Our Marinade Flavours:

Maple Chipotle Glaze

Sweet maple and tangy smoked chipotle peppers are enhanced with onion and garlic to provide a perfectly sweet and spicy balance.

Honey Dijon Glaze

A tasty mix of four mustards is enhanced by the sweetness of honey; an ideal pairing for salmon.

Dill Glaze

A combination of zesty lemon peel, green onion and garlic spiced with dill, and black pepper makes for a delicious flavour sensation.

Cook It Your Way

Pan fry, roast or grill, it’s up to you. Frying and grilling only take about 10 min. and roasting about 20 min. Fish is cooked when the fillet looks opaque, flakes easily and reaches an internal temperature of 70°C (158°F) at its thickest point. Here’s how to get tasty results every time, any way you cook it:

• Pan-fry:

  On medium, heat a generous drizzle of oil in a non-stick frypan. Place fish fillets, skin-side up, into pan to just briefly brown the fillet, but don’t cook it through. Flip over using a large spatula and tongs. Increase heat to medium-high and cook until fish reaches doneness. Want it cooked faster? Cover the pan with a lid. For crisper skin, fry without the lid.

• Roast:

  Preheat oven to 190°C (375°F). Drizzle oil onto parchment-lined baking sheet. Place fish, skin-side down. Roast to doneness.

• BBQ:

  Clean and grease grill. Preheat BBQ to between 180°C and 200°C (350°F and 400°F). Place fish, skin-side down, onto grill. BBQ, without flipping, until fish is cooked. If you have a flat wire basket with closure, grease the basket, sandwich the fish inside. Flip basket a couple times during grilling to cook fish quickly.