Name: How to bake frozen salmon
Prep time: 2 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 4 oz. frozen salmon fillets; 2 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon smoked paprika

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If you’ve ever wondered how to bake frozen salmon, this is the no-fuss method you’ll come back to again and again. No thawing. No marinating. Just pantry spices, olive oil, and a hot oven that gets dinner on the table in under 30 minutes. The results? Juicy, flaky salmon with a lightly smoky, garlicky crust that tastes like you put in way more effort than you did.

A close up of frozen salmon that's been baked in the oven with spices on a gray plate with rice and salad.

This is literally the easiest salmon recipe. My family LOVES salmon, so I make this all the time. It’s a simple weekday recipe that gets dinner on the table so quickly. I buy the 4-pack of frozen salmon at Aldi for this recipe all the time. I make it with steamed white rice and this super simple air fryer garlic zucchini bites recipe.

Table of Contents

Ingredients for Frozen Salmon Baked in the Oven

Frozen salmon
Olive oil
Garlic powder
Smoked paprika

How to Make Frozen Salmon Baked in the Oven

A four-collage image of the process for making baked salmon in the oven from frozen.

Preheat the oven to 425°F. Line a sheet pan with parchment or foil for easy cleanup.

Place the frozen salmon fillets on the pan, skin-side down if they have skin. There’s no need to thaw.

Bake the frozen salmon for 15 minutes to start the cooking process and melt any surface ice.

Remove the salmon from the oven. Brush or spoon on olive oil so it lightly coats the top and sides.

Sprinkle evenly with garlic powder and smoked paprika so every bite has flavor.

Return the pan to the oven and bake for about 10 minutes more, until the thickest part reaches an internal temperature of 145°F and the fish flakes easily with a fork.

Finished salmon that was frozen and then baked in a blue casserole dish.

Rest the salmon for 2–3 minutes so the juices settle, then serve hot with rice and veggies.

Tips & Suggestions

Skin-on vs. skinless: If your salmon has skin, leave it on while baking to keep the fish moist. The skin will release easily from the pan once cooked.
Doneness check: Aim for 125–130°F for a slightly more tender, restaurant-style medium doneness; the USDA recommends 145°F for safety. Pull it a bit earlier and let carryover heat finish the cook if you prefer softer flakes.
Flavor swaps: Add a squeeze of lemon when you baste with olive oil. Swap smoked paprika for sweet paprika + a pinch of chili powder if you like gentle heat. Or add a sprinkle of red pepper flakes.
Pan options: A small sheet pan or cast-iron skillet both work. Parchment helps prevent sticking with skinless fillets.
Veggies on the side: Toss broccoli florets or green beans with olive oil and salt and roast on a second pan while the salmon bakes. Dinner, streamlined.
Frozen thickness: Very thick center-cut fillets may need an extra 2–4 minutes. Thin tail pieces may finish a bit faster. Always go by temperature.
Meal prep: Cook an extra fillet and flake it over salads, grain bowls, or tuck it into pita with cucumber and yogurt sauce.

FAQ

Can I bake frozen salmon without thawing?
Yes—this recipe is designed for frozen fillets. Start at 425°F for 15 minutes, baste and season, then finish 8–12 minutes more until the center hits 145°F.

Should I cover the salmon while it bakes?
No lid or foil needed. The high heat helps drive off moisture from the surface so the spices bloom and the fish gets lightly crisp on top.

What if my salmon is already thawed?
Reduce the first bake to 8–10 minutes, then baste, season, and finish another 5–7 minutes, checking for 125–145°F depending on your preference.

Recipes to Pair with Baked Salmon

4 salmon fillets