How to prepare frozen salmon?

[Anonymous]

I love buying frozen salmon! It thaws and cooks so quickly. So yes, thaw, pat dry (I leave it wrapped in paper towel as I'm prepping something else). I am boring and will often just throw it on a baking tray with s+p. The ones I buy do not have skin on, so I don't worry about that. I am shocked that someone would cook salmon to 165f, that sounds like it would be chalky and dry. I prefer to cook until 120f and rest it a few minutes and it will end up around 125-130f. If you see the white albumen you've gone too far. This is the soft silky flaky salmon, will be very moist.

[Anonymous]

Anonymous wrote:Ugh. Put it in the trash. I won't even feed frozen salmon to my cat or dog.

How virtuous of you

[Anonymous]

Anonymous wrote:

Anonymous wrote:Ugh. Put it in the trash. I won't even feed frozen salmon to my cat or dog.

How virtuous of you

I'd bet this poster isn't reading thr fine print on most fish they're buying as the majority of fish you get at the counter has been frozen. My own granddad would go fishing and then freeze part of his catch because, of course, spoiled fish makes for a very bad day.

[Anonymous]

I'll take flash frozen & thawed salmon over "fresh" salmon that was caught 5 days ago.

--Former AK resident who eats salmon year round, which means it's usually frozen

[Anonymous]

I buy the frozen salmon fillets from Whole Foods (6 to a pack) that are individually wrapped. Thaw in fridge overnight then take out of fridge 30 minutes before cooking. Generously season with salt and pepper and garlic powder. Then I sear the top in a cast iron skillet for 1-2 minutes on high heat in avocado oil. Without flipping the salmon, I transfer to the oven and cook for 8 minutes at 375. This gives the top a nice seasoned crust and cooks it through. Then, I'll top with a squeeze of lemon. If I have fresh dill on hand, I sometimes make a quick sauce with butter, dill, lemon juice, and minced garlic and pour on top.

[Anonymous]

Anonymous wrote:I buy the frozen salmon fillets from Whole Foods (6 to a pack) that are individually wrapped. Thaw in fridge overnight then take out of fridge 30 minutes before cooking. Generously season with salt and pepper and garlic powder. Then I sear the top in a cast iron skillet for 1-2 minutes on high heat in avocado oil. Without flipping the salmon, I transfer to the oven and cook for 8 minutes at 375. This gives the top a nice seasoned crust and cooks it through. Then, I'll top with a squeeze of lemon. If I have fresh dill on hand, I sometimes make a quick sauce with butter, dill, lemon juice, and minced garlic and pour on top.

This sounds good!

[Anonymous]

You can’t buy cheap farmed salmon and expect it to be great.

I like to broil it with a little dijon and mayo mixed together

[Anonymous]

When you buy frozen salmon that’s been individually frozen, you need to take it out of the wrapper before you thaw it. The package usually says this, and I have found it really is better when thawed like this.
I typically bake it at 425 for about 12 minutes then put an Asian glaze on it and broil for a few minutes.
Or I put some mustard and breadcrumbs on and bake at 425 for about 15 minutes.