Chances are, the “fresh” salmon you buy at your supermarket’s fish counter was flash-frozen for transport and then thawed to sell. That fish is best cooked the same day of purchase. So why not pick up some frozen salmon fillets instead that will last for months in your freezer? Here’s a little more incentive: We created this recipe so you can cook them straight from the freezer. The tender fillets are doused with an easy lemon-butter sauce for a fast and tasty weeknight meal.
| Level: | Easy |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 20 min |
| Active: | 5 min |
| Yield: | 4 servings |
Ingredients
- Olive oil, for the foil
- Four 4- to 5-ounce skin-on frozen salmon fillets
- Kosher salt
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 3 tablespoons unsalted butter, at room temperature
Instructions
- Position an oven rack in center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil and brush with oil.
- Rinse the salmon fillets with cold water and pat them well with paper towels. Place the fillets, evenly spaced, in the middle of the prepared baking sheet.
- Bake for 8 minutes; remove the baking sheet from the oven and season the tops of the fillets with 1 teaspoon salt. Continue to bake until the salmon is opaque throughout and the insides flake easily when you insert a paring knife between the layers, 5 to 8 more minutes, depending on the desired doneness (cook until bright pink for rare, pale pink for medium and orange for well done).
- Meanwhile, whisk together the lemon juice and mustard in a large bowl. Add the butter and a pinch of salt and whisk until the sauce is smooth. Top each salmon fillet with some sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 952 |
| Total Fat | 67 g |
| Saturated Fat | 18 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 81 g |
| Cholesterol | 241 mg |
| Sodium | 973 mg |
| Serving Size | 1 of 4 servings |
| Calories | 952 |
| Total Fat | 67 g |
| Saturated Fat | 18 g |
| Carbohydrates | 0 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 81 g |
| Cholesterol | 241 mg |
| Sodium | 973 mg |
Reviews
Delicious! I have made this several times. I add paprika, onion, garlic, and parsley at the same time as the salt. For the sauce, I prefer mustard and I usually triple/quadruple it. The leftovers are great on veggies, scrambled eggs (resembles hollandaise), etc.
Kind of bland salmon. Should add some more seasoning, and lemon juice etc during the baking process to give the salmon more flavor. Also not a lot of sauce for the amount of salmon.
B