How Long Does Salmon Last?

Have you ever wondered how to properly store salmon? Whether it's fresh fish, canned, frozen salmon or salmon leftovers proper storage is something we all should know. Here are my top tips!

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I'm trying to be better about food waste and that for me starts with properly storing and following food safety regulations. How many times have you defrosted meat or bought fresh, only to get last-minute plans and forget about it for a few days? Yeah, I'm embarrassed by my answer as well. My journey to living a less wasteful life has led me to be more conscious of my meal planning, buying and storing!

Storing raw salmon

Properly storing raw salmon is essential to maintain its freshness and prevent the growth of harmful bacteria and the risk of foodborne illness. Here are different ways to store it:

• Temperature control. Raw salmon should be stored at a temperature below 40°F (4°C). This slows down bacterial growth and helps maintain freshness. 
• Store in the refrigerator. Place the raw salmon in the coldest part of the fridge, usually the back or the bottom shelves and away from the doors.
• Proper packaging. Store the raw salmon in an airtight container like a resealable plastic bag, or wrap it tightly in plastic wrap or aluminum foil.
• Avoid cross-contamination. It's important to keep raw salmon away from other foods, especially ready-to-eat foods. Tip- Place the wrapped salmon on a plate or bowl in case the juices spill out. 
• Check the expiry date. When purchasing at a store, check the sell-by date on the packaging and consume the fish within that time.
• Consume quickly. Raw salmon stored in the refrigerator is good for 1-2 days and should be consumed within this time.
• Freezing. If you're not planning on eating your salmon right away, be sure to store it in a heavy-duty freezer bag, label it with the date of freezing, and store it in the freezer for 3-4 months.
• For best results, vacuum seal your salmon. Vacuum-sealed salmon can last 6-9 months in the freezer. 

Storing cooked salmon

Be sure to follow these rules when storing leftover salmon in order to minimize the risk of bacterial growth. 

• Cool down quickly. Allow salmon to cool down to room temperature before storing. Salmon should not be left out for more than 2 hours.
• Refrigerate promptly. Once cooled, store cooked salmon in an airtight container and place in the refrigerator. Store the cooked salmon in the refrigerator at a temperature below 40°F (4°C). Like raw salmon, cooked salmon should be kept in the coldest part of the fridge.
• Avoid cross-contamination. Now that the salmon is cooked, it should be kept away from other raw meats and fish to avoid cross-contamination.
• Cooked salmon, stored properly, should be consumed within 3-4 days.
• Label the salmon with the date of preparation so you know when to safely consume it.
• Freeze cooked salmon for long-term storage. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container before freezing. Cooked salmon can typically be stored in the freezer for up to 2-3 months.

How to safely defrost salmon

To avoid potential risks, there are right ways to defrost raw and cooked salmon. Follow these helpful tips and err on the side of caution.

Raw salmon

• In the refrigerator. When you're ready to use the frozen raw salmon, thaw it in the refrigerator overnight rather than at room temperature. This helps maintain its quality and reduces the risk of bacterial growth.
• Cold water method. Keep the raw salmon in its sealed packaging and fill a large bowl with cool water. Submerge the packaged salmon in the water fully. Change out the water every 30 minutes, to ensure it stays cold until the salmon is defrosted. 
• Cook immediately. Once the salmon is thawed, begin the cooking process immediately.
• Refreezing. Contrary to popular belief you can refreeze thawed salmon. If you thawed your salmon fully overnight in the refrigerator, immediately refreeze it. However, refreezing half-thawed salmon can reduce the quality of the salmon. Never refreeze salmon that was left outside of the refrigerator for more than a few minutes as the harmful bacteria would have had time to become active and spread.

Cooked salmon

• In the refrigerator. When you're ready to use the frozen cooked salmon, thaw it in the refrigerator overnight. Avoid thawing at room temperature, as this can increase the risk of bacterial growth.
• Cold water method. If you need to thaw the cooked salmon more quickly, you can use a cold water bath. Place the sealed container or wrapped salmon in a large bowl of cold water. Change the water every 30 minutes to keep it cold.
• Microwave. If you're in a hurry you can defrost cooked salmon in the microwave by choosing the thawing method. 
• Avoid room temperature thawing. Do not thaw cooked salmon at room temperature, as this increases the risk of bacterial growth and foodborne illness.
• Cook immediately. Thawed cooked salmon should be reheated immediately after thawing. 

Smoked and canned salmon

Smoked and canned salmon have both been through a cooking process and stored properly so the rules of storing and consumption differ but should still be followed.

Smoked salmon

• Storing. Smoked salmon should be stored in the refrigerator at a temperature below 40°F (4°C) to preserve the freshness of the salmon.
• Airtight packaging. Keep the smoked salmon in the airtight packaging it came in before consuming. Once opened, store it in a sealed ziplock bag.
• Avoid cross-contamination. Keep smoked salmon away from raw fish and meat to prevent cross-contamination.
• Use within a few days. Smoked salmon should be consumed within 3-5 days of purchasing or opening. Be sure to check the expiration date upon purchase.
• Freezing smoked salmon. Smoked salmon can be frozen in its original vacuum-sealed packaging or an airtight container for 2-3 months. Defrost in the refrigerator overnight for a safe thawing method.

Canned salmon

• Store canned salmon in a cool and dry location such as a pantry or shelf along with your other canned goods. Ideally, canned salmon should be stored in a temperature-controlled environment.
• Check the expiration date. Check the use-by date on the can and always consume older cans first.
• Refrigerate after opening. Canned salmon does not need to be refrigerated before it is opened. However, once the can is compromised any unused portion of the canned salmon should be transferred to an airtight container or covered with plastic wrap and stored in the refrigerator. Use it within 2-3 days for optimal freshness.
• Avoid cross-contamination. Once opened, avoid cross-contamination with raw meat or fish. 

How to reheat salmon

Reheating salmon can be a tricky task when wanting to avoid overcooking or drying out the pre-cooked salmon filet. There are a few best practices to follow:

• Oven. Preheat your oven to a low temperature, around 275°F (135°C). Place the salmon on a baking sheet lined with parchment paper or aluminum foil to prevent sticking. Cover the salmon loosely with foil to help retain moisture and prevent it from drying out. Reheat for about 10-15 minutes, or until warmed through.
• Steam. Use a steamer basket over boiling water. Cover the pot with a lid and steam the salmon for 5-7 minutes, or until heated through. Steaming helps retain moisture and prevents the salmon from drying out.
• Microwave. Place on a microwave-safe dish and cover with a damp towel to help prevent it from drying out. Reheat for about 1-2 minutes on medium power. I like to check every 30 seconds to prevent over-cooking.
• Pan-seared. Heat a skillet of medium heat and add a tablespoon of olive oil or butter. Place salmon skin side down and cook for 2-3 minutes. Flip to the other side and sear for another 1-2 minutes.
• Proper temperature. The internal temperature should reach at least 145°F (63°C) to ensure that it is safe to eat.

Signs of spoilage

There are a few things to look out for when wondering if it's safe to eat raw, cooked, frozen, smoked or canned salmon. The best way to prevent unwanted illness is to look out for these signs of spoilage.

• Sour smell. Fresh salmon should have a mild, ocean-like smell. If the salmon has a strong, unpleasant odor, similar to ammonia or sulfur, it may be spoiled.
• Slimy texture. The fish should have a firm and slightly slippery texture. If the salmon feels excessively slimy or sticky to the touch, it may be spoiled.
• Discoloration. Fresh salmon typically has a vibrant pink or orange color, depending on the species. If the salmon appears dull, grayish or has noticeable dark spots, it may be a sign of spoilage.
• Visible mold. Mold growth is a clear indicator of spoilage. If you see any fuzzy or greenish patches on the surface of the salmon, it should be discarded.
• Texture. Spoiled salmon may feel mushy or soft. Fresh good salmon should feel firm to the touch.

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