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It’s perfectly safe to cook salmon straight from the freezer without thawing it. However, fatty fish tend to be limp and soggy when they’re not slowly thawed. For flaky, crisp fish, thaw your frozen salmon slowly in the fridge for at least 12 hours. If dinner’s in an hour and your salmon is still frozen, your best option is to thaw it in hot water. Fill a container large enough to hold the salmon with hot water. Place the salmon in a zip seal plastic bag, then submerge it in the water.  The water should be steaming hot (not boiling), so just turn on the hot water on your kitchen faucet. Check it after 5 minutes. If it’s not soft and flexible, dump the container, refill it with fresh hot water, and thaw the fish for another 1 to 2 minutes. You shouldn’t thaw salmon at room temperature for a long period of time. A quick, 5 minute hot bath isn’t a food safety concern, but sitting on the countertop for a few hours is not safe. Set your oven early in the process so it has time to come to temperature. Then prep an oven-safe baking pan with cooking spray, or use a paper towel to lightly coat it with olive oil. After patting the fish with paper towels, season the salmon using your desired ingredients. Lightly seasoning the salmon with salt and pepper is simple and delicious. Other great seasoning options for salmon include lemon, minced garlic, and fresh or dried herbs, such as dill or thyme.  You could brush both sides with an even coat of oil, place the fish skin side down on the baking tray, then sprinkle salt and pepper over it. If you don’t have a basting brush, you can just use your hands or a spoon to spread the oil. For more complex flavors, try mixing 1/2 stick of melted butter, the juice of 2 lemons, 2 minced garlic cloves, and a tablespoon of dried dill. Brush the salmon with this mixture, then sprinkle it with pinches of salt and pepper. Before you put the salmon in the oven, measure its thickness. Bake it uncovered for the appropriate amount of time for its thickness. For instance, if a fillet is 1 1⁄2 inches (3.8 cm) thick, check it after 12 minutes. The best way to tell if something is finished cooking is to take its temperature. Insert a food thermometer into the thickest part of the fillet, and check for a temperature of 120 °F (49 °C) for wild salmon or 125 °F (52 °C) for farmed salmon. If you don’t have a thermometer, use a paring knife to check the color of the thickest part of the fillet. Bright pink is rare and an opaque, pale pink is medium. Medium-rare falls in the middle. Take the salmon out of the oven and let it sit uncovered for 3 minutes. Serve it over a fresh salad or with side dishes such as rice, roasted potatoes, or steamed or sauteed veggies. You can store leftover salmon in the fridge for up to 3 days.
Thaw salmon in the refrigerator overnight for best results. Thaw salmon in hot water for 5 minutes if you’re in a rush. Preheat your oven to 450 °F (232 °C) and oil a shallow baking pan. Pat the fish dry and season it. Bake your salmon for 4 to 6 minutes per 1⁄2 inch (1.3 cm) of thickness. Use a thermometer or check the color for doneness. Rest the salmon for 3 minutes, then serve it immediately.