Can You Freeze Salmon?

Written By David Varnes

David Varnes is an Appliance Repair Professional with over 15 years of experience.

If you don’t plan on serving your seafood right away, keep it in the freezer properly. Salmon will spoil if left out for a long time. To keep the freshness of your fish for longer, invest in a vacuum sealer.

You can simply dip your salmon in cold water and freeze them on a sheet pan without the vacuum sealer. However, it is important to note that vacuum sealing will keep the fish fresher for a longer period of time.

You can also freeze salmon without any seasoning. When you’re ready to cook it, just thaw it and put your desired seasoning on it. There are so many ways to cook salmon, so you’ll never get bored of it. You can bake, fry, grill, or even smoke salmon.

Can you Freeze Salmon?

Yes, you may freeze salmon. The eyes of fresh salmon should be bright and glossy. Those with red eyes are to be avoided. When purchasing salmon, look at its physical characteristics first: the eyes. Fresh salmon’s eyes should be clear and brilliant.

Seafood of all types can be kept in the freezer for an extended period of time. They’ve been immersed in cold or sometimes chilly water for a long time. However, you can’t keep them frozen for more than 6 months.

Check the surface of your salmon purchase at all times. It’s an indication of freezer burn if there are tiny ice crystals on the fish.

All parts of salmon, including the innards, may be used in cooking. It’s also vital to monitor how much fish you buy from the market to avoid food waste.

Did you know you can also freeze oysters?

How to Freeze Salmon?

Salmon has an excellent thawing capability. If you get hankering for a fast bite and the urge to eat is suddenly overwhelming, salmon will save your life.

Here’s how to freeze salmon using ten simple steps:

  1. Determine the amount of salmon you need and buy only that much.
  2. Check the fish for freshness. The eyes should be clear, and the body should be firm.
  3. If the salmon is fresh, clean it thoroughly.
  4. Remove the scales by scraping them off with a sharp knife.
  5. Slice the fish into portions that will freeze well. Avoid slicing them too thin, or they’ll turn to mush when frozen.
  6. Pack the salmon into a freezer-safe bag or container.
  7. Seal the bag or container and freeze.
  8. Label the package with the date and contents.
  9. Store in the freezer for up to six months.
  10. Thaw before cooking.

You can freeze salmon by itself or with a marinade or seasoning. Just be sure to label the package clearly so you know what it is when you take it out of the freezer months later.

How to Thaw Salmon?

The best way to thaw salmon is in the refrigerator. Place the frozen salmon in a bowl or on a plate and put it in the fridge overnight.

You can also place the salmon in a sealable bag and submerge it in cold water for about an hour. Cook the salmon immediately after it’s thawed.

Never microwave salmon to thaw it – this will result in a dry, overcooked fish.

Can You Freeze Raw Salmon?

Yes, you can freeze raw salmon. However, be aware that the fish may lose its bright pink color when frozen and thawed. It will still be safe to eat, but it may not look as appetizing.

When you freeze raw salmon, it’s important to vacuum seal it or wrap it tightly in plastic wrap to prevent freezer burn. The fish can be frozen for up to six months.

To thaw, place the frozen salmon in the refrigerator overnight. Never microwave frozen salmon to thaw it.

Baked Lemon Salmon Recipe


  • 1/2 cup melted butter
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 salmon fillets (6 ounces each)
  • 1 tablespoon parsley flakes
  • Lemon slices (optional)


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9×13 inch baking dish.
  2. In a small bowl, mix together butter, lemon juice, salt, and pepper.
  3. Place salmon fillets in the dish, and spread the lemon mixture over them.
  4. Bake for 20 minutes, or until fish is easily flaked with a fork.
  5. Sprinkle with parsley and lemon slices before serving.

Pan-Seared Salmon with Honey-Dijon Glaze Recipe


  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme leaves
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a small bowl, whisk together Dijon mustard, honey, olive oil, and thyme.
  2. Sprinkle salmon with salt and pepper.
  3. Heat a large skillet over medium-high heat.
  4. Add salmon fillets, skin side up, and cook for 3 minutes.
  5. Flip fillets over and brush with the honey-Dijon mixture.
  6. Cook for an additional 3 minutes, or until fish is cooked through.

Salmon with Avocado Salsa Recipe


  • 1 avocado, diced
  • 1/2 small red onion, diced
  • 1 small jalapeno pepper, diced
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 lime, juiced
  • 4 salmon fillets (6 ounces each)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. In a medium bowl, combine avocado, red onion, jalapeno pepper, cilantro leaves, and lime juice.
  2. Season with salt and pepper, to taste.
  3. Set aside.
  4. Sprinkle salmon with salt and pepper.
  5. Heat a large skillet over medium-high heat.
  6. Add salmon fillets, skin side up, and cook for 3 minutes.
  7. Flip fillets over and spoon the avocado salsa over them.
  8. Cook for an additional 3 minutes, or until fish is cooked through.


Yes, salmon can be frozen. Frozen salmon has a storage life of 4-6 months and should be consumed as soon as possible after thawing. Simply remove the salmon from its wrapping and place it in a dish in the refrigerator overnight to defrost before eating.