Buzz
Salmon is a type of fish with white, orange, or red flesh, originating from the North Atlantic and Pacific Oceans. Fresh salmon is packed with beneficial nutrients like protein, omega-3 fatty acids, and vitamin D. It is commonly smoked, grilled, broiled, or sometimes even eaten raw. The best way to prepare salmon is when it's fresh, straight from the catch or newly purchased. However, when using frozen salmon, certain steps must be followed to prevent contamination and preserve its flavor. This guide will walk you through the proper process of thawing frozen salmon.
Steps
Thaw in the Refrigerator
Remove the salmon from the freezer about 12 hours before cooking. A 450g salmon should be taken out of the freezer roughly 24 hours before it’s ready to be cooked.
Remove any outer packaging if the salmon is wrapped in multiple layers of plastic or foil.
Place the salmon in a shallow bowl.
Set the bowl on a flat surface in the refrigerator, away from other foods to prevent the salmon from transferring its smell. The refrigerator should be kept at a temperature between 2-5°C to inhibit bacterial growth.
Cook the salmon immediately after removing it from the refrigerator.
Thawing Salmon in the Sink
Take the salmon out of the freezer. A 450g salmon should be removed from the freezer 30 minutes before cooking.
Ensure the salmon is wrapped in a plastic bag. This helps prevent the growth of bacteria on the raw fish.
Place the salmon in a large bowl. Fill the bowl with water until the fish is fully submerged.
- You can also use the sink to thaw the fish, but be careful not to contaminate the salmon during the process.
Fill the bowl or sink with cold water until the salmon is fully submerged.
Change the water every 30 minutes.
Remove the salmon once it has fully thawed and cook immediately.
- If the salmon was frozen into solid ice, rinse it with cold water until the ice melts and disappears. Afterward, wrap the salmon in a plastic bag, place it in a pan, and refrigerate for about 6-12 hours.
Thawing in the Microwave
Remove the salmon from the freezer. Unwrap the packaging.
Place the salmon on a plate lined with paper towels. Cover the fish with additional paper towels.
Position the thinnest part of the salmon in the center of the plate.
Set the microwave to defrost for 4-5 minutes if you're thawing around 450g of salmon. The defrost setting usually operates at 30% of the microwave's power, or you can use the "Power 3" setting on the control panel.
Halfway through the defrosting, turn off the microwave and flip the salmon over.
Turn off the microwave before the set defrost time ends, leaving a few ice crystals on the fish.
Place the plate with salmon on the kitchen counter for about 5 minutes to allow it to thaw completely.
Cook immediately.
- Defrosting salmon in the microwave is not ideal. Rapid heating can cause the fish's cells to break down, resulting in uneven thawing and a dry texture.
Tips
- Label and date the fish packaging before storing it in the freezer to ensure the fish doesn't freeze for longer than 8 weeks before consumption.
- If thawing a whole salmon, check inside the fish to ensure no ice remains. Rinse cold water inside the fish to finish the thawing process.
Warnings
- Never thaw fish using warm water. Warm water can encourage bacterial growth.
- Do not refreeze thawed salmon.
- Ensure the salmon is properly frozen. Air circulation and temperature variations are common when freezing at home, meaning the fish cannot be stored for long periods. Ideally, consume salmon within 2-3 months after purchasing and freezing. Even if the salmon is packed and stored in the freezer, it will not be correctly frozen if exposed to air, so avoid thawing and eating it.
What You'll Need
- Refrigerator
- Sink
- Microwave
- Water
- Paper towels
- Shallow dish
- Salmon
