Salmon should be cooked all the way through before serving.
Alaskan chef Erik Slater, the author of the Frozen to Fork cookbook, said: “Cooking frozen salmon comes down to timing and method, and if you follow the right recipe, you will have a perfect piece of fish every time.
“The techniques are the same as cooking fresh salmon; baking, broiling, poaching, searing the fish in a pan, it’s really just a slight adjustment to timing.”
It’s best to buy fish that has been rapidly chilled and frozen after it’s caught, to guarantee freshness.
source: express.co.uk