Buzz
Frozen and fresh seafood are virtually identical. Most seafood goes through a freezing process after being caught to eliminate parasites and maintain freshness. Thanks to this quick freezing method, even delicate seafood can be cooked immediately after being removed from the freezer. You can prepare frozen salmon using a pan, oven, or grill.
Ingredients
- Some salmon fillets
- 2 tablespoons olive oil/canola oil
- Seasoning of choice
Steps
Pan-frying frozen salmon
Remove the salmon fillet from the freezer. Rinse it under cold water to remove the ice layer formed on the fish, then pat dry with a paper towel.
Brush olive oil or your preferred oil on both sides of the salmon fillet. Avoid using butter or coconut oil as they tend to burn at high temperatures.
Heat a large pan over medium-high heat.
Place the salmon fillet in the pan with the skin side up. Wait for 3 to 4 minutes. Flip the fillet and season the fish with your favorite spices on the surface.
Cover the pan and reduce the heat to medium. Let the fish cook in the pan for 6 to 8 minutes. The cooking is complete when the fish turns a light pink color.
Baking frozen salmon
Preheat the oven to 230°C.
Take the salmon out of the freezer. Rinse the fish under cold water, then use a paper towel to pat it dry.
Brush olive oil, canola oil, peanut oil, or grapeseed oil on both sides of the salmon fillet. Avoid using butter or corn oil as these tend to burn easily.
Place the salmon on a baking tray lined with non-stick material or aluminum foil.
Bake the salmon in the oven for about 4 minutes. This step will allow the water on the surface of the fish to evaporate.
Remove the tray from the oven and place it on top of the oven. Add butter, seasonings, and sauces to the surface of the fish. You can follow any standard baked salmon recipe.
Place the tray back into the oven. Bake the fish for an additional 10 to 15 minutes, depending on the size of the fillet. Larger fillets will need more time to cook.
Grilling frozen salmon
Heat the charcoal grill to 200°C.
Take the salmon out of the freezer. Rinse the fish under cold water to remove the ice, then pat it dry with a paper towel.
Lay a large sheet of aluminum foil on the table. Spray the foil with non-stick spray. Place the salmon fillet on the foil with the skin side down.
Brush both sides of the salmon with olive oil or canola oil.
Fold the edges of the foil inward and crease the bottom edges several times to tightly wrap the salmon.
Place the salmon packet on the charcoal grill for about 10 minutes, with the folded edges facing down. Remove the fish from the grill and unwrap the foil.
Add seasonings, sauce, or marinade. Reseal the packet.
Place the packet back onto the grill grate. Continue grilling for another 10 minutes.
Remove the fish from the grill. Check to ensure the fish is light pink in color. Larger fillets will need more grilling time.
Tips
- When baking salmon in the oven, it is recommended to set the broiler on for the last 2 to 5 minutes to achieve a light brown color on the fish's surface.
- You can follow these guidelines without needing to look for other salmon recipes. Simply sprinkle some salt, pepper, freshly minced garlic, lemon juice, and 1 or 2 tablespoons of capers on the fish.
What You Need
- Stove/oven/grill
- Paper towels
- Water
- Basting brush
- Whisk
- Aluminum foil
- Baking tray
- Large non-stick pan
