Yes, it is perfectly safe to bake salmon, let it cool completely, and then freeze it for later use. Freezing cooked salmon can extend its shelf life for up to 3-4 months when stored properly. There are a few tips to follow when freezing baked salmon to ensure it retains maximum flavor and texture.
Should You Freeze Salmon Before or After Cooking?
You can freeze salmon either before or after cooking. Freezing raw salmon has the advantage of preserving the delicate texture and fresh flavor. However, freezing pre-cooked salmon is more convenient as you can defrost and eat it right away.
Here is a comparison of freezing salmon before and after cooking:
Freezing Raw Salmon
- Retains fresh texture and flavor better
- Requires thawing before cooking
- Needs to be cooked before eating
- Takes up less freezer space
Freezing Cooked Salmon
- More convenient – can be reheated and eaten right away
- May lose some texture
- Flavor can change slightly
- Takes up more freezer space
So if you want the freshest taste and texture, freeze salmon raw. But cooking then freezing is better if you want grab-and-go convenience.
How to Freeze Baked Salmon
Follow these steps for freezing cooked salmon correctly:
- Let the cooked salmon cool completely. Do not freeze salmon when it is still hot or warm.
- Portion the salmon into meal-sized servings if freezing multiple pieces. This helps for easy defrosting.
- Wrap each piece tightly in plastic wrap, aluminum foil or place in a freezer bag.
- Remove as much air as possible to prevent freezer burn.
- Label the packets with the type of fish and date.
- Freeze for up to 3-4 months at 0°F or below.
- Avoid refreezing previously frozen salmon more than once.
Proper freezing locks in freshness and minimizes ice crystals forming that can damage the texture.
Can You Freeze Salmon After Baking En Papillote?
Salmon en papillote, or baked in parchment paper, is perfectly suitable for freezing after cooking. Follow the same cooling, wrapping and freezing guidelines. The parchment wrapping acts as protection to lock in moisture and prevent freezer burn. Simply reheat the frozen parcel in the oven or microwave when ready to eat.
How to Thaw Frozen Salmon
Here are safe ways to defrost frozen salmon:
- Refrigerator thawing – Unwrap and place frozen salmon in a bowl in the refrigerator. Thaw overnight or 24 hours for every 1 inch thickness.
- Cold water thawing – Seal frozen salmon in a plastic bag and submerge in cold tap water. Change water every 30 minutes until thawed. Cook immediately.
- Microwave thawing – Microwave salmon on the defrost setting for 3-5 minutes until pliable. Cook immediately.
Do not thaw salmon at room temperature or in hot water as it can promote bacteria growth. Salmon should be cooked to an internal temperature of at least 145°F after thawing for food safety.
How to Cook Thawed Frozen Salmon
Cooked frozen salmon can be used in many of the same ways as fresh salmon. Here are some recipe ideas:
- Salmon salad – Flake into a bowl with greens, veggies, nuts, citrus dressing.
- Salmon cakes – Mix with binder and breadcrumbs, shape into patties and pan fry.
- Salmon pasta – Toss thawed flakes with pasta, olive oil, garlic, herbs, lemon.
- Salmon hash – Sauté with potatoes, onions, spinach and seasonings.
- Salmon pizza – Top dough with thawed salmon, red sauce, veggies and cheese.
For best results, thaw frozen salmon overnight in the fridge before adding to recipes, instead of cooking from frozen state.
Can You Re-Freeze Thawed Salmon?
It is not recommended to refreeze thawed salmon more than once. Refreezing and thawing multiple times leads to moisture loss and the growth of harmful bacteria.
If thawed salmon is not used right away, here are some guidelines:
- Store thawed salmon in fridge for 1-2 days maximum.
- Do not refreeze a block of thawed salmon; use within this timeframe.
- You can refreeze thawed salmon if added to a prepared dish then re-frozen.
For optimal safety and quality, avoid refreezing previously frozen salmon. Cook thawed salmon immediately or store briefly in the refrigerator before using.
Conclusion
Baking then freezing salmon is a great way to enjoy fresh-tasting fish for months after cooking. Allow the cooked salmon to cool fully before dividing into portions and tightly sealing. Thaw using the refrigerator, cold water or microwave methods. Cook thawed salmon to safe internal temperature. While thawed salmon can be stored for 1-2 days, avoid refreezing more than once for best quality. With proper freezing and thawing techniques, you can safely bake salmon in advance for quick, delicious meals later.