn at high heat.

Heat stove to medium-high heat.

Place fish in heated pan skin side up, and cook uncovered, 3-4 minutes, until lightly browned.

Flip and season with your favorite seafood seasoning.

Reduce heat to medium and cook 6-8 minutes covered.

For thicker portions, start with an oven-proof pan and finish in a 400ºF preheated oven.

When finished, fish should be opaque throughout and flake easily with a fork.

SHARE:

Bake

Preheat oven to 450ºF.

Remove from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Brush both sides with olive oil, or other high oleic vegetable oil like canola, peanut grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as these will burn at high heat.

Place on spray-coated pan or foil-lined baking sheet.

Cook 4 minutes on middle rack.

Season and bake 10-13 additional minutes. Flip only thick portions.

When finished, fish should be opaque throughout and flake easily with a fork.

SHARE:

Grill

Heat grill to 400ºF.

Remove from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Tear an 18-inch wide sheet of foil so it is 4-inches longer than the fillet.

Spray-coat the dull side of foil and place fillet on the foil, skin-side down.

Brush top with olive oil, or other high oleic vegetable oil like canola, peanut grapeseed, soy or safflower. Avoid butter, sunflower or corn oil as these will burn at high heat.

Bring sides of foil together and fold over several times to seal; roll up ends to form a packet.

Place on grill seam-side down, and cook 8-10 minutes.

Remove from grill; open and season.

Crimp foil loosely to close and return to grill, seam-side up.

Cook an additional 8-10 minutes. May take up to 12 minutes for thicker portions.

When finished, fish should be opaque throughout and flake easily with a fork.

SHARE:

Instant Pot

Remove from vacuum sealed bag and rinse under cold water; pat dry with a paper towel.

Add 1 3/4 cups water into the pot. Place fillet on steamer rack and lower into pot.

Season.

Turn pressure valve to ‘sealing.’ Cook 3 minutes on high pressure.

Immediately turn pressure valve to ‘venting’ to release and remove lid once pin drops.

When finished, salmon should be opaque throughout and flake easily with a fork.

SHARE:

Quick-Thaw

Learn how to quick-thaw wild Alaska salmon with just a resealable plastic bag and water – ready for dinner tonight!

SHARE: