Best Practices for Thawing Salmon

Before thawing, puncture the vacuum sealed packaging and place on a plate. Thaw under refrigeration at or below 38 degrees Fahrenheit. We recommend doing this the night before you plan to cook it.

We love frozen salmon because it’s convenient. A lot of people ask us how long they can keep it in the refrigerator once it is thawed. While our salmon is extremely fresh, we still recommend cooking it up within 24- 48 hours after slow thawing it. The longer you keep it in the refrigerator, the less fresh it will taste, so plan on thawing it to cook for your next meal.

For those like us who don’t plan that far ahead, you can also use a quick thaw method. Remove the salmon from the packing and move into a resealable bag. Place in a bowl of cold water. Cook immediately after fillet has thawed. Our friends at the Alaska Seafood Marketing Institute (ASMI) made a “how to” video for this method that you can check out below.