how to cook frozen salmon ?- When we’re eating salmon for supper, I have to remember to take the frozen fillets out of the freezer and place them in the fridge to thaw quietly. But life is crazy, and I spend more of my mornings rushing than thinking, and I find myself at 6 p.m. on Wednesday looking at rock-hard fillets and a hungry family to feed.
Fortunately, it is perfectly safe to cook frozen salmon, and let me assuage any fears right now: it can taste just as good as properly thawed and cooked salmon. I’ve discovered that using the power of a hot oven, a little foil, and a tasty sauce can take you from frozen to supper in 30 minutes.
how to cook frozen salmon ?
Frozen Salmon Roasting in the Oven
- Preheat the oven to 425 °F (218 °C) and thoroughly rinse 2 salmon fillets in cold water. Remove two frozen salmon fillets from their container and rinse them under running water until the ice melts.
- Remember that the fillets do not need to be thawed. Quickly rinsing them to remove the ice will keep the fish fillets from becoming soggy while they cook.
- Brush each side of the fish with melted butter. Pat the moisture off the fillets with a paper towel. Then, in a small dish, melt 1 tablespoon (15 mL) of butter and dip a pastry brush into it. Brush the salmon with the butter on both sides.
- If you prefer a different cooking fat, you might use ordinary olive oil (also known as light olive oil), canola oil, or coconut oil.
- Season the fish and place the fillets skin-side down in a pan. You may use whichever herbs or spices you choose. Season the fillets with 1 teaspoon (5 g) kosher salt, 1/4 teaspoon (0.5 g) powdered black pepper, 1/2 teaspoon (1 g) garlic powder, and 1/2 teaspoon (1 g) dried thyme.
Variation: Try cajun seasoning, barbecue dry rub, maple syrup glaze, or a lemon-pepper seasoning on the fish.
- Cook the salmon in the oven dish for 10 minutes, covered. Cover the oven dish securely to prevent steam from escaping while the fish cooks. Place the dish in a preheated oven and cook the salmon until it begins to leak liquid.
- When the fish begins to cook, cover the pan to keep it soft and prevent it from drying out.
- Remove the salmon from the oven and bake for another 20 to 25 minutes. Wear oven gloves to pull the sheet of aluminum foil off the dish and avoid getting burned by the leaking steam. With an instant-read thermometer, roast the uncovered salmon until it registers 145 °F (63 °C).
- Check your fillets after 20 minutes if they are thin [less than 1 inch (2.5 cm)]. If the fillets are thicker than 1 12 inch (3.8 cm), cook for closer to 25 minutes.
- Remove the salmon from the pan and set it aside for 3 minutes before serving. Place the baking dish on a rack to cool and allow the fish to rest. The fillets will be done and will absorb part of the liquid. Transfer the fillets to plates and serve with your preferred sides, such as roasted vegetables, steaming rice, or a garden salad.
- Keep leftover salmon in an airtight jar in the refrigerator for up to 3 to 4 days.
Frozen Salmon Pan-Seared
- 2 salmon fillets, rinsed under cold water, in a pan over medium-high heat
- While you take the salmon out of the freezer, heat a heavy skillet over medium heat. Take it out of the packing. Run cold water in the sink and hold the fillets under the tap until the ice on the fish melts.
- A nonstick or cast-iron skillet can be used.
- Brush the salmon fillets with oil after patting them dry with a paper towel. Set the salmon on a platter after drying each side with a paper towel. After that, brush both sides with olive oil. This seasoning will keep the fish from sticking to the griddle.
- Drying the salmon will aid in crisping the skin in the skillet.
Tip: If you want to use extra-virgin olive oil, sprinkle it over the fish after it’s cooked. With the high heat, extra-virgin olive oil may burn.
- Cook the fillets in the skillet for 3 to 4 minutes on each side. Place the salmon in the heated skillet, flesh side down. Cook the salmon over medium-high heat, with the lid off, until the meat has browned.
As the salmon cooks, carefully shake the pan a few times to loosen it and keep it from sticking.
- Season the fillets on the other side. In the skillet, gently flip each fillet over with a spatula. Then, if you want a smokey, spicy flavor, sprinkle the fish with 2 teaspoons (4 g) of equal parts onion powder, paprika, and cayenne pepper.
- You might also use your preferred spice combination, such as Old Bay, cajun seasoning, or dry barbecue rub.
- Cook the fish for 5 to 8 minutes over medium heat, covered. Place a cover on the skillet to contain moisture and keep the fish from drying out. Then reduce the heat to medium and cook the fish until it is flaky in the middle. To verify the fish is done, use an instant-read thermometer and check to see if it reaches 145 °F (63 °C).
- Allow the salmon to rest for 3 minutes before serving. While the fish rests, transfer the fillets to serving plates and prepare the side dishes. Serve the pan-seared salmon over stir-fried veggies, roasted potatoes, or wild rice.
- Keep leftover salmon in an airtight container in the refrigerator. The fish can be stored for up to 3 to 4 days.
Frozen Salmon on the Grill
- Preheat a charcoal or gas grill to high heat. Turn the burners on high if you’re using a gas grill. Fill a chimney with briquettes and light them if you’re using a charcoal grill. Once the briquettes are hot and lightly covered with ash, place them on the grill.
- Add a handful of moistened wood chips on the grill if you want your salmon to have a smoky taste.
- 2 frozen salmon fillets, rinsed under cold water Remove 2 fillets weighing approximately 4 to 6 ounces (110 to 170 g) apiece from their packing. Run cold tap water over the fillets to melt the ice on the surface of the fish.
- You may alternatively use salmon steaks of around the same size.
- Brush the salmon with olive oil after patting it dry. To remove moisture from the salmon, use a paper towel and pat it on each side. Dip a pastry brush into 1 tablespoon (15 mL) olive oil in a small dish. Brush the oil on both sides of the fish.
- If you don’t have olive oil, you may use vegetable, canola, or coconut oil, which can survive the intense heat of the grill.
- The oil will keep the salmon from adhering to the grate on the grill.
- 1 tablespoon (6 g) dry rub over your salmon Use your favorite flavor rub or create a BBQ dry rub. Combine 1 teaspoon (4 g) brown sugar, 1 teaspoon (2 g) paprika, 1/2 teaspoon (1 g) onion powder, 1/2 teaspoon (1 g) garlic powder, and a sprinkle of powdered black pepper in a small mixing bowl.
Tip: Avoid using sweet sauces on the salmon, such as barbecue sauce, since they may burn. If you want to season the salmon with a sweet sauce, wait until the final few minutes of cooking before brushing it on.
- Place the salmon on the grill for 3 to 4 minutes. Place the fish skin-side down on the grill grate and close the lid. Cook the fish without rotating it or raising the cover.
- Because you greased it, the skin should not adhere to the grill.
- Grill the salmon for another 3 to 4 minutes on the other side. Lift the cover with oven mitts and delicately flip each fillet over with a spatula. Replace the cover on the grill and allow the fish to finish cooking.
- When you flip the salmon skin over, you should notice distinct grill marks.
- When the salmon reaches 145 °F (63 °C), remove it from the oven and set it aside for 3 minutes to rest. In the thickest portion of a salmon fillet, insert an instant-read thermometer. Once the fish reaches 145 °F (63 °C), move it to a serving tray and set it aside for a few minutes while you prepare the side dishes.
- Refrigerate leftover grilled salmon in an airtight container for up to 3 to 4 days.
Simple Recipe for Cooking Frozen Salmon
Using an Air Fryer
Frying frozen salmon in the air fryer is virtually equivalent to cooking thawed salmon. The only distinction? You’ll cook it at a higher temperature for a longer period of time. Here’s a quick rundown:
- Preheat your air fryer to 390 degrees Fahrenheit. Season your frozen salmon fillets (6 ounces) with your chosen spices.
- Cook the fish for 7 minutes at first. Then flip it over. Add a sauce or glaze here if desired. For added succulence, add a pat of butter to each piece of salmon.
- Cook the fish for another 7 to 9 minutes in the air fryer.
- The Instant Pot
- In a couple of minutes, the Instant Pot transforms icy blocks of salmon into delicious, flaky, and warm fish. This one will necessitate the use of your steamer trivet.
- Fill the bottom of the Instant Pot with a combination of lemon juice and water (totaling about 1 cup).
- Include your steaming trivet.
- Season the salmon. Place the trivet on top of the frozen salmon fillets (6 ounces). If desired, top each piece of salmon with lemon slices and pats of butter.
- Lock the lid of the Instant Pot and set it to pressure cook for 5 minutes.
- We hope these strategies assist you in quickly cooking salmon directly from the freezer.