Salmon is a popular and healthy fish that is often enjoyed baked, grilled, or pan-seared. However, salmon is typically sold frozen, so knowing how to properly thaw it is an important skill.
Can you defrost salmon at room temperature?
It is not recommended to thaw salmon at room temperature. Thawing fish at room temperature encourages bacterial growth. Fish should be thawed in the refrigerator or under cold running water to keep it at a safe, cool temperature.
How long does it take to thaw salmon in the fridge?
Salmon takes approximately 12-24 hours to thaw in the refrigerator. A 1 pound piece of salmon will thaw overnight in the fridge. Larger pieces of salmon may take closer to 24 hours.
Be sure to place the frozen salmon on a plate or in a container to catch any drips as it defrosts. Keep the salmon on the bottom shelf of the refrigerator so the drips don’t contaminate any other food.
Tips for thawing salmon in the fridge
- Place frozen salmon on a plate or in a container on the bottom shelf of the fridge
- Allow 12 hours per 1 pound of salmon
- Flip the salmon halfway through defrosting
- Check periodically to see if thawed
- Cook immediately once thawed
How long does it take to defrost salmon in cold water?
To quick thaw salmon, place it in a watertight plastic bag and submerge in cold water. Change the water every 30 minutes so that it continues thawing. Here is an estimate of thaw times using the cold water method:
| Salmon Weight | Defrost Time in Cold Water |
|---|---|
| 1 pound | 1 hour |
| 2 pounds | 2-3 hours |
| 3 pounds | 3-4 hours |
Tips for cold water thawing
- Place salmon in a watertight plastic bag
- Submerge bagged salmon in cold water in a bowl or container
- Change water every 30 minutes
- Salmon is thawed when it can be bent easily without cracking
- Cook immediately once thawed
How to tell when salmon is thawed
Here are some ways to determine if your salmon is fully thawed and ready to cook:
- The salmon feels soft and can be bent easily without cracking
- The thickest part of the salmon feels firm yet springy to the touch
- A knife or fork inserted into the salmon meets little resistance
- The salmon no longer feels icy cold
- Liquid/drips are pooling under the salmon
Can you microwave defrost salmon?
Microwaving is not a recommended method for defrosting salmon. Microwaving can cook the outer edges of the fish while the inside remains frozen. This leads to uneven cooking later on. Microwaving can also cause texture changes, making the salmon dry out faster when cooked.
Why thaw salmon in the fridge
There are several advantages to thawing salmon in the refrigerator compared to cold water or room temperature:
- Thawing in the fridge keeps salmon at a safe, cool temperature
- The cold environment inhibits bacterial growth
- No risk of salmon sitting in contaminated or dirty water
- No need to monitor the thawing process
- Evenly thaws salmon throughout
For the best quality and food safety, overnight thawing in the refrigerator is ideal. Plan ahead so that the salmon has time to defrost fully before you want to cook and eat it.
Thawing thick cuts or large portions
Thicker cuts of salmon like a whole fillet, as well as large quantities like multiple pounds, will take longer to thaw. Some tips for defrosting thick salmon cuts include:
- Allow more time – up to 48 hours for very thick cuts
- Use the refrigerator method, not cold water
- Place salmon on bottom shelf of refrigerator so cool air can circulate evenly
- Flip salmon halfway through defrosting time
- Check frequently toward end of estimated defrost time
How to store thawed salmon
Fresh salmon has a short shelf life once thawed, so only thaw as much as you plan to use within 1-2 days. Here are some storage guidelines once salmon is defrosted:
- Use thawed salmon within 24 hours for best quality
- Keep thawed salmon stored in the fridge below 40°F until ready to use
- Do not refreeze thawed salmon – cook it instead
- Place thawed salmon on a plate and cover with plastic wrap or store in an airtight container
Can you refreeze thawed salmon?
It is not recommended to refreeze thawed salmon. Refreezing thawed fish can lead to loss of moisture and texture changes. The quality of the salmon will degrade with each thaw. For best results, cook fresh salmon immediately after thawing and do not refreeze.
How to use thawed salmon
Thawed salmon is ready to use in any recipe calling for fresh salmon. Here are some delicious ways to cook thawed salmon fillets:
- Baked salmon – Brush with oil or melted butter and bake until flaky
- Grilled salmon – Brush with oil and grill skin-side down over medium-high heat
- Broiled salmon – Place under broiler 6 inches from heat for 6-8 minutes
- Pan-seared salmon – Sear skin-side down in a hot skillet for 4 minutes per side
- Poached salmon – Simmer gently in liquid like wine, broth, or lemon juice
- Canned salmon – Use in salads, sandwiches, pasta dishes, and more
Signs of spoiled thawed salmon
Always inspect thawed salmon before cooking. Here are some signs that the thawed salmon has spoiled and should be discarded:
- Fishy, ammonia-like odor
- Slimy texture and milky, opaque appearance
- Discoloration and graying around edges
- Dry, flaky flesh
- Rancid smell
- Mold or white bacterial growth
When in doubt, throw it out. Cook thawed salmon promptly for food safety and best quality.
Conclusion
Allowing 12-24 hours to thaw salmon in the refrigerator is the safest method and yields the best results. Quick thawing in cold water can reduce the time down to 1-4 hours depending on thickness. Always thaw frozen salmon prior to cooking for even cooking and ideal texture. Cook salmon within 1-2 days of thawing for optimal freshness and flavor.