Ideal serving size
Remember that when I was teaching you how to cut a salmon loin for its best use, I recommended using the central part to cut the loins or blocks / ingots from there. The ideal for this way of cooking salmon is to cut rectangular portions about 8 to 10 cm long, about 3 cm on the side and the height of the salmon that will be more or less from about 2 cm to 3 if they are from the highest part. This size of ingots is perfect to serve as a portion and is perfect to be cooked in the oven, even starting from frozen as you will now see.
The keys to cooking frozen salmon
It is a simple technique, in which the three keys to a perfect result are the temperature of the oven, the use of aluminum foil and the elaboration of a sauce that gives the final touch to our preparation, obtaining a round and complete dish.
a) The oven
We must preheat the oven to 220ºC and leave it at that temperature for at least 10 minutes in order to achieve an intense temperature inside when we go to cook the salmon. Is about bring the center or heart of each ingot to a safe temperature to know that it is well cooked. We will have to cook the salmon for a total of 12 minutes, enough for the fish to reach 58-60 degrees inside. (Next I explain how to do this technique that has two phases.)
b) Aluminum foil or silver foil
To achieve a steam effect, the first phase of cooking the frozen salmon will be done covering the fish with a layer of strong or thick aluminum foil, -or two layers of the usual house-. In this first phase, moisture is released from the frozen fish thanks to steam cooking. Let the salmon cook in that “papillote” for 5 minutes. The effect is a soft and squishy salmon.
For the second phase, remove the aluminum foil, salt and pepper and let the oven roast the fish, drying the excess moisture -part will be reabsorbed by the fish, thus remaining very juicy- and producing the caramelization part of the sauce, giving our dish an appetizing appearance. This second phase of roasting in the oven will last another 6 to 7 minutes depending on the size of the ingots.
c) The sauce for the salmon
We can use any sauce that we like for the fish, such as mayonnaise, the mayopesto that you have in the photo or make a mixture that we like for the occasion. I suggest you one mustard and honey mixture, adding if you want chilli flakes, garlic and crunchy onion. The flavor is really delicious, but, as I said, you can use any other sauce that is capable of going through the oven.