Can you freeze baked salmon?

In this article, we will answer the question “Can you freeze baked salmon?” and discuss how to freeze baked salmon?

Can you freeze baked salmon?

Yes, you can freeze baked salmon. For up to 2 months, you may freeze cooked salmon in a firmly sealed plastic container. However, the method of cooking has an impact. Cooked salmon with the fewest extra components, such as sauces and seasonings, should be frozen. Herbs, such as oregano and thyme may reduce microbial growth and enhance the shelf life of the dish. The active compounds in the essential oils of these herbs have antimicrobial properties and can be divided as terpenes, terpenoids, phenylpropanoids and others (3). 

Consumer preference is vital to sustaining any food commodity including the fish industry. Since 1961 international fish intake has increased as fast as 3.6% per year (1).

Place cooked salmon on the sides or bottom of the freezer for instant freezing to get the best results. This prevents the fish’s water content from oozing out and crystallizing throughout the process of defrosting. Fish frozen at higher freezing rates freeze more quickly and retain structural integrity in the intracellular muscle structure since more and smaller ice crystals are formed resulting in fewer freestanding or thermodynamically unstable water/ice molecules (1). When thawed with ice crystals, frozen fish lose their crispness and become mushy. Salmon recipes sometimes call for large amounts of pieces or slices of fish. 

In certain cases, leftovers are inevitable. Throwing away salmon because of its high nutritional content is not a viable option. The omega-3 fatty acid content should be preserved as much as possible for future use. Moreover, fish provide a great source of vitamins and minerals such as vitamins A and D, phosphorus, magnesium, selenium, and iodine (1). The advantage of freezing cooked salmon over freezing raw salmon is that the latter has less of an odor. 

Fish is one of the most perishable foods, and during storage endogenous chemical and enzymatic reactions occur in the lipids and proteins, which lead to the appearance of off-odors and off-flavors. These changes are the principal cause of spoilage in cooked prepared fish, when the heat treatment has effectively eliminated the altering microflora. The sensory spoilage in fish is manifested by changes in color, odor, taste, and texture as a result of dehydration and the development of off-flavors and off-odors due to rancidity and the formation of trimethylamine and total volatile base nitrogen during cold storage (2).

Frozen cooked salmon may be stored in the freezer for 2 months, according to the United States of Agriculture (4). In order to eradicate parasites and prolong the freshness of fish, it is necessary to freeze it first. Salmon’s oil and protein content will remain intact if it is cooked correctly. Poaching, steaming, smoking, or grilling a salmon are all excellent cooking ways to try before freezing it. A study showed that, considering overall nutritional quality indices, vitamin, and mineral contents, baking and boiling were the best cooking methods for fish cooking (7). The application of high cooking temperatures diminishes the sensory quality of fish (2).

If you want to preserve the salmon’s original taste by freezing it with sauce components such as milk, oil, tomatoes, and onions, you should avoid doing so. When thawing frozen cooked salmon, it is crucial not to expose it to sudden temperature fluctuations. 

Before reheating, remove the frozen food from the freezer and leave it in the refrigerator for at least three hours or overnight (5,6). Avoid using high-temperature cooking techniques immediately after freezing since the fish tends to dry out and the sides become burned.

Cooked salmon may be frozen in a variety of ways.

After cooking salmon, ensure sure it has cooled down completely before freezing. Cooked fish should not have any additional steam draining from it, since this will create moisture that encourages the development of germs.

In order to freeze cooked salmon:

  • Cut the pieces into appropriate serving sizes. Using a sharp knife, keep the fish’s form. Preserve the fish’s aesthetic attractiveness for future plating by preventing it from collapsing.
  • Wrap each item of food in parchment paper before putting it in a freezer bag for storage. Make sure to use food-grade parchment paper that won’t soak up the fish’s juices. When the fish is frozen, parchment paper prevents it from clinging to the bag.
  • The bags may be gently squeezed or straw can be used to drink out any remaining air.
  • Each bag should be sealed, labeled, and dated.
  • Put them on the bottom of the side of the freezer, depending on how much space you have. Bags put at the bottom of the stack should be the last ones to be eaten. Don’t stack heavy frozen objects above the salmon to avoid squashing it.

Recipes for Cooking Salmon

In a lemon butter sauce, grilled salmon.

To preserve the fish’s delicate flavor, seasoning and cooking it simply is the best option. When mixed with butter and fish oil, lemon adds a bit of a bite.

Roasted Salmon with Crispy Skin

This dish is a full dinner that includes salmon and mashed potatoes for both protein and carbs. The convenience of pre-cooked salmon makes it ideal for those who are on the go.

Quiche made with salmon

Cooked egg and leek casserole from France. This meal resembles a deep-dish pizza in shape and appearance. Other veggies, such as broccoli and spinach, may be added to the dish.

The End Is InSight.

Cooked salmon may be frozen. If stored correctly, frozen cooked salmon may be kept in the freezer for two months. In order to do so, follow these instructions: Immediately after removing the salmon from the heat and cooling it down, place it in the freezer bag and tie it securely to prevent freezer burn. Label the bag with today’s date.

Is it possible to store smoked salmon in the freezer?

Two months in the freezer will not affect the quality of smoked salmon (4). Wrap the smoked salmon snugly in plastic and then put it in a container or a zip-top bag if the box has been opened.

Is it possible to freeze salmon?

Salmon should not be refrozen unless it has been thawed in the refrigerator and has not come into contact with the air. The risk of foodborne disease increases if you refreeze salmon that has already reached room temperature.

To learn more about freezing baked salmon click here

Conclusion

In this article, we answered the question “Can you freeze baked salmon?” and we discussed how to freeze baked salmon?

Reference

  1. Dawson, Paul, Wesam Al-Jeddawi, and Nanne Remington. Effect of freezing on the shelf life of salmon. Int J Food Sci, 2018.
  2. Díaz, Pedro, et al. Determination of shelf life of sous vide salmon (Salmo salard) based on sensory attributes. J food sci, 2009, 74, S371-S376.
  3. Van Haute, Sam, et al. The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products. Food Control, 2016, 68, 30-39.  
  4. Foodkeeper. United States Department of Agriculture.  
  5. Leftovers and Food Safety. United States Department of Agriculture.
  6. Freezing and Food Safety. United States Department of Agriculture.
  7. Karimian-Khosroshahi, Nader, et al. Effect of different cooking methods on minerals, vitamins, and nutritional quality indices of rainbow trout (Oncorhynchus mykiss). Int J Food Prop, 2016, 19, 2471-2480.

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