How to Preserve Salmon Like a Pro: The Ultimate Guide

As a seafood lover and amateur chef, I’m always looking for ways to enjoy delicious salmon year-round Fresh salmon has a notoriously short shelf-life, so proper preservation techniques are essential After much trial and error, I’ve discovered several fool-proof methods for preserving salmon at home.

In this comprehensive guide, I’ll walk through the most popular techniques for preserving salmon, including freezing, canning, curing, smoking, drying, and pickling. For each method, I’ll share tips, tricks, and step-by-step instructions so you can preserve your salmon like a seasoned pro. Whether you catch your own salmon or buy it fresh at the market, you’ll learn how to make it last for months.

Freezing Salmon

Freezing is the easiest way to preserve fresh salmon long-term. It stops bacteria growth and prevents spoilage. Here are some tips:

• Freeze salmon as soon as possible after catching or buying The fresher, the better

• Clean, gut, and fillet salmon before freezing Discard non-edible parts

• Cut salmon into portions like fillets, steaks, or chunks. Wrap each piece airtight in plastic wrap, foil, or freezer bags.

• Squeeze out excess air and seal bags. Label with type and freeze date.

• Store flat in single layers to prevent freezer burn. Once frozen, stack to save space.

• Thaw in fridge overnight. Don’t thaw at room temperature.

• Use thawed salmon within 3 days. Don’t refreeze.

Follow these steps and your frozen salmon can last up to a year!

Canning Salmon

Canning involves cooking salmon and sealing it in airtight jars. The high heat kills bacteria and the airtight seal prevents recontamination. Follow these steps:

• Sterilize Mason jars, new lids and bands. Use undamaged jars/lids.

• Cut salmon into jar-sized portions. Remove bones, skin, fins, etc.

• Pack jars tightly with salmon and liquid like oil or broth. Leave 1/2″ headspace.

• Apply lids and bands fingertip tight. Don’t overtighten.

• Process jars in a boiling water bath for 75-90 minutes depending on jar size.

• Let cool undisturbed for 12-24 hours. Check seals, remove bands.

• Store canned salmon up to 2 years in a cool, dark place. Refrigerate after opening.

Follow canning best practices to avoid bacteria growth and seal jars properly. Canned salmon will keep for ages at room temperature.

Curing Salmon with Gravlax and Smoked Salmon

Curing gives salmon a longer shelf life and unique flavor/texture. Popular cured salmon recipes are gravlax and smoked salmon.

Gravlax:

• Coat salmon fillet thoroughly with equal parts salt and sugar.

• Sandwich between layers of cheesecloth. Refrigerate 24-48 hours, flipping halfway.

• Rinse, pat dry, and slice thinly before serving.

Smoked Salmon:

• Coat fillet with salt/sugar cure. Refrigerate 12-24 hours. Rinse.

• Smoke at 100-150°F for 6-12 hours with wood chips.

• Slice and eat within 2 weeks. Keep refrigerated.

The salt, sugar, and smoke used to cure salmon inhibit bacteria growth. Cured salmon lasts weeks longer than fresh.

How to Make Salmon Jerky

Dehydrating salmon into jerky removes moisture so bacteria can’t grow. Here’s an easy recipe:

• Cut salmon into 1/4 inch thick strips with the grain.

• Marinate 30 min – 1 hour in soy sauce, brown sugar, spices.

• Drain and pat dry. Dehydrate 6-8 hours at 145°F.

• Pat off oil beads. Store in an airtight container up to 1 year.

You can also use a dehydrator or oven set to 170°F to make salmon jerky. Removing moisture enables long term storage without spoilage.

Pickling Salmon

Pickling salmon in an acidic brine like vinegar extends shelf life. Here are two methods:

Quick pickle:

• Cut salmon into 1/2 inch cubes.

• Heat vinegar, water, salt, spices to a boil. Pour over salmon.

• Refrigerate 1 hour then serve.

Fridge pickle:

• Layer salmon, onions, and spices in a jar.

• Boil vinegar, water, salt, sugar. Pour over salmon.

• Refrigerate 1-2 days before eating. Keeps 2-3 months.

The vinegar acidity in pickling solutions inhibits bacterial growth for long term preservation.