How To Cook Salmon Filet
How should I cook this frozen salmon?
I am cooking dinner tonight and I have 4 frozen salmon filets in the freezer. The directions aren’t very specific. They include time and temp, but not how I should really cook them. Can anyone help me?
I think I want to broil or bake, cause it would be the easiest.
Also I’ll serve it with pasta and mixed vegetables.
Mmm! I love salmon. I think the easiest thing to do with salmon is to make a little pouch to keep it moist and then bake it. You can even add the vegetables to the pouch, so that they all cook together.
First thaw the salmon, and pre-heat your oven to 350.
Take some vegetables and cut into strips (I personally like bell peppers with snow peas and leeks, but other things would work too like carrots or bok choy or onions or asparagus).
Take 4 pieces of aluminum foil and fold into rectangular envelopes that are closed on 3 sides. Make sure you fold over the edges multiple times, so that they’re sturdy. Add 1/4 of the sliced veggies to each pouch, and then place the salmon on top. Season with salt and pepper. Over the salmon, lay a slice of lemon or orange. If you want to get really fancy, or you happen to have some in your kitchen already, you can throw in some fresh herb too (thyme or rosemary would be really good).
Now make sure your pouches’ edges are folded tightly enough so that they won’t leak, and add a splash (maybe 2 tbsp.) to each pouch of some sort of moisture like chicken stock or vegetable stock or white wine. Close the pouches by folding over the open side, and put them on a baking sheet.
Put the baking sheet in the oven, and bake for 30-45 minutes or until cooked through.
I like this cooking technique, because the salmon steams as it cooks in its own juices, and all the different ingredients in the pouch infuse the salmon with wonderful flavor. It’s also always really juicy, but healthy because you don’t need to add any sort of oil or butter.
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