How to Cook Salmon from Frozen (Air Fryer and Oven Methods)

Name: How to Cook Salmon from Frozen (Air Fryer and Oven Methods)
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 10 ounces salmon (in individual portions); ½ cup vegetable broth (oven method only!); 2 teaspoons lemon juice (1 lemon = approx. 4 tablespoons juice); 1 tablespoon Dijon mustard; ¼ teaspoon salt; ¼ teaspoon pepper

By Marley Goldin

on August 14, 2023

last updated April 20, 2026

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5 from 4 votes

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This recipe teaches you how to cook salmon from frozen in the oven or the air fryer, and how to whip up a simple yet delicious marinade for tender and tasty salmon, no defrosting needed!

Forgot to defrost your salmon? Don’t fret! I’m going to teach you how to cook salmon from frozen!

Using two simple yet effective techniques, you can turn your scrumptious salmon from completely frozen to perfectly cooked in either the air fryer or the oven without having to wait for it to defrost.

In this post, you will learn how to properly freeze your salmon, how to thaw it, and two methods for cooking it from frozen solid. For those times you want a quick and delicious fish recipe but forgot to defrost your salmon.

This frozen salmon recipe will give you a tasty salmon that is great on top of salad (I love it in this Strawberry Goat Cheese Salad) or as a main to accompany any delicious side dish.

As a busy mom and certified salmon-lover, being able to cook up some frozen salmon on a whim is a game changer!

Two plates of perfectly cooked salmon that have been cooked directly from frozen — With a simple marinade and effective cooking methods, defrosting salmon is not required before cooking it.

More on Frozen Salmon

How to Freeze Salmon

I like to buy my salmon in bulk and then slice it into single-serving portions. I usually buy about 2 pounds of salmon at a time.

It’s best to freeze your salmon in individual portions. This will allow each piece to cook faster. Plus, when salmon is frozen, it’s harder to cut, so doing so before you freeze it is critical.

A typical portion size for salmon is about 3-5 ounces. I use my kitchen scale to weigh out equal portions from a larger piece of fish.

Once you’ve sliced your salmon into individual portions, wrap each piece in saran wrap or beeswax wrap. This will make sure the individual portions don’t get stuck together, allowing you to easily grab just one piece out of the freezer when you are ready to cook it.

Add all of those individual portions to a freezer-safe storage bag (consider reusable storage bags for a more sustainable option).

I like to label my bag with the date as well, so I can make sure to use the frozen salmon within 6 months.

Slicing fresh salmon into individual portions. — Freeze salmon in individual portions (3-5 ounces each).

Wrapping individual portions of salmon and then freezing in storage bag. — Wrap each piece and place in a storage bag with the date, so you can keep track of the age of your salmon.

How to Defrost Salmon

If you know you want to enjoy salmon 12-24 hours ahead of time, defrosting the salmon is as simple as transferring it from the freezer to the refrigerator to thaw.

This is definitely a long and slow process and requires some planning, so if you need to thaw it more quickly, I’ve got an option for you!

To thaw your salmon more quickly, add it to a tightly sealed storage bag. Add the bag with the salmon to a large bowl with lukewarm water and submerge it. Allow it to sit in the water for about 30-45 minutes to thaw.

Ingredients Highlights for Cooking Salmon from Frozen

It’s best to use individual portions of salmon (3-5 ounces each) rather than a bigger piece. However, if you do need to use either of these methods for a larger cut of salmon, you can, but the cooking time will increase.

You will only need broth if you are poaching the frozen salmon in the oven, not for the air fryer method. You can buy broth at the store or make your own vegetable broth from veggie scraps.

ingredients to cook salmon from frozen: salt, Dijon mustard, pepper, salmon, vegetable broth, lemon juice — To cook frozen salmon without defrosting, you will need individual portions of frozen salmon, salt, pepper, Dijon mustard, lemon juice, and if you want to do so in the oven, you’ll also need vegetable broth.

Cooking Salmon from the Freezer

How to Cook Salmon from Frozen in the Air Fryer (Preferred Method)

Preheat your air fryer and place two pieces of frozen salmon right into the air fryer basket. If the salmon has skin, make sure the skin is facing down.

Let the salmon air fry for around 7 to 9 minutes. This will help defrost the salmon right in your air fryer.

Meanwhile, in a small bowl, mix together the lemon juice, Dijon mustard, salt and pepper.

After the salmon is defrosted, open your air fryer basket and brush the salmon with a generous amount of the quick marinade.

Air fry it again with the marinade for another 7 to 9 minutes. Keep an eye on it until the inside of the salmon reaches a temperature of at least 125°F (around 52°C) and you have a tender, flaky textured salmon dish.

Air Frying salmon as is to defrost it. — Place the salmon, skin side down directly in your air fryer basket and air fry for 7-9 minutes.

Brushing marinade over salmon before air frying to cook. — Add the marinade and air fry again for an additional 7-9 minutes until internal temperature reaches at least 125°F.

How to Cook Salmon from Frozen in the Oven

Preheat the oven and put the frozen salmon into a baking dish that’s either 8×8 or 9×9 inches in size.

Then, pour the vegetable broth over the top of the salmon so that the bottom and sides of the salmon are submerged.

Now, cover the baking dish with aluminum foil to keep everything snug. Put the dish on the highest rack in the preheated oven.

Let the salmon poach in there for about 15 minutes. This will help thaw it in the oven without making it dry out.

Next, take the poached salmon out of the oven. Carefully pour out all the liquid so you are now left with thawed and juicy salmon.

Now all that’s left to do is add the marinade and bake it again so it’s perfectly cooked.

While all that’s happening, grab a little bowl. In it, mix up the lemon juice, Dijon mustard, salt, and pepper to form a simple yet delicious marinade.

Use a spoon or basting brush to add an even, generous layer of the marinade on top of the poached salmon and bake it again on the top rack for 10-12 more minutes until the internal temperature of the salmon reaches at least 125°F (about 52°C).

Adding vegetable broth to baking dish with frozen salmon — Add your salmon to a square dish and cover with broth.

Covering dish with frozen salmon and vegetable broth with aluminum foil — Cover and cook for about 15 minutes to thaw in the oven.

Salmon poached in vegetable broth to defrost it in the oven — Remove the now-thawed salmon from the oven.

Draining liquid from poached salmon — Drain the liquid completely.

Marinating salmon to bake it in the oven — Coat the salmon in a layer of marinade and bake again until internal temperature reaches at least 125°F.

How to Know When Salmon is Ready

The most accurate and safest way to monitor your salmon and to know when it is done cooking is with a kitchen thermometer. Ideally, you want the internal temperature of your salmon somewhere between 125-145°F.

When taking the internal temperature of the salmon, make sure to stick your thermometer into the center of the thickest part of the salmon.

Visually, the salmon will indicate to you when it’s done when the color changes from a bright, vibrant pink to a more pastel, opaque pink.

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