Salmon is a flavourful fish full of omega 3 fatty acids. It can stand up to marinades, seasoning and dry rubs without losing its own taste. Stuff salmon fillets, grill, oven roast, steam or bake. If you've left them in the freezer, thaw them out quickly. Dinner will be on the table in no time.
Keep the salmon fillet in its store packaging and run under cold water until the salmon has thawed. Another option is to fill the sink with water. Put the salmon in a zip locked bag. Squeeze out all the air before closing. Submerge the salmon in the water and weigh it down with an unopened jar of food. Check after 10 minutes; the salmon will have started to thaw.
Baked salmon can thaw in the oven during the first moments of baking the dish. Prepare the salmon recipe and add the frozen salmon right before putting in a preheated oven. Increase the cooking time for a few minutes. Salmon is done when it's a light pink and has lost all translucency.
Newer microwave ovens have a defrost setting. Fish, including salmon, defrosts more quickly than beef or chicken. The defrost setting is based on the weight of the food to be defrosted rather than a time. Set the weight for 25 per cent less than the salmon. In other words, if the salmon fillet weighs 0.454kg., set the weight for 340gr. If the microwave doesn't' have a defrost cycle, use a medium setting for 30 seconds at a time. Check by poking the fillet with your finger; when it gives, it's defrosted.
Salmon fillets don't have to be defrosted before grilling if you're not using a marinade. If you're using a dry rub, take the salmon out of the freezer 30 minutes before grilling. The outside will thaw enough for the dry rub to stick. Grill as usual. It may take a few minutes longer for the frozen fillet to cook through.