Can You Reheat Salmon?

Q: When my husband goes salmon fishing this year, we were hoping to have leftovers to either freeze or eat through the week. We are not fans of smoking our fish, so is there a way to reheat prepared salmon?


A: Salmon is a very yummy dish, regardless of if it is fresh or canned. With hundreds of ways to prepare it, there are numerous ways in which you can reheat this delightful fish! The most common method is in the oven. However, you can use the stovetop and even your grill.

The Oven Method

By far the most favored method for reheating salmon is the oven. With all around consistent heat, this is the most foolproof method for reheating.

To begin, preheat your oven to 300 degrees Fahrenheit. While your oven is warming up, create a parchment paper pouch for the fish. Wrap the fish tightly in the pouch and place on a baking sheet. Bake at the current temperature for about 20 minutes. The time will depend on how thick the fillet is, so be sure to check it every so often.

The Stovetop

Low and slow is the name of the game when using this method! Using a skillet, oil it with olive oil, enough to ensure your salmon will not stick to the pan. Add your fillets, cook on medium low, covered for six minutes per side. The goal is to warm the fish without drying it out, so use discretion as needed.

The Grill

Some of us like to utilize all appliances we own, and this is one time the grill truly shines. Because your fish is already cooked, it will be harder to keep everything together and not flake off into the grates. To solve this problem, wrap the salmon in a parchment pouch with some oil for flavor and added nonstick. Before placing on the grill, wrap the parchment in aluminum foil.

Place the package over indirect heat for about 15 minutes. Be sure to keep a nose out for your salmon, as some grills will run hotter than others.

Reheating salmon is nothing new and is a great alternative for those who do not want to smoke their fish. Now, you can use any appliance you want to reheat your leftover salmon.

Wondering why we did not mention using the microwave? There are several reasons, including a rubbery fillet, metallic taste, and causing a horrible lingering odor.

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