How to Cook

Grill, pan-fry or bake. No prep needed. Cooking times are a guide only. Every stove and oven varies.
Storage: Keep frozen until you’re ready to cook. Thaw in the fridge. Do not refreeze once thawed.

Which side first? In the oven, start skin side down. In the pan, start flesh side down.

Oven Method (middle rack)
Line your tray with baking paper before cooking to prevent sticking and burning.

Thawed

  • Preheat to 220°C, middle rack
  • Skin side down for 9 to 11 minutes
  • Flip and cook for 4 to 6 minutes

From frozen

  • Preheat to 190 to 220°C, middle rack
  • Skin side down for 19 to 21 minutes
  • Flip and cook for 7 to 9 minutes

Teriyaki tip
When you take the salmon out of the pack, the teriyaki sauce will likely pour out onto the tray with it. That’s normal. If you’d like a richer glaze, set the sauce aside in a small dish before cooking, then pour it back over the salmon 2 minutes before it’s done. If you’d rather skip this step, you can simply cook it with the sauce as is. Just keep an eye on it, as the sugar in the sauce can cause it to catch and darken more quickly.

Doneness check
The salmon is ready when it flakes easily and the centre has turned from translucent to opaque.

Pan-Fry Method (thaw first)
You will need: a frying pan with a lid, baking paper, a fork or toothpick

  1. Thaw overnight. Keep frozen until the night before. Move the salmon to the fridge (about 8 to 12 hours) and keep it in its pack. Do not refreeze once thawed.
  2. Line the pan. Place baking paper in the pan. Trim it so it doesn’t hang over the edge.
  3. Heat gently. Set the heat to low and let the pan warm up.
  4. Flesh side down. Place the salmon flesh side down. Cover with a lid and cook for 6 to 8 minutes.
  5. Flip. Turn the salmon over so the skin faces down. Cover and cook for 6 to 7 minutes.
  6. Check. Gently press a fork or toothpick into the thickest part. The flesh should flake easily, feel hot all the way through, and turn from translucent to opaque.
  7. Serve. Plate up and enjoy!

Skin: The skin is delicious too. Crisp it up in the last minute or two, or enjoy it as is.
Note: Stoves vary. If the salmon browns too quickly, lower the heat a little.