If you're worried about using up that canned salmon that's been sitting in the pantry for months, you can relax. Canned salmon in an undamaged can is safe for two to three years on the pantry shelf. If, however, you open the can to use, but have leftovers, you must either refrigerate or freeze the salmon as soon as possible to avoid any food-borne illnesses. Refrigerate the leftovers in plastic container, or if you don't plan on using the leftovers soon, freeze the salmon and use within a couple of months.
Open the canned salmon with a can opener.
Pour the salmon into a zip-top freezer bag. Push out as much air as possible and seal tightly.
Place the freezer bag with the salmon in the freezer. Eat within two months for the best-quality taste.
To thaw out the frozen salmon, place it in the refrigerator for a few hours.
Canned salmon should not be placed into the freezer while still in the can; this can cause a deterioration in the quality of the product as the metal reacts to the freezing temperatures.