Can I Freeze Cooked Salmon in Tin Foil? A Guide to Freezing Leftover Fish

How are you? My Baked Salmon looks very fancy. This is THE baked salmon recipe for you if you need a quick and healthy dinner, a meal to impress the crowd, or a simple protein that you can eat tonight and again the next day.

I didn’t buy salmon for years because I thought it would be too hard to cook or, even worse, I would mess it up and ruin a nice piece of fish.

This baked salmon was the very first salmon I learned to cook with confidence. I’ve lost track of how many times I’ve made it since.

A lot of easy and tasty salmon recipes, like Grilled Salmon in Foil, are based on this dish. I still make it a lot, whether I’m cooking for Ben and me or for a big group.

This baked salmon has dozens and dozens of glowing reviews and has been viewed millions of times.

Here it is, the baked salmon recipe that I (and many of you!) are sure is the best in the world!

Rarely am I so rewarded for so little effort as when I make easy baked salmon. This method is dead simple, but so delicious and so good for you too.

Salmon is one of the best fish for grilling, baking, and pan-searing. Its rich taste and flaky texture make it a crowd favorite. But cooked salmon that has been saved won’t stay fresh forever, just like any other food. The best way to keep cooked salmon fresh and make it last longer is to freeze it. But there are good and bad ways to freeze salmon so that it stays fresh and tasty.

Many home cooks want to know if they can freeze cooked salmon in tin foil. Here’s what you need to know about freezing cooked salmon, including whether tin foil is a good idea, how to thaw it, and the best ways to use salmon that has already been frozen.

Should You Freeze Cooked Salmon in Foil?

Tin foil seems like a quick, convenient way to wrap up salmon leftovers for the freezer. But relying solely on foil has some drawbacks:

Foil alone does not provide an airtight seal, allowing freezer burn.
Foil can tear, puncture, or leak, especially with frozen foods expanding and contracting
Foil-wrapped foods are hard to stack and organize in the freezer.
Thawing foil packets makes a mess as liquid leaks out
The salmon may take on a metallic taste from the foil,

So while foil is fine for short-term storage, it’s not ideal for freezing salmon. Any air exposure can degrade the quality over time. A better approach is to use aluminum foil only as an inner wrapper, along with an airtight freezer bag or container.

How to Freeze Cooked Salmon for Best Quality

To freeze cooked salmon correctly so it keeps its best flavor, moisture, and texture, do these things:

Make sure the salmon is completely cooled after cooking. Freeze immediately for best results.
Cut the salmon into serving-size portions if freezing multiple meals’ worth.
Wrap each salmon piece or portion tightly in aluminum foil, pressing out any air pockets. Foil prevents freezer burn.
Place foil-wrapped salmon flat in a resealable freezer bag, forcing out excess air. Or put the foil packets in airtight freezer containers. This protects against air exposure.
Label the packages with contents and freeze-by date (2-3 months recommended).
Freeze salmon immediately at 0°F or below. Use the coldest part of your freezer, not the door.
Once frozen solid, you can stack or organize packets for convenience.

The combination of inner foil and outer freezer bag or container keeps frozen salmon in optimum condition for enjoying later.

Thawing and Reheating Previously Frozen Salmon

Thawing and reheating cooked salmon that was frozen properly yields the best results, though some quality loss is inevitable:

Thaw frozen salmon gradually in the refrigerator overnight, not on the counter or in warm water. Avoid re-freezing thawed salmon.
For quick thawing, place foil packets under cold running water or in a bowl of cold water, changing the water every 30 minutes.
Cook thawed salmon to safe internal temperature of 145°F. Bake, microwave, or pan reheat gently to avoid overcooking.
Flake apart salmon and add to moist dishes like soups, pasta, or rice rather than eating plain.

With care, thawed frozen salmon can still be appetizing, though the texture may be slightly less firm. Adding sauces, glazes or creative recipes can offset texture changes after freezing.

Ideal Recipes for Previously Frozen Salmon

Previously frozen salmon works best in dishes where it’s combined with other ingredients rather than served plain. Try these flavorful recipes:

Salmon patties or fish cakes – Mix flaked salmon with breadcrumbs, egg, and seasoning. Pan fry for delicious salmon burgers.
Salmon salad – Flake salmon and fold into mayonnaise, Greek yogurt or sour cream-based spreads for sandwiches or appetizers.
Salmon fried rice or pasta – Stir bite-size salmon pieces into rice or fusilli along with vegetables and dressing or sauce.
Salmon chowder – Simmer chunks of salmon in a creamy base of potatoes, onions, corn and seasonings for a hearty soup.
Salmon tacos – Wrap pieces of spiced, cooked salmon in warm corn tortillas with cabbage slaw and salsa.

With strong seasonings and moist ingredients, previously frozen salmon can make tasty salmon cakes, fillings, chowders and more that don’t rely on the salmon’s texture.

Storing Thawed Salmon Safely

To avoid sickness from bacteria growth, handle thawed frozen salmon carefully:

Only thaw as much salmon as you will use within 1-2 days.
Keep thawed salmon chilled at 40°F or below before cooking.
Cook thawed salmon within 24 hours, and completely (to 145°F) before eating.
Don’t refreeze salmon after thawing. Use within a couple days.

Take care to keep thawed salmon cold and cook it fully. Frozen storage times don’t apply once thawed.

Can You Freeze Raw Salmon?

Freezing uncooked raw salmon works well too. Prepare raw salmon fillets, steaks or portions by:

Rinsing under cold water and patting dry with paper towels.
Wrapping tightly in foil, plastic wrap or freezer bags, removing air.
Freezing at 0°F or below for 2-3 months maximum.

Thaw raw frozen salmon overnight in the fridge before marinating and cooking as normal. The texture holds up very well.

Storing Leftover Cooked Salmon Safely

For salmon you want to eat within a few days, refrigeration preserves it better than freezing. Here are some fridge storage guidelines:

Let cooked salmon cool fully, then refrigerate within 2 hours of cooking.
Divide into shallow airtight containers to chill rapidly.
Use within 3-4 days for peak quality and safety.

Eat refrigerated leftovers soon and make sure cooked salmon stays cold. If you won’t finish it quickly, freeze some and refrigerate only what you’ll consume within a few days.

The Verdict on Freezing Salmon in Foil

While foil alone won’t damage salmon in the short run, for extended freezing it’s better used with an airtight bag or container. Following the proper salmon freezing, thawing and storage methods helps retain nutrients and minimize risks. Taking care when preparing previously frozen salmon can still yield some tasty meals. With smart freezing techniques, you can enjoy the benefits of leftover cooked salmon safely for months.

can i freeze cooked salmon in tin foil

How Long to Bake Salmon

A large (2-pound) side of salmon usually takes 15 to 20 minutes to bake at 375 degrees F. The salmon in these pictures is this big.
At 400 degrees F, bake 6-ounce portions one at a time for 12 to 14 minutes.
The time it takes to cook can be a few minutes longer or shorter depending on how thick your salmon is.

How to Know When Salmon is Done Baking

Many people who have never cooked fish before are afraid to answer this question. Here are the best ways to tell when your salmon is done.

Use a sharp knife to peek into the thickest part of your baked salmon piece to see if it’s done. If it starts to flake but still has some clear spots in the middle, it’s done. If you can easily flake your salmon with a fork, it’s done.
Best option: Use an instant read thermometer like this one. The Food and Drug Administration says that fish should be cooked to 145 degrees F on the inside.
When I take salmon and other fish out of the oven, I find that they continue to “cook” while they rest. If the salmon is between 137 and 140 degrees F, I take it out of the oven early and cover it with foil. I then let it rest for about 5 minutes. The fish can get to 145 degrees F during the rest time.

How to Store Cooked Salmon and Freeze It Properly

FAQ

Can you freeze salmon in aluminum foil?

Properly packaged fish can stay fresh in the freezer for months. although the quality still slowly continues to degrade the longer it’s kept. Properly freezing means you want to keep the oxygen out and the moisture in. Aluminium foil works well but punctures easily.

What’s the best way to freeze cooked salmon?

Besides cooling, wrapping your salmon is key. First, cover the fish in plastic wrap before placing it in a resealable freezer bag. This double-layered wrapping acts as an extra shield against freezer burn, the primary factor in the loss of flavor and texture in frozen foods.

Can you store cooked salmon in foil?

Put the salmon into an airtight container or wrap it in foil or plastic wrap. Get out a shallow container and place the salmon into it. If you don’t have a container, lay the fish on a piece of heavy-duty aluminum foil or plastic wrap and seal the fish tightly.

Can you wrap fish in foil to freeze?

To freeze your own seafood Pre-wrap in a “clinging” wrap to form a barrier or tight “skin” around the product. Place in a durable plastic freezer bag, freezer wrap, or aluminum foil. Squeeze as much air as possible from the bag or wrap before sealing.

Can you freeze salmon?

Place in a freezer grade plastic bag and remove as much air as possible. Seal, label and date each bag. Place in the coldest portion of the freezer and don’t stack anything on top of them. Avoid freezing salmon with sauces. Salmon that has been poached, steamed, smoked or grilled work best.

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.

Can you freeze salmon if you vacuum seal it?

Properly prepared salmon can be kept in the freezer for 6 month. Vacuum sealer are awesome for freezing all sorts of foods. With fish though, the vacuum can be too much and crush your fish. The solution is to prepare your salmon for freezing, then actually freeze it overnight before vacuum sealing it.

Should you cook salmon in foil or parchment paper?

Baking salmon in foil or parchment paper does give a little leeway because the foil locks in moisture, but you want to pull it out when it is almost but not quite done at the thickest part. A quick pop under the oven broiler will give you a nice, lightly crispy finish on the top of the fish and cook it through the rest of the way.

How do you wrap salmon in aluminum foil?

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

How long do you cook salmon in foil?

If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate. Bake the salmon for 15-20 minutes, until the salmon is almost completely cooked through at the thickest part.