Salmon: Fresh versus Frozen

How do fresh and frozen salmon compare?

Some sources argue that salmon’s high fat content keeps it moist and flavorful, even after freezing and cooking. To test that, we grilled, baked, and poached both commercially frozen and fresh salmon. Most tasters found fresh and frozen salmon tasted similar no matter how they were cooked. The frozen fish was slightly drier than fresh when baked and grilled, but tasters found it acceptable. Poaching made for moist fish all around.

Our advice? Commercially frozen salmon can substitute for fresh, but counter dryness with a sauce, salsa, or relish. And, as with fresh fish, the quality of frozen varies depending on how the fish was caught, handled, and stored. To avoid buying low-quality fish that’s been defrosted and then re-frozen, choose packages that have airtight seals and few ice crystals.