Freezing salmon is one of the best ways to preserve its freshness, flavor, and nutrients for enjoying long after purchasing. While vacuum sealing is considered the gold standard for freezing fish, you can still freeze salmon like a pro without a vacuum sealer using simple materials you likely already have at home.
This comprehensive guide will teach you everything you need to know about freezing salmon without compromising its quality. Follow these tips and techniques, and your frozen salmon will taste just as delicious as the day you brought it home from the market!
Why Freeze Salmon?
Freezing is an excellent way to extend the shelf life of your perishable salmon purchases while retaining maximum nutrition. Here are some of the key benefits of freezing salmon and other fish:
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Preserves Freshness – Slows down bacteria growth and enzymatic reactions that can lead to spoilage.
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Locks in Flavor – Minimizes moisture loss that can concentrate flavors
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Retains Texture – Prevents protein breakdown when frozen correctly.
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Convenient Storage – Allows you to buy in bulk when prices are lower
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Reduces Waste – Lets you preserve excess fish before it goes bad.
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Nutrient Retention – Results in minimal nutrient loss versus fresh fish when frozen promptly.
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Budget-Friendly – Take advantage of seasonal or sale prices.
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Flexible Meal Prep – Portion and freeze servings for quick weeknight dinners.
Tips for Freezing Salmon Without a Vacuum Sealer
Follow these tips for successfully freezing salmon without compromising its quality:
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Freeze Salmon at Peak Freshness – Use raw salmon within 1-2 days of purchasing for best results.
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Work Quickly – Limit the salmon’s time at room temperature when prepping to freeze.
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Portion Salmon – Freeze salmon in meal-size portions rather than freezing one large block.
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Exclude Air – Press out air pockets and seal the fish tightly. Air causes freezer burn.
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Use Moisture-Proof Barriers – Wrap salmon in materials that prevent air exposure and moisture loss.
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Label Everything – Identify the type of fish and freeze date on each package.
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Freeze Fast – Get wrapped salmon in the freezer as soon as possible at 0°F or below.
How to Wrap Salmon Without a Vacuum Sealer
You can replicate a vacuum seal by thoroughly excluding air and using multiple moisture-proof barrier layers. Here are some wrap ideas:
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Plastic Wrap – Wrap fish very tightly in a single layer, pressing out air.
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Foil – Make a tight foil packet around each salmon portion.
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Freezer Bags – Remove air and seal bags airtight.
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Wax Paper – Use as a protective liner between fish and plastic.
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Layering – Double wrap with foil and plastic for extra insulation.
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Water Displacement – Submerge bagged salmon to force out air before sealing.
Step-by-Step Wrap Method
Follow this method for wrapping salmon without a vacuum sealer:
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Clean salmon and pat dry. Cut into 4-6 oz portions.
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Place each salmon piece between wax paper sheets.
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Wrap very tightly in plastic wrap, pressing out any air pockets.
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Wrap the plastic-wrapped bundles again in foil, crimping the edges.
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Put foil packets in labeled freezer bags, forcing out excess air.
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Seal the bags, resealing if any air pockets remain.
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Freeze salmon flat in a single layer until solid, then stack packets.
Freezer Storage Tips
Storing your frozen salmon properly is key for maintaining quality over time:
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Set freezer to 0°F or below. Monitor temperature with a thermometer.
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Place salmon in the coldest part of the freezer, away from warmer door/walls.
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Avoid overpacking – too much food limits air circulation.
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Initially freeze salmon flat on a lined baking sheet, then stack.
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Between pieces, use freezer paper to prevent sticking if storing for months.
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Minimize opening the freezer door to prevent temperature changes.
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Check package seals periodically and re-wrap if ice crystals form inside.
Freezing Pre-Cooked Salmon
You can also freeze leftover cooked salmon or prepared salmon dishes:
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Allow cooked salmon to cool fully before freezing.
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Portion into meal-size servings in freezer bags, flattening to thin layers.
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For casseroles or patties, individually wrap pieces before bagging.
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Mix in cooked rice or pasta to provide an extra moisture barrier.
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Leave 1⁄2 inch room for expansion and exclude as much air as possible.
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Use frozen cooked salmon within 2-3 months for optimal quality.
How Long Does Salmon Last in the Freezer?
When properly frozen at 0°F, salmon can safely last:
- Raw salmon steaks or fillets – 9-12 months
- Cooked salmon – 2-3 months
- Fresh salmon from market – 6-8 months
- Vacuum-sealed salmon – Up to 2 years
- Canned salmon – 3-4 years if can stays intact
- Smoked salmon – 1 month
Freezer temperature, wrap quality, and fish freshness impact shelf life. Promptly re-wrap or use frozen salmon if signs of freezer burn appear.
Safely Thawing Frozen Salmon
To defrost salmon while maintaining quality and safety:
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Refrigerator Thawing – Keep cool at safe temperatures below 40°F.
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Cold Water Thawing – Faster thawing while still chilled.
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Microwave Defrosting – Use “defrost” setting and stir periodically.
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Cooking Frozen – Salmon can cook frozen without defrosting first.
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Avoid Room Temperature – Bacteria multiply rapidly at unsafe temps.
Once thawed, use raw salmon within 1-2 days. Eat cooked salmon within 3-4 days. Do not refreeze previously frozen salmon without cooking it first.
Delicious Recipes for Frozen Salmon
Your frozen salmon will be delicious in these quick and easy seafood dinner recipes:
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Lemon Garlic Salmon – Bake thawed fillets topped with lemon, garlic, and butter.
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Cilantro Lime Salmon Cakes – Combine thawed salmon with breadcrumbs, egg, and lime zest then pan fry.
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Salmon Veggie Foil Packs – Wrap salmon and veggies in foil bags then bake.
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Salmon Fried Rice – Stir small salmon chunks into fried rice with veggies.
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Cheesy Baked Salmon – Top fillets with seasoned breadcrumbs and parmesan then bake.
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Salmon Salad Sandwiches – Flake thawed salmon over greens, tomatoes, and cucumbers.
With the proper freezing, storage, and thawing techniques, you can enjoy amazing frozen salmon without a vacuum sealer. The keys are minimizing air exposure during wrapping, using multiple moisture-proof barriers, freezing quickly at stable temps, and defrosting gently. Follow these tips, and your frozen salmon will stay fresh and delicious for months!
How To Freeze Raw Salmon
When it comes to freezing raw salmon, you want to make sure that it’s as fresh as possible. The better the condition of your salmon when it goes into the freeze, the better it will be when it comes out.
- Inspect the fish: Make sure your salmon is fresh. It should have a bright, glossy surface with a firm texture and mild scent.
- Clean the fish: Rinse your salmon under cold water, removing any dirt or loose scales, and then pat it dry with a paper towel to reduce freezer burn.
There are a few methods you can use to pack your raw salmon for freezing, but all are designed to reduce exposure to air.
This is the most effective method. Vacuum sealers remove all the air around the fish and seal it in a plastic bag. This will prevent freezer burn and keep the fish tasting fresh for the longest period.
If you don’t have a vacuum sealer, you can use the water immersion technique. Place the salmon in a zip-top bag, slowly submerge the bag in water (keeping the open end just above the water line), then seal it.
The water pressure will push out most of the air from the bag.
Wrap the salmon tightly in cling film, then place it in a zip-top bag. Remove as much air as possible before sealing the bag.
How to Freeze Cooked Salmon
Freezing cooked salmon is a great way to make your meal prep work for you, or to save leftovers from a particularly large feast.
Before freezing, let your cooked salmon cool down to room temperature. However, don’t leave it out for more than two hours to avoid bacterial growth.
Pack your cooked salmon in airtight containers or heavy-duty freezer bags. Just like with raw salmon, the key to preserving the flavor and texture of the cooked fish is to minimize its exposure to air.
While proper freezing can extend the shelf life of salmon, it’s crucial to recognize signs of spoilage such as a strong, sour smell, slimy texture, and dull, faded color before freezing, which you can learn more about in our guide on how to tell if salmon is bad.
| Vacuum Sealed | Water Immersion/Cling Film Wrapped | |
|---|---|---|
| Raw Salmon | Up to 2 years | 4 to 6 months |
| Cooked Salmon | Up to 1 year | 2 to 3 months |
Before opting for the freezing method, it’s worth understanding other effective ways to store your salmon, be it in the refrigerator or by using a marinade, which we’ve covered in our post on how to properly store salmon.
HOW TO FREEZE FISH WITHOUT USING A VACUUM SEALER
FAQ
FAQ
What do you wrap salmon in to freeze it?
Freezing: For longer storage, you can freeze the salmon. Wrap each fillet individually in plastic wrap or aluminum foil, then place them in a resealable freezer bag. Label the bag with the date, and store the salmon in the freezer for up to 1 month.
Is it better to freeze fish in water or vacuum seal?
If you can, vacuum sealing is the best way to protect food to be frozen, it prevents air from damaging the food. If you’re going to buy fresh fish, you should eat it fresh, you’re defeating the purpose of buying fresh food by freezing it and thawing it.