Frozen salmon help
I admit that I don't know how to cook fish. The closest I've ever come to cooking fish at home is making salmon croquettes using canned salmon. Recently, a friend gave me several packages of frozen salmon fillets from Publix. I have no clue what to do with them. Should I expect much from frozen salmon fillets from Publix in the first place? Do I have to thaw them before cooking? Any ideas? I've half-heartedly searched the internet for ideas but I'm just not sure what recipes are suited for what I have. Thanks in advance for any help.
I am a big fan of Publix' frozen fish. It is high quality, and I believe that it tastes fresher than the fish from their "fresh" fish counter (some of which may have been previously frozen anyway). I regularly purchase the salmon, swordfish, tuna, and snapper, and one of these days I'll get around to trying the haddock and cod. The frozen fish is also always much cheaper than the fresh.
Thaw the fish in the original bags in your refrigerator. I usually put the fish in my fridge the night before I plan to cook it, and if when I'm ready to start prepping it it's still frozen, I just run it under cold water for a few minutes. Then rinse and pat dry with paper towels and continue with your favorite recipe.
I agree with others, yes, thaw before cooking in fridge. I've purchased the same Publix salmon fillets and the good thing is that they ARE wild-caught, it says so on the package or else I would not buy them. They are decent especially when you cannot find fresh wild salmon at this time of year and/or if you do, the price is like $25/pound; you can cook them as you please, really.
Start simply. Thaw, brush with a glaze like teryaki and bake for 10 minutes or so depending on thickness. Check. Let rest in oven if it needs more time. If just doing one piece just take a length of foil, fold in half, kind of crumple so the fish is not sitting completely flat and toss in oven. No fishy clean up.
Definitely thaw in the fridge before cooking. Once thawed, you can use just as you would in any recipe calling for fresh salmon. It won't be quite as good, but still tasty. My favorite salmon cooking method is an outdoor-cooking scheme done in Vancouver and the Pacific Northwest: planking. Essentially, you place the fish on an alder plank and cook on a gas grill (you can Google planking recipes for more info). You can use a glaze of some sort (mustard, teriyaki, etc.) to keep the fish from drying out.
I find that previously-frozen fish is good baked in a sauce of some kind as well, as freezing tends to change the texture of fish and this procedure makes it less apparent. I find frozen salmon acceptable as long as it's wild (as opposed to farmed), but not everyone shares this prejudice and the farmed stuff is certainly cheaper.
Hope this helps--Bob