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How to Cook Freezer-Burned Salmon

author image Jeremy Hoefs
Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.
How to Cook Freezer-Burned Salmon
Get the salmon in a grill pan. Photo Credit: Lisovskaya/iStock/Getty Images

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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Step 1

Hold the salmon carefully on the cutting board, and using the fillet knife, cut off any heavily freezer-burned spots, and discard.

Step 2

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.

Step 3

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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