All About Salmon filet
Your complete guide to salmon filet - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Salmon filet Last?
Storage times and freshness tips for salmon filet in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw in Freezer2-3 months (for best quality), up to 6 months (still safe)
Signs of Spoilage
Significant freezer burn (dry, discolored, leathery patches on the surface, especially light brown or grey); strong, unpleasant odor upon thawing; very dry or fibrous texture after thawing and cooking.
How to Check
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Visual Inspection (Frozen): Look for extensive freezer burn. Minor freezer burn is usually harmless but affects quality.
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Smell Test (Thawed): After thawing, check for any strong, off-putting odors that suggest spoilage.
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Texture Test (Thawed): If the thawed fish feels unusually mushy or overly dry before cooking, quality may be compromised.
Storage Tips
To prevent freezer burn and maintain quality, wrap salmon tightly in plastic wrap, then aluminum foil, or use a vacuum sealer. Remove as much air as possible from the packaging. Label with the date of freezing. Thaw safely in the refrigerator overnight, never at room temperature.
Raw in Refrigerator1-2 days
Signs of Spoilage
Strong, pungent, sour, or ammonia-like fishy odor; dull, greyish, or brownish discoloration; milky white liquid pooling around the fish; slimy or sticky texture on the surface.
How to Check
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Smell Test: Open the packaging and take a deep sniff. Fresh salmon should have a mild, ocean-like smell, not a strong 'fishy' or off-putting odor.
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Visual Inspection: Look at the color. Fresh salmon is typically bright pink or orange. Avoid if it looks dull, grey, or has brown spots.
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Touch Test: Gently press the flesh. It should be firm and spring back. If it feels mushy, slimy, or leaves an indentation, it's likely spoiled.
Storage Tips
Store salmon on the lowest shelf of the refrigerator to prevent drips onto other foods. Keep it in its original packaging or re-wrap tightly in plastic wrap or parchment paper, then place in a sealed bag or container to prevent odors from spreading and cross-contamination. Ideally, cook or freeze within 24 hours of purchase.
Cooked in Refrigerator3-4 days
Signs of Spoilage
Sour, overly fishy, or unpleasant odor; dry, hard, or overly mushy texture; visible mold growth (fuzzy spots of any color); dull, faded color or dark spots not present after cooking.
How to Check
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Smell Test: Check for any sour, rancid, or strong fishy smells. Cooked salmon should have a mild, pleasant aroma.
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Visual Inspection: Look for any discoloration, fuzzy mold, or unusual spots.
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Texture Test: If it feels excessively dry, slimy, or unusually mushy, it's best to discard.
Storage Tips
Ensure cooked salmon cools down quickly (within 2 hours) before refrigerating. Store in an airtight container to maintain freshness and prevent odors from affecting other foods. Reheat thoroughly to an internal temperature of 165°F (74°C) if consuming.
Cooked in Freezer2-3 months (for best quality)
Signs of Spoilage
Freezer burn (dry, discolored areas); significant loss of flavor or undesirable texture (e.g., tough, dry, or mushy) after thawing and reheating.
How to Check
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Visual Inspection (Frozen): Check for signs of freezer burn.
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Smell/Taste Test (Thawed & Reheated): While safety is less of a concern if properly frozen, a significant off-flavor or texture indicates a loss of quality.
Storage Tips
Allow cooked salmon to cool completely before freezing. Wrap tightly in plastic wrap and then foil, or use an airtight freezer-safe container or vacuum seal bag. Label with the date. Thaw overnight in the refrigerator and reheat gently to avoid drying it out.