Please log in with your username or email to continue. By how to cook salmon our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. After completing a year of art studies at the Emily Carr University in Vancouver, she graduated from Columbia College with a BA in History.
Jessica also completed an MA in History from The University of Oregon in 2013. There are 10 references cited in this article, which can be found at the bottom of the page. This article has been viewed 947,739 times. Having a bag of salmon fillets in the freezer guarantees that you can throw together a fast meal.
Since most fillets are thin, you can safely cook them without defrosting them first. Just decide if you want to make them on the stove, in the oven, or on the grill. While the salmon is cooking, you can prep flavorful sides. Dinner will be on the table before you know it!
2 salmon fillets under cold water. Remove 2 frozen salmon fillets from their packaging and rinse them under the tap just until pieces of ice melt off. Remember that there’s no need to thaw the fillets. Rinsing them quickly to remove the ice will prevent the fish fillets from becoming soggy as they cook. Pat the salmon dry and brush each side with melted butter. Use a paper towel to pat the moisture off of the fillets. Brush each side of the salmon with the butter.
Put the fillets skin-side down into a pan and season the fish. You can use any herbs or spices you like. Variation: Try flavoring the salmon with cajun seasoning, barbecue dry rub, maple syrup glaze, or a lemon-pepper seasoning. Cover the baking dish and cook the salmon for 10 minutes. Cover the baking dish tightly so no steam can escape as the fish cooks. Put the dish in the preheated oven and cook the salmon until it releases liquid.
Covering the pan as the fish starts to cook will help it stay tender and prevent it from drying out. Uncover the salmon and bake it for another 20 to 25 minutes. Wear oven mitts to peel the sheet of aluminum foil off of the dish and ensure that the escaping steam doesn’t burn you. If your fillets are thin , check them after 20 minutes. Remove the salmon and rest it for 3 minutes before serving. Set the baking dish on a rack and leave the fish to rest. The fillets will finish cooking and will reabsorb some of the liquid.
Then, transfer the fillets to plates and serve the fish with your favorite sides, such as roasted vegetables, steamed rice, or a garden salad. Refrigerate leftover salmon in an airtight container for up to 3 to 4 days. Heat a skillet over medium-high and rinse 2 salmon fillets under cold water. Set a heavy skillet on the stove and turn the burner on while you get the salmon out of the freezer. Run cold water in the sink and hold the fillets under the tap until pieces of ice melt off of the fish.