You can freeze baked salmon, but it will affect the texture and the salmon will likely taste more"fishy." To freeze, remove the salmon from the skin and freeze in an airtight container for up to 2 months. Let it thaw in the refrigerator overnight. From here, you can use it in any recipe that calls for canned salmon, toss it into Salmon Salad, or use it to make Salmon Patties or their Southern cousin, Salmon Croquettes.