Place the sealed salmon in a bowl of cold water
Change the water every 20 to 30 minutes
Keep the salmon fully submerged
Use cold water only, not warm or hot water
Thaw smaller fillets faster than large pieces
Use the microwave’s defrost setting only if you will cook the salmon immediately
Stop microwaving as soon as the salmon is pliable, not cooked
Cook the salmon right after thawing
Do not thaw salmon at room temperature