Salmon fillets ingredient

All About Salmon fillets

proteins

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

4 storage methods
13 substitutes
4 cooking methods

How Long Does Salmon fillets Last?

Storage times and freshness tips for salmon fillets 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.

cooked in fridge
3-4 days

Signs of Spoilage

Sour or strong unpleasant fishy odor; dry, hard, or overly mushy texture; visible mold growth; discolored patches (e.g., grayish or greenish).

How to Check

  1. Smell Test: Cooked salmon should have a mild, pleasant aroma. If it smells sour, strongly fishy, or 'off', it's best to discard it.

  2. Visual Inspection: Look for any signs of mold, unusual discoloration, or excessive dryness.

  3. Texture Test: While cooked salmon can be dry if overcooked, if it feels unusually slimy or mushy, it's a sign of spoilage.

Storage Tips

Cool cooked salmon quickly (within 2 hours) and store it in an airtight container to prevent odor transfer and keep it fresh. Reheat thoroughly to an internal temperature of 165°F (74°C) before serving.

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

Signs of Spoilage

Significant freezer burn (dry, discolored patches, typically white or grayish); after thawing, a strong fishy odor, dull color, or slimy texture indicates spoilage.

How to Check

  1. Visual Inspection (frozen): Look for excessive ice crystals or large areas of dry, discolored freezer burn on the surface. While safe, freezer burn significantly degrades quality.

  2. Smell/Look/Touch (after thawing): Thaw salmon in the refrigerator overnight. Once thawed, check for the same spoilage signs as 'raw in fridge' salmon. If it was properly frozen, it should still have a relatively fresh appearance and mild smell.

Storage Tips

To minimize freezer burn and extend quality, wrap salmon tightly in plastic wrap, then an additional layer of aluminum foil or place in a freezer-safe bag, pressing out as much air as possible. Vacuum sealing is the best method for long-term frozen storage. Always thaw frozen salmon in the refrigerator, never at room temperature, and cook immediately after thawing.

cooked in freezer
2-3 months

Signs of Spoilage

Freezer burn (dry, discolored areas); after thawing and reheating, a very dry, rubbery texture or off-flavors.

How to Check

  1. Visual Inspection (frozen): Check for signs of freezer burn.

  2. Taste/Smell (after thawing/reheating): While not typically a safety concern if stored within the recommended timeframe, prolonged freezing can affect the texture and flavor, leading to a dry consistency or stale taste.

Storage Tips

Allow cooked salmon to cool completely before freezing. Store in airtight, freezer-safe containers or bags. Thaw in the refrigerator and reheat thoroughly. The texture of cooked fish can sometimes be slightly compromised after freezing and thawing, becoming a bit drier.

raw in fridge
1-2 days

Signs of Spoilage

Strong, sour, or ammonia-like fishy odor (not a fresh ocean smell); dull, faded, or grayish color; slimy or milky residue on the surface; soft, mushy texture that doesn't spring back when pressed.

How to Check

  1. Smell Test: A fresh salmon fillet should have a mild, clean, slightly briny scent. If it smells strongly 'fishy', sour, or like ammonia, it's likely spoiled.

  2. Visual Inspection: Look for vibrant, moist, pink-orange flesh. Avoid fillets with dull, discolored, or grayish patches. The skin should be shiny.

  3. Touch Test: Gently press the fillet with your finger. It should be firm and spring back to its original shape. If it feels soft, mushy, or leaves an indentation, it's gone bad. Any sliminess is a red flag.

Storage Tips

Store salmon in the coldest part of your refrigerator (typically the bottom shelf) to prevent cross-contamination from drips. Keep it in its original packaging or wrap tightly in plastic wrap or foil, then place it on a plate or in a container with a rim to catch any liquid. Consume as soon as possible for best quality, ideally within 24 hours of purchase.