Ella Walter
Cooking frozen salmon is a convenient way to prepare a healthy meal in a short amount of time. It is possible to cook frozen salmon without defrosting it first, and there are various cooking methods that can be used, including pan-frying, baking, grilling, steaming, and air-frying. This paragraph will specifically focus on the technique of pan-cooking frozen salmon, which is a quick and easy method that can produce a delicious and healthy meal.
| Characteristics | Values |
|---|---|
| Thawing | Not required |
| Seasoning | To be done after flipping the salmon |
| Cooking technique | Pan-frying, baking, steaming, grilling, air-frying |
| Pan-cooking time | 6-10 minutes |
| Pan-cooking temperature | Medium-high |
| Pan-cooking oil temperature | Sizzling hot and shimmering |
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What You'll Learn
No need to defrost
There are several benefits to cooking salmon from frozen. Firstly, it saves time, as there is no need to wait for the salmon to defrost before cooking. Secondly, frozen salmon is often more affordable and convenient to purchase than fresh salmon, and it can be stored in the freezer for months. Lastly, cooking salmon from frozen can produce a tasty, healthy meal in under 15 minutes.
When cooking frozen salmon in a pan, it is best to use a non-stick skillet or heavy pan. Start by rinsing the frozen salmon under cool or cold water to remove any ice glaze, then pat it dry with paper towels. Brush both sides of the salmon with olive oil or another high-heat cooking oil to prevent it from sticking to the pan. Some sources suggest seasoning the salmon with salt and pepper or other spices at this stage, while others recommend seasoning later in the cooking process.
Place a piece of parchment paper in the skillet and put the salmon on it, skin-side up. Cover the skillet with a lid and let the salmon steam until it is no longer frozen in the centre, which should take around 6 to 8 minutes, depending on the thickness of the fillet. If the salmon is still frozen in the centre, it may be necessary to steam it for a few minutes longer to ensure it cooks through.
Once the salmon is no longer frozen, remove it from the skillet and increase the heat to medium-high. Cover the bottom of the skillet with a thin layer of oil and heat it up. Pat the salmon dry again with a clean paper towel, then season with salt and pepper or other desired spices. When the oil is hot, carefully return the salmon to the pan, this time with the skin side down.
Allow the salmon to sear for about 2 to 4 minutes, undisturbed, until the skin is crisp and the fillet releases easily from the pan. Then, flip the salmon so it is skin-side up, remove the skillet from the heat, and let the fish rest for a minute or two until it is fully cooked through and flakes easily with a fork.
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Pan-frying salmon from frozen
Pan-frying is one of the best ways to cook salmon from frozen, saving you time and effort. It is a quick and easy way to prepare a healthy meal, with minimal preparation and planning.
Step 1: Prepare the Salmon
Firstly, take your frozen salmon fillets out of the freezer. Rinse any ice glaze from the salmon under cool or cold water, then pat the fillets dry with paper towels. Some recipes recommend brushing the salmon with oil at this stage, to prevent it from sticking to the pan. However, others suggest waiting until the fish is cooked before drizzling oil over it, especially if using extra virgin olive oil, as high heat could cause it to burn.
Step 2: Heat the Pan
Heat a heavy non-stick skillet over medium to medium-high heat. If using a skillet without a lid, keep it uncovered at this stage. If your skillet has a lid, place a piece of parchment paper inside, cut to the size of the fillet.
Step 3: Cook the Salmon
Place the salmon fillets in the pan, skin-side up. If you did not brush the salmon with oil earlier, you may want to add a little oil to the pan at this stage, to prevent sticking. Cook for 3 to 4 minutes, until the flesh is browned. Shake the pan occasionally to prevent the salmon from sticking and burning.
Step 4: Flip and Season
Flip the fillets over and season the cooked side with salt, pepper, or your choice of spices. If you used parchment paper, remove the salmon and paper from the pan at this stage, then add a thin layer of oil to the pan and heat it up. Pat the salmon dry with a clean towel, then season. Once the oil is hot, return the fillets to the pan, skin-side down. Cover the pan with a lid to trap the heat and steam the salmon, cooking it through.
Step 5: Finish Cooking
Cook until the salmon is opaque throughout and flakes easily with a knife or fork. This should take around 7 to 9 minutes, depending on the size and thickness of the fillets. If using a skillet without a lid, you may want to cover the pan tightly after flipping the salmon, then reduce the heat to medium.
Tips
If you have time, you can thaw salmon in the fridge, but this can take 12 to 24 hours. For a quicker method, place the salmon in a pan of cold water and change the water frequently. This should take hardly any time at all.
Salmon can be baked, grilled, steamed, or air-fried from frozen, too.
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Seasoning the salmon
When pan-cooking frozen salmon, it's best to season the fish after flipping it over. This is because seasoning frozen salmon before cooking can burn the seasoning.
Firstly, pat the salmon dry with paper towels. Then, heat a skillet over medium heat and place the salmon skin-side up in the skillet. Cook until the salmon is browned on the flesh side (about 4 minutes).
Once the salmon is browned, flip it over and season the cooked side generously with salt and pepper. You can also add other spices, such as dried oregano, garlic powder, and paprika, for an aromatic, deeply savoury flavour. Cover the skillet with a lid to help trap heat and steam the salmon so it cooks through.
While the salmon is steaming, make sure the skin is against the hot pan so it crisps up instead of getting soggy. Cook until the salmon is opaque throughout and flakes easily when you insert a knife between the layers, about 7 to 10 minutes depending on the thickness of the fillet.
Finally, serve the salmon with a squeeze of lemon juice, which goes well with the savoury flavour.
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Cooking time
The cooking time for pan-cooking frozen salmon varies depending on the thickness of the fillets and the method used.
If you are pan-frying frozen salmon, the total cooking time is around 10-15 minutes. First, heat a skillet over medium heat and place the frozen salmon, flesh-side down, on parchment paper in the skillet. Cover the skillet and steam the salmon until it is no longer frozen in the centre, which should take about 6-8 minutes, depending on the thickness of the fillet. Then, increase the heat to medium-high, pat the fillet dry, and season with salt and pepper. Once the oil is hot, return the fillet to the pan, skin-side down, and cook for a further 2-3 minutes until the skin is crisp.
If you are pan-searing frozen salmon, the total cooking time is around 10-12 minutes. First, heat a pan to medium-high and place the salmon skin-side up in the pan. After 3-4 minutes, flip the salmon and season. Then, lower the heat to medium, cover the pan, and cook for a further 7-8 minutes, or until the salmon is opaque and flakes easily with a fork.
If you are in a hurry, you can thaw the salmon in a pan of cold water before cooking. This should take hardly any time at all.
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Other ways to cook frozen salmon
You can cook frozen salmon in an oven, an air fryer, on a grill, or in an Instant Pot.
Oven
If you want to cook your salmon in an oven, you can follow a similar process to pan-frying. First, rinse the salmon in cold water and pat it dry with paper towels. Then, brush both sides of the salmon with olive oil or another high-heat oil. Place the salmon fillets in a baking dish, skin-side up, and cover the dish tightly with foil. Cook the salmon for 15 minutes, then uncover and bake for another 8-10 minutes.
Air Fryer
To cook frozen salmon in an air fryer, follow your usual air-fryer salmon recipe, but increase the cooking time. For example, if your recipe calls for cooking the salmon at 400°F for 5 to 7 minutes per side, increase the cooking time to 7 to 9 minutes per side.
Grill
To grill frozen salmon, brush the fillets with a marinade and wrap them in grape leaves to prevent sticking. Preheat the grill to medium-high heat. Rinse the salmon fillets and pat them dry, then place them on the grill and cook for about 15 to 20 minutes.
Instant Pot
You can also cook frozen salmon in an Instant Pot. However, there are no specific instructions for this method.
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Frequently asked questions
Yes, you can cook frozen salmon in a pan without defrosting it first.
Here is a step-by-step guide to pan-cooking frozen salmon:
- Rinse the salmon fillets under cool water to remove any ice that has formed on the outside.
- Pat the salmon dry with paper towels.
- Brush both sides of the salmon with olive oil or another high-heat cooking oil.
- Heat a heavy non-stick skillet over medium-high heat.
- Place the salmon fillets in the pan, skin-side up.
- Cook for 3-4 minutes until the flesh is browned.
- Flip the salmon and season with salt, pepper, or other spices.
- Cover the pan and reduce the heat to medium.
- Cook for another 6-8 minutes or until the fish is opaque and flakes easily with a fork.
It takes around 10-15 minutes to cook frozen salmon in a pan.
