Steamed 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! 

Please note that times will vary depending on species & thickness - Pink being the fastest - a mere 12 minutes total - Sockeye & Coho 14 minutes and King about 15. You want to aim for a medium rare. 

If you have a whole side and not a 6oz portion, then note that the nape will cook more slowly than the thinner tail portion - a trick is putting a slice of onion or citrus on the tail to "thicken" it and help keep it from drying out. 

Remember too, that just like all other meats, the salmon will keep cooking after removed from heat source. 'If in doubt, take it out!©'

To cook from frozen: 

1. Pre-heat large frying pan (medium high - about 6/7 of 10 on gas or electric, respectively) or with an electric skillet (350°). You must have & use a lid for this. 
2. Immediately cover the bottom of the pan with a layer of olive oil. 
3. Allow oil to pre-heat - and whilst it is - go to your freezer and remove the salmon portion(s) or side(s) from their packaging - those that you have so prudently bought. 
4. Place the portions or side of salmon - skin-side down & do not flip - use the skin as a barrier - we do recommend eating the skin - removed at the end - crisp it up and enjoy the taste of the different textures - the firm flesh and crunchy skin. Replace the lid. 
5. Allow to cook for 6-8 minutes. If you wish - take away the albumin - the white substance (as with other meats, it is a naturally occurring blood protein that some people don't find too visually appealing) remove it gently using a soft spatula. Then put on your seasonings - Cajun, lemon pepper - whatever you wish - or apply a glaze of vinaigrette or WI maple syrup - for a sharp or sweet finish. Replace the lid - remember you are cooking from frozen to steam and partially fry the salmon to stunning perfection. 
6. Cook for another 6-7 minutes until the salmon begins to 'crack' at the edges - remove from heat. Keep in mind the safe cooking temperature for fish is 145°F. Salmon does not take well to being over-cooked - so lean towards less 'well done' than you are perhaps used to. If you think it is almost ready - it is. Take it off the heat. There should be a slight translucency where the flesh meets the skin at the thickest point - that way it will be succulent and delicious when you come to serve it - use a pre-warmed serving dish. Great for your overall health: a quick and easy meal.

The above description is largely designed for salmon portions, but should you be so blessed as to have large fillets but no pan with a lid big enough for it - no worries. Allow the side to thaw for 15-20 minutes & use a very sharp knife to cut into the fillet to size of portion desired. If you have a pan or electric skillet large enough for an entire side then, of course, you will not need to take this step.

Share a picture of your amazing meal with us at @togetherfarms on fb or ig! :)