I’ll admit it: when I first discovered that you didn’t have to thaw frozen salmon before baking, I was mind-blown. I had always assumed that thawing was a necessary step—after all, it’s what most recipes and chefs will tell you, right?
But when I tried baking frozen salmon directly from the freezer, I was amazed by how simple and delicious it turned out. No fuss, no waiting around for it to thaw—just pop it in the oven, and a few minutes later, dinner was served.
If you’ve ever found yourself with frozen salmon fillets and not the time (or patience) to defrost them, you’re in for a treat. You can skip the thawing step and still get perfectly cooked salmon that’s moist, flaky, and flavorful. Trust me, I’ve done it countless times now, and it’s become my go-to method for salmon.
In this guide, I’m going to walk you through everything you need to know to bake frozen salmon. From preparation to cooking tips, you’ll be ready to master this easy and efficient cooking method.
Once you realize that you don’t need to thaw your salmon, the next question becomes, How do you actually bake it from frozen? It’s surprisingly simple, and you don’t need any fancy cooking techniques. Here’s a step-by-step guide on how to bake frozen salmon to perfection.
- Preheat the Oven
The first step in any baked salmon recipe is to preheat your oven, and for frozen salmon, you’ll want to set it to 400°F (205°C). This is the perfect temperature to ensure that the fish cooks evenly while also giving you a beautiful golden crust on the outside without overcooking the inside. I learned this the hard way once when I used a lower temperature, hoping it would cook more gently. But the result? A soggy, undercooked salmon that just wasn’t appetizing. Since then, I always stick to 400°F for that nice balance of crispy exterior and tender, juicy interior. - Prepare the Salmon
Once your oven is preheated, it’s time to prep the salmon. You don’t need to do anything complicated. Simply take the frozen salmon fillets out of the package, and place them directly onto a baking sheet. You’ll want to line the baking sheet with parchment paper or aluminum foil for easy cleanup. Here’s where you can get creative with the seasonings. You can drizzle a little olive oil on top of the fillets for a richer flavor, or if you’re looking to add a little zing, a squeeze of lemon juice works wonders. I love using a mix of garlic powder, paprika, and salt for a quick and simple seasoning combo. You can also throw some fresh herbs like dill or thyme on top, or even add a dollop of butter for extra richness. Pro tip: If you’re really pressed for time, you can skip this step entirely and just throw the frozen salmon directly into the oven. It will still turn out tasty! - Cover with Foil (Optional)
Some people like to cover their salmon with foil while baking, and others prefer to leave it uncovered. So, what’s the best way to go about this? If you’re looking for a more moist and tender salmon, covering it loosely with aluminum foil for the first half of cooking will trap the steam inside, which helps cook the fish without drying it out. It’ll also allow the fish to cook more evenly. If you prefer a slightly crispier top, you can leave the foil off or uncover it for the last 5 minutes of cooking. I usually do this, especially if I’m craving a bit of crispiness on the outside. The foil just helps speed up the cooking process without losing any moisture in the process. - Baking Time
Now comes the waiting game. You’ll want to bake the salmon for about 20-25 minutes at 400°F, depending on the thickness of the fillet. When the salmon is done, the flesh should be opaque and flake easily with a fork. If you have a kitchen thermometer, you can check the internal temperature, and it should read 145°F (63°C) for perfectly cooked salmon. The first time I baked salmon from frozen, I wasn’t sure if it would cook through, so I kept checking it every few minutes. Over time, though, I’ve learned that about 20-25 minutes is just the right amount of time for most fillets. Pro Tip: If your salmon fillets are thinner (say, less than 1 inch thick), they might cook faster, so keep an eye on them around the 18-minute mark. I once overcooked a thinner piece, and it became a bit dry, so timing is important! - Check for Doneness
Once you hit the 20-minute mark, check the salmon. If it’s opaque, flakes easily, and the internal temperature is around 145°F, you’re good to go! If not, throw it back in for an extra 5 minutes or so and check again. I usually take a fork and gently press into the center to see if it flakes. The flakes should come apart easily but still be juicy inside. If it’s tough or still translucent, it needs a little more time.
While baking frozen salmon is simple, there are always a few little tricks and tips that can help you take your salmon to the next level. Let me share some personal tips that I’ve picked up over the years—some of them were learned from mistakes, others from just getting more comfortable in the kitchen.
- Season Generously
One of the mistakes I made when I first started baking frozen salmon was not seasoning it enough. The fish can be quite mild in flavor, so don’t hold back when it comes to seasoning. Whether you’re using salt and pepper, lemon, garlic, or herbs, make sure you coat the salmon evenly. This doesn’t mean drowning it in seasoning, but a good sprinkle of salt and pepper will go a long way in bringing out the natural flavors. I also love to experiment with different spice blends. For example, Cajun seasoning adds a nice kick if you’re into something a little spicier. I’ve also used a simple mix of garlic powder, onion powder, and paprika, which gives the salmon a smokier depth of flavor. Sometimes, I even squeeze a little fresh lemon juice over the top before baking to brighten things up. - Use a Non-stick Baking Sheet or Parchment Paper
I learned this the hard way—once, I baked salmon directly on a baking sheet without anything underneath it. Let’s just say the fish stuck a little too well to the pan, and getting it off was a messy experience. To avoid that, I now always use parchment paper or a non-stick baking mat. It’s a super easy way to ensure your salmon slides right off the pan without any hassle. Using parchment paper also makes cleanup a breeze. After baking, I just toss it in the trash, and my baking sheet is as good as new! This small step really makes a difference when you’re cooking often. - Don’t Overcook
Overcooking salmon is probably the most common mistake that can ruin an otherwise perfect dish. While it’s tempting to leave it in the oven a little longer just to make sure it’s cooked through, that extra time can lead to dry, rubbery salmon. I usually check my salmon a few minutes before I expect it to be done. You can use a fork to gently pull apart the flakes—if they come apart easily and the fish is opaque, it’s done. If you like your salmon a little rarer (like I do), it can even be a little pink in the middle, as long as it’s cooked enough to be safe. The more you cook it, the drier it gets, so keep an eye on it. Pro Tip: If you’re unsure about overcooking, consider checking the internal temperature with a meat thermometer. As soon as it hits 145°F (63°C), you know it’s done. - Add Flavor During the Last Few Minutes
If you love a crispy top or a bit of extra flavor, add a glaze or sauce during the last 5 minutes of baking. A balsamic glaze, a honey mustard mix, or even a spoonful of pesto can really elevate the dish. I’ve added teriyaki sauce a few times, and it gives the salmon a gorgeous caramelized finish. The last few minutes of baking are also a great time to throw some butter or a fresh herb garnish on top. This adds richness without overpowering the fish. I love using fresh parsley or dill to add a burst of color and freshness. - Try Roasting Veggies Alongside the Salmon
One of my favorite tricks is to bake my salmon with veggies at the same time. If you’re using a large sheet pan, throw some veggies like asparagus, carrots, or Brussels sprouts on the pan with the salmon. They cook at roughly the same temperature, so you’re not only getting a full meal in one go, but the veggies also absorb some of that wonderful salmon flavor. The added bonus is that you can season your
veggies to match the salmon, and the whole dish comes out perfectly paired. I’ve done this on lazy days when I want dinner in under 30 minutes, and it never disappoints.
- Use a Higher-Rack Position for a Crispy Top
I learned a little trick from watching cooking shows to get a crispy top on my salmon: place the baking sheet on the top rack of your oven. This allows the heat to circulate around the fish more evenly, and it helps to get that crispy, slightly caramelized crust that’s perfect if you like your salmon to have a bit of texture. I find this especially effective when I’m not using foil and want that outer edge to have a little crunch. Just make sure to keep an eye on it, so it doesn’t go from golden to burnt! - Let the Salmon Rest Before Serving
After you take the salmon out of the oven, give it a few minutes to rest. I know it’s tempting to dig right in, but letting it rest for just 3-5 minutes helps the juices redistribute, making it more tender and flavorful. Plus, it’s easier to serve when you don’t have to worry about the juices running all over the plate.
Final Thoughts on Baking Frozen Salmon
Baking frozen salmon is one of those simple yet surprisingly delicious cooking methods that can easily become a go-to meal. By following these tips, you can get perfectly cooked, flavorful salmon with minimal effort. Whether you’re a novice cook or a seasoned pro, the next time you find yourself with frozen salmon in your freezer, just pop it in the oven—no thawing necessary.
And hey, don’t be afraid to experiment with your favorite flavors. After all, cooking is all about discovering new ways to make your meals just right. Enjoy the process!