Place the salmon in a sealed, leak-proof bag
Submerge the bag in cold water
Change the water every 30 minutes
Keep the salmon fully submerged
Use the microwave’s defrost setting for immediate use only
Stop microwaving as soon as the salmon is pliable
Cook the salmon immediately after microwave defrosting
Use thin fillets for faster thawing
Separate individual pieces before thawing if possible
Pat the salmon dry after thawing before cooking