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 10 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.
Things You'll Need
Baking pan, lightly greased
2 tbsp. lemon juice
1 tsp. dried dill weed
1/2 tsp. sea salt
1/2 tsp. ground black pepper
Step 1: Preheat and Prep
Preheat the oven to 400 degrees Fahrenheit.
Place the frozen salmon fillet into a baking pan or dish, and pour the lemon juice over the top. Sprinkle the dried dill weed, sea salt and ground black pepper over the moistened salmon fillet.
Step 2: Bake and Check
Cover the pan or dish tightly with aluminum foil, and place it into the oven. Allow the salmon fillet to bake for approximately five minutes per ounce of weight. For example, if you have an eight ounce salmon fillet, bake it for about 40 minutes. When done, the salmon’s flesh should flake easily with a fork.
Step 3: Remove, Let Rest and Enjoy!
Remove the salmon from the oven, and allow it to rest in the covered baking pan or dish for five minutes. Discard the aluminum foil and serve the salmon fillet while hot.
Melted butter serves as a tasty topping for oven-baked salmon. If you are concerned about cutting calories, use a butter substitute instead. If you have pre-seasoned frozen salmon fillets, forgo the lemon juice, dill weed, salt and pepper in this recipe.