Try this Baked Salmon recipe, or contribute your own.
Suggest a better description3 Steps for Perfect Salmon from Frozen Without Thawing
Don’t rinse it. A few recipes suggest this step before cooking as a means for removing ice crystals. It’s great for frozen shrimp, but it leaves the salmon tasting waterlogged.
Make a flavorful sauce. This is kind of a no-brainer, but it helps the salmon steam and protects it during its short roast. Here we’re jazzing up maple and mustard with garlic and red pepper flakes.
Use heavy-duty foil for covering. It just ensures that all the steam is trapped and working magic on your fillets. Plus, you should really always buy heavy-duty anyway.
Steam, Then Roast Frozen Salmon Fillets
I mentioned that we are using a two-step method for cooking frozen salmon. The initial five minutes of covered cook time steams the salmon as moisture releases from the frozen fillets and is trapped by the foil. This helps tenderize the salmon. After five minutes, carefully remove the foil from the salmon and return it the hot oven. Now we’re roasting. Roasting drives off the excess moisture so we don’t end up with salmon that tastes like a sponge.
For Your Information
This method works best for small salmon fillets in the 6-ounce range. Save larger sides of salmon for proper thawing and cooking.
You’ll need an 8×8-inch baking dish and heavy-duty aluminum foil.
The filets bake at 425°F for five minutes covered, and five to eight minutes uncovered. Salmon should reach a minimum internal temperature of 145°F for doneness.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (57g) | ||
Recipe Makes: 1 | ||
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Calories: 51 | ||
Calories from Fat: 18 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1117mg | 39 % | |
Potassium 111.3mg | 3 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 5.3g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 51
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