skyshadow.top

Before we dive into how to thaw frozen salmon quickly and what to make with your freezer full of fish, we’re happy to bust a myth: Investing in frozen salmon is not necessarily a sacrifice compared to fresh salmon. In fact, the Wild Alaskan Company admits that, “unless you're enjoying a filet of salmon straight off the boat, high-quality frozen salmon beats "fresh" fish any day. That's because flash-freezing preserves the texture, taste, and freshness of just-caught salmon,” they explain

You know that “fresh” salmon that you can ask for at the protein counter at the supermarket? Chances are very high that it has been frozen already, then defrosted to display. By opting for frozen salmon and keeping it on ice, you can enjoy a delicious fish recipe on your own timeline—rather than in a rush to use it before the thawed salmon goes bad. (P.S. If you try to freeze salmon that’s already been frozen then defrosted, it’s a recipe for lower quality, strangely-textured seafood.)

Now that you know why the freezer aisle is probably the best place to reel some in, it’s the perfect time to review how to thaw frozen salmon quickly and how to use defrosted (or even still-frozen) filets.

How to Thaw Salmon the Test Kitchen Way

Here’s the Test Kitchen’s preferred way to thaw salmon:

Remove salmon from packaging and place it in a zip-top plastic bag. Press the air out, then seal to close.
Place the bagged frozen fish in a shallow bowl or dish, and place it in the refrigerator to allow the salmon to slowly thaw overnight.
Once the salmon is defrosted, plan to cook the fish within 24 hours.

Test Kitchen Tip: If your frozen salmon comes vacuum-sealed, remove the frozen fish from the packaging and transfer to a zip-top plastic bag before thawing. While this might seem like an unnecessary and wasteful extra step, “the anaerobic [without oxygen] conditions in the vacuum-sealed package can promote the growth of botulism toxin in the food which can have deadly consequences if ingested,” says Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager. In a pinch, use a knife to slice a few slits in the vacuum-sealed package, then transfer it to a dish or pan (to catch any juices as the fish thaws) and place it in the refrigerator to thaw overnight.

How to Thaw Frozen Salmon Quickly

If you’re running short on time, Brekke as well as the pros at the Wild Alaskan Company and Fulton Fish Market agree that this is the best option for how to thaw frozen salmon quickly. It takes about 1 hour.

“Keep in mind that for food safety’s sake, you’ll only want to do a quick thaw if you’re planning on cooking your seafood promptly after thawing,” Brekke says. “Don’t use this method to defrost your seafood if dinner is still seven hours away.”

Remove salmon from packaging and place it in a zip-top plastic bag. Press the air out, then seal to close.
Place the bagged frozen fish in a shallow bowl or dish filled with cold water, using something weighted to keep the bag submerged, such as a can of beans. Check and change out the water every 30 minutes to ensure everything is remaining 40° F or below until the fish is thawed, which should take about 1 hour, depending on the thickness of the salmon.
Once the salmon is defrosted, remove it from the bag and use a paper towel to pat it dry. Cook immediately.

Test Kitchen Tip: Although salmon can technically be thawed in the microwave, “we don’t recommend this method due to the impact on the overall quality of the fish,” Brekke adds.

Can You Cook Frozen Salmon Without Thawing it First?

Don’t want to fuss with defrosting? We have great news: “Straight-from-the-freezer frozen salmon filets can work well in many recipes,” Brekke confirms.

For simple seared salmon filets prepared from frozen:

Unwrap and rinse the frozen salmon filets under cool water to melt any excess ice crystals on the exterior of the fish.
Use paper towels to thoroughly pat every side of each filet dry.
In a nonstick skillet over medium heat, warm 1 tablespoon of oil.
Season salmon with ¼ teaspoon each salt and black pepper, then arrange the salmon filets, flesh-side down, in the pan.
Cook 3 to 4 minutes or until browned, then flip.
Cover the skillet and cook the salmon for about 8 minutes more, or until the salmon is cooked through and flakes easily in the center when tested with a fork. (The USDA recommends an internal temperature of 145°F if you have a meat thermometer handy.)

Test Kitchen Tip: We do not recommend trying to cook larger pieces of salmon, such as Orange Salmon and Green Onions, Salmon with Lemon and Herbs, or Salmon with Roasted Tomatoes and Shallots from frozen. Use fresh or fully thawed salmon in any recipes that call for a side of salmon or 1-pound or more salmon filet to ensure even cooking.

How to Store Salmon in the Freezer

After acquiring your sustainably-caught frozen salmon or purchasing fresh and never-frozen fish, to avoid freezer burn or notable degradation in quality, “make sure the fish is properly wrapped,” says Brekke.

The original vacuum-sealed packaging is ideal if your fish came that way, as it might if you mail-ordered your fish or bought it at certain retailers. If the fish is wrapped in butcher paper, remove the paper and use a paper towel to blot off any excess moisture from the surface of the fish. Next, wrap the filet(s) tightly with plastic wrap before transferring to a large zip-top freezer bag. Press out as much air as possible from the bags, then seal and use a permanent marker to label and date the salmon.

How Long Frozen Salmon Lasts

Although frozen will stay “safe” indefinitely under the proper freezer conditions, the quality will decline over time, Brekke admits. According to the USDA, frozen raw fish should be used within 3 to 8 months.

This is a very wide range, so to help clear things up, after repeated trials, the Test Kitchen has come to a consensus:

Salmon stored in a deep freezer should be fine up to that 8 month mark.
Salmon stored in a traditional refrigerator-freezer is best to put to good use within 3 to 5 months.

The Best Recipes to Make With Frozen Salmon

According to Brekke, pan-fried filets, roasted or baked salmon, salmon en papillote (baked in a parchment pouch), and grilled salmon cooked in a foil packet all work great with frozen salmon.

Ready to dive in? Don’t miss our Maple-Bourbon Glazed Salmon, Roasted Salmon with Radishes and Fennel, Coffee-Rubbed Salmon Sandwiches, Seared Salmon with Pistachio Gremolata, and Roasted Salmon and Farro Bowls.