Inspired by our favorite Asian cuisine, this unique fish dish combines sockeye salmon and teriyaki sauce like two best friends accented with ginger purée, onion, garlic, and a few other key flavor players.
BAKING INSTRUCTIONS: Place salmon on a greased baking dish, bake for 12-16 mins at 200°C. Spin the baking dish halfway through for even cooking.
GRILLING INSTRUCTIONS: Grill salmon skin-side down over medium-high heat for 5-8 minutes.
SKILLET/STOVETOP INSTRUCTIONS: In an oiled pan, cook salmon 5-8 minutes over medium-high heat. (If salmon sticks, add a little butter.) Remove pan from heat, flip salmon, and add a tablespoon of butter. Spoon butter over salmon and serve.
NOTE: We have given you these cooking instructions as a guide only.
Salmon (Fish), Teriyaki Sauce (Soy Sauce (Water, Wheat, Soybeans, Salt), Sugar, Expeller Pressed Vegetable Oil (Soybean and/or Canola), Dried Onion, Sesame Seeds, Dried Garlic, Ginger Puree (Ginger, Water), Expeller Pressed Sesame Oil, Dried Ginger), Seaweed Sprinkle Seasoning (Bonito Flakes (Dried Tuna), Kombu (Seaweed), White Sesame Seeds, Black Sesame Seeds, Sugar, Salt).
Contains: Fish, Soy, Wheat.