Can You Cook Salmon Fillets from Frozen? A Guide to Cooking Frozen Salmon

Salmon is one of the most popular and beloved fish, cherished for its flavorful, fatty flesh that is rich in heart-healthy omega-3 fatty acids Many people buy fresh salmon fillets to cook for dinner But life gets busy, and sometimes that fresh salmon winds up buried in the back of the freezer. Which leads to the question – can you cook salmon directly from frozen? Or do you need to fully thaw it first?

The good news is that yes, you can absolutely cook frozen salmon fillets without thawing them first. While thawing does allow seasonings to better penetrate the flesh, with a few tweaks to your technique, you can cook frozen salmon fillets by pan-searing, baking, grilling, or even microwaving them. The fish will turn out moist, tender and delicious.

Find out why it’s safe to cook frozen salmon fillets, what kinds of salmon work best, how to get the best texture, and how to cook frozen salmon fillets four different ways. What are you waiting for?

Is It Safe to Cook Frozen Salmon?

Worried about the growth of bacteria? Don’t be! Cooking salmon straight from the freezer is 100% safe. It is safe to eat fish as long as it is cooked to the right temperature inside.

Salmon should be cooked to 145°F on the inside, according to the USDA, to kill any foodborne pathogens like salmonella. When cooking frozen salmon, it takes a little longer than when cooking fresh salmon. But it is safe to eat as long as you use a food thermometer to make sure it reaches 145°F at the thickest part. By cooking it to this temperature, you kill the bacteria and make sure the salmon is opaque and tender.

What Kind of Frozen Salmon Works Best?

You can cook just about any frozen salmon fillet using these methods. However, there are a couple types of frozen salmon that are particularly well-suited

• Individually vacuum-sealed frozen fillets – Salmon that comes vacuum-packed in individual portions ensures the fish doesn’t develop large ice crystals during freezing. Minimal ice crystal formation means less damage to the cellular structure of the fish, so it retains better moisture when cooked.

• Flash frozen fillets – Look for fillets that have been “flash frozen,” which means they are frozen very rapidly at ultra-low temperatures. Again, this minimizes ice crystal formation.

For best results, try to avoid frozen salmon where you can visibly see large ice crystals clinging to the fish. The cellular walls in this fish are likely more damaged, resulting in mushier cooked salmon.

Tips for Cooking Frozen Salmon Fillets

Follow these tips to ensure frozen salmon fillets turn out tender and flaky when cooked:

• Don’t season too early – Seasonings won’t adequately penetrate rock-hard frozen fish. Wait until the surface thaws before seasoning.

• Cook skin-side down first – For better texture, start cooking frozen fillets skin-side down before seasoning and flipping. This allows the skin to crisp up instead of getting soggy.

• Use a meat thermometer – Don’t rely on appearance alone. Cook until the thickest part of the fillet reaches 145°F.

• Rest before serving – Let cooked frozen salmon rest 5 minutes before serving. This allows juices to redistribute so the fish turns out moister.

How to Pan-Fry Frozen Salmon Fillets

Pan-frying is a quick and easy way to cook frozen salmon on the stovetop with crisp, golden edges. Here’s a simple method:

Step 1: Rinse fillets under cool water to remove any ice crystals. Pat dry with paper towels.

Step 2: Heat 1 Tbsp oil in a nonstick skillet over medium-high heat.

Step 3: Place frozen fillets skin-side up in the hot pan. Cook for 4 minutes until browned.

Step 4: Flip fillets and season flesh side with salt and pepper.

Step 5: Reduce heat to medium, cover, and cook for 7-9 more minutes until fish flakes easily and reaches 145°F internally.

Step 6: Rest 5 minutes before serving.

How to Bake Frozen Salmon Fillets

Baking is a hands-off way to cook frozen salmon. The hot, dry environment of the oven produces fillets that are tender and moist inside with nice caramelized exterior edges.

Step 1: Preheat oven to 450°F. Line a baking sheet with parchment and brush with oil or cooking spray.

Step 2: Rinse fillets under cool water to remove any ice crystals. Pat dry with paper towels.

Step 3: Place fillets on the prepared baking sheet. Bake for 8 minutes.

Step 4: Remove from oven. Season flesh generously with salt, pepper, herbs, garlic, etc.

Step 5: Return to oven and bake 5-8 minutes more until salmon is opaque and reaches 145°F internally.

Step 6: Let rest 5 minutes before serving.

How to Grill Frozen Salmon Fillets

You can absolutely throw frozen salmon straight on the grill – the key is wrapping it in foil or grape leaves to prevent sticking. The smoky, charred flavors of the grill pair beautifully with rich salmon.

Step 1: Rinse fillets under cool water to remove any ice crystals. Pat dry with paper towels.

Step 2: Place a piece of foil on the counter that is a bit wider than the fillet. Grease foil with oil or cooking spray. Place fillet in center of foil skin-side down.

Step 3: Season salmon flesh generously with desired seasonings.

Step 4: Fold up foil tightly around salmon to seal.

Step 5: Grill over direct medium-high heat for 6-8 minutes per side until fish flakes easily and reaches 145°F.

Step 6: Rest 5 minutes before unwrapping foil and serving.

How to Microwave Frozen Salmon Fillets

Yes, you can microwave frozen salmon! It won’t have the same texture as oven or skillet cooking, but it’s a fast option if you’re in a bind.

Step 1: Place frozen fillet on a microwave-safe plate. Microwave 2 minutes on defrost setting.

Step 2: Turn fillet over. Microwave 2 more minutes on defrost until fish is pliable but still very cold in the center.

Step 3: Place fish in a microwave-safe dish. Add 2 Tbsp water. Cover with plastic wrap vented at one corner. Microwave on high 3-6 minutes until salmon is cooked through and flakes easily.

Step 4: Let rest 2 minutes before serving.

Cooking Frozen Salmon: Recap

• It’s completely safe to cook salmon directly from frozen as long as it reaches the proper internal temperature of 145°F.

• Look for vacuum-sealed or flash frozen salmon fillets with minimal ice crystal formation for best texture and moisture retention.

• Season the salmon only after the surface begins to thaw to ensure seasoning adherence.

• Always cook frozen salmon to 145°F internally to ensure safety and proper texture.

• Let salmon rest 5 minutes before serving for moist, evenly cooked fish.

So next time you discover a frozen salmon fillet package buried in your freezer, don’t be afraid to cook it straight from frozen for a satisfying homemade meal! With these tips and techniques, frozen salmon cooks up tender, flaky and delicious.