Give yourself the date-night-out treatment from the comfort of your kitchen via this swoon-worthy Salmon Pasta. This fancy recipe has sun-dried tomatoes, whole wheat noodles, and tender salmon flakes in a creamy lemon sauce. It will make you feel like a 5-star chef.
Salmon pasta combines two delicious ingredients into one hearty, flavorful meal The tender salmon pairs perfectly with a creamy or herb-infused pasta sauce But what if you make extra salmon pasta and want to save some for later? Can you freeze cooked pasta dishes containing salmon?
The short answer is yes you can freeze salmon pasta to enjoy weeks later. Freezing is a great way to reduce food waste and have ready-made meals available anytime. However proper freezing and reheating methods are key to maintaining the texture and taste of both the pasta and the salmon.
In this comprehensive guide, I’ll explain how to freeze cooked salmon pasta dishes correctly. You’ll learn:
- The best prep methods before freezing salmon pasta
- How to package it for the freezer
- How long it will last frozen
- The safest ways to thaw and reheat frozen salmon pasta
- Common mistakes to avoid
Follow these tips for freezing and enjoying delicious leftover salmon pesto, salmon alfredo, or any kind of pasta dish with salmon. With the right techniques, you’ll have restaurant-quality salmon pasta ready in minutes for up to 3 months.
Should You Freeze Salmon Pasta Before or After Cooking?
For best results, only freeze previously cooked salmon pasta dishes. Don’t freeze uncooked pasta and raw salmon to combine later. Here’s why:
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Raw salmon requires freezing at 0°F for 7 days to kill parasites. Frozen cooked salmon food is safe after just 1-2 days.
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Freezing cooked pasta prevents it from becoming mushy when reheated Uncooked pasta turns to mush if frozen
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Pre-made sauces freeze better than pasta and sauce frozen separately. Freezing brings out sauce flavors.
So cook your salmon pasta fully before freezing for optimal safety, texture and flavor.
How to Prep Salmon Pasta for the Freezer
Follow these steps to prep salmon pasta for the freezer:
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Make sure the pasta dish is completely cooled before freezing. Freeze within 2 hours of cooking.
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Portion salmon pasta into airtight freezer bags or containers in meal-size amounts. This prevents reheat-and-waste.
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Remove as much air as possible and seal bags/containers tightly. Air causes freezer burn.
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Label everything with contents, freeze date and reheating instructions.
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Lay bags flat in the freezer so pasta freezes evenly.
How Long Does Frozen Salmon Pasta Last?
When frozen at 0°F and stored properly, cooked salmon pasta keeps well for 2-3 months before quality declines.
Pasta gets dried out and mushy when frozen longer than 3 months. Salmon also develops an unpleasant texture and taste if frozen too long.
For best flavor and texture, try to eat frozen salmon pasta within 1-2 months. Portioning into single servings prevents waste.
How to Thaw Frozen Salmon Pasta
Never thaw salmon pasta at room temperature or in hot water. This allows bacteria to grow.
Instead, thaw frozen salmon pasta:
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In the refrigerator overnight, or for 1-2 days for larger amounts.
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In a bowl of cold water, changing the water every 30 minutes until thawed.
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In the microwave, using the “defrost” setting if available.
Once thawed, use immediately and do not refreeze. Cook thoroughly until heated through before eating.
Reheating Frozen Salmon Pasta
To reheat salmon pasta without drying it out:
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Add 1-2 Tbsp milk, cream or pasta water to the thawed pasta to keep moist.
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Heat in the microwave at 50% power in 1 minute increments, stirring between.
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Simmer gently on the stovetop over low heat, adding more liquid as needed.
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The pasta may seem mushy after reheating from frozen. Fluff with a fork to revive the texture.
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Salmon may also flake apart. Gently fold it back into the pasta after reheating.
Refrain from overcooking when reheating to prevent dry, rubbery pasta and fish.
Can You Refreeze Thawed Salmon Pasta?
Previously frozen salmon pasta can be safely refrozen, but only if:
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It was thawed in the refrigerator below 40°F.
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It hasn’t sat at room temperature for over 2 hours.
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No signs of spoilage are present.
Refreeze immediately after thawing, within 1-2 months maximum for best quality. Do not refreeze salmon pasta thawed on the counter or microwave.
Things to Avoid When Freezing Salmon Pasta
Watch out for these common freezing mistakes:
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Freezing uncooked pasta and raw salmon separately.
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Leaving air in packaging that causes freezer burn.
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Overcrowding freezer bags that clump together.
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Thawing on the counter leading to bacteria growth.
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Refreezing thawed salmon pasta after 2 hours at room temperature.
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Reheating without moisture that dries out the dish.
Tips for Freezing Other Pasta Dishes
The freezing techniques for salmon pasta also apply to leftover pasta containing:
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Chicken – Fully cool before freezing. Portion into meal servings.
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Shrimp – Freeze shrimp raw when freezing pasta separate from seafood.
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Sausage – Freeze up to 1 month for best flavor.
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Meatballs – Defrost gently in fridge; reheat at 50% power in microwave.
With proper prep and storage, almost any pasta dish can be frozen for quick reheating later on.
Enjoy Delicious Frozen Salmon Pasta
Freezing is a great way to save leftover salmon pasta or make it ahead for busy nights. Follow these guidelines for safe freezing, storage, thawing and reheating. With the right methods, you’ll have restaurant-worthy salmon alfredo, pesto salmon linguine, and other creamy or zesty pasta dishes ready in minutes for up to 3 months.
A Special Salmon Pasta Recipe
It’s very easy to make this recipe, which is great, but it tastes special enough to make your evening feel like an event.
Ben and I stayed in on Valentine’s Day on purpose, and salmon is often on the menu. In fact, one of the first meals he cooked for me was Balsamic Glazed Salmon.
Put on your SSP (Super Stretchy Pants) or LBD (Little Black Dress) and make this meal for someone special.
And yes, that special someone can absolutely, 100% be YOU!
This creamy salmon pasta recipe, like my seafood pasta, makes you want to light a candle, pour a glass of your favorite wine, and put on some music.
Switch up the Salmon
This recipe tells you how to make fresh salmon pasta, but you can also use leftover salmon or cook it in a different way.
Lemon, red pepper flakes, and garlic are some of the flavors that go best with salmon. A few salmon recipes that highlight these and pair well with pasta are:
You could also make this as smoked salmon pasta by using hot smoked salmon instead of the baked salmon in the recipe.
I recommend a thick, flaky salmon (hot smoked salmon), vs. the more thin and tender cold-smoke (think lox-style) salmon. See this Smoked Salmon Dip for another great recipe that uses it.
- Pasta. I used whole wheat pasta because it has more fiber, which is a good thing. Penne, rigatoni, or another similar pasta will work perfectly here. You could even try it with spaghetti or linguine.
- Lemon Zest + Juice. Gives this dish delicious brightness and acidity.
- Butter + Shallot + Garlic. The all-important beginnings of our salmon pasta cream sauce. A little butter makes it rich, and the garlic and shallot help make the flavor strong.
- White Wine. A key part of making salmon cream sauce for pasta This helps clean out the pan and makes sauce liquid. For this step, you can use white wine, chicken broth, or vegetable broth.
- Red Pepper Flakes. Adds just the right amount of heat.
- Sun-Dried Tomatoes. Each of these little red gems is full of intense tomato lusciousness. They add beautiful color and make the dish feel extra special, like in Tuna Pasta Salad.
- Fresh Basil. Just a bit of basil (or fresh parsley) makes the dish taste fresh and Italian. Basil is also an herb that goes well with salmon.
- Parmesan. For that can’t-resist cheesy, nutty, yummy goodness.
- For 10 to 12 minutes, bake the salmon at 425 degrees F.
- Let the salmon rest, then break it into pieces. Cook the pasta. Reserve some of the pasta water before draining.
- Saute the shallot in butter and oil. Stir in the garlic, red pepper flakes, salt, and pepper.
- Add the wine, zest, and juice. Let simmer for a couple of minutes. Toss the pasta with the sauce, adding more pasta water if needed.
- Stir in the tomatoes, basil, and Parmesan. Gently incorporate the salmon. DIG IN!.
Serve this simple salmon pasta recipe with Sauvignon Blanc, crisp Chardonnay, Malbec, or Pinot Noir.
- To Store. This pasta dish tastes best the day it’s made, but it can be kept in the fridge for up to two days in an airtight container.
- To Reheat. Warm up leftovers very slowly in the microwave or on the stove over medium heat.
- To Freeze. Put leftovers in a freezer-safe container that doesn’t let air in and freeze them for up to two months. Let thaw overnight in the refrigerator before reheating. When the sauce thaws, it may separate a bit, but it will still taste great.
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FAQ
Can you freeze pasta with salmon?
Can you freeze cooked salmon dishes?
Can you freeze and reheat cooked salmon?
Does cooked pasta freeze well?
Can you freeze salmon pasta?
Yes, you can freeze this creamy salmon pasta recipe after you’ve cooked it. Here’s how: First, make sure your pasta has cooled down to room temp. Place it in an airtight and freezer-safe container. Store it in your freezer for up to 3 months. To defrost, you can store it in the fridge overnight.
Is fresh salmon safe to eat?
Yes, salmon is a source of omega 3, the fatty acid is responsible for acting in the prevention of cardiovascular diseases, making the heart strong and healthy. Just be careful to analyze the supplier to make sure it doesn’t have any contamination.
Can you freeze cooked salmon?
Yes, freezing cooked salmon is a great way to extend its shelf life as long as the salmon is of a good, fresh quality and is not covered in any dairy-based sauce. When freezing salmon, place it in the coldest part of the freezer to prevent the water content of the fish from crystallization during freezing.
How long does cooked salmon last in the freezer?
Salmon that is stored properly in airtight packaging will last for 6 months in the freezer. Although it can be frozen for longer, the quality may start to deteriorate. Can you refreeze cooked salmon?