Skip to main content
  1. Home
  2. Food & Drink

How to reheat salmon so it’s just as good the next day

Believe it or not, you can actually reheat fish so that it's just as tasty for your next meal

By
View looking out from Inside oven as man cooks oven-baked salmon
Monkey Business Images / Shutterstock

It’s happened to the best of us. Last night’s salmon dinner was so exquisite that you can’t wait to have another serving for lunch. So, you turn to your trusty microwave. You pop in the fish, watching your meal spin on that revolving plate, hungry and eager to open the door. You wait eagerly while the microwave does its thing, and then you grab your plate. You sit down, take a bite … but then, dry, smelly, rubbery fish. Gross.

Salmon is a very unique fish, bursting with flavor and nutrients. One of the reasons for our obsession with this tasty fish is its classification as an oily fish. Salmon is higher in omega-3 fatty acids than many other fish. Omega-3 fatty acids are incredibly important for brain function, memory, maintaining healthy blood fat levels (lowering triglycerides), and a host of other important functions. So important, in fact, that it’s recommended to eat a portion of oily fish at least twice a week.

Recommended Videos

The best ways to reheat salmon

Salmon fillet with coarse ground pepper, grilled over a cedar plank.
Getty Images

If you’re into weekly meal prep or if you made too much salmon to eat in one sitting, you may have found yourself wondering how to reheat salmon. Let us help you out with some nifty ways to reheat your oceanic meal.

Related

How to reheat salmon in the oven

While this method takes a little longer, it is the best way to ensure that you preserve the integrity of the salmon flesh when reheating. The secret is using a low temperature and sticking to the cooking time.

  1. Preheat your oven to 275 degrees Fahrenheit.
  2. Squeeze half a lemon or rub a tablespoon of olive oil overtop of your salmon.
  3. Fold a piece of baking foil loosely over the salmon.
  4. Place the salmon on a baking tray.
  5. Bake the salmon for 15 minutes.
  6. Check to see if the salmon has heated through to an internal temperature of 145 degrees Fahrenheit. If not, cook for an additional 5 minutes.
  7. Enjoy!

How to reheat salmon on a stovetop

You can also reheat salmon on the stovetop, which is a bit different from the oven, as described above.

  1. Heat a pan over medium-low heat with a tablespoon of extra virgin olive oil or butter.
  2. Add the leftover salmon to the pan
  3. Cook it on the stovetop for 1 to 2 minutes per side, just until it’s heated through.

How to reheat salmon in an air fryer

An air fryer is a fantastic way to reheat salmon when you don’t want to heat the whole house by turning on the oven. It’s also a much quicker and very simple process.

  1. Set the air fryer to 360 degrees Fahrenheit.
  2. If your salmon has the skin intact, be sure to place the skin side down on a piece of parchment paper.
  3. Heat for 4 to 5 minutes or until salmon is heated through.

How to reheat salmon in the microwave

Microwave reheating is infamous for overcooking parts of a dish and undercooking others. It tends to be harsh on delicate meats like salmon; however, the convenience of a microwave cannot be beaten. It’s the most popular appliance for quick and easy reheating. Here lies the secret to reheating salmon in the microwave:

  1. Place salmon in a microwave-safe dish or bowl.
  2. Use a paper towel or a lid to keep moisture in the container and distribute heat effectively.
  3. If your salmon does not have a sauce or if you are not reheating the salmon with other sides like vegetables and rice, you want to ensure that there is sufficient moisture in the container. For dry salmon or if reheating with rice dishes, add a tablespoon of water, lemon juice, sauce, or broth to the container to prevent drying out.
  4. Set microwave power to a low setting — 30% or so will do.
  5. Microwave for 30 seconds.
  6. Remove the salmon, flip, or move with a fork and stir sides like rice and vegetables.
  7. Place back in the microwave for an additional 30 seconds.

How to reheat smoked salmon

Smoked salmon is a favorite for kitchens across the globe. Smoking the meat ensures that the salmon’s flavors are preserved while cooking. If you are looking to keep these flavors when reheating the salmon, then this method is the best of the bunch.

  1. Preheat your oven to 325 degrees Fahrenheit.
  2. Place the salmon on a baking dish or sheet.
  3. Coat with a dash of olive oil or a teaspoon of butter.
  4. Warm the salmon for 5 minutes.
  5. Check to see if the salmon has warmed. The internal temperature should be around 145 degrees Fahrenheit.
  6. Cook for 2-3 minutes extra if the salmon needs further heating.
  7. Tuck in right away to enjoy the freshly heated flavors!

Additional tips

Young man eating salmon fillet with gratinated potatoes, leek and spinach in the restaurant with glass of white wine
BGStock72 / Adobe Stock

As mentioned, salmon can dry out easily when reheated. To prevent this, you can add moisture in a couple of ways. Place a small pat of butter or a squeeze of lemon juice on top of the fish before reheating. You can also add a splash of water or broth to the pan or other cooking device. Also, don’t blast the salmon with high heat. Reheat it slowly over low heat to avoid overcooking it.

Editors' Recommendations

Topics
Lindsay Parrill
Lindsay Parrill
Contributor
Lindsay is a graduate of California Culinary Academy, Le Cordon Bleu, San Francisco, from where she holds a degree in…
How to make the perfect carnitas, according to a chef
Check out these tips and tricks to make chef-worthy carnitas
Pork carnitas tacos

If you’ve ever had street tacos, whether from an actual street vendor or an upscale restaurant, you’ve likely had carnitas — whether you knew it or not. Carnitas grew in popularity through Mexican street tacos, but people use it in various dishes, from nachos to chimichangas. Carnitas are most commonly known to be pork, but it can really be any sort of meat cooked in its own fat (confit). The word carnitas in Spanish translates to "little meats."

You can learn how to make carnitas at home -- it isn't difficult. However, it’s not just a matter of throwing a chunk of pork in a pot, and then it turns into delicious carnitas. There are some crucial steps to cooking the perfect batch of carnitas. That’s why we reached out to an expert in Mexican cuisine.

Read more
Here’s how to crawfish boil the right way (and everything else there is to know about crawfish)
Crawfish is a Southern staple and in season right now. Here's how to properly prepare this seafood
A southern Crawfish plate

Crawfish, crayfish, crawdads, freshwater lobsters, mountain lobsters, yabbies, or mudbugs -- whatever you call them, one thing remains the same: They're delicious. That is; when they're prepared correctly. If you live above the Mason-Dixon line, you may not have heard of any of these cousins to the lobster, and that's totally normal. Crawfish are everywhere, but the vast majority of the world's eating crayfish come from Louisiana (around 95%).

The end of March to early June is prime crayfish season (when they grow to be the largest). That's why crawfish boils are common around the middle of spring to early summer. Despite being at their largest around this time, they're still pretty small. A jumbo crayfish will provide about as much meat as an average-sized shrimp. So, after you learn how to eat crawfish, you're going to need to eat a lot -- we suggest around 3 to 5 pounds per person. This seems like a ton, but you have to remember that these little buggers are mostly shell. And the secret of a good crawfish boil is to not overcook them, or the meat becomes tough.

Read more
How to grill filet mignon on a gas grill: Advice from an expert
Time to pull out the grill and grab your favorite cut of meat
Grill barbecue gourmet filet entrecote steaks at summer party

The weather is changing, and your grill beckons. Longer, warmer days beg for full propane tanks and your favorite meats and vegetables thrown atop the flame.

One of the most iconic cuts within the wide world of animal protein is filet mignon. This delicate steak is prized for both its texture and its scarcity. Simply put, there's just not much of it per cow. The tender cut is pulled from the smaller front end of the tenderloin, around the animal's upper midsection. It tends to show up as a round cut, which makes sense as it runs around the cow's spine.
Grilling filet mignon

Read more