When it comes to cooking salmon, there is a common misconception that you need to fully thaw it before cooking. However, I’m here to tell you that it’s not necessary. In fact, you can cook salmon straight from the freezer, saving you time and eliminating the need for any last-minute thawing.
One of the main reasons people believe salmon needs to be thawed is to ensure even cooking. They worry that if the salmon is still partially frozen, it will cook unevenly, with the outer edges being overcooked while the center remains undercooked. While this concern is valid for certain types of meat, such as chicken or beef, it doesn’t apply to salmon.
Salmon is a delicate fish that cooks relatively quickly, and its texture and flavor are best preserved when it’s cooked from a frozen state. The freezing process actually helps to lock in the moisture and flavor of the fish, resulting in a more succulent and flavorful end product. So, rather than thawing your salmon, you can skip this step and cook it directly from frozen.
To cook frozen salmon, you have a few options. One of the simplest methods is to bake it in the oven. Preheat your oven to around 425°F (220°C) and place the frozen salmon fillets on a baking sheet lined with parchment paper or aluminum foil. Drizzle some olive oil over the fish and season it with salt, pepper, and any other desired spices or herbs. Bake for about 20-25 minutes, or until the salmon is cooked through and flakes easily with a fork.
Another option is to pan-sear the frozen salmon. Heat a skillet over medium-high heat and add a bit of oil. Once the skillet is hot, place the frozen salmon in the pan, skin-side down, and cook for about 5-7 minutes. Flip the salmon and continue cooking for another 5-7 minutes, or until it’s cooked to your desired doneness.
Grilling frozen salmon is also a great option. Preheat your grill to medium-high heat and lightly oil the grates to prevent the fish from sticking. Place the frozen salmon fillets directly on the grill and cook for about 4-6 minutes per side, or until the salmon is cooked through and has nice grill marks.
Regardless of the cooking method you choose, it’s important to note that the cooking time may vary depending on the thickness of the salmon fillets. Thicker fillets will take slightly longer to cook, while thinner ones will cook more quickly.
Cooking frozen salmon not only saves you time, but it can also be a lifesaver when you forget to thaw your fish in advance. I’ve personally been in situations where I’ve realized I forgot to thaw the salmon, and being able to cook it straight from the freezer has been a game-changer.
So, the next time you’re craving salmon but haven’t had the chance to thaw it, don’t panic. Embrace the convenience of cooking it from frozen. You’ll still end up with a delicious and perfectly cooked piece of fish, without the hassle of thawing.