How to Cook Salmon from Frozen Without Thawing in the Oven

How to Cook Salmon from Frozen Without Thawing in the Oven

April 24, 2017   10 Comments

How do you cook salmon from frozen without thawing in the oven? Almost exactly the same way you would cooked thawed salmon.

Ever since I learned how to cook salmon from frozen, I have been using it as my go to method for busy nights. I have been using a pan on the stove and the salmon turns out perfectly.

But, I happen to like to use the oven so I can multi-task when I am home. For example my baked salmon and asparagus recipe is super easy and uses the oven to make salmon perfection.

This is also super easy and you can get salmon perfection as long as you take the salmon out of the oven at the right moment.

You simply put some lemon and dill on the frozen salmon and put it in a casserole dish.

Cover the casserole with either aluminum foil or a lid and bake until done. Simple? You bet!

While it is cooking you can be making a salad, walking your dog, picking up kid’s socks, or doing other exciting activities instead of standing over a hot stove.

I serve this with rice, lemon, and a salad. It would taste great served over lettuce with a vinaigrette and add some olives, feta, or watermelon. Summer is coming and I cannot wait to start chowing down on watermelon.

I used a salmon called Keta – which is wild but isn’t as pink as some other members of the species. I found it on sale for $8 per pound and for wild salmon that is a good deal.

I like sockeye salmon as well but I do stay away from farmed salmon unless it comes from Norway. I have found that I don’t like the taste of farmed Atlantic salmon and they add food coloring to it (which is so weird!).

I wish salmon was less expensive so I could eat it more often because it is such a good source of omega-3 fatty acids and protein (and so low in calories!).

How do you cook salmon?

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How to Cook Salmon from Frozen Without Thawing in the Oven Recipe

Makes 4 servings

3 frozen salmon fillets 6-8 ounces each
1 lemon, juiced
3 teaspoons dried dill weed
salt and pepper to taste

Heat oven to 400 F. Spray casserole dish with a non-stick spray. Add salmon fillets and cover with lemon juice and sprinkle with dill and salt and pepper. Cover the casserole with a lid or aluminum foil. Cook for 30 minutes until salmon is flaky. Serve immediately.

For one serving (6 ounces of salmon) = 182 calories, 8.4 g fat, 1.2 g saturated fat, 0.4 g carbohydrates, 0 g sugar, 26.6 g protein, 0.1 g fiber, 62 mg sodium, 0 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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Thank you for this info! I want frozen wild salmon in my freezer too. Where do you find Full Circle? Are their other good brands that carry frozen wild salmon? Your recipe sounds easy & delicious. Wish I had some right now for breakfast :) !!

on April 24, 2017

The grocery chain called Aldi has salmon labeled as Wild Caught and I like the taste. It's very inexpensive, but I can't tell you off the top of my head how much. I am guessing, but I think the pieces of fish (all individually wrapped) are 'leftovers' or ends from a higher end brand. But I don't care! They are more in the 3-4 oz size I believe.

Aldi also has very inexpensive frozen shrimp that I buy frequently. Maybe Snack Girl can tell me why it's not good - but it seems fine to me and a great price!

on May 7, 2017

@Nancy - the shrimp is great for you but if it is farmed - it is not so good for the environment (or so I hear). Some are good and some are not - see this list. Such a pain!…

on May 8, 2017

Hey! Yes, always get wild caught, never farmed. It is disgusting and full of antibiotics. Targets simply balanced line has frozen keta and sockeye and has good practices. Wild caught Alaska and good price.

on July 27, 2017

Yes, I cook it from frozen all the time. Everything depends on the thickness. I place the frozen salmon over the flame skin side down with an aluminum foil tent to char the skin, defrost and cook all at once about 8 - 10 min or 80 degrees temp, then either shut off the flame or move it to the other side of the grill for about 4 - 6 min or til it reaches 105 degrees temp. Remove and let it rest to 110 degrees and should be perfect ( a little pink inside but not raw) Watch for the white stuff forming on top, too much means it’s overdone.

on June 7, 2018

I think you may be a tad confused. Sockeye salmon is the best, it’s wild from Alaska , most salmon from Norway is the farmed.

on April 27, 2019

you don't say to cover the Salmon in your recipe card....but in the instructions above----cover it or not?

on June 8, 2019

@Roberta - I fixed that mistake. Sorry about that! Thanks for your help.

on July 1, 2019

The “best salmon” is debatable. Most highly prized is King or Chinook salmon. It has the highest oil content, deepest color, and richest flavor. It is typically the most expensive . Sockeye is next, then Coho (silver), pink, and chum (dog). Whichever wild salmon you can get, it’s all good.

on July 13, 2019

I buy king (Chinook ) from Tanners in Alaska as they Seal the preformed container so there's no loss of temp of frozen Salomon...
Keeping the Salmon completely frozen is the secret to freshness...

on July 31, 2019

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