How to Defrost Salmon

Co-authored by wikiHow Staff

Salmon, a white, orange or red fleshed-fish is native to the North Atlantic Ocean and Pacific Ocean. Fresh salmon is full of excellent nutrients, like protein, omega-3 and vitamin D. Salmon is commonly smoked, grilled, broiled, baked and occasionally eaten raw. The fish is best when cooked fresh after catching or buying it; however, if it is frozen there are some guidelines you should follow to prevent contaminating the seafood and ruining its flavor. This article will tell you how to defrost salmon.

Method 1

Method 1 of 3:

Refrigerator Defrosting

1
Remove your salmon from the freezer approximately 12 hours before you plan to cook it. For quantities over 1 lb. (454 g), remove the salmon 24 hours before you plan to cook it.
2
Unwrap the outer layers if it is wrapped in more than 1 freezer bag or layer of aluminum foil.

Advertisement
3
Place the fish in a shallow bowl.
4
Put the bowl on a flat surface in the refrigerator, away from foods that will soak up the smell of the salmon. The refrigerator should be kept between 35 and 40 degrees Fahrenheit (1.7 to 4.4 degrees Celsius), in order to inhibit the growth of micro organisms.
5
Cook immediately after removing the salmon from the refrigerator.

Method 2

Method 2 of 3:

Sink Defrosting

1
Remove the salmon from the freezer. You will need to allow 30 minutes of defrosting time for every 1 lb. (454 g) of fish before you plan to cook it.
2
Make sure the fish is in a plastic bag, if it is not already. This will keep the raw fish from spreading bacteria.
3
Place the salmon in a large bowl. The fish should be able to be fully submerged when the bowl is filled with water.
- You can also use the sink to thaw your fish; however, it should be dedicated to keeping the fish during defrosting to avoid contamination.
4
Fill the bowl or sink with cold water until the salmon is submerged.
5
Change the cold water every 30 minutes.
6
Remove the fish after it is fully thawed and cook immediately.
- If you are thawing salmon that was frozen in a block of ice, run cold water over the fish until all the ice chunks are removed. Then cover the fish in plastic wrap, place it in a pan and leave it in the refrigerator for 6 to 12 hours.

Method 3

Method 3 of 3:

Microwave Defrosting

1
Remove the salmon from the freezer. Remove packaging.
2
Place it on a plate covered in paper towels. Cover the fish with a layer of paper towels.
3
Place the thinnest parts of the fish in the middle of the plate.
4
Use the defrost setting to heat the fish for 4 to 5 minutes for every 1 lb. (454 g) of fish. The defrost setting is usually 30 percent of the microwave's heating power, or "Power 3" on the controls.
5
Stop the microwave halfway through the time and turn it over.
6
Stop the microwave before it has reached the end of its preset defrosting time, so there are some ice crystals remaining.
7
Place the plate on the counter for 5 minutes to finish defrosting.
8
Cook immediately.
- Microwave defrosting is the least recommended way to defrost fish. The rapid heating of the flesh causes the fish's cell walls to burst. The fish will likely be unevenly defrosted and dry.

Community Q&A

Question

Is it safe to eat salmon that has been defrosted in the sun for four hours?

Community Answer

No, I wouldn't consume any seafood that has been sitting in the sun for four hours, even if it was initially frozen.
Question

I was defrosting salmon in the sink. It was wrapped in wax paper but not tightly. Water got inside. Is it still safe to eat if baked at 375 degrees?

Community Answer

Yes, the heat will kill any bacteria in the sink. Next time, disinfect your sink before use or put the fish into a large bowl to defrost it.
Question

How do I defrost commercially frozen salmon?

Community Answer

The safest method is in the refrigerator. You can defrost it for a day. You can also defrost it with a microwave by choosing the defrost option.

Warnings

Make sure it has not been improperly frozen. Home freezers have fluctuating air flow and temperatures and are not meant for long term storage. Eat your salmon within 2 to 3 months after buying and freezing it. If it has been exposed to air, either in the package or in the freezer, it has not been properly frozen and should not be defrosted and eaten.

⧼thumbs_response⧽
Helpful 1 Not Helpful 0
Never refreeze salmon after it has thawed.

⧼thumbs_response⧽
Helpful 1 Not Helpful 0
Do not thaw fish with warm water. This promotes the growth of bacteria.

⧼thumbs_response⧽
Helpful 0 Not Helpful 0