To thaw salmon quickly, the safest and fastest recommended method is to use cold water:
- Remove the salmon from its vacuum-sealed packaging and place it in a tightly sealed, resealable plastic bag.
- Fill a large bowl with cool or cold water (not warm or hot).
- Submerge the bagged salmon in the cold water, keeping it fully submerged by weighing it down if necessary.
- Change the water every 20 to 30 minutes to keep it cold.
- The salmon should thaw in about 30 minutes to under an hour, depending on thickness.
- Once thawed, pat the salmon dry and cook it immediately.
This method is fast while maintaining food safety as long as cooking follows right away because the salmon is exposed to temperatures above refrigeration during thawing.
