Whether you've got leftover cooked fillets, extra raw portions, or just picked up a bulk pack on sale, knowing how to freeze and thaw salmon the right way can make all the difference between a fresh-tasting meal and a mushy, freezer-burned letdown. In this post, I'll break down everything you need to know about freezing salmon—how to prep it, wrap it, store it, and bring it back to life when it's time to cook.
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Yes—you can freeze salmon, whether it’s raw or cooked. The key is wrapping it tightly to keep air out, which helps prevent freezer burn and keeps the texture intact. For best quality, use it within 2–3 months and thaw it in the refrigerator before cooking.
Can You Freeze Salmon?
Yes—you can freeze salmon, and if done right, it still tastes great when you're ready to eat it later. Both raw and cooked salmon freeze well, but the key to keeping the best quality lies in how you store it. Freezing salmon helps lock in flavor, texture, and those all-important fatty acids—such as omega-3s—that make salmon a great protein choice for backyard BBQers and health enthusiasts alike. However, there are some dos and don'ts for freezing fish you'll want to follow, which I'll walk you through.
The Best Way to Freeze Salmon (Raw or Cooked)
Whether you're working with fresh fish or leftover salmon from dinner, here are the most important steps to freeze salmon properly:
Step 1: Pat It Dry
Use a paper towel to blot away excess moisture. You don't want ice crystals forming on the surface, which can lead to freezer burn and ruin the texture.
Step 2: Portion It Out
Cut salmon into portions you'll use later if you haven't already—no reason to thaw more than you need. For raw salmon, I prefer to leave the skin on if possible (it helps protect the flesh during freezing -- plus, I like cooking skin-on salmon better than having it removed). I know I'm likely in the minority, but I like the way it tastes when cooked. It provides a protective layer during cooking.
Step 3: Wrap It Tight
Wrap the salmon tightly in plastic wrap. Then wrap it again in aluminum foil or place it in a vacuum-sealed bag (to me, the latter is the gold standard and what I recommend doing if this is available to you). You want as little air as possible around the fish. Too much air leads to oxidation, which can damage not only the flavors but the freshness of the fish.
Step 4: Label & Freeze
Write the date on the packaging, then store the fish in your home freezer set to 0°F or colder. I know it sounds excessive, but trust me, you'll be glad you did later when you're rummaging around the freezer, trying to remember what you put in there. For optimal quality, use within 2-3 months; however, it can be stored safely for longer if frozen properly.
Tip: If you're freezing cooked salmon (like the leftovers from this recipe), follow the same wrapping method. Let the fish cool to room temperature, then wrap and freeze.
The Freezing Process for Salmon: Key Tools and Storage Methods
To make sure salmon freezes at its best, consider the following methods for proper storage:
- Vacuum Sealer: As I mentioned earlier, I believe vacuum packing is the best method for long-term freezer storage. It keeps air out and prevents freezer burn. There are lots of solid products out there, but here’s the one that I use. I find it’s a great option for portioning out food like salmon filets, but if you’re looking for something to vacuum-seal really large cuts (like a smoked brisket), I’d look at other options that hold larger quantities.
- Plastic Wrap (i.e., Saran Wrap) + Foil in a Freezer Safe Plastic Bag: A great way to store extra food if you don't have a vacuum sealer. This was an effective method for me for years before I purchased my vacuum sealer.
- Airtight Container: Works well for cooked salmon, especially when layering filets with parchment paper between them. That being said, more oxygen will enter the container, increasing the risk of freezer burn.
Avoid placing salmon near the front of your freezer where temps fluctuate more—I like to store it in the back or bottom for the most consistent cold.
How to Thaw Frozen Salmon Safely
The best way to thaw salmon (or any other cut of protein) is to let it thaw in the refrigerator (I outline why this is the best method in this article — it’s meant for ribs, but the same principles apply to salmon).
However, cold water thawing is the fastest way to thaw frozen salmon while maintaining texture and limiting bacterial growth. Here's how to properly do this:
- Keep the salmon sealed in plastic or a freezer bag.
- Submerge it in a bowl of cold water.
- Change the water every 30 minutes until thawed (usually 1–2 hours).
The one method I’d caution you against is never thawing salmon at room temperature, as this increases the risk of bacterial growth and potential food safety issues.
Signs of Freezer Burn or Spoiled Salmon
When checking frozen salmon after pulling it from the freezer, look for a few key signs that indicate it may no longer be safe to eat. Dry, pale patches often indicate freezer burn, while a strong, sour odor is a warning sign of spoilage. If the texture feels slimy or the color appears dull compared to when you first froze it, those are also indicators that the salmon should be discarded. Ideally, frozen salmon (whether raw or cooked) should still have a mild fishy smell and maintain its original appearance.
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