The Safest Ways to Quickly Defrost Salmon, According to Experts

During busy weeks, it's easy to get sidetracked and forget to defrost your salmon fillets ahead of time so that they're ready to cook for dinner when you get home. Thankfully, food safety experts Erica Reister and Kimberly Baker share how to defrost salmon safely and quickly so it's ready to cook in 30 minutes or less.

When defrosting salmon, it's important to keep food safety in mind. From harmful bacteria growth caused by improper temperatures to cross-contamination, our experts share everything you need to know to defrost salmon safely and quickly.

How to Quickly Defrost Salmon

Depending on how your frozen salmon is packaged, the defrosting methods will slightly vary.

If the Salmon Is Vacuum-Sealed

Frozen salmon is often sold in vacuum-sealed bags to reduce the risk of Clostridium botulinum, the bacterium that causes botulism, and Listeria monocytogenes, the bacterium that causes listeriosis. According to Reister, C. botulinum thrives in low-oxygen environments, such as vacuum-sealed packaging. Meanwhile, L. monocytogenes grows well in cold environments, including refrigeration. As a result, frozen, vacuum-sealed fish can become especially vulnerable to these bacteria if it isn't thawed under the proper conditions, she explains.

However, you can safely and quickly thaw vacuum-sealed salmon by placing the fish under cold running water. You can leave the fish in its packaging, but the water must remain at 38 degrees Fahrenheit or lower throughout the thawing process, Reister says. This method typically takes 30 minutes or less, depending on the thickness of the salmon fillet.

"Once the fish is thawed, it must be immediately removed from the packaging," she says. "You can check the water temperature by simply testing it with a food thermometer to ensure it is cold enough."

If the Salmon Is Not Vacuum-Sealed

If you often buy fresh salmon and freeze it yourself, the safest way to quickly defrost it is to place the amount you plan to cook in a sealed zip-top bag and submerge it in cold, running water, Baker says. Placing the salmon in a sealed zip-top bag helps prevent cross-contamination during thawing, keeping it from coming into contact with other foods or surfaces.

"Alternatively, you can place the sealed salmon in a bowl of cold water, changing the water every 30 minutes to keep it cold," she adds. "Depending on the size and thickness of the salmon portions, thawing typically takes between 20 and 45 minutes."

Just like vacuum-sealed salmon, it's important to maintain proper temperature control. The salmon should remain below 38 degrees Fahrenheit throughout the thawing process to reduce the risk of harmful bacterial growth and toxin production, Baker warns.

Once the salmon is thawed, cook it immediately. It should reach a minimum internal temperature of 145 degrees Fahrenheit.

Related Stories

How to Get Crispy Fish Skin Every Time—Without It Sticking to the Pan

How to Cook Frozen Salmon—Without Defrosting It First

Common Defrosting Mistakes to Avoid

Certain thawing mistakes can increase the risk of harmful bacterial growth and compromise salmon quality. According to our experts, these are the most common mistakes to avoid when defrosting salmon.

• Thawing salmon on the counter at room temperature: Frozen fish should never sit out on the counter to thaw. "This exposes the fish to the temperature danger zone (between 40 and 140 degrees Fahrenheit), which can allow bacteria to build up to extremely dangerous levels," Reister warns.
• Using warm or hot water to thaw salmon: To thaw salmon safely, it's important to keep it cold throughout the process. "Although thawing in cold water may seem counterintuitive, it is actually one of the safest and most effective methods," Baker explains. "Cold-water thawing helps the salmon defrost quickly while minimizing bacterial growth and preserving the texture and quality of the fish."