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From Thawed: 25-30 mins.
From Frozen: 40-45 mins
Defrost in refrigerator (recommended) or cook from frozen. Preheat oven to 375 degrees. Open the foil packets and place them on a cookie sheet for support, using the foil as a liner for the cookie sheet. Melt the butter and dizzle it over each filet, it's yummy if some butter gets on the rice too. Bake the salmon filets 22-26 minutes (from thawed) or 40-45 minutes (from frozen) until the fish flakes slightly with a fork and an until internal thermometer reads 145F. Serve with a salad or green veggie for a quick and easy dinner.
Ingredients: Salmon, rice, brown sugar, Dijon mustard, lemon juice, panko , butter, breadcrumbs, honey, butter.