Freezing Salmon
Hey everyone! I know this might seem like a silly question, but I’ve come across so many conflicting answers online that I decided to ask here for reliable advice. I’m still quite new to cooking fish and have only baked salmon a few times.
If I buy a side of salmon and freeze part of it to cook later, will that impact the texture and flavor? Alternatively, if I cook it first and then freeze it, will the texture be affected as well? Thanks for your help!
Not a dumb question at all! Freezing salmon is quite common, and while it can affect texture slightly, it’s usually minimal if done correctly.
When you freeze fresh salmon, the key is to make sure it’s wrapped tightly to prevent freezer burn. If you freeze it raw, the texture may change slightly when it’s thawed, but it should still be delicious and cook well. It’s best to use it within a few months for the best quality.
If you choose to cook the salmon first and then freeze it, that can work too! Just be aware that cooked salmon may have a different texture after freezing and reheating—sometimes it can become a bit drier.
In both cases, wrapping the salmon well before freezing is important to maintain the best flavor and texture. Just remember to thaw it in the fridge before cooking to keep it safe. Happy cooking!
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