How to Defrost Salmon

Succell

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posted on 13 years ago — updated on 1 second ago

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Salmon, a white, orange or red fleshed-fish is native to the North Atlantic Ocean and Pacific Ocean. Fresh salmon is full of excellent nutrients, like protein, omega-3 and vitamin D. Salmon is commonly smoked, grilled, broiled, baked and occasionally eaten raw. The fish is best when cooked fresh after catching or buying it; however, if it is frozen there are some guidelines you should follow to prevent contaminating the seafood and ruining its flavor. This article will tell you how to defrost salmon.

Steps

Refrigerator Defrosting

Remove your salmon from the freezer approximately 12 hours before you plan to cook it. For quantities over 1 lb. (454 g), remove the salmon 24 hours before you plan to cook it.

Unwrap the outer layers if it is wrapped in more than 1 freezer bag or layer of aluminum foil.

Place the fish in a shallow bowl.

Put the bowl on a flat surface in the refrigerator, away from foods that will soak up the smell of the salmon. The refrigerator should be kept between 35 and 40 degrees Fahrenheit (1.7 to 4.4 degrees Celsius), in order to inhibit the growth of micro organisms.

Cook immediately after removing the salmon from the refrigerator.

Sink Defrosting

Remove the salmon from the freezer. You will need to allow 30 minutes of defrosting time for every 1 lb. (454 g) of fish before you plan to cook it.

Make sure the fish is in a plastic bag, if it is not already. This will keep the raw fish from spreading bacteria.

Place the salmon in a large bowl. The fish should be able to be fully submerged when the bowl is filled with water. You can also use the sink to thaw your fish; however, it should be dedicated to keeping the fish during defrosting to avoid contamination.

Fill the bowl or sink with cold water until the salmon is submerged.

Change the cold water every 30 minutes.

Remove the fish after it is fully thawed and cook immediately. If you are thawing salmon that was frozen in a block of ice, run cold water over the fish until all the ice chunks are removed. Then cover the fish in plastic wrap, place it in a pan and leave it in the refrigerator for 6 to 12 hours.

Microwave Defrosting

Remove the salmon from the freezer. Remove packaging.

Place it on a plate covered in paper towels. Cover the fish with a layer of paper towels.

Place the thinnest parts of the fish in the middle of the plate.

Use the defrost setting to heat the fish for 4 to 5 minutes for every 1 lb. (454 g) of fish. The defrost setting is usually 30 percent of the microwave's heating power, or "Power 3" on the controls.

Stop the microwave halfway through the time and turn it over.

Stop the microwave before it has reached the end of its preset defrosting time, so there are some ice crystals remaining.

Place the plate on the counter for 5 minutes to finish defrosting.

Cook immediately. Microwave defrosting is the least recommended way to defrost fish. The rapid heating of the flesh causes the fish's cell walls to burst. The fish will likely be unevenly defrosted and dry.