After a long, busy day, dealing with still-frozen fish may be the last thing you want. Thankfully, cooking frozen or partially frozen salmon is not a problem. Follow a few steps before baking salmon, then enjoy it with an array of toppings, such as salsas, sauces, dressings, herbs or citrus. A tasty side dish, such as quinoa, couscous, spinach or kale, makes a complete family meal.
Thaw the partially frozen salmon using the cold water method if you have an extra 10 minutes. Place the salmon in a plastic food storage bag and seal it well. Immerse the bagged salmon in a bowl of cold water until it is thawed, but do not let any water get in the bag, which could make the salmon soggy.
Thaw the salmon in the microwave using the defrost setting when you are planning to cook it immediately. Thaw the salmon in short intervals until it is icy but pliable. However, if you are running short on time and need to get dinner in the oven as soon as possible, do not be afraid to bake partially frozen salmon.
Preheat the oven to 325 degrees Fahrenheit for partially thawed salmon. Preheat the oven to 500 degrees Fahrenheit for thawed salmon. By preheating the oven at a high temperature and turning it down to 275 degrees Fahrenheit just as you put the salmon in the oven, the salmon will brown on the outside and remain moist on the inside, according to "Cook's Illustrated."
Season the salmon with a minimal amount of seasonings that complement the fish's delicate, rich flavor. Place lemon, orange, lime or tomato slices directly on top of the flesh side of the salmon before baking; the acidic base complements the fattiness of the salmon. Use herbs, such as basil, rosemary or dill, as well as hot and spicy seasonings, such as cayenne, chili, horseradish or black pepper, to enhance the taste of the fish. Boost the flavor of salmon with tangy sauces that use a yogurt or mustard base.
Grease a shallow roasting pan with olive oil, coconut oil or cooking spray. Place the salmon skin-side down. Season the salmon with your choice of herbs, spices, sauce or glaze. Bake the salmon for eight to 10 minutes per one-inch of thickness for thawed salmon or 12 to 15 minutes per one-inch of thickness for partially thawed salmon. The salmon is done when it is opaque and a knife or fork slides easily into the fish.
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