How to Cook Frozen Salmon

Yes, you can cook salmon portions straight from frozen. Rinse off any ice, pat them dry and roast at 425°F for 12 to 15 minutes, or air-fry at 390°F for 12 to 16. Season after the first few minutes. The salmon is done at 145°F, when the flesh is no longer translucent and separates with a fork.

Before you start

• Take the portions out of their vacuum packs before you cook them.
• Rinse off the thin glaze of ice under cold water and pat each portion dry. A dry surface browns; a wet one steams.
• Hold the seasoning. Salt and spices slide off frozen fish. Brush with oil to start, then season once the surface softens.

In the oven

1. Heat the oven to 425°F and line a sheet pan with parchment.
2. Lay the frozen portions skin side down. Brush the tops with oil.
3. Roast 5 minutes, then season.
4. Roast 7 to 10 minutes more, until the thickest part reads 145°F.

In the air fryer

1. Heat the air fryer to 390°F.
2. Brush the frozen portions with oil and set them skin side down in a single layer.
3. Cook 7 minutes, then season.
4. Cook 5 to 9 minutes more, until the thickest part reads 145°F.

In a skillet

1. Heat a nonstick or well-seasoned skillet over medium-high heat with a tablespoon of oil.
2. Sear the frozen portions flesh side down for 3 to 4 minutes, until browned.
3. Flip to the skin side, season, lower the heat to medium and cover.
4. Cook 6 to 8 minutes more, until the thickest part reads 145°F.

Frozen or thawed?

Frozen salmon portions cook well because they're thin and even. The center stays cold while the outside sets, which helps keep a lean wild salmon like Coho or Sockeye from drying out.

Thaw first when you want to grill, cure or slice raw, or when you're cooking a full side. To thaw:

• In the refrigerator overnight. Follow the label: if it says to keep the fish frozen until use, take it out of the vacuum pack before it thaws.
• In cold water: seal the portions in a plastic bag, submerge them and change the water every 30 minutes.
• In the microwave, only if you cook the fish right after.

Doneness and food safety

• Cook salmon to 145°F in the thickest part.
• No thermometer? The flesh should be no longer translucent and separate with a fork.
• Wild salmon is leaner than farmed and dries out faster past 145°F, so start checking early.
• Thawed raw fish keeps in the refrigerator a day or two. Cook it or refreeze it within that window.

Pick your salmon

Wild Alaskan Coho is mild and lean. Wild Sockeye runs deep red with a firm flake and a stronger, richer flavor. Ōra King carries the most fat and stays silky at any doneness. Feeding a family? The Norwegian Atlantic Salmon Family Pack holds four 6-ounce portions. More in the seafood hub, and for beef, see how to cook frozen steak.

Part of our Cook From Frozen guide.