To defrost salmon quickly and safely, the best method is the cold water thawing technique which takes less than an hour. Here are the steps:
- Remove the salmon from its vacuum-sealed packaging and place it in a resealable plastic bag, sealing it tightly.
- Fill a large bowl with cool (not warm) water.
- Submerge the bagged salmon completely in the water and keep it submerged by weighing it down with a plate or other object.
- Change the water every 20-30 minutes to keep it cold.
- Salmon should thaw in about 30 minutes to under an hour depending on fillet thickness.
- Once thawed, pat the salmon dry and cook it immediately to avoid bacteria growth.
This method maintains salmon quality while ensuring food safety by keeping temperatures out of the danger zone as much as possible. Cooking promptly after thawing is important because the salmon is exposed to above refrigeration temperatures during the process.
