The cleanest freezer seafood there is — assemble raw with butter and seasoning, freeze, and bake straight from frozen. Use fresh, never-thawed fillets if you plan to freeze them.
Ingredients
- 4 salmon or trout fillets (~6 oz each)
- 4 tbsp butter, softened
- 4 garlic cloves, minced
- 1 lemon (juice, plus a few slices)
- 3 cups green beans or asparagus
- 1 tsp salt
- 2 tbsp fresh parsley or dill, chopped
Instructions
- Mash the butter with the garlic, lemon juice, and salt into a compound butter.
- Place each fillet in a foil pan. Spread the butter over the top and scatter the green beans and lemon slices around.
- Bake fresh at 400°F for 15–18 minutes, or from frozen at 375°F for 25–30 minutes, until the fish flakes easily.
- Finish with the fresh parsley or dill.
Make-Ahead & Storage
Assemble raw with the butter and veg, cover, and freeze up to 2 months. Bake straight from frozen — no thawing. Trout is thinner than salmon, so check it a few minutes early.
Notes
Use hardy quick-cooking vegetables (green beans, asparagus, broccoli) that hold up to the freeze; skip delicate ones. Fresh (never previously frozen) fish gives the best texture when frozen raw.