How to Store and Freeze Salmon

Consumer Education

There’s nothing quite like serving a perfectly cooked piece of salmon for dinner. Whether you’re mastering a new recipe, meal prepping for the week, or taking advantage of a great deal at the market, knowing how to store and freeze your salmon can streamline your cooking process and deliver an excellent result.

Maybe you’ve purchased fresh fish at the market only to realize you don’t have time to cook it this week. Or perhaps you cooked frozen salmon to find it doesn’t taste quite the same. These are common challenges that home cooks face.

The good news? With just a few simple techniques, you can keep your salmon tasting fresh and delicious whether you plan to cook it tomorrow or save it for next month. Here is everything you need to know about storing and freezing salmon like a pro.

Smart Shopping: Setting Yourself Up for Success

The secret to storing fresh salmon starts before you get home from the market. When you’re selecting your salmon, use your senses as your guide. Look for fillets with a rich, vibrant color that almost seems to glisten. The flesh should be firm and spring back when you gently press it. If you notice any brown spots, dried-out edges, or strong fishy odors, keep shopping. Fresh salmon should have a clean, subtle scent of the sea.

Refrigerate Your Fresh Salmon as Quickly as Possible

Many people don’t realize that what you do in the first 30 minutes after buying your salmon is just as important as how you store it. While you might be tempted to finish the rest of your errands, storing fresh salmon properly means getting it into the refrigerator as quickly as possible. During warmer months, consider bringing an insulated bag or cooler to the store. This simple step helps maintain the salmon’s temperature and quality during your trip home.

Examine Frozen Salmon for Top Quality

If you’re buying frozen salmon, check the packaging for any tears or signs of freezer burn. Those ice crystals or dried-out patches you sometimes see? They’re telling you that the fish hasn’t been stored at a consistent temperature, which can affect both taste and texture.

How you handle salmon in these first crucial moments sets the stage for successful storage, whether you plan to cook it tonight or freeze it for later.

Refrigeration Done Right

If you’re storing salmon in the refrigerator, you want to understand its shelf life. Even the freshest salmon has a limited window of peak quality, but proper storage helps you make the most of this time.

How Long Can You Refrigerate Fresh Salmon?

Here’s what you need to know about salmon shelf life and refrigeration timelines:

Fresh raw salmon: 1-2 days
Cooked salmon: 3-4 days
Smoked salmon (unopened): up to 2 weeks
Smoked salmon (opened): 3-4 days

An Insider’s Tip to Maintain Freshness

If you plan to use salmon within 24 hours, the best way to store it in your refrigerator is in its original packaging. For longer storage, remove the store wrapping and pat the fish dry with paper towels. Then, wrap it tightly in plastic wrap or place it in an airtight container.

Many cooks overlook this crucial detail: Place your wrapped salmon on a plate or in a shallow dish to catch any potential drips and prevent cross-contamination with other foods.

Keep Your Fresh Salmon Cool

Temperature matters more than you might think. Your refrigerator should be set at or below 40°F (4°C). Store your salmon in the coldest part of your fridge for best results. This is typically the back of the bottom shelf—not in the door, where temperatures fluctuate each time you open it.

In Doubt? Don’t Take the Risk

But what if you notice a slight change in your salmon’s appearance? Fresh salmon should maintain its bright, vivid color and firm texture. If you spot any dull, gray areas or detect a strong fishy odor, it’s best to trust your instincts and discard the fish. Remember, it’s always better to be safe than sorry when it comes to seafood.

Freezing for Convenience and Quality

When properly frozen, salmon can maintain its quality for months, making it a convenient option for meal planning. Here are the essential freezing salmon tips to help you achieve the best results.

The Most Important Step You’re Probably Skipping

Before you reach for the freezer bags, let your salmon cool completely if it’s cooked, or pat it thoroughly dry if it’s fresh. This vital step prevents ice crystals from forming, which can damage the fish’s texture. Many cooks skip this step and wonder why their thawed salmon doesn’t taste quite right.

The Double-Wrap Method

Professional kitchens use this foolproof technique to prevent freezer burn:

First layer: Wrap each portion tightly in plastic wrap, pressing out any air pockets
Second layer: Add another piece of plastic wrap or aluminum foil
Final step: Place the wrapped portions in a freezer-safe zip-top bag

Before sealing that final bag, use a straw to suck out any remaining air. This DIY vacuum-sealing method helps prevent freezer burn almost as effectively as professional vacuum sealers.

Portioning for Success

Think about how you’ll use your salmon later. Instead of freezing a large piece that you’ll need to thaw all at once, consider cutting it into meal-sized portions. This way, you can thaw precisely what you need, keeping the rest frozen at peak quality.

Temperature and Timing

Freeze your salmon at 0°F (-18°C) or below for optimal results. While salmon can technically be frozen indefinitely at this temperature, for the best flavor and texture, try to use:

Fresh salmon within 3 months
Cooked salmon within 2 months

Advanced Freezing Techniques

Want to take your salmon storage game to the next level? These advanced techniques can help you achieve results that rival professionally frozen fish.

Pre-Treatment Magic

Here’s an insider tip from professional kitchens: before freezing, you can give your salmon a quick dip in a solution of cold water and ascorbic acid (vitamin C) for about 20 seconds. This simple treatment helps prevent oxidation and preserve the fish’s natural color. Think of it as a protective shield that keeps your salmon looking and tasting fresher when thawed.

Label and Organize Your Frozen Filets

If you buy and freeze salmon regularly, you don’t want to lose any in the back of the freezer. Here is a simple but effective freezing system:

Label everything: Write the freezing date, weight, and whether it’s raw or cooked
Use clear containers or bags so you can quickly identify the contents
Store salmon pieces flat until frozen for easier stacking
Keep newer packages in the back and older ones in the front

The Layering Method

If you’re freezing multiple pieces, you can place a piece of parchment paper between each portion before wrapping. This extra step makes it easier to separate the pieces later.

Thawing Methods and Safety

Properly thawing your salmon is just as important as how you freeze it. The correct technique helps maintain the texture and flavor you’ve tried to preserve.

The Gold Standard: Refrigerator Thawing

The safest and most reliable method is to thaw your salmon overnight in the refrigerator. Place your frozen salmon on a plate or shallow dish to catch any liquid, and allow approximately 8-12 hours for a typical fillet to thaw completely. While this method requires planning, it’s the best way to maintain your salmon’s texture and prevent uneven thawing.

Quick-Thaw Method (When Time Is Tight)

If you’re short on time, you can safely thaw salmon using the cold water method:

Keep the salmon in its sealed packaging or freezer bag
Submerge it completely in cold water
Change the water every 30 minutes
Plan for about an hour of thawing time per pound of fish

Never thaw salmon on the counter at room temperature or use hot water to speed up the process. These methods can create ideal conditions for bacterial growth.

Microwave Thawing: A Last Resort

While not ideal, if you must use the microwave, follow these steps:

Remove all packaging
Place the salmon in a microwave-safe dish
Use the defrost setting or 30% power
Thaw in short intervals, checking frequently
Cook immediately after thawing

Remember: Once your salmon is thawed, you have a 1-2 day window to use it if it was raw when frozen and 24 hours if it was previously cooked.

Enjoy Delicious Salmon Whenever You Want

Proper storage is your trick to enjoying delicious, restaurant-quality salmon every time you cook. Whether you’re storing fresh salmon for tomorrow’s dinner or freezing portions for next month’s meals, these techniques will help you maintain your fish’s flavor, texture, and quality.