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Festival Foods

Photo of Rosemary Salmon
Rosemary Salmon

Our fresh Atlantic Salmon is dusted with rosemary and a hint of garlic. This is a great light meal for salmon lovers … yummm!  

Cooking Instructions Print Version

For additional cooking instructions, please see the chef's tips and the USDA cooking recommendations

1. Oven

Settings and timing

Bake or broil. To bake, cook for approximately 15-25 minutes at 350°F, depending on the thickness of your fillets. Salmon is done when the flesh is firm, resilient and no longer opaque. Remember firm is not “hard”; if the flesh feels this way, it is overcooked and will likely be dry.

Chef's tips

Seasoning: If you are cooking salmon with the skin on, do not spray cooking oil on the baking sheet. This will cause the skin to stick to the bottom of the pan and it will peel off easily when you remove the salmon. Let the pan soak for about 15 minutes in hot water and the skin will come off with little effort.

2. Grill

Settings and timing

Similar rules apply to grilling. If you cook too hot too fast, your fillets will dry up. Or worse yet, they'll end up charred. Use direct heat in the first few minutes to achieve a nice color and then indirect to finish. This should take a total of 15-25 minutes to cook the fillets, perhaps a bit less.

Remember, don’t fool with the fillets - only turn them once. If you keep flipping them, they will fall apart and will quickly lose their appeal.

Chef's tips

Seasoning: Salmon has an affinity for all things herbal. Dill, tarragon and thyme are especially good, as are lemons and chives. White wines and fruit juices (especially apple) are good, too.




USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry