Freezing salmon allows you to store it for up to four months. Defrost the salmon properly when you need to prepare it to ensure that it cooks evenly and to the appropriate temperature. Thawing the salmon in the refrigerator is the safest method, but if you need to thaw the salmon quickly, you can submerge it in cool water. After the salmon thaws completely, you need to cook it within two days to ensure that it remains fresh.
Defrost in fridge
Remove the salmon from the freezer the night before you plan to use it.
Unwrap the salmon from its packaging. Place it in a shallow pan, and cover the pan with aluminium foil.
Place the salmon in the refrigerator to thaw it overnight.
Defrost in water
Place the salmon in a leakproof, plastic, sealed bag.
Place the bag in a sink filled with cold water.
Change the cold water every 30 minutes until the salmon defrosts.
- Never defrost the salmon with hot water because this can cause bacteria to grow.
- Avoid defrosting salmon in the microwave because it will heat unevenly.
- Do not defrost salmon at room temperature because this promotes the growth of bacteria.