Can You Freeze Salmon?

If you’re a fan of salmon, you probably want to ensure that you always have a supply of this delicious fish at your fingertips.

But what happens when you end up with more salmon than you can consume in one go? 

Don’t worry, my friend, we’re here to answer the burning question: can you freeze salmon?

Freezing is a fantastic way to extend the shelf life of this delectable fish and keep it fresh for future meals. 

So, let’s dive right in and explore the ins and outs of freezing salmon, ensuring that you can savor its flavors anytime you desire.

Can You Freeze Salmon?

The answer is absolutely yes.

Freezing salmon brings a ton of benefits.

Let’s check it out now!

1. Preservation

Freezing makes salmon stay good longer by stopping bacteria and enzymes from growing.

These bacteria and enzymes make the salmon go bad.

So, when salmon is frozen, it can stay fresh and safe to eat for a much longer time.

2. Texture

When you freeze salmon the right way, it stays firm and flaky.

This method prevents the salmon from becoming dry or mushy. 

If you freeze it properly, it will remain fresh and good to eat for a longer period.

This means you can enjoy tasty and fresh salmon whenever you want.

Proper freezing keeps the quality of the salmon intact for months.

3. Flavor

The process of freezing salmon is important because it keeps the fish tasting fresh.

When salmon is frozen quickly, it holds onto its natural flavors.

This also means that the healthy omega-3 fatty acids in the salmon are kept intact.

So, when you eat frozen salmon, you’re still getting all the good tastes and health benefits.

4. Convenience

Keeping frozen salmon in your freezer means you can enjoy this healthy fish anytime, without going to the store often.

It’s a simple way to make sure you’re eating well.

Just thaw it when you’re ready to cook, making meal prep easy and convenient.

How To Freeze Salmon Right?

Freezing salmon is not as hard as you think.

Freezing salmon is not as hard as you think. 

With some simple steps, you can freeze your salmon properly and keep it fresh for a longer time.

In this guide, we will discuss the best ways to freeze salmon and make it last as long as possible.

Step 1: Clean Thoroughly

Before freezing salmon, wash it.

Rinse under cold water and dry with paper towels to prevent ice crystals that can spoil the texture.

If whole, gut, scale, and fillet it first. Ensure cleanliness to prevent contamination.

Step 2: Wrap

To keep frozen salmon tasty, wrap it tight in plastic to remove the air.

Then, put it in foil or a freezer bag. Label with the freeze date to avoid freezer burn and bad smells.

Wrap it well for yummy salmon later.

Step 3: Prepare Bag

To freeze salmon, use a thick freezer bag to avoid freezer burn.

Open the bag, put the fish in, and squeeze out the air before sealing it tightly.

This prevents ice crystals.

Make sure it’s sealed and flat for easy freezing and stacking.

Write the date on the bag.

Step 4: Bag Up 

Wrap the salmon tightly, remove the air, and freeze it, best in the back where it’s coldest.

Space the bags for even freezing.

Don’t stack anything on it until solid.

Frozen salmon lasts up to 6 months but is best eaten within 3 months.

Step 5: Freeze

To freeze salmon, set your freezer to the coldest setting.

Quick freezing keeps its texture good.

Don’t open the freezer to keep it cold.

Thick pieces might take a few hours to freeze.

After freezing, sort the salmon and set the freezer back to normal. If done right, the salmon stays good.

Thaw it in the fridge for the best taste, avoid hot water or the microwave.

Properly frozen salmon will taste almost fresh.

How Much Time Can You Store Different Types Of Salmon After Being Frozen?

You got the answer to the question: can you freeze salmon?

But are you curious about the time you can store it?

Actually, it depends on the types of salmon.

We have 3 types: smoked, canned, and raw.

Let’s see the storing time of them.

1. Smoked Salmon

Smoked salmon has already undergone a curing process, which extends its shelf life compared to raw salmon.

When frozen, smoked salmon can last for up to 3 months.

It’s vital to keep it well-wrapped and airtight to preserve its delicate flavor and texture.

To freeze, place the smoked salmon in a heavy-duty freezer bag with the air pressed out or in a vacuum-sealed package.

Label the package with the date to ensure it’s used within the optimal time frame.

Once ready to eat, thaw the salmon gently in the refrigerator overnight, not at room temperature, to prevent any bacterial growth and maintain the quality of the fish.

2. Canned Salmon

Unlike its smoked and raw counterparts, canned salmon is already in a preserved state due to the canning process, which often includes some form of cooking and sealing within an airtight container.

As a result, canned salmon can have a shelf life of up to 5 years when stored in a pantry.

However, once opened or if you choose to freeze it to extend its usability beyond the expiration date, it can be kept in the freezer for 2 to 3 months.

To freeze canned salmon, remove it from the can, and place it in an airtight container or heavy-duty freezer bag. Ensure the container is labeled properly with the date frozen.

When it’s time to use the canned salmon, defrost it in the fridge to maintain the best possible taste and texture.

3. Raw Salmon

Raw salmon is best when consumed fresh, but freezing can extend its shelf life while maintaining its freshness and quality to a certain degree.

Properly frozen raw salmon can last in the freezer for up to 6 months.

It is crucial to follow the steps of cleaning, wrapping, and bagging meticulously to ensure the salmon remains in optimal condition.

Ensure that the fish is frozen as quickly as possible and stored at a consistent temperature.

Thaw raw salmon in the refrigerator before using it to prevent bacterial growth and preserve its flavor and texture. Always label the packaging with the freezing date.

Quick freezing and proper handling are the keys to enjoying the freshest taste after thawing.

How To Know If Salmon Is Spoiled?

Although freezing salmon is a really good way to store salmon longer, in some cases, salmon can become bad during the frozen time.

So, it’s really essential to know some signs indicating that your salmon is spoiled.

To know whether your salmon is spoiled or not, you have to look at its visual, scent, and texture.

To get more insights, the information below is available and useful for you. 

1. Visual 

Firstly, look for any discoloration on the fish.

Fresh salmon should have a bright, consistent pink-orange hue.

Any dull, grayish, or yellow spots indicate spoilage.

Secondly, the presence of a milky residue, which can ooze out of the salmon, is a tell-tale sign of bacterial growth.

Lastly, pay attention to the fish’s surface; it should be slightly moist but not slimy.

A slimy film on salmon is a clear sign of it being beyond its best-before date.

Always inspect salmon closely and if in doubt, it’s safer to discard it to avoid the risk of foodborne illness.

2. Scent

The odor of your salmon provides a powerful clue to its freshness.

Fresh salmon has a clean, ocean-like scent or sometimes no smell at all.

If your salmon emits an overwhelmingly fishy or sour odor, it’s likely not safe for consumption.

Also, an ammonia-like smell is a potent indicator that the salmon is spoiled.

Trust your nose: if the smell is off-putting or strong, the salmon is no longer edible.

It’s best to err on the side of caution and dispose of fish with any suspicious odor.

Never taste the salmon to check its quality after detecting a bad smell, as this could lead to food poisoning.

3. Texture

When selecting fresh salmon, ensure that it has a firm texture when you touch it, and the flesh should bounce back when you apply gentle pressure.

If the flesh feels soft or appears dry and crumbly, it indicates that the salmon is no longer fresh.

Additionally, look for signs of filaments or fibers pulling apart, a characteristic of old or improperly stored salmon.

When the texture of the salmon deviates significantly from its natural firmness and cohesiveness, it is best to avoid consuming it.

Always handle salmon carefully and observe its structural integrity before preparing it to ensure that it has maintained its freshness and is safe to eat.

Is It Good To Freeze Salmon Again?

You know clearly the answer to the question “can you freeze salmon”, but is it possible to refreeze it? 

The answer is YES, but there are a few things to keep in mind.

It’s best to refreeze salmon as soon as possible after thawing it for the first time, preferably within 24 hours.

Repeatedly freezing and thawing salmon can cause a loss of quality and result in texture changes or moisture loss.

However, if you must refreeze your salmon, do it as quickly as possible to minimize any potential damage.

Additionally, be mindful of how long the salmon has been previously frozen and thawed before refreezing it for a second time.

The longer it has been in its thawed state, the greater the risk of bacterial growth and spoilage.

Therefore, it is always best to plan your meals accordingly and only thaw the amount of salmon you need to prevent unnecessary refreezing.

This way, you can enjoy the freshest taste after thawing and avoid any potential risks associated with repeated freezing and thawing.


Understanding the question: “Can you freeze salmon?” is crucial for proper food storage.

The freezing process is beneficial as it extends the shelf life of the fish and preserves its quality when done correctly.

Frozen salmon can last up to six months in the freezer, provided it’s wrapped tightly and stored at a constant temperature of 0°F or below.

However, remember that while freezing can maintain quality, nothing surpasses the taste and texture of fresh salmon.

When deciding whether to freeze salmon, consider how soon you plan to consume it and aim to preserve its original texture and flavor by minimizing the length of time it’s frozen.

Chef Chip Roman is one of the most exciting and talented chefs in Philadelphia. He has his own catering business, Charles Roman Catering, as well as Roman Restaurant Group which includes Blackfish, Mica, and Ela. He graduated from Drexel University in 2002 with a degree in business and culinary arts. Chip Roman is a classically trained chef who has worked in some of the most prestigious kitchens and chefs in Philadelphia, including Le Bec Fin’s George Perrier and Marc Vetri’s Vetri.

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