Omar Khalid
There are several ways to defrost salmon in plastic packaging. The safest way is to place the salmon in a bowl or sink of cold water, changing the water every 30 minutes. This can take up to 4 hours, depending on the size of the cut. For a quicker method, use the defrost setting on your microwave and cook in increments of 4 to 5 minutes for every 1 lb. of fish. Alternatively, defrost salmon in the refrigerator overnight. It is important to note that the USDA advises against defrosting salmon at room temperature, as this can cause bacteria to multiply.
| Characteristics | Values |
|---|---|
| Safest way to defrost | In the fridge |
| Fridge defrosting time | 10-12 hours or overnight |
| Fridge defrosting technique | Place salmon in a shallow bowl on a flat surface in the fridge |
| Quickest way to defrost | In a bowl of cold water |
| Water defrosting time | 20-30 minutes to a few hours |
| Water defrosting technique | Place salmon in a resealable plastic bag and submerge in a bowl of cold water, changing the water every 30 minutes |
| Microwave defrosting technique | Place salmon on a microwave-safe plate, cover with paper towels, and defrost for 4-5 minutes per 1 lb. of fish |
| Drawbacks of microwave defrosting | Uneven heat, dried-out portions, and the need to cook immediately |
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What You'll Learn
Defrosting salmon in the refrigerator
It is important to note that you should not thaw salmon on the countertop, as it needs to be kept at a safe, constant temperature of 40 degrees F or below to prevent the growth of harmful bacteria. If you are short on time, you can try defrosting the salmon in cold water, which takes about 1 to 4 hours, or in the microwave, which takes just a few minutes. However, these methods may impact the texture and quality of the salmon.
If you choose to defrost your salmon in the refrigerator, remember to pat it dry before cooking to remove any excess moisture for the best flavour and texture. It is recommended that you cook the salmon within a day or two of defrosting.
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Using cold water to defrost salmon
Defrosting salmon in cold water is a good option if you don't have time for the slower fridge thawing method. First, remove the salmon from its vacuum-sealed packaging and place it in a separate, resealable plastic bag. Try to remove as much excess air from the bag as possible. Then, fill a bowl with cool water, ensuring the bowl is large enough to fully submerge the salmon. Place the bag of salmon into the bowl of cool water, keeping it submerged with another object, such as a plate.
It is important to change the water regularly to keep the salmon at a safe temperature. Depending on the source, the water should be changed every 20 to 30 minutes. This method can take anywhere from 30 minutes to four hours, depending on the size of the salmon cut. Once the salmon has thawed, pat it dry to remove excess moisture.
Salmon defrosted using this method must be cooked promptly after thawing. This is because the salmon will be exposed to temperatures above 40°F, which is the threshold below which bacteria growth is inhibited. The USDA recommends never leaving raw proteins out of refrigeration for more than two hours (or one hour if the room temperature is 90°F or higher).
While defrosting salmon in cold water is a quicker method than fridge thawing, it can be cumbersome for larger cuts of salmon, and if water leaks into the sealed bags, the quality of the fish may be compromised.
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Defrosting salmon in the microwave
To defrost salmon in the microwave, start by removing the fish from its vacuum-sealed packaging. Place the salmon on a microwave-safe plate and cover it with a paper towel. This will help to absorb any moisture released during the defrosting process.
Next, select the defrost function on your microwave. If your microwave doesn't have a dedicated defrost setting, set the power level to 50% or "Power 3." For every pound of salmon, you should defrost for about 4 to 5 minutes. Check the salmon every minute or so and stop the microwave when it becomes flexible, even if there are still a few icy spots.
After removing the salmon from the microwave, let it sit on the plate for a few minutes to finish defrosting. It is important to cook the salmon immediately after defrosting to prevent bacterial growth due to the warm temperature of the fish.
While defrosting salmon in the microwave is a quick option, it may not always result in the best texture and quality. For optimum flavour and texture, it is recommended to plan ahead and thaw salmon slowly in the refrigerator overnight.
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Cooking salmon from frozen
Pan-frying
Place a frozen salmon fillet in a pan and cook it for about 5 minutes on each side on medium-high heat. Keep the pan covered and turn off the heat. Let the salmon sit in the pan for about 15 minutes. This will result in gently cooked and browned salmon.
Baking
Salmon can be baked from frozen, and it is a good option if you are looking for a hands-off cooking method. Preheat the oven to 425˚F and roast the salmon for 15 minutes. Then, remove the foil and continue roasting for about 8 minutes to evaporate any excess moisture. The salmon is cooked and safe to eat when it reaches an internal temperature of 145°F.
Poaching
Poaching salmon involves cooking it submerged in liquid, and it can be started from frozen. Simply increase the cooking time until the centre of the salmon reaches a safe temperature. Check the salmon frequently, and estimate about 50% longer than the recommended time for thawed salmon.
Microwave
Remove the salmon from its packaging and place it on a microwave-safe plate covered with a paper towel. Choose the defrost function and enter the weight. Check the salmon every minute or so, and remove it when it becomes flexible (a few icy spots are okay). Let it sit on the plate for a few minutes to become fully thawed, and then cook it immediately.
It is important to note that the USDA recommends never thawing food on the countertop, in a garage, basement, or car. Frozen food must be kept at a safe, constant temperature of 40 degrees F or below to prevent bacterial growth.
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Defrosting salmon on the countertop
While it is possible to defrost salmon on the countertop, the USDA states that you should never thaw food on the countertop (or in a garage, basement, or car). This is because frozen food must be kept at a safe, constant temperature of 40 degrees F or below to ensure that any bacteria present before freezing does not multiply.
If you choose to thaw salmon on the countertop, you must do it in a bowl of cold water and cook the salmon promptly after. This is because the salmon will be exposed to temperatures above 40 degrees F, which is the threshold below which bacteria growth is inhibited. When raw protein is exposed to temperatures between 40 and 140 degrees F, it becomes susceptible to the rapid formation of bacteria, which can lead to foodborne illness.
To defrost salmon on the countertop, first remove the salmon from its vacuum-sealed packaging and place it in a separate, resealable bag. Fill a bowl with cool water, ensuring the bowl is large enough for the salmon to be fully submerged. Place the resealable bag of salmon into the bowl of cool water, keeping it submerged with another object, such as a plate. Change the water every 20 to 30 minutes to keep it at a safe temperature. Smaller cuts should defrost in one to two hours, while larger cuts may take up to four hours.
Once the salmon has thawed, pat it dry to remove excess moisture and cook it immediately. Thinner portions and fillets may only need 30 minutes to defrost, while thicker portions and fillets may need up to one hour.
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Frequently asked questions
The safest way to defrost salmon is to place it in the refrigerator and let it sit overnight. This method ensures that the salmon gradually defrosts in controlled, cool temperatures, inhibiting the growth of harmful bacteria.
First, place the salmon in a resealable plastic bag. Then, fill a bowl with cold water and submerge the bag. Change the water every 30 minutes to keep it at a safe temperature. Smaller cuts should defrost in 1-2 hours, while larger cuts can take up to 4 hours.
Remove the salmon from its packaging and place it on a microwave-safe plate lined with paper towels. Use the defrost function and enter the weight. Check the salmon every minute and remove it when it becomes flexible. Let it sit for a few minutes to finish defrosting, then cook it immediately.
