"The best way to maintain the taste and texture of fresh salmon headed for the freezer is by ice glazing. This method involves dipping the fish in a bath of ascorbic acid (the chemical name for Vitamin C) and water before freezing. This protects it from both oxygen and freezer burn. If ice glazing is a little more work than you had in mind, then prepare the salmon as chefs do."
"The quicker you can freeze the fish, the longer it will retain freshness. So, if you're working with more than one salmon fillet, don't throw them in the same freezer bag and call it a day. Instead, lay each one out on a baking sheet (in its plastic wrap) to ensure they freeze quickly, then combine them for storage. Your tightly wrapped salmon will maintain its quality for up to three months in the freezer."
Salmon is oilier than many white fish, making it more prone to oxidation, color change, and a fishy odor. Ice glazing, which uses an ascorbic acid and water bath, protects salmon from oxygen and freezer burn. When not ice glazing, rinse and pat fillets dry, then wrap tightly in plastic wrap, add another layer of plastic or foil, and place in an airtight freezer bag. Freeze fillets individually on a baking sheet for quick freezing before combining for storage. Tightly wrapped salmon keeps quality up to three months. Thaw overnight in the refrigerator or in cold water while sealed for faster defrosting.
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