I also have read about cooking frozen salmon, but freezer to oven without defrost. Does that sound too outrageous?

Thanks - it�ll be very fun to try this out, for future fish taco and other cooked fish meals including salmon.

Lovely pics

I have not done this. I wonder how you would be able to time when it is done. I think some cooking methods might be better than others if you are doing this...I don't think it would work well with grilling or broiling.

a definite surprise :-)

As someone who has been cooking a ton of fish for a long time I feel like I can weigh in here.

Frozen to cooked - If you're poaching or steaming, this is very easy and requires no extra effort aside from 3-5 minutes of cooking.
Patagonian toothfish (Chilean sea bass) should be avoided in my opinion. There's a handful of good sources but the majority of stocks are way overfished and the bycatch levels are near the top of the heap for ecosystem impact.
Tilapia and most small farmed fish are on my avoid list as well. They don't taste good and are usually very questionably raised.

I'm lucky that I can go catch small bluefish and mackerel (If I'm lucky) nearby but I always recommend people check the canned/tinned seafood at their supermarket. Terrific quality mackerel, sardines, tuna, salmon, and shellfish are readily available and delicious.

I've been grilling most of my fish whole on my gas or charcoal setups there days. No need to scale or behead the fish, just gut and stuff with herbs, drizzle with oil and spices, grill. You can wrap the fish if you really want but a good fish basket takes the work out of it. You just plop it on the plate, pull back the skin, and dig in.

I agree on the poaching or steaming as those methods involve liquid but I can not imagine a good result with broiling or grilling or pan frying frozen fish. I pretty much grill (except for thin filets like dover sole which I pan fry) and it just seems like it would release a lot of liquid which is the enemy of a nice crusty sear. I sometimes put it on the grill en papillote and put it on the grill and I think that might work for frozen but again..I don't know about the cooking time. When cooking , even an extra 2 minutes can lead to dry fish.

I have done foil-wrapped frozen salmon and tuna. Just need a good probe meat thermometer.

so you take out the fish and check the temperature and then put it back in oven / grill?

i went to safeway today to get stuff and totally forgot to check on frozen or any seafood because I forgot to put it on my list. Lol next week...

No, I just leave the thermometer in the fish on the grill. is the one I have.

The BEST salmon I have ever eaten is the Ora King Salmon from New Zealand. Yes I live in Portland, Oregon. Yes it is $27.00 a pound. Yes it is worth it. I make with the juice of one lemon, tbsp melted butter dill, salt fresh ground pepper. Bake at high heat 400 to 450 degrees for 20 minutes. Leave it in the warm oven for 20 minutes dinner is ready at the end of 40 minutes.

I get raves about this fish.

Ora King is delicious. Fresh wild King is my favorite but is way too expensive to be practical.

I'm well aware of the environmental concerns, but it is my favorite fish, and I honestly only cook it 2-3 times per year.

Agreed on the environmental concerns for Chilean sea bass. If anyone would like a handy resource on seafood sustainability, the Monterey Aquarium has a nice app that grades every kind of seafood green (eat away), yellow (ok, but there are better options), or red (avoid). It also tells you the reason behind the ratings and suggests alternatives. It's called Seafood Watch.

I used to buy a bag of frozen tilapia or other filets. When I wanted a salad with some extra protein I'd put oil and herbs on a frozen filet and put in a 350 oven for 20 minutes...came out good every time, and there was nothing easier.

I like the Monterey bay aquarium and their fish info - I was even there in January 2020 and again enjoyed the exhibits. I always forget the specific sustainable fishes.

Since posting the above, I've had a bit of remorse about plugging an endangered species, in spite of the fact that my annual consumption is low. Basically, I fear that fellow members might become too fond of this remarkable fish.

As such, I want to discuss other substitutes that I like:
1. For fresh fish, you want cold water
2. The North Atlantic (whether New England or France) is superior to the Pacific...I'm not sure why
3. I love fresh Cod, but it doesn't freeze well
4. During my Alaska fishing trip, I learned that Halibut freezes well for up to 6 months
5. Red Snapper is good, but "Red Fish" is not; if you order the former, you might end up with the latter
6. Haddock, Blue Fish, and Flounder are popular in New England, but need to be fresh
7. Dover Sole is great. However, since it is so skinny, baking it is not a good technique; either do my sashimi technique, or break out your "New York Times" cook book
8. I love the beachside fish in Thailand (small sea bass, red snapper, white snapper), but few of the sellers have decent white wine, so bring your own (it doesn't need to be expensive because the alcohol burns off, but $3 bottles do more harm than good)
9. Avoid fresh water fish like the plague unless you really trust the local rivers and lakes
10. Tilapia is an absolute no

Interesting observations....
I could not disagree more about North Atlantic fish being better than Pacific. Atlantic salmon in particular is almost inedible IMO. The only Atlantic fish I truly love is haddock, and frozen is perfectly fine, IF we are lucky enough to find it on the west coast.
Pacific or Alaskan halibut does indeed freeze well for even longer than 6 months.
Sole always looks wonderful and tempting at the fish counter, but is too soft and bland when cooked.