How to Roast a Frozen Salmon: 13 Steps (with Pictures)

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How to Roast a Frozen Salmon: 13 Steps (with Pictures)
How to Roast a Frozen Salmon: 13 Steps (with Pictures)
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Frozen fish is usually cooled shortly after being caught, so it is fresher than non-frozen options. For best quality, gradually thaw salmon and other fatty fish varieties in the refrigerator before cooking them. If you're in a hurry, put the fish in a hot water bath for five minutes. If you don't want to work too hard to thaw the salmon, cover it with aluminum foil for half the total cooking time. Aluminum will trap the steam and improve the texture of the fish.

Ingredients

Roasted Salmon Steaks

  • 2 salmon fillets of 170 g each;
  • 2 to 3 tablespoons of olive oil;
  • Salt;
  • Black pepper;
  • Lemon slices (to serve).

Makes two servings.

Lemon, garlic and dill sauce

  • 1/2 stick of melted butter;
  • Two lemon juice;
  • 2 chopped garlic cloves;
  • 1 tablespoon of dried dill;

Makes a sauce for two 170g salmon fillets.

Maple sauce with Dijon mustard

  • 2 tablespoons of maple syrup;
  • 3 tablespoons of Dijon mustard;
  • 2 chopped garlic cloves;
  • 1/2 teaspoon of red pepper flakes (optional).

Makes a sauce for two 170g salmon fillets.

Steps

Method 1 of 2: Roasting a Defrosted Salmon

Bake Frozen Salmon Step 1

Step 1. Thaw salmon in refrigerator overnight for best results

It is perfectly safe to cook fish straight from the freezer without defrosting it. However, fatty fish tend to get a little flabby and soft when they are not gradually thawed. If you want to make it flaky and crispy, let the salmon thaw in the fridge for at least 12 hours.

Bake Frozen Salmon Step 2

Step 2. Thaw in hot water for five minutes if you are in a hurry

If dinner is in an hour and the salmon is still frozen, the best option is to thaw it in hot water. Fill a container large enough to hold the fish with hot water. Place the fish in a sealed ziploc-type plastic bag and submerge it in the water.

  • The water should be hot and steaming (not boiling) – if you have hot water in the tap, just use that.
  • Take a look after five minutes. If it's still not soft and pliable, discard the water and refill the container, letting it thaw for another minute or two.
  • Do not thaw fish at room temperature for too long. A quick five-minute hot water bath is not harmful in terms of food safety, but leaving it out in the kitchen for hours is not a safe option.
Bake Frozen Salmon Step 3

Step 3. Preheat oven to 230 ºC and grease a shallow baking sheet

Prepare the oven in advance to get the correct temperature. Then spray on a baking sheet or use a paper towel to dab on some olive oil.

Bake Frozen Salmon Step 4

Step 4. Dry and season the fish

After lightly tapping with a paper towel, dry the salmon with the desired ingredients. Lightly season with salt and pepper for a simple, delicious flavor. Other good flavoring options include lemon, chopped garlic, and fresh or dried herbs such as dill or thyme.

  • You can also brush both sides with oil, place the skin side down on the baking sheet, and sprinkle with salt and pepper. In the absence of a brush, use your hands or a spoon to spread the oil.
  • If you want to create more complex flavors, mix in half a stick of melted butter, juice from two lemons, two chopped garlic cloves and a tablespoon of dried dill. Brush the salmon with this mixture and sprinkle a little salt and pepper.
Bake Frozen Salmon Step 5

Step 5. Bake for four to six minutes for every inch of thickness

Before putting the salmon in the oven, measure the thickness of the fillets. Bake them without covering them for the proper time according to their thickness.

For example, if a filet is 4 cm long, take a look after 12 minutes of roasting

Bake Frozen Salmon Step 6

Step 6. Use a thermometer or check the color to see if it's ready

The best way to know if you've finished roasting is to check the temperature of the fish. Insert a food thermometer into the thickest part of the fillet and see if it's at 50°C if the salmon is wild or 52°C if it's in captivity.

In the absence of a thermometer, use a knife to check the color of the thickest part of the fillet. A strong pink indicates that the fish is raw, and a dull, pale pink means it is underdone. The medium color indicates between raw and rare

Bake Frozen Salmon Step 7

Step 7. Let it sit for three minutes and serve immediately

Remove the salmon from the oven and let it rest without being covered. Serve with a fresh salad or with side dishes such as rice, baked potatoes or steamed or braised vegetables.

Store what is left in the refrigerator for up to three days

Method 2 of 2: Unthawed Salmon Roasting

Bake Frozen Salmon Step 8

Step 1. Preheat the oven to 220 ºC and prepare the baking sheet

Preheat the oven before preparing the fish to have plenty of time to heat up. Then sprinkle on a baking sheet or lightly grease with olive oil.

Bake Frozen Salmon Step 9

Step 2. Do not wash frozen salmon before roasting it

You might see some recipes that suggest washing frozen fish in cold water. However, the final product can end up getting too soft.

Bake Frozen Salmon Step 10

Step 3. Brush with a very robust sauce

A flavorful sauce will help the frozen salmon create steam and protect it during cooking. Mix two teaspoons of maple syrup, three tablespoons (45 ml) of Dijon mustard, two chopped garlic cloves, half a teaspoon of red pepper flakes and half a teaspoon of salt. Place the fish skin side down on the baking sheet and use a brush or spoon to spread the mixture well over the fillets.

  • Don't use pepper if you don't like spicy food.
  • You can also prepare a mixture of melted butter, lemon juice, chopped garlic, and dried or fresh herbs such as dill, rosemary, or thyme.
Bake Frozen Salmon Step 11

Step 4. Cover the salmon with aluminum foil and bake for five minutes

Use strong aluminum to tightly cover the pan. Aluminum will trap the steam and improve the texture of frozen salmon.

Bake Frozen Salmon Step 12

Step 5. Remove the aluminum and bake for another five to eight minutes

After five minutes, remove the foil from the pan and continue baking the uncovered salmon. Remove from the oven when it reaches 50°C if wild or 52°C if captive.

Look for a flaky texture and a dull, pale pink color in the absence of the thermometer

Bake Frozen Salmon Step 13

Step 6. Let it sit for three minutes before serving

After that time, the salmon is ready to be enjoyed! Serve with lemon wedges and combine with fresh green vegetables or the side dishes of your choice.

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