Baked Salmon from Frozen

A huge thanks to Captain Mark and his crew at Bering Bounty LLC for sharing! It doesn't get any easier and, best of all, it's actually the best way to do it!

Why? They recommend cooking from frozen because it gives you a tremendously moist finished product. Plus it's really easy!

1. Pre-heat the oven to 400°F. 
2. Take a large baking sheet & cover with parchment or cook directly on the sheet pan - coat with a sheen of olive oil. If you enjoy eating the skin (as you should!) don't use foil because of all the leaching. 
3. Take your side frozen - from the freezer - Do Not Thaw. You are using this technique to retain moisture. Nothing is added to our fish - only a glaze of water.
4. Place salmon skin-side down on prepared baking sheet - never flip the salmon. 
5. Once to temperature - place baking sheet in oven. Bake at 400° for 10 minutes - you're blasting the salmon with high heat to seal in the moisture (no time to dry out).
6. Remove baking sheet. Using a soft spatula to gently remove white albumin (an all natural and perfectly safe soluble blood protein in meat) that has bubbled out, if you prefer. 
7. If you have a side of fish (not the small filets), you'll want to protect the thinner tail by putting a slice of lemon, orange or onion on it to prevent any chance of it drying out - the tail is usually 1/2 the thickness of the nape.
8. Now shake desired flavorings over the salmon. If you have a large side or multiple pieces, mix things up! For example: Lemon pepper on tail - belly plain - curry powder on nape. This will create a tri-partite salmon that is visually appealing and very tasty. Try Cajun, steak or salt seasonings, mustard, WI maple syrup, chili & ginger, garlic, or exotic Zatar. The possibilities are truly endless. Thank goodness we need to eat everyday! :)
9. Stick salmon back in the oven - reduce temperature to 325°F - cook another 8-15 minutes until the tail or belly begin to crack slightly - flesh should flake gently away & be slightly translucent at the skin of the thickest point. Try & aim for medium rare - do not overcook - this is no fine science. Cooking times vary depending on species, thickness, & type of oven you have. Remember that the fish, like all meats, will continue to cook once out of the oven. Bering Bounty LLC's mantra is: 'If in doubt, take it out'©.
10. To remove salmon skin - if you must - take 2 spatulas & slide them between flesh & skin - remove pure meat - the firm fish should go whole to a warmed plate. Garnish, if you see fit - w/ lemon, parsley, sage, rosemary & thyme, Simon & Garfunkel - whatever.
11. Now sit down, relax & enjoy - reflecting (very, very briefly) on how amazingly easy that healthy meal was - & when you are going to do it again.

*Always ensure that salmon is cooked thoroughly to an internal temperature of 145°F - times vary from salmon side to side & species to species - Pink cooks much faster than King salmon (due to muscular density & thickness). Another factor to consider is the oven: convection; gas; or electric - all factors affect cooking times - so check as you go - you can do this!*