You don’t always need to thaw fish. You can cook it frozen. You really can. Start with a hot pan to get a good sear. Then lower the heat and cover until cooked to your liking. It’s that easy.
- 2 (6 ounce) frozen fillets of salmon
- 2 teaspoon olive oil
- 1 pinch each kosher salt and black pepper
- 1 tablespoon fresh herbs (such as rosemary, tarragon or thyme)
Rinse still frozen salmon under cold water to remove any ice glaze; pat dry with a paper towel. Set aside.
Heat a heavy-bottomed or nonstick skillet over medium-high heat. Brush both sides of salmon with olive oil. Avoid butter, sunflower or corn oil as they will burn at high heat.
Place salmon into the heated pan, skin side up, and cook, uncovered, 3 to 4 minutes, until well browned. Turn the fish over and season lightly with salt and pepper.
Cover the skillet tightly and reduce the heat to medium. Continue to cook an additional 6 to 8 minutes , or until cooked through to your liking. Just before serving sprinkle with herbs.