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.
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.
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When freezing salmon, package it in vacuum-sealed bags to remove any air or moisture to prevent freezer burn. Salmon that has been severely freezer-burned should be discarded.