Many people have leftover salmon after cooking and wonder if it’s safe to refreeze the thawed salmon. The short answer is yes, you can safely refreeze thawed salmon, but the texture and taste will change after refreezing.
Is it safe to refreeze salmon after thawing?
Refreezing thawed salmon is safe as long as it was thawed properly in the refrigerator and has been kept chilled at 40°F or below. Here are some key points on the safety of refreezing thawed salmon:
- Salmon that was thawed in the refrigerator can be safely refrozen within 1-2 days. The FDA recommends only refreezing foods that were thawed in the fridge, not on the counter or in warm water.
- Make sure the salmon didn’t spend too much time in the “danger zone” between 40-140°F when thawing and before refreezing. Bacteria multiply quickly in this temperature range.
- Check that the salmon still smells fresh and shows no signs of spoilage like sliminess, stickiness or an off odor. Only refreeze salmon that looks and smells fresh.
- Refreeze the salmon promptly within a day or two for best quality. Don’t try to refreeze salmon that was left thawed in the fridge for over a week.
As long as you follow proper thawing methods and handle the salmon safely, the USDA confirms it’s safe to refreeze thawed salmon.
How many times can you refreeze salmon?
It’s best to limit refreezing salmon to one time. The more times salmon is thawed and refrozen, the more the texture, moisture and flavor will degrade.
Here are some guidelines on how many times salmon can be safely refrozen:
- Refreeze thawed salmon once only. Refreezing more than once is not recommended.
- Don’t refreeze salmon if it was previously frozen-thawed-refrozen before you bought it.
- Refreezing thawed salmon that was previously frozen raw is safer than trying to refreeze thawed frozen cooked salmon.
The quality of salmon deteriorates with multiple freeze-thaw cycles. The flesh can become dry, flaky and prone to freezer burn. Stick to refreezing thawed salmon just once for best flavor, texture and moisture.
How to properly refreeze salmon
Follow these steps to safely refreeze thawed salmon:
- Make sure the salmon was thawed in the refrigerator, not at room temperature or in warm water.
- Inspect the salmon to ensure it still looks and smells fresh, with no signs of spoilage.
- Cook the salmon fully before refreezing if it was previously thawed raw.
- Portion the salmon into airtight packaging or containers, removing as much air as possible.
- Label the salmon with the type of salmon and refreeze date.
- Refreeze the salmon as quickly as possible, within 1-2 days maximum.
- Refreeze at 0°F or below. The quicker salmon is refrozen, the better it retains moisture and flavor.
Refreezing thawed salmon properly, with minimal time between thawing and refreezing, helps maintain the quality and safety.
Does cooked salmon last longer after refreezing?
Yes, cooked salmon that is refrozen tends to last a bit longer in the freezer compared to refreezing raw salmon. Here’s why:
- Cooking salmon to a safe internal temperature helps destroy pathogens that can grow during freezing and thawing.
- Cooked salmon has a lower water content since some moisture is lost during cooking.
- Less moisture means cooked salmon gets freezer burn at a slower rate than raw.
While cooked salmon may last a bit longer when refrozen, the same rules apply regarding only refreezing once and properly handling the thawed cooked salmon. Eat refrozen cooked salmon within 2-3 months for best quality.
How long does thawed salmon last in the fridge?
Thawed salmon that hasn’t been refrozen will last 1-2 days in the fridge. Follow these guidelines for maximizing the shelf life:
- Raw salmon thawed in the fridge lasts 1-2 days.
- Thawed cooked salmon lasts 2-3 days in the fridge.
- Keep thawed salmon chilled at 40°F or below.
- Use thawed salmon within these recommended time frames for safety.
The FDA recommends only keeping thawed salmon for the times listed. Don’t try to extend the shelf life by keeping thawed salmon for more than 2-3 days before cooking.
Does refrozen salmon go bad faster?
Yes, refrozen salmon tends to deteriorate faster than salmon frozen just once. The second freeze-thaw cycle speeds up the breakdown in texture, moisture and flavor.
Here are some signs refrozen salmon has gone bad faster than salmon frozen only once:
- Dry, mushy flesh
- Fishy odor
- Discoloration
- Freezer burn
- Dull, faded appearance
To help refrozen salmon last as long as possible, package it airtight, remove air, freeze quickly and don’t keep it frozen longer than 2-3 months. Signs it has gone bad include an off smell, mushy texture and dull or faded coloring.
Can you refreeze thawed frozen salmon burgers or salmon cakes?
Salmon burgers and salmon cakes that were previously frozen, thawed and then cooked can be safely refrozen. Follow these tips:
- Make sure the thawed salmon patties or cakes were kept chilled before cooking.
- Cook the salmon burgers or cakes thoroughly until done, with an internal temperature of 145°F.
- Rapidly chill the cooked salmon patties or cakes in the fridge before freezing.
- Package the cooked salmon tightly in airtight wrapping. Remove as much air as possible.
- Refreeze right away, within 1-2 days maximum.
- Label the salmon patties or cakes with the refreeze date.
- Use within 2-3 months for best quality.
As long as you handle the thawed salmon safely before cooking and refreeze the cooked salmon promptly, salmon burgers and cakes can be refrozen. But the taste and texture will likely degrade.
Can you refreeze smoked salmon after thawing?
Smoked salmon can be safely refrozen after thawing, but the quality won’t be as good. Follow these tips:
- Make sure thawed smoked salmon was kept cold, around 40°F or less.
- Inspect the smoked salmon before freezing again. It should still appear moist and glossy, not dry or dull.
- Portion and repackage the smoked salmon tightly in an airtight container.
- Refreeze the smoked salmon as fast as possible, within 1-2 days max.
- Label smoked salmon with the refreeze date.
- Use within 2 months for best flavor and texture.
The moisture in smoked salmon makes it especially prone to quality loss from repeat freeze-thaw cycles. Limit refreezing to one time and use within 2 months.
What happens when you refreeze salmon?
Refreezing thawed salmon causes changes in the taste, texture, moisture content and appearance:
- The flesh loses moisture and can become dry, flaky and leathery.
- Texture changes from moist and tender to mushy.
- Flavor dulls and the salmon tastes less fresh.
- Oxidation causes fading of the orange/pink salmon color.
- Repeated thawing and freezing leads to freezer burn.
While refrozen salmon is still safe to eat if handled properly, the eating quality declines significantly. Refreeze thawed salmon just once and use within 2-3 months to minimize texture and flavor changes.
What kind of salmon is best for refreezing?
Fattier salmon like king and sockeye generally hold up better when refrozen compared to leaner Atlantic or pink salmon. Here’s why:
- The higher fat content makes the flesh less prone to drying out.
- The rich taste remains fuller versus getting dull.
- Healthy omega-3 fatty acids resist damage from oxidation.
While no salmon is ideal for refreezing, fattier wild-caught salmon keeps more of its moisture, flavor and texture after refreezing. Lean farmed Atlantic salmon tends to degrade faster.
Can you refreeze wild salmon?
Wild salmon like sockeye, coho and king can all be refrozen after proper thawing in the refrigerator. Follow the same guidelines:
- Thaw the wild salmon in the fridge, not at room temperature.
- Refreeze only once.
- Refreeze promptly within 1-2 days.
- Package airtight, removing air.
- Use refrozen wild salmon within 2 months.
The rich taste and fattier flesh of wild salmon helps minimize moisture and flavor loss from refreezing. Still limit to one refreeze and eat within 2 months for best quality.
Should you thaw salmon in the fridge or cold water?
For salmon you want to refreeze, the fridge is the safest thawing method. Here’s why thawing in the refrigerator is better:
- No bacteria growth. The fridge temperature keeps salmon chilled below 40°F.
- Lower risk of accidental partial cooking.
- Preserves moisture content better.
- Less damage to texture from ice crystals.
- Thaw time in the fridge may take a day or two but quality is better.
While cold water thawing may be faster, it can start to cook the outer salmon and lead to improper thawing. Refrigerator thawing keeps salmon optimally cold for refreezing.
Conclusion
Thawed salmon that was properly refrigerated can be safely refrozen, but the quality won’t be as high. Limit refreezing to one time only and use the thawed salmon within 1-2 days for best results. Handle the raw salmon carefully and discard if it shows any signs of spoilage. Refreezing cooked salmon also causes some decline in texture and flavor. While not ideal, refreezing salmon can help reduce food waste if it wasn’t used in time after thawing.