My brother in law (who lives in Alaska) sent us some frozen sockeye salmon. They are whole side fillets with the skin on. Tonight I basted them with a maple syrup and dijon mustard sauce I made, threw pineapple around the edges, and stuck it all under the broiler for about 8 minutes. The fish was sooo dry - even though it didn't seem over cooked if that makes sense. Is it the nature of the fish, is it that they could have been frozen for too long, or did I simply cook them for too long? I have about 5 more large pcs in the freezer and would like to get it right next time. Any theories or fool proof recipes would be appreciated.