Salmon fillet ingredient

All About Salmon fillet

proteins

Your complete guide to salmon fillet - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

4 storage methods
20 substitutes
5 cooking methods

How Long Does Salmon fillet Last?

Storage times and freshness tips for salmon fillet 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
1-2 days

Signs of Spoilage

Strong, sour, or ammonia-like 'fishy' odor; dull, faded color; slimy or milky film on the surface; soft, mushy texture; greyish or brown discoloration.

How to Check

  1. Smell Test: Fresh salmon has a mild, ocean-like, or almost no smell. A strong, pungent 'fishy' or sour smell is the primary indicator of spoilage.

  2. Visual Inspection: Look for bright, vibrant pink/orange flesh. Avoid fillets that look dull, greyish, or have brown spots. The skin (if present) should be shiny and intact.

  3. Touch Test: Gently press the flesh with a finger. It should be firm and spring back. If it feels soft, mushy, or leaves an indentation, it's likely spoiled. A slimy residue beyond natural moisture is also a bad sign.

Storage Tips

Store salmon on the bottom shelf of the refrigerator to prevent any potential drips from contaminating other foods. Keep it well-wrapped in plastic wrap, parchment paper, or an airtight container. For optimal freshness, place the wrapped salmon in a bowl filled with ice.

cooked in freezer
2-3 months (for best quality), up to 4 months (safe)

Signs of Spoilage

Significant freezer burn; dry or rubbery texture upon thawing and reheating; off-flavors indicating rancidity or quality degradation.

How to Check

  1. Visual Inspection: Check for freezer burn before and after thawing.

  2. Smell Test (after thawing): A strong, unpleasant smell after thawing indicates spoilage.

  3. Texture Check (after thawing/reheating): While some texture change is normal, if it's excessively dry, mushy, or rubbery, the quality has severely degraded. If in doubt about safety, discard.

Storage Tips

Allow cooked salmon to cool completely before freezing. Wrap tightly in plastic wrap and then aluminum foil or place in a freezer-safe, airtight container. Label with the date. Thaw slowly in the refrigerator overnight for best results.

raw in freezer
2-3 months (for best quality), up to 6 months (safe)

Signs of Spoilage

Significant freezer burn (dry, discolored, leathery patches on the surface); dull, faded color even after thawing; strong, off-putting odor upon thawing.

How to Check

  1. Visual Inspection (before freezing): Ensure the salmon is fresh before freezing to preserve quality.

  2. Visual Inspection (after thawing): Check for excessive freezer burn which indicates quality degradation, though it doesn't necessarily make it unsafe. After thawing in the fridge, inspect for typical raw spoilage signs (smell, color, texture) as if it were fresh.

  3. Smell Test (after thawing): A strong, unpleasant 'fishy' or rancid smell after thawing indicates spoilage.

Storage Tips

To prevent freezer burn and maintain quality, wrap salmon tightly in plastic wrap, then an additional layer of aluminum foil or place it in a freezer-safe bag, removing as much air as possible. Label with the date. Thaw slowly in the refrigerator overnight; never thaw at room temperature.

cooked in fridge
3-4 days

Signs of Spoilage

Sour, rancid, or strong 'fishy' odor; slimy texture; mold growth; dull or discolored appearance; dry or hard texture (though this is more about quality than safety).

How to Check

  1. Smell Test: Cooked salmon should have a mild, pleasant aroma. Any sour, off, or excessively 'fishy' smell is a sign of spoilage.

  2. Visual Inspection: Look for any visible mold or unusual discoloration. The salmon should retain its cooked color and flaky texture.

  3. Touch Test: If it feels slimy or unusually sticky, discard it.

Storage Tips

Store cooked salmon in an airtight container to prevent odor transfer to other foods and to maintain moisture. Ensure it cools down quickly (within 2 hours) before refrigerating. Reheat thoroughly to an internal temperature of 165°F (74°C).