If your salmon isn’t vacuum-sealed, double-bag it in a zip-top bag. Squeeze out all the air before submerging—this keeps the water out and the fish dry. Trust me, nobody wants waterlogged salmon.
For extra speed, gently press the fillet under the water with a small plate or a heavy cup. This maximizes surface contact, and your salmon will thank you by thawing even faster.
And if you’re cooking in a hurry, you can even cook salmon from slightly frozen—just add a few extra minutes to your pan or oven time. But for perfect results, the cold water method is your golden ticket.
What About the Microwave? (A Gentle Warning)
Okay, the microwave can work if you’re truly desperate. Use the defrost setting, and be ready to cook it immediately. But be prepared for uneven results—some parts will be warm while others stay icy.
The Best Way to Freeze and Defrost Salmon - Eat Thrive Glow
I’ll say it again: cold water is the hero you need. It’s forgiving, it’s fast, and it doesn’t require a degree in culinary arts. You just need a bowl, some tap water, and 20 minutes of your life.
Think of it as a little pause in your evening—a moment to pour yourself a glass of water, check your phone, or just breathe. The salmon is doing the work for you.
