The safest way to thaw frozen salmon is to place it in a bowl and gently thaw it in the refrigerator overnight. If you don’t have time, place the salmon in a resealable plastic bag and submerge it in a bowl of cold water. Check on it every 30 minutes, replacing it with new cold water if the fish isn’t yet thawed. Pat the thawed fish dry with paper towels before cooking.
Ingredients
- 4 salmon fillets (6 ounces each)
- 4 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1 tablespoon olive oil
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Directions
- Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan, skin side down. Combine remaining ingredients; spread over fillets. Roast until salmon just beings to flake easily with a fork, 15-18 minutes.
