How Long Does Salmon Last?
Raw salmon lasts 1–2 days in the fridge and 2–3 months in the freezer at best quality. Cooked salmon keeps 3–4 days refrigerated. Do not leave it out for more than 2 hours.
Salmon — raw
shelf life- Cooked: 3–4 days in the fridge
- Thawed: 1–2 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Salmon is an oily fish sold as fillets, steaks or whole sides, farmed or wild, fresh or previously frozen. Fish flesh breaks down faster than meat because its natural bacteria and enzymes stay active at refrigerator temperature, and the rich oils that give salmon its flavor also oxidize and turn rancid, which shortens its freezer life compared with lean white fish.
How to store salmon
- Store raw salmon in the coldest part of the fridge, usually the back of the bottom shelf, and set the package on a tray so liquid cannot drip onto other food.
- If you want the full 2 days, rest the wrapped fillet on a bowl of ice in the fridge and pour off the meltwater, the way a fish counter does.
- Freeze salmon you will not cook within 2 days. Wrap each portion tightly in plastic wrap, then a freezer bag with the air pressed out, because exposed fat turns rancid in the freezer.
- Open or remove vacuum packaging before thawing. Thawing fish inside an airtight pouch gives Clostridium botulinum the oxygen-free conditions it needs.
- Much supermarket salmon labeled 'previously frozen' has already been thawed once, so count its 1–2 days from the day you buy it and cook it rather than refreezing it raw.
How to tell if salmon has gone bad
- A sharp fishy, sour or ammonia smell. Fresh salmon smells mild and faintly of the sea.
- A milky, sticky slime on the surface rather than a clean, moist sheen.
- Flesh that has dulled from bright orange-pink to gray or brownish, with darkened or dried edges.
- Flesh that stays dented when pressed or separates into gaping flakes while still raw.
- Frozen salmon with yellowed fat or dry white patches tastes rancid and freezer-burned, though it is a quality problem rather than a safety one.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Salmon shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Raw | 1–2 days | 2–3 months | Not safe |
| Cooked | 3–4 days | 2–3 months | Not safe |
| Thawed | 1–2 days | Not recommended | Not safe |
| Take vacuum-packed salmon out of its sealed pouch before thawing it in the fridge. | |||
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
How long can raw salmon stay in the fridge?
Raw salmon keeps 1–2 days in a refrigerator at 40°F (4°C) or colder, counted from the day you buy it. The sell-by date on a supermarket tray does not extend that. If dinner plans change, move it to the freezer on day one rather than waiting until it is borderline.
Can I eat salmon that has been in the fridge for 3 days?
If it is raw, that is past the recommended 1–2 days and the safer choice is to discard it. Bacteria that cause illness do not reliably change the smell or look of fish, so passing a sniff test is not proof of safety. Cooked salmon is different: it is fine through day 3 or 4.
What is the white stuff that comes out of salmon when it cooks?
It is albumin, a harmless protein that is squeezed out of the muscle and sets white as the fish heats. It is not a sign of spoilage. Cooking more gently, or brining the fillet for 10 minutes in salted water first, reduces how much appears.
Can you refreeze salmon that was thawed?
Yes, if it was thawed in the refrigerator and has been there no more than a day or two, it can be refrozen, though it will lose moisture and be softer when cooked. Salmon thawed in cold water or the microwave should be cooked first; the cooked fish can then be frozen.
Is it safe to eat store-bought salmon raw?
Only if it was sold for raw consumption. The FDA advises that fish meant to be eaten raw be frozen first to kill parasites, and ordinary supermarket fillets are not guaranteed to have had that treatment. Freezing does not kill bacteria, so raw salmon is still a risk for pregnant women, young children, older adults and anyone with weakened immunity.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Cooked Salmon Cooked |
3–4 days | 2–3 months | Not safe |
| Smoked Salmon Opened |
5–7 days | 2 months | Not safe |
| Canned Salmon Unopened |
Not recommended | Not recommended | 2–5 years |
| Trout Raw |
1–2 days | 2–3 months | Not safe |
| Tuna Steak Raw |
1–2 days | 2–3 months | Not safe |
| Cod Raw |
1–2 days | 6–8 months | Not safe |
More fatty fish: Catfish.
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.