How to store salmon

Storing salmon properly isn't just important for the best flavour, it's also important to avoid foodborne illness - especially if you plan to eat it sashimi style. Follow these tips for fresh and delicious salmon.

You want to get your salmon from the fishmonger to your fridge within two hours so that it won’t spoil. Time your purchase so that it’s the last thing you do before going home but if you can’t, ask your fishmonger or seafood counter at your supermarket to pack a small bag of ice so you can keep the fish cool.

 

When you get home, remove wrappings and place salmon fillets in a clean container and cover it with damp paper towel. Seal the container with an airtight lid or cling wrap and place it in the coldest part of the fridge - the bottom half. Your salmon will stay fresh for two days, don’t keep it any longer. If you're eating your salmon as sashimi, eat it as soon as possible.

 

Related: Organise your fridge better to keep your food fresher and reduce waste. The Organised Housewife has great tips on how to organise your fridge.

Yes. Pat dry fillets with paper towel and wrap tightly in plastic wrap to avoid contact with the dry freezer air. Place inside an airtight container or zip-top bag. Label and date.

Wrapped and stored correctly, frozen salmon will keep for three months. Any longer and the quality will begin to diminish.

Place it on a plate or tray and leave it in the refrigerator overnight. The salmon fillets should be cold but defrosted. Before cooking, remove from plate and unwrap. Pat dry before cooking.

 

If you’re in a hurry, use your microwave’s defrost settings. It’s essential you have an accurate weight for your fish, otherwise you may accidentally cook it.

 

You should never thaw salmon by submerging it directly in hot water. If you want to speed up the thawing process, place salmon in a zip-top bag with the air squeezed out and run cold tap water over it. This is best done in a bowl in the sink.

Up to two days in the refrigerator. Make sure the salmon is covered and in a sealed, airtight container.

Yes, but only if it was thawed in the refrigerator and has never been at room temperature. Note that it will be slightly drier if you decide to freeze it twice. If your salmon has been at room temperature, you can still freeze it if you cook, cool and follow instructions on how to freeze cooked salmon.

Up to two days. Pack it into an airtight container and place in the coldest part of the fridge – the lower half. Avoid leaving salmon at room temperature for periods longer than two hours, after this time it is harbouring bacteria and should be discarded.

Yes. Wrap it tightly in plastic and place it inside an airtight container. Label and date it and freeze for up to six months. Defrost as you would raw salmon, overnight in the refrigerator.

Now you know how to store salmon, learn how to cook it with the super salmon ideas below. From salmon in creamy green Thai curry to healthy honey-baked salmon, you won't be disappointed.