![]() Meanwhile, pat fillet dry with clean tea towel or paper towel, then season with salt and pepper. Add enough oil to just cover bottom of skillet and allow to heat up. Remove fillet and parchment paper from skillet, then increase heat to medium-high. Place frozen salmon skin side up on the paper.Ĭover skillet with lid and allow fish to steam until no longer frozen in the center, about 6 to 8 minutes depending on thickness. Heat a skillet over medium heat, then set parchment paper into skillet. Gather your materials and ingredients: Your fillet(s), skillet, tea towel or paper towels, parchment paper cut to size of fillet, high-heat cooking oil, salt and pepper, fish spatula ![]() Steam skin-side up to thaw fillet and preserve texture of salmon skin.įor the crispiest skin, pat fillet dry before searing to finish. Simple Tips for Pan-Frying Salmon from FrozenĬhoose a thinner fillet of salmon to cook from frozen for more even cooking. Tail cuts also have more skin to crisp when pan-searing. That’s because, when cooking salmon from frozen, the exterior of the fillets can cook through much quicker than the center. Thinner, tail cuts of salmon will cook more evenly than thicker, center-cut fillets. When searing salmon from frozen, try to cook with thinner fillets when possible. When done the right way, you can even sear a fillet from frozen and achieve crispy skin salmon. This cooking method allows you to get your fish from freezer to plate in under 15 minutes. Pan-frying salmon from frozen is an incredibly quick way to prepare a fillet without having to plan ahead when cooking.
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