Place the salmon in the refrigerator and let it thaw slowly overnight
Keep the salmon in its original packaging or a sealed bag to prevent leaks
Put the wrapped salmon on a plate or in a shallow dish while thawing
For faster thawing, seal the salmon in a leak-proof bag and submerge it in cold water
Change the cold water every 30 minutes until the salmon is thawed
If using a microwave, use the defrost setting and thaw in short intervals
Stop microwaving before the salmon starts to cook
Cook the salmon immediately after thawing in cold water or microwave
Do not thaw salmon at room temperature
Keep thawed salmon refrigerated until ready to cook