SalmonShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Raw salmon must be refrigerated or frozen immediately. It is highly perishable and should not be stored at room temperature.
Refrigerator
1-2 days
Store raw salmon in the coldest part of the refrigerator, ideally at 40°F (4°C) or below. Keep it in its original packaging or in a sealed container to prevent drips and cross-contamination with other foods.
Freezer
2-3 months
For best quality, freeze raw salmon in airtight packaging, heavy-duty freezer bags, or vacuum-sealed bags to prevent freezer burn. Thaw in the refrigerator, under cold running water, or in the microwave.
Signs of Spoilage
- Strong, sour, or fishy odor
- Dull, slimy, or sticky texture
- Loss of elasticity in the flesh
- Discoloration (e.g., graying or browning)
Room Temperature Safety
40°F–140°F (4°C–60°C)
Perishable foods like raw salmon should not be left at room temperature for more than 2 hours. If the ambient temperature is above 90°F (32°C), it should not be left out for more than 1 hour. Discard any salmon left out longer than these times.
Safe Handling
Cook raw salmon to an internal temperature of 145°F (63°C) as measured with a food thermometer.
Avoid cross-contamination by keeping raw salmon separate from other foods, especially ready-to-eat items. Use separate cutting boards, utensils, and plates.
Wash hands thoroughly with soap and water for at least 20 seconds before and after handling raw salmon.
Thaw frozen salmon in the refrigerator, under cold running water, or in the microwave. Never thaw at room temperature.
Refrigerate cooked salmon within 2 hours of cooking (1 hour if above 90°F/32°C).