How to Store Cooked Salmon

Refrigerating Cooked Salmon

Cool the salmon to room temperature within 2 hours of cooking it. If you leave the fish out for more than 2 hours, harmful bacteria can begin to grow. Plan on storing the fish as soon as it's cool. Don't pack the salmon while it's still hot or moisture could condense in the package. Your salmon won't stay as fresh when it's in a moist container.

Put the salmon into an airtight container or wrap it in foil or plastic wrap. Get out a shallow container and place the salmon into it. If you don't have a container, lay the fish on a piece of heavy-duty aluminum foil or plastic wrap and seal the fish tightly. If you're storing smoked salmon in plastic wrap, wrap it in aluminum foil too in order to prevent your fridge from smelling like fish. If it's not smoked, there's no need to double wrap it.

Label the container of salmon with the date. As soon as you wrap the salmon, take a pen or marker and write the date on the package. It's also a good idea to label the package "cooked salmon" so you don't forget what's in the container. If you added specific seasonings, you might want to include that on the label. For example, write "blackened salmon" so you know that the leftovers might be best in a cajun pasta.

Refrigerate the salmon for up to 3 days. Refer to the date you wrote on the container of cooked salmon and eat it within 3 days or throw it away. Warm the salmon in the oven if you'll be turning it into a new meal or leave it cold and mix it into a quick salad, for instance. Tip: If you're storing a leftover salmon meal from a restaurant, use it within 2 days since you don't know how fresh the salmon was when you got it. If you forgot to write the date on the container of salmon and you think it's been in the fridge for at least a few days, play it safe and toss the fish.

Cover the salmon and reheat it at 275 °F (135 °C) for about 15 minutes. If you'd like to warm a salmon fillet before serving it or mixing it into your meal, take the fish out of the fridge. Unwrap it and arrange the salmon on a rimmed baking sheet. Then, cover the fish loosely with foil and put it into a 275 °F (135 °C) oven until it's warm throughout. Remember that the fish is already cooked; you're simply reheating it. To test if the salmon is thoroughly reheated, insert an instant-read thermometer into the thickest part of the fish. Remove the fish once its temperature is between 125 and 130 °F (52 and 54 °C).

Storing the Salmon in the Freezer

Wrap the salmon in plastic wrap within 2 hours of cooking it. Let the salmon cool completely before you package it or moisture will condense in the packaging. Wrap the salmon tightly in plastic wrap and then wrap it in aluminum foil or place it into a sealable freezer bag. Press the air out of the sealable bag so the bag doesn't take up a lot of space in your freezer.

Label the package with the date you cooked the salmon. Use a pen or marker to write the date that you made the salmon. Since it's easy to forget what things are in the freezer, write "cooked salmon" on the package too. Be specific when you write what type of salmon you're storing. Write "Thai sweet and sour salmon" so you know that these leftovers would be great in a curry, for instance.

Freeze the salmon for up to 3 months. Place the packaged fish into your freezer and use it within 3 months or before it develops freezer burn. If you open the package and see tiny ice crystals over the salmon, throw it away since it will have an unpleasant flavor and texture. Although you can freeze salmon for more than 3 months, your freezer must be set to 0 °F (−18 °C). Keep in mind that the flavor and texture might worsen the longer you freeze the fish.

Thaw the salmon in the fridge for 6 hours. Transfer the salmon from the freezer to the fridge and refrigerate it for 6 hours or until it's completely thawed. Don't leave the thawed salmon in the fridge for more than a day. If you plan on reheating the salmon for dinner, take it out of the freezer in the morning so the salmon is ready to reheat by dinner time.

Heat the thawed salmon at 325 °F (163 °C) for 8 to 12 minutes. Place the fish on the counter while you preheat the oven to 325 °F (163 °C). Unwrap the salmon and put it on a rimmed baking sheet. Cover it with foil and bake the fish for 8 to 12 minutes or until it's completely warmed throughout.Tip: Since the salmon might be a little dry after reheating, drizzle a little olive oil over the fish before serving or using it. For a creamier flavor, use melted butter.

Using Leftover Salmon

Add cooked salmon to soup or chowder to give it a rich flavor. Flake the salmon or cut it into bite-sized pieces while you heat soup or chowder on the stove. Once the soup or chowder is almost ready to serve, stir in the salmon and let it heat for a few minutes. Make corn chowder with salmon, Thai-style salmon soup, or leek and potato soup with salmon, for instance.

Mix cooked salmon into a hearty curry or casserole. Replace the chicken, beef, or pork in your favorite casserole recipe with chunks of refrigerated or thawed salmon. Make a salmon noodle bake, spicy red curry with salmon, or add it to creamy pasta. Then, bake the casserole according to your recipe. Don't stir your curry or casserole too much after you add the salmon or you might break up the fish too much.

Blend cooked salmon with cream cheese to make salmon spread. To make a great dip for crackers or vegetable sticks, blend cooked salmon with cream cheese and crème fraîche or yogurt. Flavor the spread with shallots, lemon zest, and dill before serving.Tip: You'll get the most flavorful dip by using smoked salmon although you can use any type of salmon. To add a smoky flavor to your dip, stir in a few drops of liquid smoke. Avoid storing leftover salmon spread if you've already refrigerated the fish for 3 days.

Shape salmon patties and cook them to create your own salmon burgers. Flake refrigerated or thawed salmon into a bowl and mix in enough mayonnaise and breadcrumbs to make a form a thick mixture. Use your hands to form ⁄2 inch (1.3 cm) thick patties that are about 4 inches (10 cm) wide and cook them in a medium-high heat skillet for 4 to 6 minutes. Flip them halfway through the cooking time. Consider topping the salmon burgers with spicy mayonnaise, coleslaw, or sliced avocado.

Use cold flaked salmon to make creamy or fresh salads. You don't have to reheat leftover salmon in order to make a tasty meal. Instead, remove the refrigerated or thawed salmon and use a fork to break it into ⁄2 inch (1.3 cm) chunks or flakes. Then, mix it with mayonnaise, celery, and pickle relish for a different take on a tuna sandwich or place the flaked fish on salad greens or blanched green beans. Since you've already stored the salmon, don't refrigerate any leftover salmon salad.