Can You Reheat Salmon?

Yes, you can reheat salmon, but the method matters more than with almost any other protein. Salmon is high in fat and relatively delicate in structure. Too much heat drives out the fat rapidly, leaving the flesh dry, and accelerates the conversion of trimethylamine oxide to the sharp-smelling trimethylamine that gives poorly reheated fish its reputation. Get it right and reheated salmon is genuinely good. Get it wrong and you’ll know immediately.

Can You Reheat Salmon?

Yes. Cooked salmon keeps in the fridge for three to four days in a sealed container. It is a higher-risk protein, so refrigerate within one hour of cooking (it cools faster than meat due to its lower density) and reheat to 63°C (145°F) throughout rather than the standard 75°C used for other proteins. The lower target is appropriate because salmon was fully cooked to begin with and the additional margin isn’t needed. Do not reheat more than once.

The Low-and-Slow Rule

Salmon flesh is made up of short muscle fibres separated by sheets of collagen. These fibres are highly sensitive to heat: they begin to firm significantly above 50°C and become noticeably dry and chalky above 60°C. The goal when reheating is to bring the salmon to serving temperature without triggering that second round of firming. The way to do this is low heat and a moisture source.

Reheating Salmon in the Oven

The most reliable method for keeping the flesh moist and minimizing smell.

1. Take the salmon out of the fridge 15 minutes before reheating to take the chill off.
2. Preheat the oven to 130°C (265°F).
3. Place the salmon in an oven-safe dish. Add a tablespoon of water, white wine, or fish stock to the dish.
4. Cover tightly with foil. The steam from the liquid keeps the flesh moist and the foil prevents the smell from permeating the kitchen.
5. Heat for 12 to 15 minutes. The salmon should be warm throughout but not hot, and the flesh should still give slightly when pressed.

Reheating Salmon in a Water Bath

The gentlest possible method, used by restaurant kitchens for reheating delicate proteins. No special equipment needed.

1. Place the salmon (still in its sealed container or in a zip-lock bag) in a bowl of hot tap water, around 60 to 65°C.
2. Leave for eight to ten minutes, replacing the water halfway if it cools too much.
3. The salmon will be warm throughout without any additional cooking of the proteins.

This method produces the least smell and the best texture of any reheating approach for salmon.

Reheating Salmon in the Microwave

Not recommended for plain fillets. The microwave creates hot spots and the fish cooks unevenly, with some sections becoming dry and rubbery while others are still cold. The smell in the microwave and the room is also more pronounced. If you must:

• 50% power only
• 30-second bursts, checking between each
• Cover with a damp paper towel
• Stop as soon as the salmon is warm throughout

Which Method Should You Use?

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.