Wild Pacific Salmon Fillets
Caught wild in the icy waters of the Pacific, this salmon is immediately flash frozen to preseve ocean freshness all the way to your dinner table. Each portion is cut with the skin on to help protect the tender, flaky meat from sticking to your grill or pan. Place the fish skin-side down on high heat and sear until the skin crisps up, then lower the heat to medium and cook until the meat can be lifted without sticking. Flip over to the other side and finish cooking until the internal temperature reaches about 130°-140°F.