Salmon is a fatty fish that contains significant amounts of B vitamins, proteins and omega-3 fatty acids. Salmon will spoil quickly and is often frozen to preserve its freshness. Thawing frozen salmon can require as much as 24 hours of refrigeration. To cut time, you can cook frozen salmon without thawing it in the oven. The flavor and consistency will remain comparable to salmon that was thawed prior to cooking. Approximately five minutes per ounce of weight is required to cook frozen salmon, not including oven-preheating time. This recipe is for one salmon fillet.
Preheat the oven to 400 degrees Fahrenheit.
Place the frozen salmon fillet into the baking pan, and pour the lemon juice over the top. Sprinkle the dried dill weed, sea salt and ground black pepper over the moistened salmon fillet.
Cover the pan tightly with aluminum foil, and place the baking pan into the oven. Allow the salmon fillet to bake for approximately five minutes per ounce of weight. For example, if you have an 8-oz. salmon fillet, bake it for about 40 minutes. When done, the salmon’s flesh should flake easily with a fork.
Remove the salmon from the oven, and allow it to rest in the covered baking pan for five minutes. Discard the aluminum foil and serve the salmon fillet while hot.