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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.


For every 1/2 inch, bake a salmon 4 to 6 minutes at 450 degrees Fahrenheit. The salmon is cooked through when it becomes flaky and opaque. White juices on the baking dish are another signal that the salmon is cooked.


Smoked salmon, whether fresh or vacuum packed, can be frozen for three to six months when stored at 0 F. While frozen smoked salmon remains safe indefinitely, the flavor and texture begin to diminish after the recommended storage period.


Fresh salmon can be frozen for future use by following a process of preparing, pretreating, and packaging the fish. Salmon, being a fatty fish, fares better when frozen using a pretreatment including ascorbic acid to prevent flavor change.


Cooking time for salmon depends on several factors, including the thickness of the fillet or steak and the temperature of the oven, but a good rule of thumb is to cook it for about 5 minutes per half-inch of thickness. As salmon fillets tend to not be of uniform thickne...


Baked salmon is well served alongside fresh parsley salad with capers, almonds and shallots, or else just with lemon wedges. Rich white wine, such as chardonnay, pairs well with this dish.


The Food Network's oven-baked salmon recipe is highly rated among site readers. The recipe calls for a 12 ounce salmon fillet and is served with an easy-to-prepare toasted almond parsley salad.