If possible, freeze salmon the same day you buy or catch it. Pat fillets dry with paper towels. Leave skin on — it protects the flesh during freezing and is easy to remove after cooking. Cut into portion sizes if needed.
Vacuum seal (best method): Vacuum seal individual portions. This is the single most effective way to preserve salmon quality in the freezer. The airtight seal prevents oxidation of the fish's natural oils, which is the main cause of off-flavors in frozen fatty fish.
Ice glaze method: If you do not have a vacuum sealer, dip each piece of salmon in ice-cold water. Place on a sheet pan and freeze until the water coating is solid (about 30 minutes). Repeat 2 to 3 times to build up a thin ice glaze. Wrap glazed pieces in plastic wrap, then place in freezer bags. The ice layer protects against air exposure.
Freezer bag method: Place portions in freezer bags. Use the water displacement method to remove air before sealing. Not as effective as vacuum sealing or ice glazing, but acceptable for storage under 2 months.
2 to 3 months. Can be stored longer but flavor and texture decline faster than lean fish due to the high fat content.
Thaw in the refrigerator overnight. Cook within 1 day of thawing. For a faster method, place the sealed bag in cold water for 30 to 60 minutes. Do not thaw at room temperature.