How to Thaw Salmon: 3 Salmon Thawing Methods

It is essential to keep salmon cold to prevent bacterial growth, which can lead to food poisoning. If you’re preparing frozen salmon, there are three main ways to thaw it:
It is essential to keep salmon cold to prevent bacterial growth, which can lead to food poisoning.

1. 1. Water: Fill a large bowl with cold water. Place the salmon fillets in a resealable plastic bag, then place the bag in the cold water. Change the water every thirty minutes to prevent the salmon from coming to room temperature. You can also defrost salmon in hot water, but using cold water will preserve the texture of the fish and keep the salmon from entering the danger zone for microbial growth (40 to 140 degrees Fahrenheit).
2. 2. Refrigerator: You can defrost salmon in the fridge overnight. This is the easiest method but requires time ahead of cooking. When thawing salmon in the refrigerator, make sure to keep the salmon in a bowl or a rimmed dish so the water from the salmon doesn’t spill onto the other food in your fridge.
3. 3. Microwave: The fastest way to defrost salmon is through microwave defrosting. Put the salmon in a microwave-safe plate and cover it with paper towels or plastic wrap to prevent splatters. Using the defrost setting on the microwave, defrost the salmon for three to five minutes, depending on the size and thickness of the filet. Flip the salmon every thirty seconds to ensure an even defrost. You can remove the salmon from the microwave when it’s bendable but still has a few ice crystals. Let the salmon finish thawing on a plate for a few minutes before cooking.

Some cooking methods for salmon require defrosting and others do not. When baking salmon or poaching salmon, you do not need to defrost the salmon before cooking it because the lower heat will ensure that the salmon cooks evenly. If you are cooking frozen salmon on the grill or over high heat, you will need to defrost to ensure the outside and inside cook evenly, especially if you want to cook it skin-side down to achieve crispy skin. Plus, it is difficult to season frozen salmon because the seasonings will not stick to the frozen fish.

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