How to Store Salmon | Shelf Life & Spoilage Signs
Quick Storage Facts
| Storage Method | Duration | Safety | Notes |
|---|---|---|---|
| raw Fridge | 1-2 days | ⚠️ | Store in coldest part of refrigerator |
| raw Freezer | 2-3 months | ✅ | Wrap tightly to prevent freezer burn |
| cooked Fridge | 3-4 days | ✅ | Store in airtight container |
| cooked Freezer | 2-3 months | ✅ | Quality may decline after 1 month |
Signs of Spoilage
- •Strong fishy, sour, or ammonia-like odor
- •Slimy or tacky texture instead of firm flesh
- •Dull, grayish color or dark spots
- •Cloudy or sunken eyes (for whole fish)
- •Gills that are dark or slimy (for whole fish)
- •Flesh that doesn't spring back when pressed
- •White, sticky residue or fuzzy mold
Storage & Reheating Tips
- •Buy salmon from reputable sources and use it within 1-2 days
- •Store raw salmon in the coldest part of your refrigerator
- •Keep salmon in its original packaging or a sealed container to prevent cross-contamination
- •Thaw frozen salmon in the refrigerator overnight, not at room temperature
- •For quick thawing, place sealed salmon in cold water, changing water every 30 minutes
- •Cook salmon to 145°F (63°C) for food safety
- •Use separate cutting boards and utensils for raw fish to prevent cross-contamination
- •Refrigerate cooked salmon within 2 hours of cooking (1 hour if the temperature is above 90°F/32°C)
Food Safety Reminder
When in doubt, throw it out! Food can harbor harmful bacteria without visible signs of spoilage.
Frequently Asked Questions