Salmon is a popular and healthy fish that can be cooked in a number of different ways, such as by grilling, baking, or poaching. But you need to store it right before cooking it so that it stays fresh and safe to eat. We’ll talk about some ways to store salmon so that it stays fresh for, well, as long as possible.
The first step in properly storing salmon is to buy salmon fresh. You should look for salmon fillets that are shiny, firm, and have bright, deep color when you go shopping. Whole fish should have clear eyes, shiny skin, and firm flesh. Salmon should also have a fresh, seaweed-like smell. You should stay away from fish that smells strong or fishy. It might not be fresh.
Once you’ve purchased your salmon, it’s important to keep it cold until you’re ready to cook it. It’s best to keep it in the fridge, either wrapped in butcher paper, plastic wrap, or a glass jar that won’t let air in. It’s best to use the salmon within a day or two. Any longer and we recommend you freeze the salmon.
Freezing salmon is a great way to keep it fresh longer if you’re not going to use it right away. To freeze salmon, wrap it tightly in plastic wrap and then place it in a resealable freezer bag. Be sure to remove as much air as possible from the bag to prevent freezer burn. Label the bag with the date so you can keep track of your freeze stock. Salmon can be frozen for up to three months.
When you’re ready to use your frozen salmon, it’s important to thaw it safely. The best way to do this is to place it in the refrigerator overnight. You can also put it in a bath of room-temperature water to thaw faster if you need to. Leave the salmon in the zipper-lock bag while it thaws. If you use the water bath to thaw the salmon, cook it right away and don’t put it in the fridge to store it.
Finally, once your salmon is thawed, it’s important to cook it properly. An instant-read thermometer can be used to make sure that salmon is cooked to an internal temperature of 145°F, which is what the USDA says. Because we like our salmon medium-rare, we like to cook it to 125oF on the inside (especially when we pan-sear it). We only recommend this if the salmon comes from a trustworthy source and is handled correctly.
Yes, you can freeze smoked salmon slices. We recommend freezing smoked salmon in a resealable zipper-lock bag for up to 2 months. You should write on the bag what it is and how long it’s been in the freezer.
No, you cannot cook anything in a sous vide simply wrapped in cling wrap or plastic wrap. To cook the salmon in the sous vide, you’ll need to take off the plastic wrap that was used to store it and put it in a vacuum-sealed bag.
Cooked salmon is good for 3 days when stored in an airtight container in the refrigerator. Cooked salmon will last up to 3 months when stored in the freezer.
If you don’t open your fish very often, it can stay frozen for up to a year, but for the best taste, use it within 6 months.
It is not recommended to cook salmon that is still frozen. You first need to thaw it. To quickly thaw salmon, put it in a plastic bag that can be closed again and put it in water that is room temperature. Let it sit until it’s fully thawed. If you have extra time, let the salmon thaw overnight in the refrigerator.
Salmon is one of the most versatile and nutritious types of fish you can buy. Rich in healthy omega-3 fatty acids, protein vitamins and minerals salmon can be prepared in endless ways – grilled, baked, poached, smoked, or eaten raw in sashimi or ceviche.
However, fresh salmon is highly perishable and will only last a day or two in the fridge. To get the most value out of your salmon purchase and avoid waste freezing is the best method for long term storage. Properly frozen salmon can keep for 2-3 months in the freezer before the texture and flavor starts to degrade.
Follow these simple steps for freezing fresh salmon fillets or steaks so you can enjoy delicious salmon meals for months to come.
Step 1: Buy the Freshest Salmon Possible
It all starts with buying high quality, fresh salmon Look for salmon fillets or steaks that are
- Bright, glistening color (orange-red for wild salmon, lighter pink for farmed salmon)
- Firm, resilient flesh that springs back when pressed gently
- Minimal gaping or separation between flesh and skin
- No strong “fishy” odor – should smell like the ocean
If you can find sushi-grade salmon, that’s the freshest salmon you can buy for freezing. Skip any salmon that looks like it’s going bad, like if it’s lost its color or feels soft.
I like to buy fresh salmon at my local butcher or fishmonger where I can inspect the fish quality. You can also find high quality salmon fillets at your grocery store seafood counter. Just be sure to check the sell-by date and only select salmon that looks fresh.
Step 2. Prepare the Salmon for Freezing
Once you get your salmon home, it’s time to prepare it for the freezer. I recommend cutting the salmon into individual portion sizes before freezing so you can thaw just what you need later.
Here are your options for portioning salmon:
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Salmon fillets – Cut larger fillets into 6-8 oz portions. You can leave the skin on or remove it.
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Salmon steaks – Cut steaks into 6-8 oz portions about 1 inch thick.
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Smaller salmon fillets – Leave smaller 4-6 oz fillets whole.
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Side of salmon—Cut sides into pieces that are about 2 to 3 pounds each, or smaller if you want.
Cut salmon on a clean cutting board with a sharp knife or kitchen shears. Rinse knife/shears between cuts.
Step 3. Protect the Salmon From Freezer Burn
Freezer burn happens when air reaches the fish, causing oxidation and dry spots. It negatively affects texture and flavor. To prevent freezer burn, the salmon needs an airtight barrier between it and the air.
Here are a few options for protecting salmon in the freezer:
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Vacuum sealing – If you have a vacuum sealer like FoodSaver, this is the best way to remove air and prevent freezer burn. Double seal each portion for extra protection.
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Freezer bags – Place individual salmon portions in freezer bags, press out air before sealing tightly. I like Ziploc brand freezer bags.
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Plastic wrap – Wrap each piece of salmon very tightly in plastic wrap, pressing out air, then wrap again in foil.
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Aluminum foil – Double wrap portions in heavy duty foil, crimping edges to seal.
No matter what wrap method you use, the key is eliminating air exposure and making an airtight seal.
Step 4. Label and Freeze the Salmon
Now it’s time to get the wrapped salmon bundles into the freezer. But before you do, be sure to label the packages! I like to write the type of salmon (Coho, Sockeye, etc), number of portions, and date of freezing on a slip of paper or label and stick it on the package.
This makes it easy to identify what’s inside and how long it has been frozen when you go to use it later. Rotating your frozen salmon stocks using the “first in, first out” method helps prevent waste.
Finally, place the wrapped salmon flat in a single layer on a tray or shelf in the freezer. Once frozen solid (after 24 hours), you can stack the portions or transfer to freezer bags. The quicker the salmon freezes, the better it retains moisture and texture.
Aim to keep your freezer at 0°F or below. Place salmon bundles towards the back where temperature fluctuates less when opening the door.
Step 5. Thaw Safely Before Cooking
The safest way to thaw frozen salmon is by placing it in the refrigerator 24-48 hours before you want to cook it. The fridge thaws the salmon gradually at a safe temperature.
If you need to thaw the fish faster, do a cold water thaw:
- Place vacuum sealed or sealed freezer bag of salmon in a bowl of cold tap water.
- Change the water every 30 minutes so it stays cold.
- Gently flip the bag over occasionally to distribute thawing.
- When salmon is pliable and thawed, cook immediately.
Do not thaw salmon on the counter at room temperature or in hot water. Only use the cold water thawing method if you will be cooking the salmon immediately after thawing.
Once thawed, cook the salmon within a day or two for best quality.
Step 6. Cook and Enjoy!
Now comes the best part – cooking and eating your perfectly frozen and thawed salmon!
Salmon is delicious prepared so many ways. Some of my favorite salmon cooking methods are:
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Grilled salmon – brushed with olive oil, seasoned, and grilled on a hot grill.
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Baked salmon – roasted in the oven with veggies and potatoes.
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Pan seared salmon – quickly seared in a hot skillet for medium rare doneness.
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Poached salmon – gently simmered in liquid like wine, broth or water.
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Salmon sushi and sashimi – thinly sliced raw salmon.
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Canned salmon – cook canned salmon into salmon patties, salad, pasta, etc.
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Smoked salmon – thin slices of smoked salmon on bagels, toast, salads or eaten as-is.
The options are endless! Defrost and cook your frozen salmon as needed for quick, nutritious meals anytime.
Follow these simple steps to freeze fresh salmon properly so it stays fresh and delicious for 2-3 months. Freezing salmon allows you to enjoy your favorite fish whenever the craving strikes!
Putting It All Together
Properly storing salmon is crucial to keeping it fresh and safe to eat. You can make sure your salmon is healthy and tasty by buying it fresh, keeping it cold, freezing it, letting it thaw safely, and cooking it the right way. The following tips will help you get the most out of your salmon whether you grill it, bake it, broil it, or eat it raw.
How to Freeze and Thaw Salmon
FAQ
What is the best way to freeze fresh salmon?
Can I freeze salmon from the grocery store?
Can you freeze salmon in a Ziploc bag?
Can you freeze salmon?
It’s best to use the salmon within a day or two. Any longer and we recommend you freeze the salmon. If you’re not going to be using your salmon right away, freezing it is a great way to extend its shelf life. To freeze salmon, wrap it tightly in plastic wrap and then place it in a resealable freezer bag.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
How do you store frozen salmon?
Put the salmon into an airtight freezer bag and label the outside. Stick the wrapped salmon or salmon portions into a big freezer bag. Squeeze out the air and seal the bag shut. Now comes a really important part—labeling the bag!
Can you freeze salmon if you don’t have a vacuum sealer?
You can try other methods, especially if you don’t have a vacuum sealer or freezer bag. Wrap the salmon in a newspaper or paper towel. Then pat it with some water. Next, wrap it in an extra layer, but make it a plastic bag this time. Finalize things by introducing aluminum foil to the mix, and you have a good layer of wrapping ready to be frozen.