Putting thawed salmon back in the freezer is not recommended. Once salmon has been thawed in the refrigerator, it should be cooked within 1-2 days to ensure safety and quality. However, in some cases it may be possible to safely re-freeze salmon if handled properly.
Quick Answers
– It is not recommended to refreeze salmon after thawing in the fridge. Thawed salmon should be cooked within 1-2 days for food safety.
– Refreezing thawed salmon can affect the texture and moisture content, resulting in a drier end product.
– If refreezing is necessary, thaw the salmon in the fridge (not at room temp), cook it immediately after thawing, then refreeze. Use within 3-4 months.
– Only refreeze salmon once; multiple freeze-thaw cycles create higher risk of bacteria growth.
Is it Safe to Refreeze Thawed Salmon?
Safely refreezing thawed salmon comes down to controlling bacteria growth. Fresh salmon typically has low levels of bacteria. Thawing allows existing bacteria to grow and multiply, while introducing new bacteria from the air, hands, and surfaces.1 Proper handling when initially freezing, thawing, and refreezing reduces the risk of dangerous bacteria levels.
Requirements for Safely Refreezing Thawed Salmon
If you need to refreeze thawed salmon, here are some guidelines to follow:2
- Thaw the frozen salmon in the refrigerator (40°F or below), not at room temperature.
- Cook the thawed salmon immediately, until it reaches an internal temperature of 145°F.
- Quickly refreeze the cooked salmon within 2 hours of cooking.
- Store the refrozen salmon for no more than 3-4 months before using.
- Only refreeze salmon once; multiple freeze-thaw cycles create higher risk of bacteria growth.
Following these steps prevents bacterial growth by limiting time in the “danger zone” between 40-140°F. Cooking the salmon to a safe internal temperature kills harmful bacteria. Quickly refreezing prevents further bacteria multiplication.
Effect on Texture and Quality
Even when safely handled, refreezing salmon can negatively impact texture and moisture content:3
- Thawed then refrozen salmon will become drier and more porous.
- The ice crystals that form during refreezing rupture cell membranes, causing moisture loss.
- Refrozen salmon can be mealy, stringy, or mushy when cooked.
These texture changes happen because salmon has a soft flesh and high moisture content. The second freeze pulls out moisture, making the flesh dry and fibrous.
Improving Refrozen Salmon Quality
You can minimize texture and moisture changes by:4
- Double wrapping salmon in airtight packaging before refreezing.
- Glazing refrozen salmon with ice to seal in moisture.
- Using refrozen salmon in moist cooking methods like chowders, casseroles, or fish cakes.
While refrozen salmon won’t have the same tender flake as fresh, with care it can still be an acceptable substitute when safety is the priority.
Storing Thawed Salmon
Instead of refreezing thawed salmon, it’s best to cook and eat it within 1-2 days. Follow these guidelines for storing thawed salmon:5
- Keep thawed salmon in the fridge in a container or resealable bag.
- Use within 1-2 days for best quality.
- Do not refreeze raw thawed salmon; it must be cooked first.
Previously frozen salmon can be safely thawed then stored in the refrigerator for a day or two. But don’t keep thawed salmon too long, as bacteria multiply rapidly at temperatures above 40°F.
How to Tell if Thawed Salmon is Bad
Look for these signs that thawed salmon has spoiled and should be discarded:
- Fishy, ammonia-like odor
- Slimy texture and dull, fading flesh
- Discoloration and graying around edges
- Dry, sticky surface residue
When in doubt, remember the old adage – “when fish smells fishy, it’s a dish best not dished.” Off-odors, slime formation, and other signs of spoilage mean bacteria has multiplied to unsafe levels.
Thawing Salmon Safely
To safely thaw frozen salmon:6
- Refrigerator: Place wrapped salmon on plate or tray to catch drips. Thaw 24 hours for every 1 inch thickness.
- Cold Water: Seal salmon in bag then submerge in cold tap water, changing water every 30 mins. About 1 hour per 1 lb salmon.
- Microwave: Use “defrost” setting if available. Check often to prevent cooking edges.
Never thaw salmon at room temperature or in hot water. This allows bacteria to grow rapidly. Thaw in the refrigerator whenever possible for best safety and quality.
Handling Raw Thawed Salmon
- Cook or refreeze raw salmon immediately after thawing.
- Keep raw salmon chilled until ready to cook.
- Avoid cross-contamination by keeping salmon away from ready-to-eat foods.
- Discard if thawed salmon has an off-odor, stickiness, or other signs of spoilage.
Freezing Salmon for Later Use
Freezing fresh salmon at home correctly results in a thawed product nearly as good as fresh. Follow these tips:7
- Prepare: Scale, gut, and clean salmon. Pat dry with paper towels.
- Package: Double wrap salmon using freezer wrap, foil, or resealable bags.
- Freeze: Place salmon flat in single layer. Freeze at 0°F or below.
- Store: Keep frozen salmon at 0°F. Use within 3-6 months for best quality.
Freezing salmon properly prevents freezer burn and damage from large ice crystals. It locks in moisture, texture, and flavor.
Buying Previously Frozen Salmon
When purchasing salmon labeled “previously frozen”:
- Choose salmon that feels moist with no dry spots.
- Avoid packages with excessive liquid which indicates improper thawing.
- Check the sell-by date and use quickly after purchase.
Previously frozen salmon from a reputable seller can be a good option. But it does have a shorter shelf life compared to fresh salmon.
How Long Does Thawed Salmon Last in the Fridge?
| Storage Time | Fresh Raw Salmon | Previously Frozen Raw Salmon | Cooked Salmon |
|---|---|---|---|
| 1-2 days | Best Quality | Good Quality | Best Quality |
| 3-4 days | OK Quality | Don’t Eat | OK Quality |
| 5-7 days | Don’t Eat | Don’t Eat | Don’t Eat |
The fridge life of thawed salmon depends on whether it was fresh or previously frozen. Cooked salmon also lasts only 3-4 days.
Key Takeaways
- Thawed salmon should be eaten within 1-2 days and not refrozen raw.
- Previously frozen salmon has a shorter fridge life of just 1-2 days.
- Cooked salmon lasts 3-4 days maximum.
For safety, use thawed salmon right away. Follow “use-by” dates and discard salmon that shows any signs of spoilage.
Cooking Thawed Salmon
Thawed salmon can be cooked using almost any moist heat method. Here are some tasty options:
Baked Salmon
Bake thawed salmon fillets or steaks at 400°F for 10-15 minutes until flaky. Brush with oil, seasonings, or sauce.
Grilled Salmon
Grill thawed salmon over high heat 2-5 minutes per side. Watch closely to prevent overcooking.
Poached Salmon
Submerge salmon fillet in simmering liquid like wine, broth, or water. Cook gently for 8-10 minutes.
Salmon Casserole
Mix flakes of salmon with cream sauce, veggies, rice or pasta. Bake at 350°F until hot and bubbly.
Canned Salmon
Drain and flake canned salmon. Use in salads, sandwiches, dips, and other recipes.
Key Tips
- Cook until salmon flakes easily and registers 145°F internal temperature.
- Avoid overcooking as it dries out the flesh.
- Use moist heat methods like poaching, baking, or casseroles.
Cooked properly, thawed salmon can taste nearly as delicious as fresh. Moist heat and not overcooking are key.
Conclusion
Thawing and refreezing salmon changes the texture, making it drier. For best safety and quality, thaw frozen salmon in the fridge then cook within 1-2 days without refreezing. However, thoroughly cooked salmon can be refrozen for up to 3-4 months if properly handled. Take steps like double wrapping to prevent freezer burn. While not ideal, refreezing cooked salmon can be safe when necessary. The safest option is to thaw salmon in the fridge then cook and consume within a day or two.