First, let it cool down completely. You wouldn’t put hot leftovers in the fridge, so don’t shock your freezer with a steaming hot fillet. Give it about 20 minutes on the counter to chill out.
Next, wrap it like a cozy little present. Use a double layer of plastic wrap, then pop it into a freezer bag or an airtight container. Squeeze out as much air as you can—air is the enemy of flavor and texture.
Pro tip: write the date on the bag with a sharpie. I once found a frozen piece of salmon from “2026” and it felt like archaeological discovery. Labeling saves you from guessing games later.
When You're Ready to Eat It Again
The best way to thaw it is overnight in the fridge. It’s slow, but it keeps the fish from getting that weird, watery texture. If you’re in a rush, you can run the sealed bag under cold water for about 20 minutes.
Can You Freeze Cooked Salmon? – How to Store, Freeze, and Thaw Cooked
Don’t use the microwave to thaw unless you enjoy salmon that tastes like a damp sock. Microwaves heat unevenly and make the fish tough and rubbery. Your future taste buds will thank you for the patience.
Once it’s thawed, reheat it gently. A warm oven at 275°F for about 10 minutes works wonders. Or flake it cold into a salad or a pasta dish. It’s already cooked, so you’re just waking it up.
