Because our fish is processed and flash-frozen shortly after harvest, the quality you’re starting with is already at its peak. But how you bring that fish back from frozen has a big impact on how it turns out in the pan.

Science matters here. Thawing fish slowly and in a controlled way helps preserve both moisture and structure. That gradual change in temperature allows the fish to hold onto its natural juices instead of releasing them in the pan.

With the right thaw (and a simple brine before cooking, if you choose), you’ll get better texture, cleaner release, and that golden crust you’re looking for, especially with lean, wild salmon like sockeye.

Remove fish from packaging. Place your fish on a plate in the fridge for 12 hours. Cover loosely or leave uncovered.

A paper towel underneath your fish helps absorb excess moisture.

This slow, gentle method helps preserve texture and flavor.

Remove fish from packaging.

Place in cold saltwater (¼ cup salt to 3 cups water).

Thaw for 30-45 minutes

This helpe improve cookability by reducing excess surface moisture

Even if you thawed your fish overnight in the fridge, a quick brine before cooking can make a noticeable difference, especially with lean, wild salmon like sockeye.

Place your thawed fillet in a bowl of cold saltwater (¼ cup salt to 3 cups water) for 10–15 minutes before cooking. This light brine helps the fish stay juicy by firming up the proteins and pulling some excess moisture to the surface.

After brining, place the fish uncovered on paper towels in the fridge for about an hour if you have the time or simply pat it dry right before cooking if you don’t.

A dry surface helps the fish release more easily from a skillet or grill and promotes browning instead of steaming.