HOW TO BAKE FROZEN SALMON RECIPES

Steps:

• Heat the oven to 425°F. Arrange a rack in the middle of the oven and heat to 425°F. Place the frozen salmon fillets skin-side down in an 8x8-inch baking dish.
• Combine the mustard, maple syrup, garlic, and salt in a small bowl. Place the mustard, maple syrup, garlic, red pepper flakes if using, and salt in a small bowl and stir to combine.
• Brush the salmon with the mustard mixture. Brush or spoon all of the mustard mixture evenly over the salmon.
• Cover the baking dish and bake for 15 minutes. Cover the baking dish tightly with aluminum foil. Roast for 15 minutes, until a knife can pierce the salmon completely with only slight, icy resistance.
• Uncover and roast for another 8 to 10 minutes. Carefully remove the foil. Continue roasting until the salmon can be easily flaked with a fork or a probe thermometer inserted in the thickest part of the salmon registers 145°F, 8 to 10 minutes more. Wild salmon tends to cook faster than farm-rasied salmon, so begin checking salmon at 8 minutes. The flesh should appear moist, but not raw or translucent.
• Rest and serve. Remove the salmon from the oven and let rest uncovered for 3 minutes. Serve with a hearty salad or quick pasta side.

Steps:

• Preheat oven to 200°C (180°C fan) mark 6. Melt the butter in a large pan over medium heat and add the flour. Cook, stirring, for 30sec then take off the heat and gradually stir in the milk. Return pan to the heat and cook, stirring constantly, until thickened.  
  

  Add the tortellini and butter for 1min. Take pan off heat and fold through the peas, most of the chives, the salmon and plenty of seasoning. 

  Empty mixture into an ovenproof serving dish and scatter over the cheese and remaining chives. Cook in the oven for 20min or until bubbling and golden. Serve with a crisp green salad.