The water should be steaming hot (not boiling), so just turn on the hot water on your kitchen faucet. Check it after 5 minutes. If it’s not soft and flexible, dump the container, refill it with fresh hot water, and thaw the fish for another 1 to 2 minutes. You shouldn’t thaw salmon at room temperature for a long period of time. A quick, 5 minute hot bath isn’t a food safety concern, but sitting on the countertop for a few hours is not safe.
You could brush both sides with an even coat of oil, place the fish skin side down on the baking tray, then sprinkle salt and pepper over it. If you don’t have a basting brush, you can just use your hands or a spoon to spread the oil. For more complex flavors, try mixing 1/2 stick of melted butter, the juice of 2 lemons, 2 minced garlic cloves, and a tablespoon of dried dill. Brush the salmon with this mixture, then sprinkle it with pinches of salt and pepper. [8] X Research source
For instance, if a fillet is 1 1⁄2 inches (3. 8 cm) thick, check it after 12 minutes.
If you don’t have a thermometer, use a paring knife to check the color of the thickest part of the fillet. Bright pink is rare and an opaque, pale pink is medium. Medium-rare falls in the middle. [11] X Research source
You can store leftover salmon in the fridge for up to 3 days.
Skip the red pepper flakes if you’re not a fan of heat. You could also brush it with a mixture of melted butter, lemon juice, minced garlic, and dried or fresh dill, rosemary, or thyme.
Look for a flaky texture and opaque, pale pink color if you don’t have a thermometer.
If you have leftovers, store them in the refrigerator for up to 3 days.
