How to Freeze Salmon Step by Step Instructions

Name: How to Freeze Salmon Step by Step Instructions
Yield: 4 serving
Ingredients: 1 fresh salmon; cold water

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Here’s what you’ll need to freeze salmon properly.

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Standard Method
Cut salmon into fillets or steaks depending on how you want to cook them. You can remove the skin if desired. Then pat dry with paper towels to remove excess moisture. (If it’s vacuum sealed, do not open the package and freeze as is.)
Cut a large piece of plastic wrap and lay flat. Place the salmon on top and wrap completely with two layers of plastic wrap.
Optional: For extra protection from freezer burn, you can now vacuum seal the wrapped salmon using a vacuum sealer.
Place the wrapped salmon into a resealable plastic bag.
Label the bag with contents and date of freezing using a permanent marker. This will be helpful down the road.
Place the bag in the bottom of your freezer where it’s coldest. (below 0°F or -18°C). Store for 3 months or, when vacuum sealed, for up to 6 months.

Equipments used:

When purchasing salmon, look for reddish grills, moist skin, clear and shiny eyes, tightly-adhered and shiny scales, a sweet and clean smell, and a firm texture that passes the pressure test.
Avoid sandwich bags and use freezer bags, which are thicker and designed for freezing.
To defrost frozen salmon, place it on a plate covered in the fridge and leave overnight.