How Long Does Salmon Last?
By James OkaforReviewed 2026-01-01
Raw salmon lasts 1–2 days in the fridge at 40°F or below and freezes for 2–3 months (6–9 months vacuum-sealed); cooked salmon keeps 3–4 days. Fresh fish smells mild, never fishy. Sour or ammoniated smell, slime, and dull flesh mean throw it out.
Salmon is the fastest-spoiling food in this guide, and it gives the clearest signal when it goes: the smell. Fresh salmon smells like nothing — clean, mild, almost sweet. The moment it smells "fishy," the fishy smell is literally the bacteria and their breakdown products at work.
Seafood rules are tighter than meat rules because the bacteria that spoil fish keep growing even at refrigerator temperatures. So the guidance is blunt: raw fish gets 1–2 days, then it's the freezer or the bin.
How long salmon lasts
| Storage method | Duration | Best practice |
|---|---|---|
| Fridge — raw | 1–2 days | Fridge at 40°F or below, on ice ideally |
| Fridge — cooked | 3–4 days | Refrigerate within 2 hours |
| Fridge — smoked (opened) | 1 week | Reseal tightly after opening |
| Freezer — raw | 2–3 months (best quality) | 0°F; vacuum-sealed lasts 6–9 months |
| Freezer — cooked | 3 months (best quality) | Cool before freezing |
| Counter | 2 hours max | Discard beyond the limit |
Storage conditions for salmon
Raw salmon goes into the coldest part of the fridge — the bottom shelf in the back — immediately. Keep it in its original packaging or transfer it to a plate covered with plastic, ideally on a bed of ice that you refresh daily. Keep it away from ready-to-eat food so its juices cannot cross-contaminate.
Fish is the food to buy at the end of your shopping trip and cook first. If you buy salmon for a specific dinner, freeze the rest the day you get home — the 2-day window is shorter than most people's week.
Food safety
Seafood is a high-risk food. Refrigerate at 40°F or below, cook fish to 145°F, and never thaw on the counter. Raw salmon kept more than 2 days, cooked salmon kept more than 4 days, or any salmon with a strong fishy or ammoniated smell must be discarded. ::
How to tell if salmon is bad
Start with the smell, because it is the most reliable test. Fresh salmon has no odor, or at most a faint, briny sea smell. Bad salmon smells sour, fishy, or sharply ammoniated — ammonia is a definite end-of-life signal for fish. Next, touch it: fresh salmon is firm and springs back; bad salmon feels slimy or mushy. Then look: the flesh should be bright and translucent, not dull, gray, or blotchy.
If any one of those three — smell, texture, color — is clearly off, do not eat it. With fish, the cost of a wrong guess is a genuinely unpleasant illness.
Warning
Do not taste a questionable piece of salmon, and do not cook it "well done to be safe." Fish spoilage produces heat-stable compounds that cooking does not remove. If it smells fishy or ammoniated, or feels slimy, discard it. ::
Freezing salmon
Raw salmon freezes well for 2–3 months at 0°F, longer when vacuum-sealed. Wrap it tightly in plastic wrap and foil, or use a vacuum sealer, pressing out all air to prevent freezer burn. Freeze portions you will use at once, labeled with the date. Thaw in the refrigerator overnight, in cold water in a sealed bag, or in the microwave (cook immediately) — never on the counter. Use thawed salmon within 1–2 days and do not refreeze.
For step-by-step help, see how to freeze meat and the food safety temperature guide.
Frequently asked questions
How long does raw salmon last in the fridge?
Raw salmon keeps 1–2 days in the fridge at 40°F or below — seafood spoils faster than meat because the bacteria that grow on it thrive even at cold temperatures. Cook it within 1–2 days of purchase, or freeze it. Never push past 2 days with raw fish.
How long does cooked salmon last in the fridge?
Cooked salmon keeps 3–4 days in the refrigerator at 40°F or below. Refrigerate it within 2 hours of cooking in a sealed container. Reheat to 145°F. After 3–4 days, discard. Smoked salmon is different — it keeps about 2 weeks unopened and 1 week after opening, in the fridge.
How long can salmon be frozen?
Raw salmon keeps its best quality frozen for 2–3 months at 0°F, and stays safe indefinitely at that temperature. Vacuum-sealed salmon keeps its best quality longer — often 6–9 months. Thaw in the refrigerator overnight; never on the counter.
How can you tell if salmon is bad?
Fresh salmon smells clean and mild, like the sea — never "fishy." Bad salmon smells sour, fishy, or ammoniated, feels slimy rather than moist, and looks dull, grayish, or discolored. Flesh that has lost its bright translucency and flakes apart under its own weight is past its prime. When in doubt, throw it out.
What is the difference between farmed and wild salmon for storage?
Farmed salmon has more fat and generally keeps its quality a bit longer in the fridge than leaner wild salmon, but both follow the same 1–2 day raw rule. For the freezer, fattier farmed salmon holds up slightly better against freezer burn. Neither difference changes the safety rules.
Sources
Shelf-life and temperature claims on this page are cited from tier-1 food-safety authorities. Always confirm current guidance before relying on dated information.
Written by
Senior food storage writer
Writer covering food storage shelf life, storage methods, and kitchen organization.
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