Salmon steaks ingredient

All About Salmon steaks

proteins

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

4 storage methods
16 substitutes
4 cooking methods

How Long Does Salmon steaks Last?

Storage times and freshness tips for salmon steaks 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 Freezer
2-3 months (for best quality); up to 6 months (for safety)

Signs of Spoilage

Severe freezer burn (large dry, discolored, leathery patches, often white or grey); strong, unpleasant 'fishy' or rancid odor after thawing; dull or significantly discolored appearance after thawing.

How to Check

  1. Visual Inspection (frozen): Check for excessive ice crystals or dry, white/grey patches on the surface, which indicate freezer burn.

  2. Smell Test (after thawing): Thaw safely in the refrigerator. If it emits a strong, foul, or ammonia-like smell after thawing, discard it.

  3. Texture Test (after thawing): While some texture change is normal, it shouldn't be excessively mushy or disintegrated.

Storage Tips

To prevent freezer burn and maintain quality, wrap salmon steaks tightly in plastic wrap, then in aluminum foil, or use a vacuum sealer. Label with the date. Thaw slowly in the refrigerator overnight. Do not refreeze salmon that has been thawed.

Raw in Refrigerator
1-2 days

Signs of Spoilage

Strong, pungent 'fishy' odor (beyond a mild ocean smell); sour or ammonia-like smell; dull, faded, or greyish color; milky white liquid pooling; slimy or sticky texture.

How to Check

  1. Smell Test: Hold the salmon close to your nose. A fresh ocean smell is normal; a strong, foul, sour, or ammonia-like odor indicates spoilage.

  2. Visual Inspection: Look for vibrant color (orange, pink, or red depending on variety), moist but not slimy surface. Avoid dull, discolored, or grey patches.

  3. Touch Test: Gently press the flesh with a clean finger. It should feel firm and spring back. If it feels mushy, slimy, or leaves an indentation, it's likely spoiled.

Storage Tips

Store in the coldest part of your refrigerator (usually the bottom shelf, to prevent drips onto other foods). Keep in its original packaging or re-wrap tightly in plastic wrap and place in a bowl with ice or on a plate with raised edges to catch any potential liquid. Consume or freeze within 1-2 days of purchase.

Cooked in Freezer
1-2 months (for best quality)

Signs of Spoilage

Significant freezer burn; loss of original flavor and texture after thawing and reheating; off-flavors or rancidity after thawing and reheating.

How to Check

  1. Visual Inspection (frozen): Look for signs of freezer burn (dry, discolored areas).

  2. Smell/Taste Test (after thawing/reheating): If, after thawing and reheating, it smells distinctly off or tastes rancid/unpleasant, it's best to discard it.

Storage Tips

Cool cooked salmon completely before freezing. Store in airtight, freezer-safe containers or vacuum-sealed bags to minimize air exposure. Label with the date. Thaw in the refrigerator and reheat thoroughly until piping hot.

Cooked in Refrigerator
3-4 days

Signs of Spoilage

Sour, rancid, or distinctly 'off' smell; visible mold growth; slimy texture; unusually hard or dry texture (though this is more quality degradation than spoilage).

How to Check

  1. Smell Test: Sniff for any sour, ammonia-like, or unpleasant odors that weren't present when fresh.

  2. Visual Inspection: Look for any fuzzy white, green, or black spots (mold). Check for discoloration or an unusually dull appearance.

  3. Texture Test: If it feels slimy or unusually sticky to the touch, it's likely gone bad.

Storage Tips

Cool cooked salmon quickly (within 2 hours) and transfer to an airtight container to prevent drying out and absorbing fridge odors. Reheat thoroughly to an internal temperature of 165°F (74°C).