How Long Does Salmon Last?

How long does raw salmon last in the fridge?

Raw salmon lasts 1-2 days in the fridge when stored at 40 degrees F or below, per USDA guidelines. The relatively short shelf life is due to the high oil content and delicate cellular structure of fish flesh. Store raw salmon on the bottom shelf in the original packaging if intact, or transfer to a leak-proof container; the bottom shelf prevents juices from contaminating other foods. For best quality, place the salmon on ice in a baking dish or sealed container in the fridge; this extends shelf life by 1-2 additional days by keeping the temperature lower than standard fridge settings. Use raw salmon within 1-2 days of purchase or freeze immediately.

How long does cooked salmon last?

Cooked salmon lasts 3-4 days in the fridge stored in airtight containers at 40 degrees F or below. The cooking process kills most bacteria, but the moist, protein-rich texture supports new bacterial growth during storage. Cool cooked salmon to room temperature within 2 hours before refrigerating; leaving hot fish at room temperature longer promotes bacterial growth. Store cooked salmon in shallow containers for faster cooling. Salmon in cream sauces, pasta dishes, or other prepared meals lasts 3-4 days refrigerated. Salmon salad (with mayo or other dressings) lasts 3-5 days refrigerated. Cooked salmon reheats best in the oven at 275 degrees F to preserve moisture; microwave reheating tends to dry out the fish.

How long does smoked salmon last?

Smoked salmon has a longer shelf life than fresh salmon due to the curing process. Unopened cold-smoked salmon (lox-style) lasts 2-3 weeks refrigerated past the printed date. Once opened, cold-smoked salmon lasts 5-7 days refrigerated in airtight containers. Hot-smoked salmon (the flakier, fully-cooked style) lasts 2 weeks unopened and 1 week opened. Smoked salmon can also be frozen for 2-3 months, though the texture changes slightly upon thawing. Vacuum-sealed packaging extends shelf life significantly because the lack of oxygen slows bacterial and mold growth. Once you open vacuum-sealed smoked salmon, treat it the same as fresh-opened smoked salmon (5-7 days for cold-smoked). The high salt content of smoked salmon helps preserve it but doesn't make it shelf-stable; refrigeration is still required.

How can you tell when salmon has gone bad?

Bad salmon shows clear signs. Strong fishy or sour smell distinct from the mild ocean-fresh aroma of good salmon is the most reliable indicator. Fresh salmon should smell clean and slightly briny; bad salmon smells distinctly off. Slimy texture on raw salmon surface indicates bacterial growth (some moisture is normal; slime is not). Gray or dull color on previously bright pink-orange flesh indicates oxidation and decline. Cooked salmon should have a uniform appearance; gray patches or unusual discoloration indicate spoilage. Mold on smoked salmon (often green or white fuzzy patches) means immediate discard. The texture should be firm but tender; mushy or fall-apart texture in raw fish indicates breakdown. Trust your nose; salmon food poisoning from spoiled fish (scombroid poisoning) can cause symptoms within hours of consumption.