Why yes, you can pan-sear wild Alaska salmon from frozen. Pair it with a glorious parsley pistachio pesto, and you'll have a healthy, elegant meal in just 20 minutes. Alaska_Seafood CookItFrozen AskForAlaska Ad
We all have our go-to, no-brainer meals for when we have little energy and yet need to get dinner on the table stat. Maybe you scramble up eggs or eat a sad bowl of cereal. Perhaps you’ve got a quick pasta dish up your sleeve. Or maybe you just order takeout. We’re here to tell you there’s another way. If you keep wild Alaska salmon in your freezer, a healthy and delicious meal is always within arm’s reach .
Let’s get a few things out of the way. If you don't like the idea of frozen fish, we have a news flash for you: Unless you’re getting fish straight from the source, chances are the salmon you’re buying “fresh” has probably been previously frozen and thawed. The technology is such that most commercial fishing boats have the capacity to clean, cut, and flash-freeze fish almost immediately, thus ensuring it is at peak freshness when it arrives in your freezer.
The next big misconception is that frozen fish requires forethought because you need to remember to thaw it. The truth is that you can cook wild Alaska salmon directly from frozen with absolutely beautiful results—and virtually no advance planning. We’ve been playing around with all the best ways to cook Alaska salmon from frozen, and this is one of our favorites. Pan-searing it with the lid on allows the steam to build and speed up the thawing process while the bottom still browns perfectly. Flip it and finish cooking uncovered, and you’ve got impeccable, moist salmon in about 10 minutes.
You can use this method and serve in a million ways—on top of a salad or grain bowl, alongside some quickly sautéed vegetables, or in between bread for a speedy sandwich. Here we’ve topped it with a pistachio-parsley pesto that adds a restaurant-quality flavor profile with minimal extra work. This is a fun riff on your standard pesto, which subs pistachios for the pine nuts and parsley for the basil.
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