Smart Salmon is easy and fast to prepare!

Cooking Instructions

There are three secrets to cooking great fish.

1. Don’t Overcook
2. Don’t Overcook
3. Don’t Overcook

Even though everyone now knows that we should be eating more fish, most people still aren’t quite sure how to cook it properly.  We’ve taken the guesswork out of cooking fish.  There are two great methods for cooking Smart Salmon.

Microwave method
Our special venting pouches allow you to cook your fish to perfection every time by using a special “steam in the pouch” approach.  For those who like the convenience of microwaves, just follow the microwave instructions on the inner pouch.  The special self-venting feature will allow you to microwave without having to pierce the pouch before cooking.  This will lock the flavor and moisture in the pouch, keeping the fillet moist and tender.

Note: the range of cooking time will work for most microwaves, but your results may fall outside the range.  Please remember that the cooking times depend on the power of your microwave, the thickness of the fish, and the initial temperature of the fillet.

Important thawing tip:  for best results, make sure the fillet is fully thawed.  Cooking from a partially frozen state will add to cooking time and make the texture tougher.  If your fillet does not fully thaw in your refrigerator before you are ready to cook, run some cool water over it for a few minutes until it is fully thawed.  If you forget to thaw your fillet in the refrigerator, you can thoroughly thaw the fillet by running cool water over it for 15-30 minutes prior to cooking.

Sous-vide or Hot Water method
For those who prefer not to use the microwave, the pouches can be immersed in hot water.  Sous-vide, or French for “under vacuum” is a method of cooking using vacuum packed pouches made popular in France and used in a lot of high end restaurants.  It cooks food slowly at low temperatures.  It generally requires lots of expensive equipment.  For food safety reasons we recommend a modified method that you can do at home without any special equipment.  Simply bring six cups of water to a boil in a pot, remove from the heat and gently slide the cooking pouch or pouches into the hot water, cover and let sit for eight minutes.  The result will be a moist, succulent fish entrée every time.

Three Minute Preparation - click here