How to Defrost Salmon

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Let’s talk about the forbidden paths. Do not, under any circumstances, thaw salmon on the kitchen counter at room temperature. This is the fastest way to invite Listeria and a rubbery texture to your dinner. Also, skip the microwave unless you enjoy hot spots and a half-cooked center—it’s a betrayal of the fish.

The Complete Guide To Defrosting Salmon In The Fridge Safely And

Similarly, avoid running hot water over the package. That steamy rush might feel efficient, but it creates a surface-level thaw while the inside stays frozen solid. You’ll end up with a fillet that’s both raw and overcooked in different spots—a true culinary tragedy.

If you buy salmon with the skin on, keep it attached during thawing. The skin acts as a protective barrier, locking in moisture and preventing the flesh from drying out. Plus, crispy salmon skin is practically a delicacy—don’t waste it.

Fun Little Facts to Impress Your Friends

Did you know that wild-caught salmon freezes better than farmed? Wild fish has a leaner fat profile, meaning it stays firmer and less watery after thawing. Farmed salmon, with its higher omega-3 content, can sometimes release more liquid—so pat it dry gently before cooking.

Here’s a cool pop culture tie-in: In the 2016 film Captain Fantastic, the family butchers and freezes salmon from a river—and they always thaw it slowly in a cool stream. That’s basically the fridge method with a forest backdrop. Be a movie star in your own kitchen.

Finally, never refreeze thawed salmon unless you cook it first. The ice crystals disrupt the cell walls, and a second freeze will turn your fillet into a spongy ghost of itself.

How to Defrost Frozen Salmon | Wild Alaskan Company