Grabbing a salmon steak from the freezer can be the start of a delicious meal, or the start of a process to eliminate freezer burn before cooking. Salmon is usually safe in the freezer for up to three months, it may become freezer burned -- the common term for the dehydration and oxidation that occurs when cold air contacts the fish -- from improper packaging. Though the dried out fish may have an undesirable taste or texture, it's safe to eat, and proper preparation and cooking can save the overall flavor.
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Hold the salmon carefully on the cutting board, and using the fillet knife, cut off any heavily freezer-burned spots, and discard.
Cook the salmon for five to six minutes per 1/2-inch of thickness, skin side down the entire time, regardless of your method of cooking. For example, a 1-inch piece of salmon requires about 12 minutes of cooking time on the grill or in a pan.
Check the temperature of the meat; if it's not yet 145 degrees Fahrenheit, continue to cook until it reaches that safe temperature. It should also flake easily with a fork when it's completely cooked.