Best use for frozen salmon?
I bought a whole (fresh) salmon at Whole Foods a few weeks ago, and the man at the counter cut it into steaks and fillets. We grilled a couple of the steaks that night and they were beautiful and delicious. I froze the remaining packages.
Last week I thawed the remaining steaks in the fridge, overnight, and grilled them. They were terrible. Lousy texture, dull flavor. I'm new to grilling, so will concede that I might have cooked them poorly, but would like to ask if anyone has tips for preparing (and even simply thawing) frozen salmon. Perhaps grilling was just too simple and straightforward for thawed fish?