Refrigerator thawing: This is the safest and most recommended method, as it allows the salmon to thaw slowly and evenly. Simply place the frozen salmon in the refrigerator and let it thaw for several hours or overnight. Ensure the salmon is packaged well to prevent any leakage.
Cold water thawing: This method is faster than refrigerator thawing but requires more attention. Place the frozen salmon in a leak-proof plastic bag, ensuring that the bag is completely sealed to prevent water from entering. Submerge the sealed bag in a bowl of cold water, making sure the water stays cold. Change the water every 30 minutes to ensure even thawing. It usually takes about an hour for each pound of salmon to thaw completely.
Microwave thawing (with caution): Microwave thawing can be quick, but it's important to use caution to avoid overcooking the salmon. Place the frozen salmon on a microwave-safe dish and cover it with a damp paper towel. Microwave the salmon on the defrost setting for short intervals (start with 30 seconds to 1 minute), flipping the salmon over after each interval. After each interval, check the consistency and temperature to avoid overcooking. Use this method only if you plan to cook the salmon immediately.
Avoid using hot water, as it can cause uneven cooking and bacterial growth.
After thawing the salmon, cook it thoroughly to an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius) as measured with a food thermometer. This ensures the salmon is safe to consume.