How To Cook Frozen Salmon In The Oven - Juicy, Tender Recipe (2024)

In this recipe and guide, I will show you the best technique for how to cook frozen salmon in the oven. You will be left with uber-juicy, tender, flavor-packed salmon fillet while saving much time thawing the meat first.

The recipe is super easy, extremely customizable, and makes an effortless pairing with many side dishes on my website. Don’t forget to go and have a look!

If you love salmon as much as I do, check out the Best Spices for Salmon or this guide on how long does Salmon last in the Fridge?

Is It Safe To Bake Frozen Salmon?

Cooking frozen salmon in the oven is perfectly safe and can make quite a tasty fish. However, the key here is using the correct preparation and cooking techniques.

Even more importantly, you have to ensure that the internal temperature of the salmon reaches AT LEAST 120⁰F (49⁰C) for wild salmon and 125⁰F (52⁰C) for farmed salmon.

Now, the real issue with cooking salmon from frozen is the texture. More often than not (but only because of bad cooking techniques), the piece of fish will come out dry, bland, and rubbery.

The solution is simple though: use my two-step cooking technique!

Ingredients

Frozen salmon fillets: The main attraction of our dish. Even from frozen, these salmon fillets will thaw to reveal a tender, flaky texture with a subtly rich flavor. When cooked properly, they will beautifully complement our aromatic glaze.

Dijon mustard: A French classic, Dijon mustard offers a smooth, sharp taste that adds depth and zing to our sauce, pairing beautifully with the salmon.

Honey or golden syrup: Either of these will add a touch of sweetness to balance out the spicy and savory flavors. Honey offers a natural floral undertone, while golden syrup brings a buttery richness.

Garlic cloves: Garlic, with its pungent and earthy aroma, infuses the dish with a deep, aromatic flavor. While fresh garlic gives a more potent taste, garlic powder is a convenient alternative that still delivers.

Pepper flakes, optional: For those who enjoy a bit of heat, these flakes can pack a punch. It contrasts nicely with the sweetness of the honey or golden syrup.

Sea salt flakes: More than just a seasoning, sea salt flakes enhance the natural flavors of the salmon and other ingredients. Their larger size and crunchier texture provide a contrasting touch when biting into the dish.

How To Cook Frozen Salmon In The Oven

1. Preheat the oven to 425⁰F (220⁰C) with the fan setting, if available, for even cooking.
2. Line a baking dish with non-stick paper, silicone mat, or aluminum foil for ease of cleanup.

3. Whisk mustard, honey, garlic, pepper flakes, salt, and pepper to create sauce.

4. Lay frozen salmon in the dish, skin-side down, and generously coat with the sauce.

5. Wrap in foil and cook in the oven for 15 minutes. Ensure the fish’s readiness with a knife—it should glide through without hitting ice.

6. Uncover and continue roasting for 8-10 minutes.

7. Check the internal temperature: 120⁰F (49⁰C) for wild salmon and 125⁰F (52⁰C) for farmed.

8. Allow to rest for 5 minutes, then serve with your desired sides and beverage.

So, check out my recipe on how to cook frozen salmon in the oven below to learn more! Also, have a look at my delicious grilled salmon skewers recipe. It’s a super easy and flavor-packed meal that can easily be paired with my famousCrispy Potato Wedgesor a simpleCucumber And Onion Salad.

Five Oven Techniques for Perfect Frozen Salmon

I’ve come across several impeccable techniques to perfect the art of cooking frozen salmon in the oven. Let me share these secrets with you, and I promise your kitchen will be filled with the luscious aroma of perfectly cooked salmon.

The Direct Baking Approach: Dive straight into it! With your oven roaring at 450°F, you’ll introduce your frozen salmon fillet to those hot temperatures. Season it to perfection, let it bake, and watch as it turns into a moist masterpiece in about 20-25 minutes. Here you can also check an exciting recipe on how long to bake salmon at 400 degrees making perfect fish.

The Foil-Wrapped Steaming Extravaganza: Think of this as a spa treatment for your salmon. By wrapping your fish in aluminum foil, it gets to steam in its own juices. The result is a succulent piece of salmon, deeply flavored and incredibly moist, after a good 25-30 minutes in an oven set to 375°F.

The Two-Step Bake & Broil Dance: This method offers a tantalizing two-part performance. First, the salmon basks in a 400°F oven, soaking up all that warmth. And then, just as the curtain is about to drop, it’s given a broiling encore to get that top golden and slightly crispy. Magnifique!

The Low-and-Slow Serenade: Patience is a virtue, especially in the culinary world. Cooking your salmon at a leisurely 275°F ensures the fish remains tender and is enveloped in a delicate dance of flavors. You’ll find your salmon just opaque and singing with flavors by the end of it.

The Glazed & Roasted Rhapsody: Imagine painting your canvas, but here, the canvas is your frozen salmon, and the paint is a rich, sticky glaze of your choice. As the salmon roasts in a 400°F oven, the glaze caramelizes, creating a symphony of flavors and textures that’ll leave your taste buds begging for an encore.

So why not embark on this flavorful journey, experimenting with each method, and finding which resonates most with your palate? And as always, ensure that internal temperature to keep both taste and safety on point.

Tips And Tricks

• NEVER rinse frozen salmon before you cook it in the oven. Many people claim it removes excess ice crystals. And while this may be true, it also makes the fish mushy and waterlogged after it has been cooked. It’s not a needed step and it doesn’t benefit the meat in any way.
• Always choose fillets that are more or less the same size. This will ensure even cooking and cooking times.
• Furthermore, this technique only really works for smaller pieces. If you have fillets larger than 6 ounces, it’s best to use proper thawing and cooking techniques.
• A general rule of thumb for 6-ounce fillets is as follows: at 425⁰F (220⁰C), cook them for 15 minutes covered with foil, and finish them off for 8-10 minutes uncovered. And remember, check out the minimum internal temperature before serving the fish.
• Always use heavy-duty foil, not the cheap “light” alternative. The heavy-duty kind traps heat a lot better and will help cook the frozen salmon more evenly in the oven.
• If your fish still came out a little bit dry or flavorless, serve it with a delicious sauce. You can also make a simple garlic butter or lemon-herb sauce.
• It is extremely important to rest your salmon before serving it. This helps the juices be re-absorbed and trapped in the muscle fibers of the meat. If you don’t rest it, the juices (and flavor) will leech out immediately.

FAQs