Wondering how to cook frozen salmon? Frozen salmon is one of the quickest, easiest, and most healthy meals you can make at home. In just a few simple steps, you can have a delicious, nutritious meal that is perfect for busy weeknights or anytime you need a quick, healthy meal.
Steps Involved In Cooking Frozen Salmon
Step 1: Prepare a broiler pan or line a baking sheet with foil.
- If you want to cook the salmon more quickly, use a broiler pan. In case you want to cook the salmon more slowly, line a baking sheet with foil. If you don’t have either of these, you can use a plain old baking sheet. But note that it will take longer for your meal to come together this way.
- You might also consider using foil if you’re concerned about cleaning up afterward. Because of its non-porous surface and ability to be thrown away immediately after serving time has elapsed. Foil is usually considered easier on cleanup than other methods. Though no method is truly easy.
Step 2: Thaw the salmon
- Thawing the salmon is the first step in preparing it. Allow at least 24 hours for thawing, depending on how long the salmon was kept frozen. To thaw frozen fish in your fridge, remove it from its packaging and place it in a leak-proof plastic bag.
- Be sure to label the bag with the type of fish and date you bought it. So that you can use this information for future reference. If you plan to cook your salmon at room temperature, then wrap it tightly in aluminum foil before storing in a leak-proof plastic bag.
- It’s best to cook raw fish immediately after warming up, as any bacteria present would have been killed during freezing; but if you prefer eating cooked fish straight from freezer to plate (as many people do), this method will work fine as well! Just be sure not to overthraw it—it should only take about five minutes per inch thickness (thinner pieces cook faster)
Step 3: Drizzle olive oil on the salmon fillets and season with salt and pepper.
Use a light coating of olive oil; don’t use too much; you don’t want to make the fish soggy, but you do need enough to get a nice sear on it in the pan. Also, be sure to season both sides of each fillet. Don’t go overboard here—a little bit goes a long way!
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Step 4: Cook in the broiler or oven for about 12 minutes, depending on how thick it is.
- If you have a broiler, preheat it to 425 degrees Fahrenheit. Place the salmon on a baking sheet lined with aluminum foil or parchment paper. Drizzle one tablespoon of olive oil over each piece of fish, then sprinkle with salt and pepper.
- Broil for about 12 minutes for thicker pieces of fish (3/4 inch thick), and about 9 minutes for thinner pieces (1/2 inch thick). Check the salmon at 10 minutes to be sure it doesn’t burn—it should start to flake easily when you touch it with a fork.
Here’s how to cook frozen salmon in a way that tastes fresh and delicious. If you’re ready to put frozen salmon on your menu, here are some things to keep in mind:
- Plan ahead and buy fresh salmon. If you’re able to purchase the fish from a reputable vendor, it will be more expensive than buying frozen salmon but will taste better and last longer if stored properly at home.
- Cook the salmon immediately after thawing it in cold water for about 10 minutes or until flaky white flesh separates easily from bones (use a fork).
- Allow the cooked fish to cool slightly before tossing with lemon juice and olive oil for a tangy sauce that pairs well with greens or salad greens! It’s best served warm or at room temperature so don’t forget about this tasty meal as an appetizer or main course!