does anyone know how to cook a frozen 9-lb salmon

Defrost in the fridge then poach in a very clean sink with just off the boil water keep topping it up till its cooked through. unless of course you have a fish kettle.

thankyou, I have never done one before (grandsons christening) this sunday. do I wrap it in tinfoil first, and cover with the water?

How long do I cook it for and should I let it cool till the water is cold. can anyone tell me more?

Hi there, you dont need to wrap it, unless your uneasy about the sink business. because it breaks up if you handle it too much so its best to leave it alone as much as possible. it can take a good hour to poach if its a very thick fish. but the trick it to keep it covered with the water and test every ten mins or so after the first half hour. It could of course take longer. you could practice with a trout say and then see how you get on.

thanks for the advice, I will need to cut it in half to put it in the oven, or do you mean poach it on the hob. I would still have to cut it as it is so long. then I have to dress it!!!!!!!!

good advise relishmama. big fish. hope it goes well. are you going to decorate it afterwards with cucumber???

Thanks Snoozy, I hope it goes well too. I am going to decorate it with cucumber. Couln't find a tray big enough so I am going to cover a small kitchen cupboard door with tinfoil. HELP!!!!!!!

excellent idea. improvise and you will be suprised what you can come up with. oh i sooo wish it all well for you. wish i could have an invite. if the cupboard is quite big and there is space left to fill on the plate so to speak, decorate with fresh parsley and lemons and limes cut into quarters, hides a multitude of sins!!!!!!!

the cupboard is just a little longer than the fish, but quite a bit wider, so I will take your advice and decorate with lemons and limes, grow my own parsley. Do I leave it in the water until cold? I am a bit nervous of over cooking and it falling to bits.

once you feel that the salmon is cooked, i would ask your fish monger how long to cook for the weight etc. but once cooked , take out of the liquid and leave . till you need to use it. but relishmama may have better advise than i so wait!!! kimi.xx

I poached a large salmon last week for a party. My fishmonger lent me a fish kettle (free). It was so big I had to place the kettle diagonally across the hob. I covered it with cold water and slowly brought it to the boil (about one hour). The moment it came to simmering point I switched off the heat and let it cool in the water. It is the best way to cook a salmon which you are going to eat cold. ( Add peppercorns,bay leaf,parsley to the water)

Glynis 11 I cant find a kettle big enough, and my grandson bought the fish, I was going to cut it in half and cook it in a baking tray, I though it best in tinfoil for lifting out. any advice from you

no make a good tough tinfoil plate to slip the salmon on ,to go in the water, with handles on each side to lift out...

so I do not cover the fish with tin foil is that right?

If you poach it in the sink you dont have to cut it in half just curve it round the sink you can still add the extras to flavour the water. if you make a foil sling under neath it then it will lift out otherwise just brave it and use both hands. The water will be cool by the time the fish is poached. Enjoy have fun and DONT PANIC!!

I've not looked at all the posts, but what you could do, i'd get some turkey foil create a big water proof envelope, put the fish in there and add soy sauce, a little water, fresh garlic, fresh ginger and spring onions all chopped up quite finely, cover up the lid top and steam BBQ it.

Thanks for all the advice, just one last thing how easy is it to get the skin off, any do's and donts?

once cooked , cooled ,it will peel of soooo easy, watch this space!!!!!!!! kimi.xxxx

Thanks a million watch this space on monday 14th let you know how it went. Elizabeth

LOL, why do people not eat the skin, that's always puzzled me, de-scale and de bone sure, but de skin?

I have friends who always have a big piece of skin on their plate when they finish a fish dish, the most astounding bit was we were eating out, and my friend ordered a pan fried fish, and the skin looked so nice, it had been rubbed in seasoned flour, and I was a bit jealous that I didn't order the fish, and she left the skin, I was going to ask her if I could have the skin but I didn't know her well enough

Thanks everyone for the advice, on cooking my salmon. It was over 10-lb. went brilliantly, cut it in half wrapped it in tinfoil after filleting it (fist-time) put salt pepper, slices of lemon and white wine inside, cooked for 1 hour, skinned it when cool, left in fridge overnight, dressed it with the cucumber, yes the lemons and limes did hide a multitude of sins !!!!

well done!!! kimi.x