Blackened Salmon with Mike's Hot Honey®

Preparation Instructions

Cooking Instructions

• For food safety, quality, and thorough cooking, please follow the instructions below.
• Keep frozen until ready to prepare. Fish can be prepared from thawed or frozen, the preferred method is from thawed. To thaw, refrigerate in pouch overnight. To quick thaw, place pouch in cold water for 20 to 30 minutes. Cook fish immediately after thawing.
• Product is not ready to eat until fully cooked to an internal temperature of 145°F. Fish thickness may affect cooking time.
• Microwaving not recommended.
• Product has been deboned, but as with all fish, there is the potential to find small bones. Due to differences in appliances, cooking times may vary and require adjustment.
• Caution-Product will be hot!

Conventional Oven

• Preheat oven to 375°F.
• Remove fillet(s) from pouch and place in a single layer, not touching, with flat side down on a foil-lined sided baking pan.
• Place baking pan on middle rack of oven.
• From thawed: Bake for 15 - 17 minutes (1 to 2 fillets).
• From frozen: Bake for 24 - 26 minutes (1 to 2 fillets).

Grill

• Spray aluminum foil lightly with cooking oil, then place on grill.
• Preheat grill to MEDIUM-HIGH (350°F – 375°F).
• Remove fillet(s) from pouch and place in a single layer, not touching, with flat side down on foil.
• From thawed: Grill for 10 - 15 minutes (1 to 2 fillets)
• From frozen: Grill for 20 - 25 minutes (1 to 2 fillets)

Stovetop

• Lightly spray or grease nonstick pan with oil.
• Preheat pan on low-medium heat.
• Remove fillet(s) from pouch, place flat side down in pan and cover pan.
• From thawed: Sauté for 11 - 12 minutes (1 or 2 fillets).
• From frozen: Sauté for 16 -17 minutes (1 or 2 fillets).

Finish with Mike's Hot Honey

• Thaw unopened honey packets in warm water.
• Once fillets are cooked, top each fillet with one honey packet.

Helpful Cooking Tips For Perfect Fish

• For bolder flavor, pour all the marinade in the pouch over the fillet before cooking.
• Thoroughly cooked fish will flake with a fork.
• Skin is left on for added moisture and ease of cooking but can be easily removed with a spatula after the fish is cooked, before serving.

Ingredients / Allergens

KETA SALMON, WATER, MIKE’S HOT HONEY® (HONEY, CHILI PEPPER, VINEGAR), HIGH OLEIC CANOLA OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, SPICES, MODIFIED CORN STARCH, MODIFIED POTATO STARCH, SMOKED PAPRIKA, EXTRA VIRGIN OLIVE OIL, ONION POWDER, ROASTED GARLIC, GARLIC POWDER, PAPRIKA, SUNFLOWER LECITHIN, CANOLA OIL, PAPRIKA EXTRACT (COLOR), XANTHAN GUM

CONTAINS: FISH (SALMON).