Here’s a couple of our favorite methods of cooking salmon portions: 

PORTIONS Fresh or Thawed

Oven Bake:

Preheat the oven to 400F. Lightly coat your salmon in butter, oil, or cooking spray. When baking your salmon in the oven, aim for 10 minutes of cooking for every 1 inch of thickness.

Skillet/Pan Fry: 

In a hot pan, add fish skin side down and cook until skin is crisp, about 2-3 minutes. Flip and finish cooking when the salmon appears to be cooked about 3/4 of the way up from the bottom of the pan.


Move an oven rack to the highest possible position in the oven. Set your oven to broil and preheat for at least 5 minutes before cooking. Depending on the temperature of your oven’s broiler, the salmon should be done in 5-10 minutes.


First, ensure that your grill has been thoroughly cleaned, then lightly oil your grill. Grilling salmon should be done at MEDIUM heat. Place your fish on the heated grill, flesh side down. Wait 4-6 minutes before flipping; when it’s ready to turn, the salmon will release itself from the grill. Only turn your fish once.

If grilling with a cedar plank: Soak your cedar plank in wine, sake, or water for two hours before cooking. Preheat the grill to MEDIUM heat, lay salmon flesh-side up on the plank. Place the plank on the grill and cover for 12-15 minutes.


Place salmon on a microwave-safe plate and add 1tbsp. of white wine, lemon juice, or orange juice over your salmon. Then, add herbs or any aromatics of your choosing. Cover the plate with microwave-safe plastic wrap and cook at full power for 2-3 minutes, or until fish is barely translucent. Let the salmon stand for 5 minutes to finish cooking before removing the plastic wrap and serving.