How to defrost salmon:

When defrosting Salmon, remember it must remain cold up until the moment it is used for cooking; therefore it should not be defrosted at room temperature. Instead, it should be defrosted in the refrigerator or, for quicker results, in the microwave. Be sure to place Salmon in a leak-proof container when defrosting.

If Defrosting in the Refrigerator:

Fillets and steaks take anywhere from a couple of hours to one full day in the refrigerator to defrost, while whole salmon usually takes about 2 days. To accelerate the defrosting process, wrap the salmon in plastic and run cold water over it. Do not use warm or hot water.

If Defrosting in the Microwave:

Defrost one pound at a time. Use a covered microwave-safe dish while defrosting. If using a plastic wrap to cover, punch a few small holes to allow steam to escape. For best results, set your microwave to low power and defrost for 15 to 20 seconds at a time, letting the salmon sit for 15 seconds and repeating until completely thawed.
Handling and cooking salmon safely

- Keep anything that comes into contact with the fish clean at all times; this includes hands, utensils, surfaces, and cutting boards.

- Always wash your hands before and after touching raw salmon.

- After using a knife or any other utensil on raw salmon, do not use on other foods without first washing with hot, soapy water.

- Keep separate cutting boards for raw salmon and ready-to-eat products.

- Never cook salmon in stages: even if stored in the refrigerator between cooking periods, safe temperatures might not be maintained.