Remove the salmon from the water when it is completely thawed.Check the water every 10 to 15 minutes and replace it with fresh cold water as needed.Put the salmon in a large bowl and cover them with cold water.Place the frozen salmon in a sealed plastic bag.But if you want dinner soon then use the cold water method. The best way to thaw salmon is to let it sit in the fridge overnight. Make sure you thaw it completely before you marinate and cook it. Can I use frozen salmon?Ībsolutely! You can use frozen salmon in this recipe. Chum is our least favorite as it has a more mild flavor but it is also the most affordable. We used fresh wild Coho for this ginger-miso glazed salmon recipe but it will be just as delicious with any salmon species.Īll of the above types of salmon are good. Salmon seems to be a frequent visitor at our table and it has a wide variety of preparations.
Living in the Pacific Northwest is a great place for seafood lovers where the salmon is always fresh and always available. These glazed salmon fillets are popped under the broiler to give them a nice char of caramelized crust on top while moist and tender inside. Our ginger-miso glazed salmon is an awesome salmon recipe that is great for a week-night dinner or even special guests.
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