While there are seemingly endless ways you can reuse leftover baked salmon, from fried fish cakes to seafood Alfredo, there are times in which an encore of the first meal just seems right. To ensure safety and quality, avoid taking shortcuts when storing and reheating the baked salmon.

Don't wait until you've finished your leisurely dinner before you deal with the leftover baked salmon. Instead, wrap the fish shortly after it has begun to cool, so that it doesn't sit at room temperature for more than 120 minutes. A shallow casserole dish or container with a cover is the best vessel for storing fish. Refrigerate the salmon for no more than three days.

Even previously cooked fish needs to be reheated to a safe internal temperature in order to destroy potential pathogens. When you oven-cook leftover baked salmon, use a food thermometer to ensure the fish has reached an internal temperature of at least 145 degrees Fahrenheit, advises the U.S. Department of Agriculture. If you're oven-baking, a greased pan prevents sticking. Baking the fish at the same temperature and time as the original recipe -- for example, at 375 degrees for 25 minutes for a stuffed, baked salmon -- is optimal.