Look, I know microwaves are convenient. They reheat coffee and pop popcorn. But for defrosting salmon? Let me paint you a picture. You press the "defrost" button, walk away for a minute, and come back to find a fillet that looks like it fought a tiny, sad war.
The edges get cooked and rubbery while the center remains icy. It’s the texture equivalent of a bad hair day. If you absolutely must, use the microwave on the lowest power setting in 30-second bursts, and cook it immediately. But honestly? Just avoid it. Your taste buds will thank you.
A Quick Note on Cooking from Frozen
Here’s a secret that changes everything: you can cook salmon from frozen. It’s the ultimate "I’m too tired to think" hack. Just add a few extra minutes to your cooking time—usually about 50% more.
The Best Way to Freeze and Defrost Salmon - Eat Thrive Glow
Brush it with olive oil, season generously, and bake at 400°F (200°C) for about 20-25 minutes. The result is still flaky and delicious, and you only dirty one pan. It’s not as tender as the fridge-thawed version, but it’s a perfect lifeline on a busy Tuesday.
