Fridge storage
How long does salmon last in the fridge?
About 1 day for raw salmon. USDA gives 1 to 2 days; Well Stockd plans on the short end.
Times are for a fridge at 40°F (4°C) or below. They’re a guide, not a safety guarantee.
How we checked this: the storage times here come from USDA FoodKeeper and USDA FSIS, plus any other source named on the page, and each one is checked against its source before the page goes live. Editorial policy
A deep orange-red color does not prove salmon is fresh. FDA says fish color depends on diet, environment and packaging treatments, so go by smell: fresh and mild, not fishy, sour or ammonia-like. Source: FDA: selecting and serving fresh and frozen seafood safely (opens in a new tab)
Read the full guide: How long does raw salmon last in the fridge?
How long it keeps
- Raw, in the fridge
- 1 to 2 days refrigerated Source: USDA FoodKeeper: Fatty fish (opens in a new tab)
- Cooked
- 3 to 4 days refrigerated Source: USDA FoodKeeper: Leftovers with meat, fish, poultry or egg (opens in a new tab)
- Freezer
- About 3 months (90 days) at best quality. Frozen food stays safe indefinitely at 0°F; the time is about texture and flavor. Source: USDA FoodKeeper: Fatty fish (opens in a new tab)Compare freezer times for other foods on the printable freezer storage chart.
- How to store it
- Coldest part of the fridge, on ice if you have it. Fresh fish keeps for less time than anything else in the fridge.
How to tell if salmon has gone bad
Dates are estimates; these are the checks that actually decide it. Don’t taste food to check whether it has gone bad.
Throw it out at once if you see:
- Strong fishy or ammonia smell
- Slimy or sticky flesh
Warning signs (throw it out if you notice more than one):
- Dull, graying color
- Flesh that stays indented when pressed
Sources and limits
That’s not long. If you won’t use it in time, freeze it, or check FoodKeeper’s freezing advice for this food.
Well Stockd doesn’t know when this food was harvested, packed, bought, opened or cooked. Write down the date you opened, cooked or refrigerated it, follow the package directions, keep your fridge at 40°F or below, and check the official listing when food safety is in question.
USDA FSIS and FoodKeeper give raw salmon 1 to 2 days, and the FoodSafety.gov chart allows up to 3 for fatty fish; Well Stockd plans on the short end.
The times in the table come from USDA FoodKeeper, USDA FSIS guidance on refrigerated storage, and any source named beside a row. The number at the top is Well Stockd’s own estimate. It’s a guide, not a safety guarantee: FoodKeeper says storage times are guidelines, and quality varies with how food is grown, handled, shipped and stored. This page was last updated .
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