Preparation

• Make baked salmon cakes by the batch and freeze them for convenient pre-portioned meals. For example, a pound of pre-cooked salmon -- about 1 1/2 cups -- can make eight 1/2-inch-thick patties. Bake them for 15 minutes or until they're lightly browned and fully heated. Cool the crab cakes to room temperature before freezing. A wire cooling rack helps them cool faster.

Supplies

• To properly preserve the cakes, you'll need a few supplies. An ice cream scoop works well to create uniform portions for salmon patties. Patties that are the same size allow for portion control and will finish reheating at the same time. Airtight freezer containers protect the succulent texture and distinctive flavor of the leftover salmon cakes. Use freezer paper, waxed paper or parchment to keep the patties from sticking to the container or each other. By keeping the patties separated it will be simple to take as many servings as you want out of the freezer without thawing the rest of them.

Wrapping

• Wrap them individually in wax paper or use wax paper or parchment between layers of salmon cakes in freezer containers, such as serving savers with tight-fitting lids or zippered freezer bags. Airtight freezer storage is the key to prevent stale odors and freezer burn. Waxed paper or parchment provides additional protection to retain moisture in the salmon cakes and prevent them sticking to each other. Salmon cakes retain their flavor for up to a month in the freezer.

Reheating

• Put the number of salmon cakes you want to reheat in the refrigerator overnight to thaw. Remove the wrapping and arrange them on a baking sheet so they aren't touching. Reheat them in the oven at 400 degrees Fahrenheit for 15 to 20 minutes. The time it takes to fully heat them may vary depending on the size of the salmon cakes and your oven. Leftover salmon cakes complement salads or soup, offer a sandwich variation and make a quick dinner.