How to Cook Frozen Salmon

There's no need to wait for your favorite fish to thaw.

Laura is a freelance writer for MarthaStewart.com.

Con Poulos

Cooking salmon straight from the freezer saves time, and we believe it results in salmon with better texture and flavor than salmon that has been defrosted. If you’re wondering how to cook frozen salmon, below we share our test kitchen’s favorite techniques with some tips and tricks from the experts. Whether you're interested in grilling frozen salmon, popping it in the oven, or pan-frying this delicious fish, a protein-packed meal is always just minutes away.

Stock your freezer with frozen salmon fillets, and you will always have a healthy, quick, and flavorful dinner on hand. Freshness is important when it comes to any seafood. Unless you're lucky enough to have a fresh catch off the boat or a great seafood store that gets shipments daily, buying frozen fish is the answer to easily accessing better quality seafood.

Look for frozen salmon that has been rapidly chilled right after it is caught, as this locks the fish in at its peak freshness, and it's often done right on the boat. Many seafood stores and fish departments sell thawed, previously frozen fish—it's better to buy it still frozen, straight from the freezer.

Did you know sashimi- and sushi-grade salmon are frozen before serving? Now, you can rest assured that even the best chefs embrace frozen salmon.

No matter what method you want to use when cooking frozen salmon filets, your first step is to remove the salmon from its cryovac packaging and rinse any ice glaze with cool water. Next, pat it dry with a clean paper town to remove excess moisture, then season however you prefer. Note that cooking times are approximate and depend on the thickness of the salmon and the size of the piece.

We're fans of baked salmon. This hands-off technique produces evenly cooked fish. Jonathan Hunt, senior culinary product developer at Amazon Fresh, shares his technique. He recommends using mustard-based sauces or a teriyaki-style sauce; the sauce will adhere better to frozen fish than dry seasonings.

Note that the fish will continue to cook for another three minutes after it's removed from the oven, so remove it when it is just done.

Grilling is another favorite way to cook salmon, especially during the summer. These steps also come from Hunt:

An air fryer is a great way to cook frozen salmon, says Shawn Matijevich, lead chef of the online culinary arts and food operations at the Institute of Culinary Education. He shared his technique:

This is a classic way to cook fish filets. Patrick Fegan, corporate chef for the Genuine Concepts restaurant group in Arizona, shares his method:

Covering the salmon with a lid helps trap the heat and steam the salmon inside the pan and ensures that the piece of salmon is cooked through. The salmon will be against the bottom of the pan, so it crisps up rather than staying soft.

Insert a paring knife between the layers of flesh to check for doneness; the flesh should turn opaque when done. Perfectly cooked salmon also separates into big flakes. "Don't worry too much about cooking frozen salmon 100 percent, through," says Alaskan chef Erik Slater, owner and chef of Seward Brewing Company and the author of the Frozen to Fork cookbook. High-quality salmon is delicious medium-rare, and many chefs and diners prefer it that way." Leave a little bright pink in the center for medium-rare.

Frozen salmon can keep its quality in the freezer for up to two months. You can store it for up to six months, but keep in mind the end texture and flavor may be affected. Thawed salmon, if kept in the fridge wrapped tightly, is good for up to two days if no obvious signs of spoilage are present.

Though most frozen salmon is packed and frozen according to industry standards, at any point in the process salmon's quality can change. Even when frozen, check the salmon hasn't gone bad—that is, make sure there's no faulty, fishy, or ammonia-like smell; dark or white spots; slimy or gray discoloration either in the skin or the flesh (which should be bright orange or pink). If any of these signs are there, regardless of the salmon being frozen, it's best to throw it away to avoid any health risks.