The preservation methods of salmon were reviewed to provide a theoretical reference for the development of salmon preservation technology in China. From the perspectives of physical preservation, chemical preservation and biological preservation methods, combining the freshness evaluation indexes such as physicochemical and microbiological indexes, we introduced the effects of different preservation methods on salmon quality in detail, and analyzed the advantages and disadvantages of different preservation methods. All preservation methods have their own advantages and disadvantages. Physical preservation is more suitable for large-scale transport of fresh seafood, chemical preservation is efficient but has a risk of chemical residues, while biological preservation is safe and efficient, with great development potentials. Promotion of biological preservation technology and the composite preservation technology is the future direction of development in the field of preservation.