Chances are, the "fresh" salmon you buy at your supermarket's fish counter was flash-frozen for transport and then thawed to sell. That fish is best cooked the same day of purchase. So why not pick up some frozen salmon fillets instead that will last for months in your freezer? Here's a little more incentive: We created this recipe so you can cook them straight from the freezer. The tender fillets are doused with an easy lemon-butter sauce for a fast and tasty weeknight meal.
3 tablespoons unsalted butter, at room temperature
Position an oven rack in center of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil and brush with oil.
Rinse the salmon fillets with cold water and pat them well with paper towels. Place the fillets, evenly spaced, in the middle of the prepared baking sheet.
Bake for 8 minutes; remove the baking sheet from the oven and season the tops of the fillets with 1 teaspoon salt. Continue to bake until the salmon is opaque throughout and the insides flake easily when you insert a paring knife between the layers, 5 to 8 more minutes, depending on the desired doneness (cook until bright pink for rare, pale pink for medium and orange for well done).
Meanwhile, whisk together the lemon juice and mustard in a large bowl. Add the butter and a pinch of salt and whisk until the sauce is smooth. Top each salmon fillet with some sauce.
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