Refrigerator method: Place salmon in a sealed container or zip-top bag; thaw in the fridge 8–24 hours (thinner fillets 8–12 hours, thicker 18–24 hours).
Cold-water method: Keep salmon in a leak-proof bag; submerge in cold water; change water every 30 minutes; thaw 1–2 hours for fillets.
Microwave method: Use the “defrost” setting; thaw in short intervals (about 30–60 seconds) and rotate/flip as needed; cook immediately after thawing.
Avoid: Thawing at room temperature.
Avoid: Hot or warm water.
Cook promptly after thawing: Cook immediately if thawed in cold water or microwave; if thawed in the refrigerator, cook within 1–2 days.
If partially frozen: Cook right away; adjust cooking time as needed.