How Long Does It Take to Cook Frozen Salmon in a Pan? A Detailed Guide

You can enjoy this healthy fish right away by cooking frozen salmon in a pan. You don’t even have to let it thaw first. With the right skills, you can have flaky, tasty salmon on the table in less than 15 minutes.

Getting Started – Choosing the Right Pan

Use a heavy-bottomed stainless steel or nonstick skillet when pan-frying salmon straight from the freezer Avoid using cast iron or ceramic pans which can crack under intense temperature changes The pan should be just large enough to accommodate the size of the fillets but not overcrowded,

Preheat the Pan

It’s important to heat the pan the right way so that the frozen salmon cooks up crispy and browned on the outside and tender and moist on the inside. Heat the pan over medium heat until hot, about 2-3 minutes. Some high-smoke-point oils that you can use are canola, peanut, or grapeseed oil. Swirl the oil to coat the bottom of the pan. Sprinkle a little flour into the pan to see if it’s hot. If it sizzles, the pan is ready.

Add the Frozen Salmon

As soon as the oil is very hot, carefully put the frozen salmon fillets in the pan skin-side down. The frozen fillets will stick to the hot oil at first, so don’t move them right away. Sear them for two to three minutes, or until the skin side gets a nice golden crust.

Press down lightly on the fillets with a spatula to ensure even contact with the pan This promotes even browning

Flip and Finish Cooking

After searing the skin side, flip the fillets over and let them cook for another 2-3 minutes. Sprinkle salt, pepper, herbs or spices over the fish at this point.

Then reduce the heat to medium, cover the pan with a tight-fitting lid and let the fillets steam for 6-10 minutes depending on thickness. The steam will gently finish cooking the fish through while keeping it moist

Test for doneness by inserting a fork in the thickest part – the salmon should flake easily and be opaque throughout.

Cook Times for Frozen Salmon

The total cook time for frozen salmon fillets ranges between 10-15 minutes. Here are general guidelines based on cut and thickness:

Salmon tail fillets or thinner cuts (1/2 inch thick): Cook for 6-8 minutes total. Sear skin-side down for 2-3 minutes then flip, season and steam covered for 4-5 minutes.
Salmon center-cut or thicker fillets (3/4 – 1 inch thick): Cook for 12-15 minutes total. Sear for 3 minutes per side then steam covered for 6-8 minutes until cooked through.
Salmon steaks (1-1 1/2 inches thick): Cook for 14-18 minutes total. Sear for 4 minutes per side then steam covered for 8-10 minutes.

Check for doneness and adjust cooking times as needed based on thickness and your desired level of doneness. The innermost part of the fish should flake easily with a fork when fully cooked.

Tips for Perfect Pan-Fried Frozen Salmon

Follow these tips for the best results when cooking frozen salmon fillets in a skillet:

Choose thinner tail-end or center-cut fillets 1/2 – 1 inch thick. Thinner cuts will cook more evenly than thick steaks.
Pat fillets dry before searing to help the skin get crispy. Residual ice crystals can cause splattering.
Use a hot pan and hot oil to sear the skin side properly before steaming.
Resist flipping too soon. Let the fillets brown well before turning them over.
Steam covered after searing to gently finish cooking. The retained moisture prevents drying out.
Don’t peek! Lifting the lid repeatedly lets steam escape.
Let sit 1-2 minutes after cooking for the heat to evenly distribute.
Use a thermometer and check thicker fillets, especially near the bone. Salmon should reach 145°F.

Cook Frozen Salmon Safely

Always practice safe handling and cooking to avoid foodborne illness when preparing frozen seafood:

Thaw properly if not cooking from frozen – in the fridge overnight, never at room temperature.
Prevent cross-contamination – use separate cutting boards and utensils for raw and cooked foods.
Cook to a minimum internal temperature of 145°F as measured by a food thermometer.
Refrigerate leftovers promptly and use within 3 days. Discard if you notice an off smell or appearance.
Avoid overcooking – salmon gets dry and rubbery if cooked too long. Follow recipe guidelines for doneness.

Sample Recipe – Easy Skillet Salmon with Lemon Herb Sauce

This easy pan-fried salmon recipe cooks from frozen in 15 minutes. The sauce brightens up the crispy fish with fresh lemon and herbs.

Ingredients:

4 frozen skin-on salmon fillets (5-6 oz each), about 1⁄2 – 3⁄4 inch thick
2 tbsp olive oil
Salt and pepper to taste
1 lemon, zest and juice
2 tbsp chopped fresh dill or parsley
1 tbsp capers (optional)

Instructions:

Pat fillets dry with paper towels. Season with salt and pepper.
Heat oil in a skillet over medium-high heat until shimmering. Place fillets in the pan skin-side down and cook for 3 minutes until browned.
Flip fillets over and cook for 3 minutes on the second side until lightly browned.
Reduce heat to medium, cover and steam for 6-8 minutes until fish flakes easily.
Meanwhile, make lemon herb sauce by combining lemon juice and zest, herbs, capers and 2 tbsp olive oil.
Remove salmon from pan and serve drizzled with lemon sauce.

In 15 minutes or less, you can enjoy delicious, restaurant-worthy salmon cooked straight from the freezer. Follow the guidelines above for perfect pan-fried frozen salmon every time. Adjust cook times as needed based on thickness and your preferred doneness. Soon this easy fish dinner will be a staple in your weeknight recipe rotation.

how long does it take to cook frozen salmon in a pan

Simple Tips for Pan-Frying Salmon from Frozen

If you want to cook salmon from frozen, pick a thinner fillet.
Steam the fillet with the skin facing up to thaw it and keep the texture of the skin.
If you want the skin to be the crispiest, pat the fillet dry before searing it.

A Step-by-Step Guide to Pan-Frying Salmon from Frozen

When cooking, frying frozen salmon fillets is a very quick way to get them ready without having to plan ahead. This cooking method allows you to get your fish from freezer to plate in under 15 minutes. When done the right way, you can even sear a fillet from frozen and achieve crispy skin salmon.

When searing salmon from frozen, try to cook with thinner fillets when possible. Thinner, tail cuts of salmon will cook more evenly than thicker, center-cut fillets. That’s because when you cook salmon from frozen, the outside can cook through much faster than the middle. Tail cuts also have more skin to crisp when pan-searing.

How To Cook Salmon From Frozen

FAQ

Can you cook salmon from frozen in a pan?

Surprise–you don’t need to thaw those frozen salmon fillets from the supermarket before cooking them. That’s right: Simply add the fish to a preheated skillet and cook away, then make a simple sweet and savory sauce from garlic, honey, soy sauce and rice wine vinegar for drizzling.

Does frozen salmon take longer to cook?

Cooking salmon from frozen in the oven requires very little prep, and it can be done in 45 minutes or less. For a thin salmon tail cut, expect dinner to take at least 35 minutes (including preheating time) from the freezer to your plate. Thicker, center-cut frozen salmon fillets can take longer.

How do you know when salmon is done cooking in a pan?

No radiation needed here. The easiest way to see if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the flesh of the salmon flakes—meaning, it separates easily along the white lines that run across the fillet (strips of fish fat)—it’s finished cooking.

Can you cook frozen fish without thawing?

You can skip the thawing process altogether and cook frozen fish straight from the freezer. You’ll have to add a few minutes to the cook time in your recipe to account for the lack of thawing, but you can poach, steam, bake, broil, or grill fish straight from the freezer!

How do you cook frozen salmon?

1. Heat a skillet over medium heat, then set parchment paper into skillet. Place frozen salmon skin side up on the paper. 2. Cover skillet with lid and allow fish to steam until no longer frozen in the center, about 6 to 8 minutes depending on thickness. 3. Remove fillet and parchment paper from skillet, then increase heat to medium-high.

How long does it take to pan fry frozen salmon?

You can achieve crispy skin when pan-frying frozen salmon in under 10 minutes, making this one of the best ways to cook salmon from frozen. The key to pan-frying from frozen is to par-cook the fish first, allowing the ice glaze on the surface of the fillet to melt off before searing the salmon skin side down.

How long does it take to cook salmon in a pan?

Heat a sauté pan over medium heat. While waiting for the pan to heat up, brush your salmon with your preferred oil. Place the salmon skin-side up into the pan—this is ideal for presentation—until it’s browned. This takes about four to five minutes, says Patrick Fegan, corporate chef for Genuine Concepts.

How to cook salmon in a frying pan?

Heat oil in a skillet over medium heat and place the salmon skin-side up in the skillet. Cook it for about four minutes before flipping it. Season the salmon at this stage with salt and pepper. You can add any other seasoning ingredients as well if you prefer. Turn the salmon over and cover the skillet with a lid to cook thoroughly.