For the freshest results, we suggest thawing your fish for half an hour or so before preparation. Immerse unopened packages in cool water for about 20 minutes to thaw. During this time, prepare ingredients and preheat your oven or grill. Once thawed, remove fish from package, rinse under cool water, and pat dry.
When prepared properly, wild salmon can be a wonderfully delicious meal, but nothing can strip it of its natural flavor and nutrition faster than over-cooking. For best results, remember that your fish will continue to cook for a few minutes after removal from the heat source. To get it just right, check with an instant-read thermometer. Fish is medium-rare when the internal temperature reaches 125°F and well done at 145°F.
Native Americans in the Pacific Northwest pioneered the art of grilling fish and game on wood planks, which preserves moisture and imparts wonderfully subtle wood notes to grilled food.