The work aims to study the effects of different thawing methods on water migration and protein degeneration of frozen salmon. The frozen salmon was thawed in static water, air and high pressure to study the water loss, water migration, spatial structure and thermal stability of myofibrin during thawing. Compared with other thawing methods, the completion time of HPT was significantly reduced, which was 24.15%-57.20% shorter than that of static water thawing. The total water loss decreased significantly with the increase of pressure, and the maximum decrease was 11% compared with the conventional thawing method. The immobile water of the samples in the HPT group tended to be more stable. At the same time, when the pressure rose to 150 MPa, the water content was not easy to flow and the free water content was low. The surface hydrophobicity of salmon myofibrin under 150 MPa was lower (32.36%), the total sulfhydryl group content was higher (56.66%), and the carbonyl group content was lower (34.1%). The thermal stability of proteins in the high pressure thawing group was better, and 200 MPa and 300 MPa were the pressure thresholds for obvious degeneration of myosin and actin, respectively. In conclusion, high pressure thawing can improve the thawing quality of salmon, and the experimental results provide theoretical reference for frozen salmon industry and industrial production of high pressure processing technology.