If you have a bag of salmon in the freezer, you can make a fast meal.Since most fillets are thin, you can cook them without having to thaw them first.If you want to make them on the stove, oven, or grill, you just have to decide.You can cook side dishes while the salmon is cooking.Dinner will be on the table.
Step 1: Place the salmon in the oven and rinse them under cold water.
Remove 2 frozen salmon fillets from their packaging and rinse them under the tap.
Step 2: The salmon should be dried and brush with melted butter.
Use a paper towel to dry the fillets.A pastry brush can be used to dip a small dish in butter.The salmon should be brushed with butter.If you want to use a different cooking fat, you could use regular olive, canola, or coconut oil.
Step 3: Put the fish in a pan and season it.
You can use any herbs you want.Sprinkle kosher salt, ground black pepper, garlic powder, and dried thyme over the fillets for a simple seasoning.
Step 4: For 10 minutes, cook the salmon in the baking dish.
To prevent steam from escaping as the fish cooks, cover the baking dish tightly.Place the dish in the oven and cook the salmon.As the fish starts to cook, covering the pan will help it stay tender and prevent it from drying out.
Step 5: Take the salmon out and bake it for another 20 to 25 minutes.
The escaping steam shouldn't burn you if you peel the sheet of aluminum foil from the dish.The salmon should be roasted until it reaches a temperature of more than 70 C.Check your fillets after 20 minutes if they are thin.If the fillets are over 1 2 inches, wait until closer to 25 minutes.
Step 6: Allow the salmon to rest for 3 minutes before serving.
Leave the fish to rest on the baking dish.Some of the liquid will be absorbed by the fillets.You can serve the fish with your favorite sides, such as roasted vegetables, steamed rice, or a garden salad.The salmon can be refrigerated for up to 4 days.
Step 7: Under cold water, rinse 2 salmon fillets.
While you get the salmon out of the freezer, set a heavy skillet on the stove and turn the burner on.Take it out of the packaging.Run cold water in the sink and hold the fish under the tap.Nonstick or cast-iron skillets can be used.
Step 8: Rub the salmon with oil on a paper towel.
Place the salmon on a plate and dry them with a paper towel.You should brush each side with olive oil.It will prevent the salmon from sticking to the skillet.The salmon's skin will be crisp in the skillet if it is dried.
Step 9: The fillets should be in the skillet for 3 to 4 minutes.
Place the salmon in the skillet to make them flesh-side down.Keep the skillet lid off and cook the salmon in it.Shake the pan a few times to loosen the salmon and keep it from sticking.
Step 10: Remove the skin from the fillets and cook them.
Carefully flip each fillet over in the skillet with a spatula.If you want a smoky, spicy flavor, sprinkle the fish with equal amounts of onion powder, paprika, and cayenne pepper.Old Bay, cajun seasoning, or dry barbecue rub are some of the seasonings you could use.
Step 11: Cook the salmon in the skillet for 5 to 8 minutes.
Put the lid on the skillet to keep the fish from drying out.Cook the fish until it's flaky in the center by turning the burner down to medium.If you want to make sure the fish is done, you can use an instant-read thermometer.
Step 12: You should rest the salmon for 3 minutes before you serve it.
Get out side dishes while the fish is resting.Try serving pan-seared salmon with stir- fried vegetables, roasted potatoes, or wild rice.The salmon should be refrigerated in a container.You can keep the fish for up to 4 days.
Step 13: To cook on a grill, use gas or charcoal.
The burners on the gas grill should be turned high.If you're using a charcoal grill, fill a chimney with briquettes and light them.Once the briquettes are hot, lightly covered with ash, dump them onto the grill.If you want your salmon to have a smoked flavor, add a few wood chips to the grill.
Step 14: The salmon are in the water.
Remove the 2 fillets that are about 4 to 6 ounces each from their packaging.If you want the ice on the surface of the fish to melt, hold the fillets under the water.Salmon steaks that are the same size can be used.
Step 15: Rub the salmon with olive oil after it has been dried.
Take a paper towel and pat each side of the salmon.A pastry brush can be used to dip a small dish in olive oil.The salmon should be brushed with oil.You can use vegetable, canola, or coconut oil if you don't have olive oil.The salmon will not stick to the grill grate if the oil is not used.
Step 16: Place your salmon in a container with a dry rub.
mix up a barbecue dry rub or use your favorite seasoning rub.A pinch of ground black pepper, onion powder, and garlic powder are included in the mix.
Step 17: Place the salmon on the grill and cook it.
Put the lid on the grill by placing the fish skin-side down.Leave the salmon to cook.The skin should not stick to the grill because it has been oiled.
Step 18: For 3 to 4 minutes, grill the salmon.
Remove the lid and use a spatula to flip the fish.The fish can finish cooking if you put the lid back on the grill.You can see grill marks on the salmon skin when you flip it over.
Step 19: Rest the salmon for 3 minutes after it reaches a certain temperature.
The thickest part of the salmon is where the instant-read thermometer should be inserted.If you want to serve the fish on a platter, you have to let it rest for a few minutes.You can keep leftover grilled salmon in the refrigerator for up to 4 days.