How to thaw salmon quickly
The fastest safe method is to submerge the sealed salmon in cold water and change the water every 30 minutes until it thaws. For vacuum-sealed salmon, some expert guidance also says you can thaw it under cold running water and cook it immediately afterward.
Fast methods
- Cold water bath: Put the salmon in a leakproof bag, submerge it in cold water, and keep the water cold by refreshing it every 30 minutes. This usually takes about 20 to 45 minutes for portions, and around 30 minutes for many fillets.
- Cold running water: If the salmon is vacuum-sealed, place it under cold running water below 38 degrees Fahrenheit; this can thaw it in 30 minutes or less depending on thickness.
- Microwave defrost: Use the defrost setting in short bursts only, and stop when the fish is partially thawed and still flexible. Cook it immediately to avoid texture loss and food safety problems.
Best practice
- Keep the fish cold while thawing; do not use warm or hot water.
- If you have time, the refrigerator method is the safest for quality, but it usually takes 8 to 12 hours.
- Once salmon is thawed by water or microwave, cook it right away.
Simple method
- Put salmon in a sealed bag.
- Submerge in a bowl of cold water.
- Change the water every 30 minutes.
- Cook as soon as it feels flexible and no longer icy.
Meta description
Quickly thaw salmon by using a cold-water bath, cold running water for vacuum- sealed fish, or a microwave defrost setting, then cook it immediately.
Information gathered from public forums or data available on the internet and portrayed here.