Defrost salmon portion inside the sealed pouch by placing in the refrigerator overnight or in cold water for 30 minutes. Once thawed, do not refreeze.

In the Pan: Heat 1 tsp. of oil in a pan. Place fillet in pan and saute each side 4-7 minutes on medium heat.
On the Grill: Place 3 to 5 inches from heat and cook each side for 3-6 minutes. Cooking times may vary depending on thickness.
Microwave: Vent by cutting small holes on one side of the pouch. Place on a plate with holes facing up. Cook on High for 4 minutes. Cool for 2 minutes before serving.