Keeping a pack of frozen salmon in the freezer allows you to prepare a good meal quickly when you're in a hurry. In most cases, salmon fillets are thin and can be cooked safely without first defrosting. You just have to decide if you prefer to cook them in the oven, in the pan or on the barbecue. While cooking the salmon, you can take care of the side dishes. Dinner will be on the table in no time.
Ingrediants
- 2 frozen salmon fillets weighing about 150 g
- 1 tablespoon (15 ml) of melted butter or oil (according to the recipe)
- 2-3 teaspoons (4-6 g) of your favorite spice blend
Yield: 2 servings
Steps
Method 1 of 3: Cooking Frozen Salmon in the Oven
Step 1. Turn on the oven to 220 ° C and let it heat up
Meanwhile, rinse the two salmon fillets with cold water. Take them out of the package and hold them under cold running water until the ice crystals have melted.
Remember that it is not necessary to completely defrost the fillets, just rinse them briefly to remove the ice and prevent it from melting in the oven by soaking the fish.
Step 2. Dry the fillets and brush them with the melted butter
Blot them with kitchen paper to absorb excess moisture. Melt a tablespoon of butter (15 ml) in a saucepan, then grease the salmon fillets on both sides using a pastry brush.
If you prefer, you can use olive or coconut oil
Step 3. Arrange the fillets in the pan with the skin side down
Flavor the salmon with the herbs and spices you love. For a simple dressing, you can sprinkle the fillets with a teaspoon of sea salt, a grind of black pepper, half a teaspoon of garlic powder, and half a teaspoon of dried thyme.
Variant:
you can use the aromas you prefer; for example, a blend of barbecue or Cajun spices, a combination of black pepper and lemon zest, or a maple syrup glaze.
Step 4. Cover the pan and cook the salmon for 10 minutes
Seal the pan with aluminum foil to trap any moisture released by the fish during cooking. Place the pan in the hot oven and cook the salmon until it releases its liquids.
Keeping the pan covered in the first part of cooking is to ensure that the salmon meat does not become too dry
Step 5. Uncover the pan and let the fillets cook for another 20-25 minutes
Put on your oven mitts and remove the sheet of aluminum foil covering the pan. Be careful because a cloud of boiling steam will rise and you could burn yourself. Roast the salmon fillets in the oven until they reach a temperature of 63 ° C in the center. Measure it using a digital cooking thermometer.
If the thickness of the fillets is less than 3 centimeters, check them after 20 minutes. If they are thicker, let them cook for a few more minutes before checking if they are ready
Step 6. Remove the salmon fillets from the oven and let them rest for 3 minutes before serving
Place the pan on a wire rack and let the fish rest. The residual heat will finish cooking the fillets which in the meantime will reabsorb some of the lost juices. After 3 minutes, transfer the fillets to plates and serve them accompanied by a side dish of your choice. For example, you could pair them with grilled vegetables, steamed rice or a seasonal salad.
You can store leftover salmon in the refrigerator. Put it in an airtight container and eat it within a couple of days
Method 2 of 3: Cook Frozen Salmon in a Pan
Step 1. Heat a skillet over medium-high heat and in the meantime rinse the salmon fillets under cold running water
Use a thick-bottomed skillet and let it heat while you take the two salmon fillets out of the freezer. Take them out of the package and hold them under cold running water until the ice crystals have melted.
You should use a non-stick or cast iron skillet
Step 2. Dry the fillets with kitchen paper and brush them with oil
Blot them with paper towels on both sides, then lay them on a plate. Brush both sides with oil to flavor them and prevent them from sticking to the pan.
It is important to dry the fillets to allow the skin to become crisp
Suggestion:
if you want to use extra virgin olive oil, it is better to wait until the salmon is cooked and pour it over them. This will prevent it from burning and compromising its properties.
Step 3. Place the fillets in the pan and cook for 3-4 minutes
Place the salmon in the hot skillet with the skin side up. Leave the pan uncovered and cook the fillets over medium-high heat until well browned.
Move the pan from time to time to prevent the fillets from sticking together
Step 4. Flip and season the fillets
Use a thin spatula to gently flip them over, then flavor them with spices. If you want to give the fish a spicy and smoky note, you can use 2 teaspoons of onion powder, smoked paprika and cayenne pepper.
Use your favorite spices; for example, a Cajun or barbecue spice blend
Step 5. Cover the pan and cook the fillets for 5-8 minutes over medium heat
Put the lid on the pan to trap the moisture released by the fish and prevent it from becoming dry and stringy. Reduce the heat slightly and let the fillets cook over medium heat until they flake in the center. You can make sure they are cooked by measuring the temperature of the fillets with an instant-read cooking thermometer. If they have reached 63 ° C in the center, it means they are cooked.
Step 6. Let the salmon rest for 3 minutes before serving
Transfer the fillets to plates and prepare the side dishes while the fish rest. Among the recommended combinations are those with sautéed vegetables, roasted potatoes and wild rice.
You can store leftover salmon in the refrigerator. Put it in an airtight container and eat it within a couple of days
Method 3 of 3: Cook Frozen Salmon on the Barbecue
Step 1. Turn on the charcoal or gas barbecue
In the first case, fill the ignition chimney with charcoal and light it. When the embers are hot and covered in a thin layer of ash, sprinkle them on the bottom of the barbecue. If the barbecue is gas, simply set the burner to maximum power.
If you want to give the fish a smoky note, add a handful of wet wood chips
Step 2. Rinse two frozen salmon fillets under cold water
Remove two fillets weighing about 150g each from the package. Keep them under cold running water until the ice crystals have melted.
You can use two salmon steaks if the weight is about the same
Step 3. Dry the fillets and brush them with oil
Blot them on both sides with kitchen paper to absorb excess moisture. Pour a tablespoon (15 ml) of olive oil into a bowl, wet the bristles of a kitchen brush and spread the oil on both sides of the fillets.
- You can use olive, coconut or seed oil, the important thing is to choose an oil that can withstand the high temperatures of the barbecue.
- Brushing the fillets with oil helps prevent them from sticking to the barbecue grill.
Step 4. Season the fish with a spoonful of spices
You can use your favorite spice blend to season the salmon. You can take a cue from this combination of aromas suitable for barbecue: a teaspoon of brown sugar, a teaspoon of paprika, half a teaspoon of garlic and onion powder respectively, and a pinch of black pepper.
Suggestion:
It is best to avoid using a sauce to flavor the fish as it can burn easily, especially if it is a sauce that contains sugar such as barbecue sauce. If you really want to use your favorite sauce, wait until the salmon is almost cooked. Spread it on the fillets with a kitchen brush when there are a few minutes left to cook.
Step 5. Arrange the fillets on the grill and cook for 3-4 minutes
Face the skin side down so it is in direct contact with the grill, then close the barbecue lid. In this first phase, let the fillets cook without turning them and without lifting the lid.
Since the salmon skin is greasy it should not stick to the grill
Step 6. Flip the salmon fillets and cook for another 3-4 minutes
Put on your oven gloves before opening the barbecue lid and use a spatula to carefully lift and flip the fillets. Replace the lid to finish cooking the fish.
When you turn the fillets you should see that the typical black lines have formed on the underside that characterize foods cooked on the barbecue
Step 7. Remove the fillets from the grill as soon as they have reached 63 ° C in the center, then let them rest for 3 minutes
Insert the tip of a digital cooking thermometer into the thickest part of the salmon fillets. When they have reached the temperature of 63 ° C you can transfer them to a dish where they will have to rest for 3 minutes. In the meantime, take care of the side dishes.
