How do you defrost salmon quickly in water?

Defrosting salmon quickly while maintaining quality and safety can seem daunting. However, there are some simple techniques you can use to thaw salmon fillets in water in just minutes. This allows you to enjoy fresh, delicious salmon even when you’ve forgotten to move it from the freezer to the fridge the night before.

Can You Defrost Salmon in Water?

Yes, you can defrost salmon in water. This is a fast and effective way to thaw frozen salmon fillets or steaks. Defrosting in cold water helps preserve the quality of the salmon by preventing the proteins from denaturing or cooking. The cold temperature of the water also inhibits bacterial growth.

How Long Does It Take to Defrost Salmon in Water?

The time it takes to defrost salmon in water depends on a few factors:

Thickness of the fillets – Thinner fillets will defrost faster than thick steaks.
Temperature of the water – Colder water will thaw the salmon faster than lukewarm or warm water.

Amount of water circulation – Moving water like running water from a tap defrosts faster than still water.
Size of the container – Salmon defrosts quicker in a container that fits it snugly rather than an oversized bowl.

On average, defrosting salmon fillets of 1 inch thickness under cold running water takes about 15 minutes. Thicker steaks can take up to 30 minutes.

Step-by-Step Instructions

Follow these simple steps for quick salmon defrosting:

Remove the frozen salmon from the freezer. Rinse off any ice glaze under cool water.
Place the salmon in a colander or bowl. Make sure the bowl is large enough to fully submerge the salmon.

Fill the bowl with cold tap water. The water should cover the salmon completely.
Place the colander or bowl under a gently running tap or in a larger bowl of cold water. Let the cool water run over the frozen salmon to quickly thaw it.
Check the salmon every 5 minutes. Turn over thicker steaks to promote even thawing. Salmon is thawed when it is no longer icy in the center and you can easily flake it with a fork.

Once thawed, remove the salmon from the water. Pat it dry with paper towels and follow your recipe instructions.

Tips for Quick and Safe Defrosting

Here are some tips to accelerate defrosting and prevent food safety issues:

Use ice cold water for fastest results. Avoid using warm or hot water which can start cooking the salmon.

Move the salmon around and turn over thicker cuts to thaw evenly.
Weight down the salmon with a plate to keep it fully submerged if needed.
Defrost in the refrigerator if time allows. Place sealed salmon in a bowl of cold water to thaw in 1-2 hours.

Cook immediately after thawing. Do not refreeze the salmon once thawed.
Rinse the salmon in cold water before cooking to remove any lingering ice crystals.
Discard any water used to defrost raw salmon. Do not use it for cooking.

Defrosting Salmon in the Microwave

You can also use the microwave to quickly thaw frozen salmon. Follow these steps:

Remove any wrapping or packaging. Place the frozen salmon in a microwave-safe dish.
Microwave on the defrost setting if available. If not, use 30% power. Microwave for 1 minute at a time.

Check the salmon and turn over. Continue microwaving in 1 minute bursts until thawed.
Once the salmon is pliable and no longer icy, immediately cook or store in the refrigerator for later use.

Microwaving can sometimes lead to partially cooked edges so be careful not to thaw for too long.

Defrosting Times for Salmon

Use these defrosting times as a guide when thawing salmon fillets or steaks in cold water:

Salmon Cut	Thickness	Defrost Time (Minutes)
Fillet	0.5 inch	10
Fillet	1 inch	15
Steak	1.5 inches	25
Steak	2 inches	30

Can You Refreeze Thawed Salmon?

It is unsafe to refreeze raw salmon after thawing. Any bacteria present will multiply quickly at freezer temperatures. Refreezing also degrades the taste and texture of the salmon.

However, if the thawed salmon was kept chilled at 40°F or below, you can cook and then refreeze it. Make sure to cook the salmon thoroughly to an internal temperature of 145°F which kills potentially harmful bacteria. Let it cool completely before freezing.

For best quality, homemade cooked salmon should be frozen for up to 2 months.

Storing Thawed Salmon

Raw salmon that has been defrosted should be stored in the refrigerator and used within:

24 hours for whole salmon or large fillets

12 hours for smaller salmon cuts

Keep the thawed salmon in the coldest part of the fridge, away from other foods. Place in a bowl or plate to catch any drips.

For longer storage, cook the thawed salmon immediately and refrigerate for 3-4 days or freeze. Thawed salmon should never sit at room temperature for over 2 hours.

Defrosting Salmon Safely

Here are some key tips for safe salmon defrosting:

Defrost salmon in the refrigerator when you have time. Otherwise, use ice cold water.
Never thaw at room temperature or in hot water which can cause bacterial growth.

Cook thawed salmon right away and discard any marinade. Do not refreeze raw thawed salmon.
Avoid cross-contamination by keeping salmon separate from ready-to-eat foods.
Wash hands, utensils, and surfaces that have touched raw salmon.

Submerge wrapped salmon if defrosting in standing water to prevent unwrap contact.

The Best Cooking Methods for Thawed Salmon

Here are some foolproof cooking methods to try with thawed salmon:

Pan-Seared

Pat the salmon dry and season with salt, pepper, and spices.

Heat 1 tsp oil in a pan over high heat. Sear the salmon for 2-3 minutes per side until browned.
Finish cooking by baking at 400°F for 8-12 minutes until cooked through.

Baked

Preheat oven to 400°F. Line a baking sheet with parchment.

Brush thawed salmon with oil or rub with spices and seasonings.
Bake for 12-15 minutes until salmon flakes easily with a fork.

Grilled

Prepare the grill for direct high heat.

Oil the grates then place salmon directly over the heat.
Grill for 3-5 minutes each side until nicely charred.

Poached

Add water, wine or broth to a skillet. Simmer over medium heat.

Lower the salmon into the poaching liquid. Cook for 6-8 minutes until opaque.
Rest the salmon in the liquid for 2 minutes before serving.

Easy Defrosted Salmon Recipes

Here are a few delicious recipe ideas for defrosted salmon fillets:

Lemon Herb Salmon

Defrost salmon fillets in cold water.
Place salmon skin-side down on a baking sheet.
Season with salt, pepper, lemon juice and zest, and fresh herbs.

Bake at 400°F for 12-15 minutes until cooked through.

Teriyaki Salmon

Whisk soy sauce, honey, garlic, and ginger to make teriyaki sauce.
Defrost salmon fillets and pat dry.

Pour half of the teriyaki sauce over the fillets to marinate for 15 mins.
Bake marinated salmon at 425°F for 10-12 minutes.
Brush with more teriyaki sauce before serving.

Cajun Blackened Salmon

Mix Cajun seasoning with paprika, garlic powder, oregano, thyme, and cayenne.
Coat defrosted salmon fillets with Cajun spice mix.
Sear salmon in a hot skillet with oil for 2-3 minutes per side.

Finish cooking in a 400°F oven for 8-10 minutes until flaky.

Conclusion

Defrosting salmon quickly in water is easy when you use ice cold running water or submerge it in a bowl of cold water. Thinner fillets will be ready in 10-15 minutes while thicker steaks can take up to 30 minutes. Be sure to cook the thawed salmon immediately and store leftovers properly. Following these simple methods will give you delicious, fresh-tasting salmon in minutes even when you forget to plan ahead!