Can you freeze Salmon (Raw)?

Yes. The listed quality guideline for Salmon (Raw) is 2–3 months, provided it was safe when frozen and remains continuously at 0°F (−18°C) or below. This is not a discard deadline.

Full storage times for Salmon (Raw)

See fridge, freezer, and pantry durations on the Salmon (Raw) shelf life page, or read our guide to preventing freezer burn.

What changes the decision for Salmon (Raw)?

Salmon is in the fatty-fish row: 2–3 months for freezer quality. The longer lean-fish range does not apply.

Confirm the fish was safely stored before freezing; freezing does not correct earlier mishandling.
Use the salmon interval source below and the safe-thawing guidance linked from the full food page.

Fresh fish — fatty fish (salmon, tuna, etc.); freezer-quality introduction · Source checked 2026-09-04. The reference supports this decision; it does not verify every statement on the food page.

Interval source: Fin Fish / Fatty Fish / Freezer · Source checked 2026-09-04. Continuously at or below -18°C / 0°F; properly handled before freezing.