The Superior Select line of value-added fish combine premium quality seafood with high quality ingredients to create easy-to-make, restaurant quality fish entrees right at home. We have varieties of value-added products which include stuffed, marinated, and with butter dollops. Our value-added items provide a healthy meal option with exceptional flavor.
Bake: Preheat conventional oven to 375 degrees Fahrenheit. Place the salmon portions on a baking sheet lined with parchment paper. Cook for 25-30 minutes or until internal temperature of the fish (not stuffing) reaches 145 degrees Fahrenheit.
Airfryer: Set temperature at 375 degrees Fahrenheit and cook for 10-12 minutes. Internal temperature of the fish (not stuffing) needs to reach 145 degrees Fahrenheit.
Wine pairings: French Chenin Blanc, Dryer Sauvignon Blanc, Syrah
Bake: Preheat conventional oven to 375 degrees Fahrenheit. Place the salmon portions on a baking sheet lined with parchment paper. Cook for 25-30 minutes or until internal temperature of the fish (not stuffing) reaches 145 degrees Fahrenheit.
Airfryer: Set temperature at 375 degrees Fahrenheit and cook for 10-12 minutes. Internal temperature of the fish (not stuffing) needs to reach 145 degrees Fahrenheit.
Wine pairings: Pinot Noir, Italian Pinot Grigio, American Riesling
Bake: Preheat conventional oven to 400 degrees Fahrenheit. Place the salmon portions on a baking sheet lined with parchment paper. Cook for 20-25 minutes or until internal temperature of the fish (not stuffing) reaches 145 degrees Fahrenheit.
Airfryer: Set temperature at 375 degrees Fahrenheit and cook for 10-12 minutes. Internal temperature of the fish (not stuffing) needs to reach 145 degrees Fahrenheit.
Wine pairings: Dry Sauvignon Blanc, California Chardonnay, Malbec
Bake: Preheat conventional oven to 375 degrees Fahrenheit. Place the salmon portions on a baking sheet lined with parchment paper. Cook for 15-20 minutes or until internal temperature of the fish (not stuffing) reaches 145 degrees Fahrenheit.
Pan-Seared: Add extra virgin olive oil to a non-stick pan. Heat the pan to medium-high heat. Place the salmon in the pan skin side down. Cook for 3-4 minutes on each side. Internal temperature of the fish needs to reach 145 degrees Fahrenheit.
Grilled: Warm your grill to medium to high heat. Brush your grates with cooking oil to prevent sticking. Place salmon portions on the grill skin side down. Cook 5-7 minutes on each side or until the internal temperature reaches 145 degrees Fahrenheit.
Wine pairings: Full-bodied white wines, Oak-aged Chardonnay, White Rioja
Bake: Preheat conventional oven to 375 degrees Fahrenheit. Place the salmon portions on a baking sheet lined with parchment paper. Cook for 20-25 minutes or until internal temperature of the fish reaches 145 degrees Fahrenheit.
Grilled: Warm your grill to medium to high heat. Wrap your salmon portions in tin foil. Place salmon portions on the grill skin side down (butter dollop on top). Cook 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Wine pairings: Sauvignon Blanc, Oak-aged Chardonnay, Pinot Noir
Bake: Preheat conventional oven to 375 degrees Fahrenheit. Place the salmon portions on a baking sheet lined with parchment paper. Cook for 20-25 minutes or until internal temperature of the fish reaches 145 degrees Fahrenheit.
Grilled: Warm your grill to medium to high heat. Wrap your salmon portions in tin foil. Place salmon portions on the grill skin side down (butter dollop on top). Cook 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit.
Wine pairings: Dry Chardonnay, White Rioja, New Zealand Sauvignon Blanc
