Steaming Salmon: Frozen To Fabulous In Minutes

Cooking frozen salmon in a steamer is a quick and easy way to prepare a healthy meal. It is also possible to cook frozen salmon without defrosting it first, which can save time and effort. The best way to cook frozen salmon in a steamer is to use an electric steamer with a timer and stacking baskets. It is also possible to use a steamer basket in a pot with a tight-fitting lid, or even a small wire rack at the bottom of a pot.

How to cook frozen salmon in an Instant Pot

Yes, you can cook frozen salmon in a steamer. Here's a guide on how to cook frozen salmon in an Instant Pot:

Ingredients:

• 2 frozen salmon fillets
• Salt and ground black pepper to taste
• Lemon juice
• Water

Method:

• Pour cold water and lemon juice into your Instant Pot.
• Place a steamer rack inside the pot and coat it with cooking spray.
• Put the frozen salmon fillets, skin-side down, on the prepared rack.
• Cover the pot and close the vent.
• Cook on the Steam setting for 3 to 4 minutes, or until the fish flakes easily with a fork.
• Release the pressure carefully using the quick-release method according to the manufacturer's instructions (this should take about 5 minutes).
• Unlock and remove the lid.
• Check the salmon for doneness and season with salt and pepper to taste.
• Cover the pot to keep the salmon warm until serving.

Tips:

• You can add toppings such as pesto sauce, butter, seasoned salt, or sweet barbecue sauce.
• The cook time is for 1-inch-thick fillets. Add 1 to 3 more minutes for thicker fillets.
• It is recommended to use smaller frozen cuts of salmon (around 6-ounce fillets) for the best results.
• Do not rinse the salmon before cooking.
• You can also try adding a sauce or glaze to amp up the flavour of your frozen salmon.

How to cook frozen salmon in an air fryer

Ingredients:

• Frozen salmon fillets
• Lemon slices
• Salt
• Pepper
• Olive oil
• Paper towels
• Meat thermometer (optional)

Method:

Cooking frozen salmon in an air fryer is a quick and easy way to prepare a healthy and delicious meal with minimal prep time. Here is a step-by-step guide:

• Preheat your air fryer to 390°F-400°F (199°C-200°C).
• Remove any ice or excess water from the frozen salmon fillets by patting them down with paper towels.
• Place the frozen fillets directly into the air fryer basket, skin-side down if they have skin.
• Cook the frozen salmon for 7 minutes to defrost.
• Brush the salmon fillets with olive oil and season generously with salt and pepper. Lay the lemon slices over the fillets in a single layer.
• Return the salmon to the air fryer and cook for an additional 3-9 minutes, depending on the thickness of the fillets and your desired level of doneness.
• Check for doneness by using a meat thermometer to ensure the internal temperature of the salmon has reached 145°F (63°C). The salmon should also be crisp and slightly browned on the edges and should flake easily when scraped with a fork.

Tips:

• No need to defrost the salmon before cooking.
• Cooking time may vary depending on the thickness of the fillets and your desired level of doneness. Thicker fillets will take longer to cook.
• The skin on salmon is edible and can be cooked to a crisp, adding flavour and texture to the dish. However, it can also be removed before or after cooking if desired.
• Frozen salmon can be a convenient and nutritious option, as freezing preserves nutrients and helps ensure the fish doesn't spoil.

How to cook frozen salmon in an oven

Yes, you can cook frozen salmon in a steamer. Here's a guide on how to cook frozen salmon in an oven:

It is perfectly safe to cook salmon from frozen, and it can taste just as delicious as thawed salmon. The key is to use a two-step cooking method: steaming the salmon first, and then roasting it. This helps to tenderise the salmon and prevents it from tasting like a sponge.

• Preheat your oven to 425°F.
• Place two 6-ounce frozen salmon fillets skin-side down in a baking dish.
• Lightly coat the salmon with cooking oil and your preferred seasonings or sauces. You can skip this step and season the salmon after it has been baked for a few minutes.
• Cover the baking dish tightly with heavy-duty aluminium foil.
• Bake the salmon for 15 minutes. This is the steaming step.
• Uncover the salmon and roast it for 8 to 10 minutes. This step ensures a crisp exterior.
• Check the salmon for doneness. The salmon is cooked when it is opaque and flakes easily with a fork. The recommended internal temperature is 145°F.
• Let the salmon rest for a few minutes before serving.

Some things to keep in mind:

• This method works best for smaller salmon fillets (around 6 ounces). Larger sides of salmon are more suitable for proper thawing and cooking.
• Do not rinse the salmon before cooking, as this can make it waterlogged.
• If your sauce starts to get too brown during baking, cover the salmon loosely with foil.
• Cooking times may vary depending on the thickness of the salmon fillets and whether you are using wild or farm-raised salmon. Wild salmon tends to cook faster.

How to cook frozen salmon in a grill

Yes, you can cook frozen salmon on a grill! Here is a step-by-step guide:

• Preheat your grill to medium-high heat, which is around 190°C.
• Take the salmon out of its packaging and wash away any ice crystals or frost. Dry the salmon gently with a paper towel.
• Grease a sheet of foil—slightly bigger than the salmon—with cooking oil. Place the salmon in the middle of the foil, skin side down.
• Season the salmon fillet. You can use lemon or orange for a citrus twist.
• Fold the foil to create a loose tent around the fish.
• Place the foil with the salmon on the grill and cook for 16 to 20 minutes. Flip the salmon halfway through and add more seasoning if needed.
• Serve and enjoy!

Some extra tips for grilling frozen salmon:

• Work with smaller cuts of salmon for more even cooking. Reasonably sized fillets, such as six-ounce fillets, are ideal.
• Use oil to prevent the salmon from sticking to the grill grate. You can rub the salmon with a high-temperature cooking fat like avocado oil, or soak a rag in oil and use tongs to rub down the grill grates once they are hot.
• Try a robust sauce, well-spiced dry rub, or compound butter for flavour. You can add these after grilling.
• Budget a few extra minutes of cooking time compared to grilling thawed salmon. For six-ounce fillets, grill the frozen salmon for about four to five minutes per side. Adjust the time accordingly for larger or thicker fillets.
• Cook the frozen salmon in a foil packet for extra flavour. Place the salmon fillets in a bed of your favourite flavourings, such as butter, herbs, lemon, and spices. Wrap the salmon and flavourings tightly in foil and place the packet on the grill. Cook for 10 to 12 minutes, adjusting the time based on the size of the salmon fillets.
• Scrape away any albumin, a white protein that is found in all salmon and tends to ooze out during more aggressive cooking methods. It is harmless.
• Know when your salmon is fully cooked. The flesh should be opaque and flake easily with a fork. The FDA recommends cooking salmon to an internal temperature of 145˚F, which will result in a very firm piece of fish.

How to cook frozen salmon in a pan

Yes, you can cook frozen salmon in a steamer. Steaming salmon is a healthy cooking method that takes about 20 minutes. However, if you're short on time, you may want to cook frozen salmon in a pan. Here's how to do it:

First, select a thin salmon fillet, such as a salmon tail cut, as it will heat more evenly in the pan. Then, gather your materials: a skillet, tea towel or paper towels, parchment paper cut to the size of the fillet, high-heat cooking oil, salt, pepper, and a fish spatula.

• Heat your skillet over medium heat, then place the parchment paper inside. Place the frozen salmon fillet, skin-side up, on the parchment paper.
• Cover the skillet with a lid and steam the salmon until it is no longer frozen in the center, which should take about 6 to 8 minutes for a thin fillet. Thicker fillets will take longer.
• Remove the fillet and parchment paper from the skillet, then increase the heat to medium-high. Add a thin layer of oil to the skillet and let it heat up.
• While the oil is heating, pat the fillet dry with a clean tea towel or paper towel, then season with salt and pepper.
• Once the oil is hot, carefully return the fillet to the pan, this time with the skin-side down. Use a spatula to press the salmon into the skillet for about 20 seconds to ensure good contact between the skin and the pan.
• Cover the pan and leave the salmon undisturbed for about 2 to 3 minutes, or until the skin is crisp and the fillet easily releases from the pan.
• Flip the fillet so it is skin-side up, then remove the skillet from the heat. Let the salmon rest, uncovered, for a minute or two until it is fully cooked through and flakes easily with a fork.

The entire process should take about 15 minutes, including 6 to 8 minutes of par-cooking the fish, 2 to 3 minutes for searing, and 1 to 2 minutes of resting.

Tips for Cooking Frozen Salmon in a Pan:

• Choose a thin fillet for more even cooking.
• For crispy skin, pat the fillet dry with a paper towel before searing.
• Do not season the salmon before cooking, as the salt will not penetrate the frozen fish. Instead, season it after flipping the fillet.
• The FDA recommends an internal temperature of 145°F for cooked fish.

Frequently asked questions