In other words, you also don’t have to worry about defrosting cod, halibut, tuna, swordfish—all your favorites. As long as the pieces are no more than about 1 inch thick, this method will work.
And THAT means you can stock up on your favorites whenever they’re in season, stash them in your freezer, then cook them whenever you want—no foresight required!
Seasoning Your Salmon
When your salmon goes into the oven, you can add any spices and seasonings that you want to. If they include any type of sugar, though—for example, a spice rub with brown sugar—bake the salmon loosely covered with foil so the sugar won’t burn.
And if you have any sauces you’d like to add—for example, teriyaki sauce or barbecue sauce—just add them after 4-5 minutes cooking time. If your sauce is getting more browned than you’d like it to, again just cover the salmon loosely with foil.
The way I figure it, we’ve all got enough to worry about. Isn’t it nice that defrosting no longer has to be one of them?
Discover how to cook salmon fillets from frozen so that they come out moist, tender, and delicious every time! You’ll never have to worry about remembering to defrost again!
4 (4-6 oz.) salmon fillets
2 tsp. olive oil or vegetable oil
Salt, pepper, and/or other seasonings or sauce
Preheat the oven to 450°F.
Remove the frozen fish from all packaging and rinse under cold running water to remove any ice crystals.
Arrange the salmon in a single layer on a rimmed baking sheet. Brush lightly with oil on all sides and sprinkle with salt, pepper, or any other seasonings.
Bake for 4-5 minutes. Remove from the oven and add any sauce.
Continue to bake until the salmon is hot and flaky in the center, 8-12 more minutes. (If your sauce is getting too brown, cover the salmon loosely with foil.) Thicker fillets may need a few extra minutes to cook through.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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