How to Thaw Frozen Salmon

Thaw salmon properly to prevent harmful bacteria from growing and thriving.

Storing salmon in the freezer prolongs its shelf life. When you freeze salmon, you need to ensure that you keep the moisture and air out to keep the fish in good condition. When you are ready to eat the salmon, you need to thaw it safely to protect your health. Salmon thaws well slowly in the refrigerator, but if you are in a hurry, you can thaw it in cool water.

Things You'll Need

• Pan
• Plastic wrap or aluminum foil
• Leak-proof container or bag

Instructions

Refrigerator

1. Unwrap the salmon and place it in a pan. If the fish is frozen in a block of ice, run it under cool water to remove the fish from the ice.

2. Cover the pan with plastic wrap or aluminum foil.

3. Place the pan in the refrigerator.

4. Allow the salmon to thaw for 24 hours.

Water

1. Place the salmon in a leak-proof container.

2. Fill a sink with cool water. Never use warm or hot water because this will promote the growth of bacteria.

3. Replace the cool water in the sink every 30 minutes until the salmon thaws completely.

Tips & Warnings

• Thawing salmon in the microwave is not recommended. It is too difficult to defrost the fish evenly due to the thickness.

• Never thaw fish at room temperature because this promotes the growth of bacteria.

References

• Recipe Tips: Fish Preparation Guide