Don't ditch your plans for a delicious salmon dinner simply because you forgot to thaw the fish. Salmon is a nutritional powerhouse, containing omega-3 fatty acids, vitamins and minerals. Skip defrosting this fortified fish altogether if you find yourself crunched for time, and cook it straight from the freezer. Expect a few extra minutes of cooking time when preparing frozen fish, as well as an increased release of moisture from melted ice crystals.
Rinse frozen salmon fillets under cold water and pat them dry with paper towels. Frozen fillets are often ice glazed to help preserve them from freezer burn and maintain their fresh taste once cooked. Rinsing the fillets eliminates the ice glaze, reducing water content and allowing seasonings to stick to the fish.
Place the salmon fillet on the dull side of a piece of aluminum foil. Brush the salmon with oil such as grape seed oil or peanut oil. These oils have a high smoke point and will not burn easily. Season the salmon your favorite seasonings, such as salt, pepper, Cajun seasoning and garlic.
Fold the foil to create a little packet with the salmon in the center. Place the packet on a grill preheated to medium heat, or about 375 Fahrenheit. Cook the salmon for 16 to 20 minutes, flipping halfway through.
Rinse the salmon fillets in cold water to remove the ice glaze. Pat them dry with paper towels to ensure proper browning. Brush each fillet with oil.
Preheat a pan over medium-high heat. Place the frozen fillets skin side up in the pan. Cook the fillets for three to four minutes before flipping the fillets. Season the fillets with your favorite seasonings after turning them. Place a tight fitting lid on the pan and cook for six to eight minutes over medium heat.
Fill a large saucepan with one inch of water and bring it to a boil. Season to taste.
Create a bed in the steamer with onions, lettuce or citrus fruit slices to prevent the salmon from sticking to the steamer.
Rinse the fillets in cold water and pat dry with paper towels. Lay the fillets in the steamer and cover with a lid.
Steam the fish for five to seven minutes, or until the fillets are opaque at their thickest point.