How to Reheat Salmon Perfectly Without Drying It Out

Salmon is one of the most delicious and nutritious fish you can eat. It’s rich in protein, omega-3 fatty acids, vitamins, and minerals. However, like any food, leftovers are inevitable. Reheating salmon can be tricky because it can easily dry out and lose its tenderness if not done properly.

In this article, I’ll provide a complete guide on how to reheat salmon without ruining its texture and moisture. With the proper techniques, you can enjoy delicious leftover salmon that tastes just as amazing as when it was freshly cooked!

Why Proper Reheating is Crucial for Salmon

Salmon has soft flesh that can dry out quickly if it’s cooked too long or reheated without being careful. Unlike fattier fish like tuna, salmon doesn’t retain its moisture well after cooking.

When cooked salmon is refrigerated, the chilled temperature causes moisture loss. If you reheat salmon the wrong way, all the natural juices that make it so juicy and flexible can be sucked out.

If you don’t rehydrate and revitalize leftover salmon correctly you’ll likely end up with a dried-out, cardboard-like mess.

There is good news: there are easy ways to make leftover salmon taste like it did the first time.

General Tips for Reheating Salmon Without Drying It Out

Here are some useful tips to keep in mind

• Use Gentle Heat: High temperatures cause proteins in salmon to contract and force out moisture. Low, even heat is key.

• Prevent Direct Contact: Place salmon on a baking sheet or in a steamer basket to avoid direct contact with high heat.

• Rehydrate Thoroughly: Splash of wine, broth, or water adds back lost moisture.

• Keep It Covered: Trapped steam from cover or foil pouch surrounds salmon, keeping it tender.

• Don’t Overcook: Salmon doesn’t need long to reheat. Check early and often for doneness.

• Bring to Room Temperature: Cold salmon won’t heat evenly. Let it sit out 10-15 minutes before reheating.

• Use a Thermometer: Target an internal temperature of 125°F (52°C) to ensure it’s hot without overcooking.

• Brush on Glaze/Oil: Adding extra glaze or a drizzle of oil prevents the surface from drying out.

Now let’s explore some specific reheating methods to keep your salmon juicy and delicious.

Oven

The oven is a fantastic way to gently reheat salmon without drying it out. It circulates heat evenly around the fish. Here’s a simple oven reheating technique:

• Preheat oven to 275°F (135°C). Low heat is crucial.
• Place salmon on a lightly oiled baking sheet or oven-safe dish.
• Add a splash of water or wine to the bottom of the pan for extra moisture.
• Loosely cover pan with foil to create a steamy environment.
• Bake for 10-15 minutes until salmon reaches 125°F (52°C).
• Check often to avoid overcooking.

The steam created by the foil pouch surrounds the salmon, keeping it moist while heating through. The mild oven temperature ensures it warms without overcooking the exterior before the center is hot.

Microwave

While the microwave is convenient, it can easily dry out salmon. However, with a few precautions, you can use a microwave to reheat salmon without drying it out:

• Place salmon in a microwave-safe dish and cover with a damp paper towel to create steam.
• Microwave at 30-40% power in 30 second bursts, flipping salmon and recoating with towel between sessions.
• Cook only until salmon reaches 125°F (52°C), checking early to prevent overcooking.

The lower power level, steam from the towel, and frequent flipping allows the microwave to gently reheat the salmon without squeezing out all the moisture.

Stovetop & Skillet

The stovetop allows quick yet gentle reheating. Use these tips for the best results:

• Pat salmon dry before heating to prevent steaming.
• Use a nonstick skillet and keep heat low. High heat causes rapid moisture loss.
• Add 1-2 Tbsp water or oil to the pan to create a little steam.
• Cook skin-side down first if skin-on. Crisp skin helps lock in moisture.
• Flip carefully halfway through. Salmon is delicate.
• Heat just until 125°F (52°C), about 3-5 minutes per side.

The small amount of water or oil creates a bit of steam to prevent the delicate salmon from drying out as it reheats.

Steaming

One of the most foolproof ways to reheat salmon without drying it out is by steaming. Steam’s gentle heat and moisture delivery system perfectly revives leftover salmon.

• Fill a pot with 1-2 inches of water. Bring to a simmer.
• Place salmon in a steamer basket or on a plate above the water line.
• Steam, covered, for 4-6 minutes until salmon reaches 125°F (52°C).

The constant circulation of hot steam traps moisture and allows the salmon to reheat gradually without losing precious juices.

Sous Vide

For perfectly reheated salmon with an ultra-velvety texture, sous vide is ideal. Here’s how:

• Preheat water bath to 115°F (46°C).
• Seal leftover salmon in a sous vide bag, removing excess air.
• Submerge bag in preheated water bath.
• Cook for 15-20 minutes until it reaches your desired reheating temp.

The low, extremely controlled heat of sous vide lets the salmon reheat oh-so-gently, so it becomes heated through without losing any moisture or undergoing texture changes.

Poaching

Poaching is another moist-heat method that neatly revives leftover salmon:

• In a skillet, add enough liquid like wine, broth, etc to just cover salmon.
• Bring liquid to a bare simmer – small bubbles should just start forming.
• Add salmon fillet and poach at a gentle simmer for 5-8 minutes, until 125°F (52°C).

The liquid creates a moist environment so the salmon reheats without any moisture squeezing or protein seizing up, keeping it lusciously tender.

Air Fryer

Using an air fryer is a great way to reheat leftover salmon to crispy perfection without drying it out. Follow these steps:

• Preheat air fryer to 350°F (175°C).
• Brush salmon fillets lightly with oil.
• Place salmon in air fryer basket in single layer.
• Air fry for 3-5 minutes, until it reaches 125°F (52°C).
• Brush with extra glaze halfway through if desired.

The hot circulating air of the air fryer heats the salmon quickly while keeping the interior moist. Brushing on extra glaze or oil gives it a glossy sheen and prevents the delicate surface from drying out.

How to Know When Reheated Salmon is Done

It can be tricky knowing when reheated salmon is properly cooked without cutting into it. Here are some doneness indicators to look for:

• 125°F (52°C) Internal Temperature: Use an instant read thermometer to check for 125°F, the ideal reheating temp for salmon.

• Opaque Flesh: When fully reheated, the opaque color should extend from the edges all the way to the center.

• Warm Center: Press the thickest part of the fillet with your finger – it should feel warm throughout.

• Flaky Texture: Use a fork to gently flake the salmon – it should separate into moist, tender flakes when perfectly reheated.

What to Avoid When Reheating Salmon

There are a few common mistakes to avoid when reheating salmon:

• High, direct heat that overcooks exterior before inside is warmed.

• Cooking too long, which squeezes out moisture and makes salmon rubbery.

• Failing to rehydrate with water, wine, broth, or steam.

• Not allowing to gradually come to room temp before reheating.

• Skipping glaze or oil to combat surface drying.

• Overcrowding pan or oven, resulting in uneven cooking.

• Getting distracted and checking doneness too late!

Troubleshooting Reheated Salmon

If your reheated salmon comes out overly dry or rubbery, all is not lost! Here are some troubleshooting tips:

• If slightly dry on the outside, brush or drizzle with oil or glaze and place under high broiler 1-2 minutes to caramelize.

• If dry throughout, flake salmon and toss with a moisture-adding vinaigrette, yogurt sauce, or mayo dressing.

• If rubbery, use salmon in a salmon salad, pasta, or rice dish where tender flakes aren’t as important.

• If really overcooke