Freezing Cooked Salmon

 

 

 

I cooked a very long salmon for dinner. It was huge, several meals worth of salmon! I had to cook the entire thing, as it had been frozen. I thawed it then baked it. I added salt and pepper and lots of butter, then I wrapped the entire thing in foil. I baked it for about 40 minutes at 400F. 

 

It was cooked through, flaky and perfect! It's important to cook salmon, and all fish, completely to avoid getting parasites. Fish is opaque, white and no longer slimy when it's done. It should be all firm and flaky. This was perfect! 

 

I cut it into serving size pieces, wrapped each one separately and froze them. It's an experiment to see if the cooked salmon will be just as good after freezing as it is freshly cooked. 

 

Follow up a few days later: I thawed a piece for tonight's dinner earlier on the counter. I reheated it for dinner and it was delicious! I could not tell the difference between this one, cooked then frozen, from the freshly baked one a few days ago. I couldn't be happier with it!