Frequently Asked Questions

Skin Pack

General Handling

How to Cook Salmon

Marine Harvest


What is The Salmon Kitchen skin pack seafood?

We have packaged our fresh, raw seafood products in a FDA compliant film to ensure the freshest seafood for your enjoyment. This product is raw and must be cooked before consuming.


How and where can I order Skin Pack Products?

Using the store finder you can find a store near you that carries our fresh skin packed seafood.


Are Skin Pack Products fresh or frozen?

FRESH! Skin Pack Products are always sold fresh. NEVER frozen


Are Skin Pack Products farm raised or wild?

Our primary species is farmed Atlantic salmon. However, we provide a number of species both farm-raised and wild depending on the season.


What is the proper storing procedure for unopened Skin Pack Products?

Store unopened Skin Pack Products in your refrigerator in its original packaging, use or freeze by the use by date. When storing in a refrigerator, be sure the temperature is 40°F or less. Salmon can be frozen on day of purchase for up to 3 months below -18°C.  Ensure the fish does not come in direct contact with ice to avoid freezer burn. After purchasing, fish should be refrigerated as soon as possible. Do not allow the fish to sit in a hot vehicle for any length of time.


How can you freeze Skin Pack Products?

Freeze Skin Pack Products as soon as possible after purchase to maintain the best quality. Be sure all Skin Pack Products are marked with the date they were put in the freezer. Thaw Skin Pack Products that has been frozen gradually by placing it in the refrigerator overnight. NEVER thaw Skin Pack Products at room temperature.


What other safety tips are there for Skin Pack Products?

Wash your hands for at least 20 seconds with soap and warm water before and after handling any raw food. Wash cutting boards, dishes, utensils, and counter tops with soap and hot water between the preparation of raw seafood, and the preparation of cooked or ready-to-eat foods. If taking cooked fish to be served at another location, be sure to pack the fish so it maintains the proper temperatures. If you are keeping it hot, it should maintain at least a 145°F temperature and if it is cold, it must be kept at or below 40°F.


How do you properly bake salmon?

1. Preheat oven to 400°F.
2. Cut away soft film from tray; remove salmon and place, skin side down, on a non-stick or foil-lined baking sheet. Discard extra liquid in pouch.
3. Bake for 12-15 minutes, until salmon is cooked through (internal temperature of 145°), and flakes easily. Enjoy!


How do you properly cook salmon on a stovetop?

1. Cut soft film around salmon to remove from pouch by cutting the soft film around the filet. Discard extra liquid in pouch.
2. Over medium-high heat, heat 1 tablespoon of canola oil in a large non-stick saute pan.
3. Turn heat down to medium-low. Add salmon to pan skin side down. Cook undisturbed for 4-5 minutes covered.
4. Flip salmon, cook for 2-3 more minutes or until an internal temperature of 145° is reached.


How do you properly grill salmon?

1. Preheat grill to medium-high.
2. Cut soft film around salmon to remove from pouch by cutting the soft film around the filet. Discard extra liquid in pouch.
3. Clean grill grates then brush with oil. Place salmon, skin side down, on the grill, cover or close lid. Cook undisturbed for 3-4 minutes.
4. Move salmon to indirect heat and continue to cook, covered, for an additional 3-4 minutes or until salmon is cooked through (internal temperature of 145°), and flakes easily. Enjoy!


How can I microwave Skin Pack Products?

1. Cut soft film around salmon portion to remove from pouch and place on a microwave-safe baking sheet
2. Cut salmon into 6 oz portions
3. Microwaves each portion on high for 1 minute 15 seconds to 1 minute 45 seconds. Be sure an internal temperature of 145° is reached. Enjoy!


What other cooking tips are there for Skin Pack Salmon?

Perfectly cooked salmon should spring back when touched and should flake easily when tested with a fork, but still be a little pink in the center. The safest manner to ensure salmon is fully cooked is to check the internal temperature with a meat thermometer in several locations. Internal temperature should be a minimum of 145°F when checked in the center of the thickest area of the fish. If a meat thermometer is not available, check for doneness by using a fork to check if the fish flakes easily and to see if its appearance is opaque and not translucent or raw looking.


Where can I find more information on Marine Harvest ASA and Farmed Atlantic Salmon?

Please visit our corporate website at