I bought some frozen wild-caught salmon fillets for the first time so see how we like it. Can I broil it the way I usually cook salmon, or does the freezing process lend itself better to other methods, like sauteeing or poaching, or does it even matter?
Once you thaw the salmon, you can treat it like you would fresh salmon. Freezing may degrade the texture of the fish a small amount (it may not even be noticeable if they were commercially frozen in a blast chiller), or allow a little moisture loss, but otherwise the fish is essentially unchanged.
If there is any weeping or moisture coming out, pat the filets dry with a lint free towel or paper towel before high heat cooking methods like broiling or pan frying.
If the filets are thin, you can even cook them from frozen without pre-thawing them; they will thaw as part of the cooking process.
The best way to thaw them is to put them in refrigerator until they are thawed. You can then proceed with your recipe like you normally would.