All About Salmon
Your complete guide to salmon - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Salmon Last?
Storage times and freshness tips for salmon in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
raw in fridge (unopened, vacuum-sealed)3-4 days
Signs of Spoilage
Puffy or bloated packaging; strong, pungent 'fishy' or ammonia-like odor when opened; dull, grayish color; slimy film on the surface.
How to Check
Smell: A fresh, mild, oceanic scent. If it smells sour, rancid, or strongly 'fishy'/ammonia, it's spoiled. Look: Bright pink/orange flesh with distinct fat lines. Dullness, discoloration (gray/brown spots), or a milky film are bad signs. Touch: Firm flesh that springs back. Sliminess or mushiness indicates spoilage.
Storage Tips
Store on the lowest shelf of the refrigerator to prevent any potential drips from contaminating other foods. Maintain refrigerator temperature at or below 40°F (4°C).
raw in fridge (opened or non-vacuum-sealed)1-2 days
Signs of Spoilage
Strong, pungent 'fishy' or ammonia-like odor; dull, grayish color; slimy film on the surface; soft, mushy texture.
How to Check
Smell: A clean, mild, oceanic smell. Any sour, rancid, or strong ammonia-like odor means it's bad. Look: Bright pink/orange flesh. Discoloration, dullness, or a milky film are indicators of spoilage. Touch: Firm and resilient. If it's slimy or doesn't spring back, it's likely spoiled.
Storage Tips
For best quality, store in an airtight container or wrap tightly in plastic wrap and then foil to minimize air exposure and prevent odors from spreading. You can also place it on a bed of ice in a container in the fridge for optimal freshness if consuming within 24 hours. Cook promptly.
cooked in fridge3-4 days
Signs of Spoilage
Dry, hard, or slimy texture; off-color (e.g., dull, grayish, or unusual spots); sour, rancid, or strong 'fishy' odor; visible mold.
How to Check
Smell: Should retain a mild cooked fish aroma, not sour, rancid, or overly 'fishy.' Look: Cooked salmon should be opaque and flaky. Any discoloration, mold, or unusual growths are clear signs of spoilage. Touch: Should not feel slimy or unusually hard/dry.
Storage Tips
Cool cooked salmon quickly within two hours of cooking. Store in an airtight container to prevent drying out and absorption of other fridge odors. Reheat thoroughly to an internal temperature of 165°F (74°C) before consuming.
raw in freezer2-3 months (for best quality), up to 6 months (still safe but quality may degrade)
Signs of Spoilage
Excessive freezer burn (dry, discolored, typically grayish or whitish patches); strong, unpleasant odor upon thawing; very dry, fibrous, or mushy texture after thawing and cooking.
How to Check
Look (before thawing): Check for extensive freezer burn. Look (after thawing): Check for original color and any off-colors. Smell (after thawing): Should have a mild, fresh scent. Any strong ammonia or sour smell indicates spoilage. Texture (after thawing): Should not be overly mushy or excessively dry.
Storage Tips
To prevent freezer burn, wrap salmon tightly in plastic wrap first, pressing out as much air as possible, then wrap again in heavy-duty aluminum foil or place in a freezer-safe bag, again expelling air. Label with the date. Thaw safely in the refrigerator, never at room temperature. Once thawed, use within 1-2 days.
cooked in freezer2-3 months
Signs of Spoilage
Freezer burn (dry, discolored spots); strong, unpleasant odor upon thawing; significantly degraded, mushy, or overly dry texture after thawing and reheating.
How to Check
Look (before thawing): Check for freezer burn. Smell (after thawing): Should still have a mild cooked aroma. Any off-odors are a concern. Texture (after thawing): Should not be excessively dry or mushy.
Storage Tips
Cool cooked salmon completely before freezing. Wrap well in plastic wrap and then foil or a freezer bag to prevent freezer burn and maintain quality. Label with the date. Thaw in the refrigerator and reheat thoroughly to 165°F (74°C).