Salmon does best when defrosted in the fridge out of it’s packaging. Yeah, I’m guilty of being in a big hurry too and taking the convenient-hermetically-sealed-in-plastic-frozen-chunk of salmon and tossing it in a bowl of warm water. But, if you actually take the time and follow a few key instructions, you won’t go back to being in a hurry.
Remove from the freezer and remove the packaging - I’ve found it easiest to get the plastic off by scoring it with an “X” and just popping it out.
2. Salt it on both sides, place it on a plate and let it defrost in your fridge. I like to defrost it uncovered so that air can circulate around it.
Come morning, your salmon should be defrosted. If it isn’t, you can always set it on the counter for a little while to catch up.
The key before using this is to pat it dry with a paper towel. This way, you'll get a better crust when searing and also impart some of that caramelized flavor through something called the Maillard reaction.
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