Use it up · Fish and seafood

Salmon

Have extra salmon? Here’s how to choose, store and prep salmon, plus 6 family recipes to use it all up, best matches first.

🍽 See the recipes 🧺 Pick a few things you have

🛒 Choosing it

Fresh fish should smell mild, not fishy or sour, and the flesh should be firm. Frozen fillets are a fine choice and often a better buy.

🧊 Storing it

Pantry: Canned: until the date on the can
Fridge: 1 to 2 days fresh, at 40°F or below
Freezer: 2 to 3 months for best quality

Thaw frozen fish in the fridge overnight.

Keep the fridge at 40°F or below and the freezer at 0°F. Freezer times are for best quality; food kept frozen at 0°F stays safe. When in doubt, throw it out. Times from U.S. Food and Drug Administration and FoodSafety.gov.

🔪 Prepping it

Bake, broil or pan-sear until the flesh separates easily with a fork and reaches 145°F.

📊 Nutrition per 100 g

Salmon fillets. 100 g is about 3 1/2 ounces.

Calories	208 kcal	10%
Protein	20 g	41%
Total fat	13 g	17%
Saturated fat	3.0 g	15%
Total carbohydrate	0.0 g	0%
Dietary fiber	0.0 g	0%
Total sugars	0.0 g
Sodium	59 mg	3%
Calcium	9.0 mg	1%
Iron	0.3 mg	2%
Potassium	363 mg	8%

% Daily Value for adults (FDA). From USDA FoodData Central 175167 (SR Legacy).

🍽 Recipes that use it up

6 recipes, the ones that use the most salmon first.

Plan them into your week in the meal planner, or find recipes for two or three things at once with the “What can I make?” picker.

More fish and seafood

White fish (cod, tilapia, catfish) Canned tuna Shrimp All ingredients →

Storage times and buying tips are general guides from the sources below; follow any date or instructions on the package. Cook meat, poultry, fish and eggs to the USDA safe temperatures in each recipe.