How to Cook Frozen Salmon in a Pan Without Thawing

Recipe

Cook frozen salmon in a pan with olive oil and simple salmon seasoning for a tender, flaky dinner in about 20 minutes. No thawing required and perfect for busy weeknights.

Forgot to thaw the salmon? You can still make a tender, flaky dinner in one skillet. This recipe shows you how to cook frozen salmon in a pan with simple seasonings and no thawing required.

salmon fillet with green beans in a dish

Frozen Salmon in a Pan

Laura fuentes holding a skillet of food standing in front of a blue door

I cooked frozen salmon in a pan for years, especially in the summer when it's too hot to turn on the oven, and before I had an air fryer recipe. It’s my go-to for getting dinner on the table without thawing the salmon first. You’ll love that it cooks up flaky and flavorful, with the same simple salmon seasoning I use for my baked frozen salmon recipe.

Ingredients
You only need frozen salmon fillets, olive oil, and my simple salmon seasoning to cook frozen salmon in a pan. The olive oil helps the garlic powder, paprika, salt, and pepper stick to the salmon, making it delicious.

four frozen salmon fillets, olive oil, lemon, paprika, garlic powder, salt, and black pepper on a marble countertop.

How to Cook Frozen Salmon in a Pan

Prep the salmon.
Remove the frozen salmon from its packaging and pat away any ice crystals or excess moisture with paper towels.
Sear the salmon tops.
Heat the olive oil in a large nonstick skillet over medium heat. Place the salmon in the pan top down, and cook until it develops a light golden crust.
Season and finish cooking.
Flip the salmon so the skin-side is down (or the flat side if using skinless), sprinkle it generously with the salmon seasoning, then cover the pan. Continue cooking until the salmon flakes easily with a fork and is no longer wet-pink inside.

Serve.
Serve immediately with a squeeze of fresh lemon, green beans, some crusty bread, or rice.

Laura’s Tips for Cooking Frozen Salmon

Why do I season the salmon after flipping it?

The surface of frozen salmon is covered with moisture, so the seasoning won't stick well at first. Once the salmon has cooked for a few minutes and you flip it over, the top side is ready to hold the oil and seasonings much better.

Why do I need to cover the skillet?

Covering the pan traps steam from both the salmon thawing and the lemon juice, helping the center of the frozen salmon thaw and cook gently while keeping it tender and juicy.

How do I know when frozen salmon is done?

The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145F in the thickest part. Thicker fillets may need an extra minute or two.

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Delicious Frozen Salmon Cooked in a Pan

Servings: 4

Prep Time: 5

Cook Time: 12

Total Time: 17

Cook frozen salmon in a pan with olive oil and simple salmon seasoning for a tender, flaky dinner in about 20 minutes. No thawing required and perfect for busy weeknights.

5 from 6 votes

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Ingredients

4 frozen salmon fillets, with or without skin
2 teaspoons oil
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
½ teaspoon pepper
1 lemon, optional

Instructions

Prep:

Remove the frozen salmon from the packaging and use a paper towel to pat it dry if necessary. If you left it on the counter for a bit and it's begun to thaw, you want to absorb that liquid.
In a small dish, combine the seasonings or grab the salmon seasoning and set aside.

Cook:

Heat a pan over medium-high heat. Once the pan is hot, add the oil and coat the pan to warm it up.
Place the salmon, skin-side up, in the pan; if using skinless, the oval (tops) side goes down. Cook the first side for 4 minutes, until it's browned, and flip it over. Once flipped, season the seared tops.
Squeeze half a lemon over the salmon pieces, cover it, reduce the heat to medium, and cook the second side for 7 to 10 minutes. Once done, squeeze the other half of the lemon over the tops and serve.