How to Store & Defrost Frozen Salmon Safely

The whole point of selling salmon in individual frozen portions is convenience. You can keep a few portions in the freezer and take out exactly what you need instead of buying a large fillet and trying to use everything at once.

There is one part I don’t mess around with though: keeping the fish cold and defrosting it properly.

When your salmon arrives

Get your Jono Salmon Co. portions into the freezer promptly and keep the packaging intact until you are ready to use one.

How I recommend defrosting a salmon portion

The easiest method is also the one I prefer: move the portion from the freezer into the fridge and let it thaw gradually. Putting it in a clean container while it defrosts also helps keep any moisture contained.

Don’t leave raw salmon sitting on the kitchen counter to thaw.

Need it sooner?

If you need to defrost seafood more quickly, recognised food-safety guidance also allows cold-water thawing when the fish is sealed in a suitable bag, or microwave defrosting when the fish will be cooked immediately afterwards. For normal home use, planning ahead and using the fridge is still the simplest option.

Once it is defrosted

Keep the salmon refrigerated and follow the storage and use-by information supplied with your product. Keep raw salmon and its juices away from food that is ready to eat, and wash your hands, utensils and preparation surfaces properly after handling it.

Ready to cook?

Pat the surface dry with clean kitchen paper, season it and cook it using your preferred method. For food safety, cook finfish to an internal temperature of 63°C.

That is really it: keep it cold, defrost it properly, cook what you need and leave the rest of your portions frozen for another meal.