How to cook frozen salmon

Video: How to Cook Frozen Salmon | Thrive Market

Content

Method 2 of 3: How to Fry Fresh Frozen Salmon in a Pan
Method 3 of 3: How to Grill Fresh Frozen Salmon
Tips
What do you need
In a frying pan
In the oven
Grilled

1 Preheat oven to 220 ° C and rinse 2 salmon fillets under cold water. Unpack 2 salmon fillets and rinse under cold water to get rid of any ice chunks.

Remember - fillets do not need to be thawed... To prevent the salmon fillet from becoming loose during cooking, it is enough to get rid of the ice on its surface by quickly rinsing the fish.

2 Dry the fillets and brush with melted butter on all sides. Remove excess moisture with a paper towel. Then melt 1 tablespoon (15 ml) of butter and apply with a cooking brush. The salmon must be covered with butter on all sides.

You can use regular olive (light) or coconut oil if desired.

3 Place the fillets in the pan, skin side down and season fish. Use herbs and spices to your liking.For example, you can season the fish with 1 teaspoon (5 grams) salt, 1/4 teaspoon (0.5 grams) ground black pepper, 1/2 teaspoon (1 gram) granulated garlic, and 1/2 teaspoon (1 gram) dried thyme ...

Alternative: You can also use Cajun seasoning, BBQ mix, maple syrup, or lemon and pepper.

4 Cover the baking dish and cook for 10 minutes. Cover the dish tightly to prevent steam from escaping. Place the platter in the preheated oven and cook the salmon until the fish juices out.

If you immediately cover the form, then the fish will turn out to be tender and undried.

5 Uncover the fish and bake for another 20-25 minutes. Use oven mitts to remove the aluminum foil. Be careful not to burn yourself with the steam. Bake the open salmon fillets in the oven until the internal temperature of the fish reaches 63 ° C (use a cooking thermometer to check).

If you have thin slices of fillets (less than 2.5 centimeters), check the doneness after 20 minutes. If the pieces are about 4 centimeters thick, cook for about 25 minutes.

6 Remove fish from oven and let fillet rest for about 3 minutes before serving. Place the dish on a stand and let the fish rest. During this time, the fillet will reach the required internal temperature and reabsorb some of the juices. Transfer the fish slices to plates and serve the fillets with your favorite side dish, such as baked vegetables, rice, or salad.

Salmon leftovers can be frozen in an airtight container for 3-4 days.

Method 2 of 3: How to Fry Fresh Frozen Salmon in a Pan

1 Preheat a skillet over medium heat and rinse 2 salmon fillets under cold water. Place a heavy skillet on the stove and turn on the heat while you remove the salmon from the refrigerator. Unpack the fish. Turn on cold water and keep the fish under running water until the surface of the ice softens.
- You can use a nonstick skillet or a cast iron skillet.
2 Dry the fillets with a paper towel and brush with oil. The fish should be dried on each side and transferred to a plate. Then apply olive oil with a brush. The oil will add flavor to the fish and prevent it from burning in the pan.
- The fish should be dried to get a crispy skin when cooked.
Advice: if you want to use extra virgin olive oil, then season the fish after cooking. This oil starts to burn in a frying pan when the heat is high.
3 Place the fillets in a skillet and cook for 3-4 minutes. Place the fish in a hot skillet with the soft side down. Leave the pan uncovered and cook the fish on above medium heat until golden brown.
- You can gently shake the pan several times to help the fish stick.
4 Flip the fillets and season. Use a spatula to gently turn over both fillet slices. Season the fish with 2 teaspoons (4 grams) equal parts granulated onions, paprika, and cayenne pepper if you prefer a pungent and smoky flavor.
- You can also use your favorite spice mix, such as Cajun spice or barbecue mix.
5 Cover the skillet with a lid and cook for 5-8 minutes on medium heat. The lid will keep moisture inside so the fish won't dry out. Reduce heat to medium and cook fish until it is flaky in the center. If you want to make sure the fish is cooked, use a kitchen thermometer, which should show an internal temperature of 63 ° C.
6 Let the fillets rest for 3 minutes before serving. Transfer fish to plates and garnish. Grilled salmon can be served with grilled vegetables, baked potatoes, or wild rice.
- Salmon leftovers can be frozen in an airtight container for 3-4 days.

Method 3 of 3: How to Grill Fresh Frozen Salmon

1 Preheat a gas or charcoal grill. For a gas grill, turn on high heat, and if using a charcoal grill, light a charcoal briquette.Pour the charcoal from the ignition when it warms up and is covered with a thin layer of ash.
- If you want to add a smoky flavor to the salmon, add some wet wood chips to the grill.
2 Rinse 2 frozen salmon fillets under cold water. Remove from the freezer 2 pieces of fillets, each weighing approximately 100-170 grams, and remove the wrapping. Rinse under running cold water to get rid of the ice layer on the surface of the fish.
- You can also use salmon steaks of the same size.
3 Dry the fish and brush with olive oil. Wipe off excess moisture from all sides of the fillets with a paper towel. Pour 1 tablespoon (15 ml) olive oil into a small bowl and use a cooking brush. Coat the salmon fillet with oil on all sides with a brush.
- Vegetable oil or coconut oil can be used in place of olive oil - both have a high smoke point for grilling.
- Thanks to the oil, the salmon will not stick to the grate.
4 Season the fish with 1 tablespoon (6 grams) of dry spice. You can use your favorite seasonings or barbecue mix. In this case, combine 1 teaspoon (4 grams) brown sugar, 1 teaspoon (2 grams) paprika, ½ teaspoon (1 gram) granulated onions, ½ teaspoon (1 gram) granulated garlic, and a pinch of ground black pepper.
Advice: do not use sweet sauces like barbecue sauce as they will burn. If you want to add a sweet flavor to the salmon, apply the sauce at the very end of the grill.
5 Place the salmon on the grill and cook for 3-4 minutes. Place the fish, skin side down, on a wire rack and cover the grill with a lid. During cooking, do not turn the fish pieces over or lift the lid.
- The skins should not stick to the grate due to the use of oil.
6 Turn the fish over and cook for another 3-4 minutes. Use oven mitts to remove the grill lid. Use a spatula to gently turn over both fillet slices. Place the lid back on the grill and cook until cooked through.
- You will see clear streaks from the grill when you turn the fish over.
7 Remove the salmon from the grill when the core temperature reaches 63 ° C and rest for 3 minutes. Insert a cooking thermometer probe into the thickest part of the salmon. The cooked fish can be transferred to a plate and left to sit for a few minutes while you prepare the garnish.
- Salmon leftovers can be frozen in an airtight container for 3-4 days.