How long does cooked salmon last in the fridge?

Cooked salmon lasts 3–4 days in the refrigerator when stored in an airtight container within 2 hours of cooking. Reheat gently to 145°F (63°C) to avoid drying it out.

Can you freeze salmon?

Yes. Raw salmon can be frozen for 2–3 months for best quality. Store in freezer-safe packaging, remove as much air as possible, and label with the date. Thaw in the refrigerator overnight.

How can you tell if salmon has gone bad?

Discard salmon if it smells like ammonia or sulfur, has a slimy film, or has dull, grayish, or discolored flesh. Fresh salmon should have a mild ocean scent, firm texture, and bright, translucent color.

Seafood

How Long Does Salmon Last in the Fridge?

Q: How long does raw salmon last in the fridge?

Raw salmon lasts 1–2 days in the refrigerator at 40°F (4°C) or below. Store it on the bottom shelf in its original packaging or wrapped tightly, and cook or freeze it within 48 hours of purchase.

📅 Updated July 2026⏱️ 6 min read✅ Fact-checked

Quick Answer

Raw salmon lasts 1–2 days in the fridge at 40°F (4°C) or below. Cooked salmon lasts 3–4 days in an airtight container. Raw salmon can be frozen for 2–3 months for best quality. Signs of spoiled salmon include an ammonia smell, slimy texture, and dull or grayish flesh. When in doubt, throw it out.

How Long Does Raw Salmon Last in the Fridge?

Raw salmon lasts only 1 to 2 days in the refrigerator at 40°F (4°C) or below. Like all fish, salmon is highly perishable and should be cooked or frozen quickly after purchase. The FDA recommends cooking or freezing fresh fish within 1–2 days.

If you bought salmon on Monday, plan to cook it by Tuesday or Wednesday. Smoked salmon has a longer shelf life — see the table below.

Salmon Type	Fridge	Freezer
Raw salmon (fresh)	1–2 days	2–3 months
Raw salmon (thawed)	1–2 days	Not recommended (refreeze)
Cooked salmon	3–4 days	2–3 months
Smoked salmon (unopened)	2–3 weeks	6 months
Smoked salmon (opened)	5–7 days	2–3 months
Canned salmon (unopened)	3–5 years	—
Canned salmon (opened)	3–4 days	2–3 months

How Long Does Cooked Salmon Last?

Cooked salmon lasts 3 to 4 days in the refrigerator. To maximize shelf life and quality:

Cool cooked salmon within 2 hours of cooking — don't leave it at room temperature
Store in a shallow, airtight container to prevent it from absorbing fridge odors
Flake or portion before storing for easier reheating and meal prep
Reheat gently to 145°F (63°C) — overcooking dries out salmon quickly
Use leftover salmon in salads, pasta, or wraps for quick meals

5 Signs Your Salmon Has Gone Bad

Ammonia or sulfur smell: Fresh salmon has a mild, clean ocean scent. If it smells like ammonia, sulfur, or overly "fishy," it has spoiled. This is the most reliable indicator — trust your nose.
Slimy or milky film: Fresh salmon feels smooth and slightly moist. If there's a visible milky or translucent slime on the surface, or if it feels sticky when touched, bacteria have grown. Discard immediately.
Dull or grayish color: Fresh salmon is vibrant — pink, orange, or red depending on the variety. If it has turned pale, grayish, or dull, it's past its prime. A slight darkening is normal, but significant discoloration means spoilage.
Soft or mushy texture: Fresh salmon is firm and springs back when pressed. If your finger leaves an indent or the flesh breaks apart easily, it has degraded.
Dried or browned edges: While not always unsafe, dried, browned edges on raw salmon indicate it's past peak freshness. If the edges are dry but the rest looks and smells fine, trim them and cook immediately. If in doubt, discard.

Safe Salmon Storage Tips

Salmon requires careful handling because it's one of the most perishable proteins. Follow these storage rules:

Keep it on ice: For best results, store raw salmon on a bed of ice in the fridge. This keeps it at an optimal 32–34°F (0–1°C), colder than standard fridge temperature.
Bottom shelf: Store raw salmon on the bottom shelf to prevent cross-contamination from drips.
Keep it wrapped: Keep salmon in its original packaging until ready to cook. If repackaging, wrap tightly in plastic wrap and place on a plate.
Cook to 145°F: The FDA recommends cooking salmon to an internal temperature of 145°F (63°C) as measured at the thickest part. The flesh should be opaque and flake easily with a fork.
Don't leave out: Never leave raw or cooked salmon at room temperature for more than 2 hours (or 1 hour above 90°F/32°C).

How to Freeze Salmon Properly

Freezing extends salmon's shelf life from days to months. Here's how to do it right:

Portion before freezing: Cut into meal-sized portions so you only thaw what you need. Refreezing thawed salmon degrades quality and increases safety risk.
Wrap tightly: Wrap each portion in plastic wrap, then place in a freezer bag. Remove as much air as possible — consider using a vacuum sealer for best results.
Label and date: Write the date and type (e.g., "Sockeye salmon fillet") on each package. Frozen salmon is best within 2–3 months, though it's safe indefinitely at 0°F.
Thaw in the fridge: Thaw salmon in the refrigerator overnight (about 12 hours for a 1-inch fillet). Never thaw at room temperature — the outer layers will spoil while the center thaws.
Cook immediately after thawing: Once thawed, cook salmon within 1–2 days. Do not refreeze raw salmon that has been thawed.

Cook Salmon Before It Spoils

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What to Cook Before Salmon Expires

If your salmon is expiring soon, cook it today in one of these recipes:

Baked salmon: Simple, 15-minute method. Season with lemon, herbs, and olive oil.
Salmon stir-fry: Flake cooked salmon into a vegetable stir-fry for a quick dinner.
Salmon patties: Mix with breadcrumbs, egg, and herbs. Pan-fry and freeze extras.
Salmon pasta: Flake cooked salmon into cream or tomato sauce with pasta.
Salmon salad: Use cooked, flaked salmon instead of tuna for sandwiches or wraps.

Browse our zero-waste recipes for more ideas, or check the storage calculator for other ingredients.

Frequently Asked Questions

Can I eat salmon that's been in the fridge for 3 days?

Raw salmon should be cooked within 1–2 days of purchase. On day 3, it's risky — check for signs of spoilage (ammonia smell, slimy film, dull color). If it passes all checks and was kept continuously at 40°F or below, cooking it thoroughly to 145°F may be safe. However, if there's any doubt, discard it. The risk of food poisoning from spoiled fish isn't worth it.

Is it safe to eat raw salmon (sushi) from the grocery store?

Only if it's specifically labeled as "sushi-grade" or "sashimi-grade" and has been frozen to the FDA's parasite destruction temperature (-4°F for 7 days or -31°F for 15 hours). Regular grocery store salmon is not safe to eat raw. Always cook non-sushi-grade salmon to 145°F.

Can I refreeze salmon that was thawed in the fridge?

It's not recommended. While technically safe if thawed in the refrigerator, refreezing salmon significantly degrades texture and flavor. The ice crystals that form during freezing damage the delicate flesh, and doing it twice makes the salmon mushy and less appetizing. Instead, cook thawed salmon and freeze the cooked portions.

What's the white stuff that comes out of salmon when cooking?

That white substance is albumin, a protein that's pushed to the surface as the salmon cooks. It's completely safe to eat, though it can look unappetizing. To minimize it, cook salmon at a lower temperature (around 275°F for baking) and avoid overcooking. Brining salmon for 10 minutes before cooking also helps reduce albumin.

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Sources & Review Notes

Storage times are general household guidance based on public food safety recommendations from FDA food safety guidance, USDA Food Safety and Inspection Service, and FoodSafety.gov cold food storage charts. Actual safety may vary based on freshness, packaging, temperature control, and handling. When in doubt, throw it out.

Last reviewed: July 2026 · Review status: Fact-checked against public food safety guidance