Cooked salmon can be frozen for 2 to 3 months at 0 degrees Fahrenheit for best quality. Allow cooked salmon to cool completely before placing it in an airtight, freezer-safe bag or container. It can also be wrapped tightly in freezer wrap or aluminum foil.
Attach a freezer label to the container and write the freeze date on the label with a permanent marker to track its expiration. While frozen salmon, cooked or raw, remains safe indefinitely when properly stored, its quality starts to diminish over time. If the freezer loses power, frozen salmon is safe to eat or refreeze unless it sits at 40 degrees Fahrenheit or higher for more than 2 hours.