Salmon is one of the most commonly thawed proteins in commercial kitchens, grocery seafood departments, and commissaries. But despite its popularity, thawing salmon safely and efficiently is often misunderstood. Operators routinely rely on running-water thawing or slow walk-in refrigeration, both of which come with significant safety, quality, and operational challenges.

This guide explains how long it actually takes to thaw salmon using the most common methods, why times vary so widely, and how to achieve the fastest, safest, and most uniform results every time.

1. Walk-In Refrigeration: 12–24 Hours (Slow and Inconsistent)

Refrigerator thawing is the traditional method for many kitchens, but it is extremely slow and highly unpredictable.

Typical thaw times for salmon fillets or vacuum-sealed portions:

  • Thin portions: 10–12 hours

  • Standard 6–8 oz portions: 12–18 hours

  • Thick fillets or multi-portion packs: 18–24 hours

Only the outer layer softens at first, while the center remains frozen for many hours. This uneven thawing leads to:

  • Drip loss

  • Texture degradation

  • Inconsistent quality

  • Prep delays

  • Frequent out-of-stock situations when teams underestimate thaw times

For a broader comparison of thawing methods, see:
👉 Cold Water vs Walk-In vs CNSRV

2. Running-Water Thawing: 20–45 Minutes (Faster but Risky and Wasteful)

Running-water thawing is common because it appears fast and simple, but it is one of the least controlled and most resource-intensive methods.

Limitations include:

  • Only a small portion of the salmon is hit by flowing water

  • Large areas sit above the waterline, warming unevenly

  • Temperature of tap water often exceeds the 70°F limit required by FDA and California Code

  • Water stagnates around unexposed surfaces

  • Hundreds of gallons can be wasted per thaw

  • Operators must reposition salmon and monitor constantly

Typical thaw times:

  • Thin portions: 15–25 minutes

  • Standard fillets: 25–40 minutes

  • Bulk or multi-portion packs: 40–60 minutes

Running water is fast in appearance, but inconsistent in practice.

For a deeper explanation of its risks, see:
👉 Why Running-Water Thawing Is Risky

3. CNSRV: 15–30 Minutes (Fastest, Most Controlled, Fully Uniform)

CNSRV provides the fastest and most consistent thawing method because it combines two critical principles:

  1. Full surface contact

  2. Continuous water movement

By ensuring the entire salmon fillet is fully submerged and surrounded by regulated, circulating water, CNSRV eliminates:

  • Warm pockets

  • Uneven thawing

  • Temperature spikes

  • Air exposure

  • Oversight requirements

  • Water waste

Typical thaw times:

  • Thin portions: 10–15 minutes

  • Standard fillets: 15–25 minutes

  • Bulk packs: 25–30 minutes

These cycles consistently stay within health-code limits while reducing water usage by approximately 98% compared to running faucets.

Learn more about the technology:
👉 CNSRV DC:02

4. What Actually Determines Thaw Time?

Regardless of the method, thawing speed for salmon is influenced by:

Thickness
Thicker cuts and center fillets thaw more slowly than thin portions.

Packaging
Vacuum-sealed salmon thaws more uniformly and predictably.

Water temperature
Even small temperature differences significantly affect thawing times.

Water movement
Circulation prevents stratification and ensures consistent heat transfer.

For more on the role of movement, see:
👉 Why Continuous Water Movement Matters in Food Thawing

For the importance of full immersion, see:
👉 Why Full Surface Contact Is Critical in Safe and Efficient Food Thawing

5. Best Practices for Thawing Salmon in Commercial Kitchens

To ensure both safety and quality:

  • Keep water below 70°F to stay within FDA and California Code requirements

  • Maintain full submersion to avoid air exposure and warm pockets

  • Use continuous movement to eliminate temperature variation

  • Avoid thawing salmon partially exposed to kitchen air

  • Reduce thawing time whenever possible to minimize bacterial risk

  • Follow SOPs for time and temperature monitoring as required

Systems specifically engineered for thawing dramatically reduce labor and risk.

Bottom Line: How Long Does Salmon Take to Thaw?

Here is a concise summary:

  • Walk-in refrigeration: 12–24 hours

  • Running-water thawing: 20–45 minutes

  • CNSRV: 15–30 minutes

CNSRV achieves the fastest and most consistent results because it provides both full surface contact and controlled water movement — the two factors proven to accelerate thawing while maintaining strict temperature control.