5 Delicious Ways to Cook Frozen Salmon When You’re Short on Time

If you need a quick dinner after a long day of work or simply forgot to thaw out your frozen salmon ahead of time, we’ve got good news—it’s completely safe and easy to cook salmon from frozen! Since most frozen fillets are thin, you can safely cook them without defrosting in the oven, on the stove, on the grill, in your air fryer, or even in an Instant Pot. In this article, we’ll walk you through how to cook and season your frozen salmon with all of these methods. Dinner will be on the table before you know it!

Ingredients

2 frozen salmon fillets, about 4 to 6 ounces (110 to 170 g) each
1 tablespoon (15 mL) of melted butter or olive oil
2 to 3 teaspoons (4 to 6 g) of your favorite spice mix

Makes 2 servings

Method 1

Method 1 of 5:

Baking Frozen Salmon in the Oven

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While your oven is preheating, remove 2 frozen salmon fillets from their packaging to prep them.^{[1]XResearch source}
Do not rinse your frozen salmon before cooking. The USDA does not recommend this since it can spread bacteria on countertops, your sink, and other food.^{[2]XTrustworthy SourceUS Department of AgricultureU.S. agency responsible for promoting good agricultural practices and protecting consumersGo to source} Rinsing can also make the salmon taste waterlogged.
2
Brush each side of the fillets with melted butter or olive oil. Use a paper towel to pat moisture off of the fillets. Then, melt 1 tablespoon (15 mL) of butter in a small dish in the microwave and dip a pastry brush into it. Brush each side of the salmon with the butter.^{[3]XResearch source}
- Alternatively, line your dish with foil and drizzle olive oil over the flesh of the salmon.^{[4]XTrustworthy SourceMedlinePlusCollection of medical information sourced from the US National Library of MedicineGo to source}
- If you prefer to use a different cooking fat, you could use regular olive (also called light), canola oil, or coconut oil.
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3
Put the fillets skin-side down into a baking dish and season the salmon. Salmon is very versatile, so use any herbs or spices you like! For a simple seasoning, sprinkle 1 teaspoon (5 g) of kosher salt, ¼ teaspoon (0.5 g) of ground black pepper, ½ teaspoon (1 g) of garlic powder, and ½ teaspoon (1 g) of dried thyme over the fillets.^{[5]XResearch source}
- If you’re in a hurry or have to prep other items, add the seasoning to the salmon before putting it in the oven. If you’ve got a bit more time, sprinkle the seasoning on after the salmon has cooked for 4-5 minutes. That way, the seasoning can stick better than it can to the fully frozen surface.
Variation: Try flavoring the salmon with cajun seasoning, a barbecue dry rub, a maple syrup glaze, or a lemon-pepper seasoning.
4
Cover the baking dish tightly with foil and cook the salmon for 15 minutes. Cover the baking dish tightly so no steam can escape as the fish cooks. Then, pop the dish in the oven and cook the salmon until it releases liquid (about 15 minutes, depending on the thickness of the fillets).^{[6]XResearch source}
- Covering the pan as the fish starts to cook will help it stay tender and prevent it from drying out.
5
Uncover the salmon and bake it for another 8-10 minutes. Wear oven mitts to peel the aluminum foil off of the dish, and hold your face away from the dish so the escaping steam doesn't burn you. Roast the uncovered salmon until it reaches an internal temperature of 145 °F (63 °C) with an instant-read thermometer.^{[7]XTrustworthy SourceFood Safety and Inspection Service of the USDAFood safety information provided by the U.S. Department of Agriculture.Go to source} When done, it should flake easily with a fork, be opaque, and feel somewhat firm.^{[8]XResearch source}
- If your fillets are thin (under 1 inch (2.5 cm)), check them after 7 or 8 minutes. Wait until closer to 10 minutes if the fillets are over 1 ¹⁄₂ in (3.8 cm) thick.
- Wild salmon may cook slightly faster than farm-raised salmon.
6
Remove the salmon and let it rest for 3 minutes before serving. Set the baking dish on a heat-resistant surface or unused stove burner and leave the fish to rest. The fillets will finish cooking and will reabsorb some of the liquid in the dish. Then, transfer the fillets to plates with a fish spatula and serve the fish with your favorite sides, such as roasted vegetables, pasta salad, steamed rice, or a garden salad.^{[9]XResearch source}
- Refrigerate leftover salmon in an airtight container for up to 3 or 4 days.^{[10]XResearch source}

Method 2

Method 2 of 5:

Pan-Searing Frozen Salmon

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Set a heavy skillet on the stove and turn the burner on while you get the salmon out of the freezer and remove it from the packaging. Use either a nonstick or cast-iron skillet if possible.^{[11]XResearch source}
Do not rinse your frozen salmon. The USDA does not recommend this since it can spread bacteria on countertops, your sink, and other food.^{[12]XTrustworthy SourceUS Department of AgricultureU.S. agency responsible for promoting good agricultural practices and protecting consumersGo to source} Rinsing might also make your salmon taste waterlogged.^{[13]XResearch source}
2
Pat the salmon fillets with a paper towel and brush them with olive oil. Dry each side of the salmon with the paper towel and set them on a clean plate. Then, brush each side with olive oil using a pastry brush. This will season the salmon all over and prevent it from sticking to the skillet.^{[14]XResearch source}
- Drying the salmon will help the skin crisp in the skillet.
- Alternatively, use canola, peanut, grapeseed, or high-heat sunflower oil.
Tip: If you'd like to use extra-virgin olive oil, wait until the fish is cooked to drizzle a little over it. Extra-virgin olive oil could burn with the high heat.
3
Place the fillets flesh-side down in the skillet and cook them for 3 to 4 minutes. Once the skillet is hot, place the salmon in the center with the skin facing up. Keep the lid off of the skillet and cook the salmon over medium-high heat until the flesh has browned.^{[15]XResearch source}
- Shake the pan a few times as the salmon cooks to keep it from sticking and burning.
4
Flip the fillets and season them. Use a fish spatula to carefully flip each fillet over in the skillet so the fish doesn’t fall apart. Then, sprinkle the fish with the seasonings of your choice. A simple salt and pepper combo is tasty, or try 2 teaspoons (4 g) each or equal amounts of onion powder, paprika, and cayenne pepper for a smoky, spicy flavor.^{[16]XResearch source}
- Alternatively, you could use your favorite spice blend, such as Old Bay, a cajun seasoning, or a dry barbecue rub.
Set the lid on the skillet so it traps moisture and prevents the fish from drying out. Then, turn the burner down to medium and cook the fish until it's flaky in the center.^{[17]XResearch source} To ensure the fish is done, insert an instant-read thermometer to see if the interior of the fish reaches 145 °F (63 °C).^{[18]XTrustworthy SourceFood Safety and Inspection Service of the USDAFood safety information provided by the U.S. Department of Agriculture.Go to source}
6
Let the salmon rest for 3 minutes before you serve it. Move the fillets to serving plates with a fish spatula and grab your side dishes while the fish rests. Try serving the pan-seared salmon with stir-fried vegetables, roasted potatoes, or wild rice.
- The salmon will cook a bit more as you let it rest, so it's okay if you remove it a little bit early.
- Refrigerate leftover salmon in an airtight container. You can store the fish for up to 3 to 4 days.^{[19]XResearch source}

Method 3

Method 3 of 5:

Grilling Frozen Salmon

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1
Heat a gas or charcoal grill to high. If you're using a gas grill, turn the burners to high. If you're using a charcoal grill, fill a fire chimney with briquettes and light them. Dump the briquettes onto the grill once they're hot and lightly covered with ash (about 20 to 30 minutes).^{[20]XResearch source}
- If you'd like your salmon to have a smoked flavor, add a handful of soaked woodchips to the grill.
- When the grill is almost heated, remove your frozen fillets from their packaging.
2
Brush both sides of the fillets with olive oil. Take a paper towel and pat each side of the salmon with it to remove moisture. Pour 1 tablespoon (15 mL) of olive oil into a small dish and dip a pastry brush into it. Brush each side of the salmon with the oil.
- If you don't have olive oil, use vegetable, canola, or coconut oil, since these can withstand the high heat of the grill.
- The oil will prevent the salmon from sticking to the grill grate.
You can use your favorite seasoning rub or mix up a barbecue dry rub—combine 1 teaspoon (4 g) of brown sugar with 1 teaspoon (2 g) of paprika, ½ teaspoon (1 g) of onion powder, ½ teaspoon (1 g) of garlic powder, and a pinch of ground black pepper.^{[21]XResearch source}
Tip: Avoid spreading sweet sauces, such as barbecue sauce, on the salmon since these will burn. If you'd like to flavor the salmon with a sweet sauce, wait until the last few minutes of grilling time before brushing it on the fish.
4
Lay the salmon skin-side down on the grill and cook it for 3 to 5 minutes. Place the fish skin-side down on the grate and put the lid down on the grill. Leave the salmon to cook without turning it or lifting the lid.^{[22]XResearch source}
- Since the skin is oiled, it shouldn’t stick to the grill grate while the salmon cooks.
5
Flip the salmon and grill it for another 3 to 4 minutes. Wear oven mitts to lift up the lid and use a metal spatula or tongs to carefully flip each fillet over. Put the lid back on the grill and let the fish finish cooking for another 3 to 4 minutes.^{[23]XResearch source}
- You should see defined grill marks on the salmon skin once you flip it over.
6
Remove the salmon once it’s 145 °F (63 °C) and let it rest for 3 minutes. Insert an instant-read thermometer into the thickest part of a salmon fillet to check the temperature. Then, transfer the fish to a serving platter once the internal temperature is 145 °F (63 °C).^{[24]XTrustworthy SourceFood Safety and Inspection Service of the USDAFood safety information provided by the U.S. Department of Agriculture.Go to source} Let the fillets rest a few minutes while you get your side dishes ready.
- Store leftover grilled salmon in an airtight container in the refrigerator for up to 3 to 4 days.^{[25]XResearch source}

Method 4

Method 4 of 5:

Cooking Frozen Salmon in an Air Fryer

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Set your temperature dial to 390 °F (199 °C) and press the preheat or start button.^{[26]XResearch source} If your device doesn’t have a button, let it run empty for a few minutes to heat up. While the air fryer is preheating, remove your salmon fillets from their packaging.
2
Prepare your spice mix while the air fryer is preheating. For a simple seasoning, try sprinkling salt and pepper or garlic powder to taste, or use your favorite cajun mix, dry barbeque rub, or lemon-pepper seasoning. However, don't add your seasoning right away—wait until the fillets have cooked for several minutes so it sticks to the flesh better. For a rich, tasty sauce, try the following:^{[27]XResearch source}
- Whisk ¼ cup (59 mL) of Dijon mustard, 1 tablespoon (14 g) of brown sugar, 2 teaspoons (8 g) of minced garlic, ¾ teaspoon (3 g) of kosher salt, ½ teaspoon (2 g) of black pepper, and ½ teaspoon (2 g) of freeze-dried dill in a small bowl and set aside.
- Alternatively, use about ¼ cup (59 mL) of barbeque sauce, teriyaki sauce, or another sauce that pairs with your side dishes.
Once the air fryer is heated, pull out the basket and lay your fillets flesh-side down inside. Lay your fillets in a single layer to avoid overcrowding the basket. If necessary, cook your frozen salmon in batches to ensure each fillet is crispy and fully cooked.^{[28]XResearch source}
4
Flip the salmon fillets to season them, then cook for another 6 to 10 minutes. Use a fish spatula to carefully flip over each fillet in the basket so the skin is facing down. At this point, add your dry seasoning of choice, or brush about ¼ of your sauce over the fillets with a pastry brush. Put the basket back in the air fryer and let the fillets cook for another 6 minutes.^{[29]XResearch source}
- If you used dry seasonings, let the salmon cook for up to 10 minutes until the fillets are done (there’s no need to check them again after 6 minutes).
If you opted for a sauce, brush the rest of it over the salmon fillets and pop them back in the air fryer to cook for another 3 or 4 minutes. When the salmon is done, it should easily flake with a fork and have an internal temperature of 145 °F (63 °C).^{[30]XResearch source}
6
Remove the salmon from the basket and let it rest for about 3 minutes. Use a fish spatula to transfer the fillets to a serving plate and let them sit for a few minutes before serving. This lets the fish continue to cook internally and cool down to a comfortable eating temperature.
- Serve your salmon with steamed or roasted veggies, quinoa or rice, or a big, nutritious salad.
- Make sure to unplug or turn off your air fryer when you’re done.
- Store leftover salmon in an airtight container in the fridge for up to 3 or 4 days.^{[31]XResearch source}

Method 5

Method 5 of 5:

Cooking Frozen Salmon in an instant Pot

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1
Add 1 cup (237 mL) of water and ¼ cup (59 mL) of lemon juice to the pot. Use cold water and stir the liquids together to evenly mix them.^{[32]XResearch source} Use store-bought lemon juice, or, if you’ve got a few extra minutes, juice a lemon yourself for a bright, fresh, citrusy flavor.
- You don't need a name-brand Instant Pot—any multifunctional pressure cooker will work.
Coat the steamer rack in cooking spray before you insert it to prevent the salmon skin from sticking to the rack. Once the salmon is inside, close the Instant Pot lid and cover the vent according to your product’s instructions.^{[33]XResearch source}
3
Cook with the steam setting for 3 to 4 minutes, then perform a quick release. The frozen salmon fillets will cook very quickly in an Instant Pot, so don’t stray too far from the kitchen. After 4 minutes, perform a quick pressure release according to your Instant Pot’s instructions. The release may take about 5 minutes.^{[34]XResearch source}
- For fillets that are thicker than 1 in (2.5 cm), add 1 to 3 more minutes of steaming time.
- Because fish is delicate and cooks quickly, a quick pressure release will prevent the fillets from overcooking (as opposed to a natural release, which continues cooking your food as the pressure slowly drops inside the pot).
4
Remove the lid and season your salmon. Keep your face away from the pot to avoid getting burned by any escaping steam. Sprinkle salt and pepper to taste, or add your preferred spice blend (garlic powder, red pepper flakes, or dill all pair great with the lemon flavor). If you prefer a sauce, try adding melted butter, barbeque sauce, or pesto.^{[35]XResearch source}
- Check the salmon with a food thermometer to make sure they’ve reached an internal temperature of at least 145 °F (63 °C) before eating.^{[36]XTrustworthy SourceFood Safety and Inspection Service of the USDAFood safety information provided by the U.S. Department of Agriculture.Go to source}
- Put the lid back on to keep your fillets warm until they’re ready to serve.
- Store leftover salmon in the fridge for 3 to 4 days in an airtight container.^{[37]XResearch source}

Community Q&A

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Question
What spices do you suggest?
Community Answer
Here are six ideas for spice/flavor combinations for salmon:1. cumin, cinnamon, a dash of red pepper flakes, salt, and some brown sugar. Squeeze fresh lemon juice all over. (I call this BBQ salmon.)2. thyme, salt, pepper, and a drizzle of honey (This is a particular favorite for grilling salmon.)3. fresh dill, lemon juice, salt, pepper, and a pat of butter4. ginger, garlic, and soy sauce5. fresh tarragon and a pat of butter6. Dijon mustard, fresh parsley, salt and pepper
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Question
So I can steam them from frozen? For how long?
Community Answer
There really is no solid time limit. If you put your stove on low, then I would say about an hour. If you set the stove on medium, it would take about 30 minutes.
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Does it matter how thick the salmon is?
Community Answer
If your salmon pieces are thicker, you can cook them for an additional 5 minutes or so.
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Tips

Salmon cooked from frozen may show more albumin (a white, semi-solid protein that leaks out of the salmon during cooking) on the surface than thawed salmon. It’s completely harmless to eat, but may not look very appetizing.^{[38]XResearch source} Simply scrape it away with a fork if you want a clean presentation.
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If you'd like to cook a long salmon fillet instead of individual fillets, increase the cooking time by at least 5 minutes before you check the fish.
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Warnings

Do not rinse your frozen salmon before cooking. Many recipes recommend this to remove ice crystals, but the USDA warns rinsing can spread bacteria across multiple surfaces (and other food) in your kitchen.^{[39]XTrustworthy SourceUS Department of AgricultureU.S. agency responsible for promoting good agricultural practices and protecting consumersGo to source}
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