Here’s How to Tell if Salmon Is Bad

Salmon is a nutritious and versatile protein that complements many ingredients. It can be enjoyed as a fillet, in a Wellington, shaped into patties, or many other ways. Because of salmon’s versatility, you can use a variety of preparation and cooking methods to transform the raw flesh into a flaky and moist entrée that pairs perfectly with many vegetables and grains.

Whether you plan to grill, bake, or pan-sear the fish, you need to know the telltale signs of spoiled salmon to avoid ruining your meal. Keep scrolling to find out when it’s time to toss salmon.

How to Tell If Raw Salmon Has Gone Bad

Appearance
You can tell that the raw salmon is ready to be thrown out by its appearance. Fresh raw salmon is moist with bright pink- or orange-colored flesh. Raw fillets past their prime time appear dull-looking, discolored, or gray. The fillets may also have dry edges. Fresh whole salmon has shiny silver skin, clear and slightly bulging eyes, and red gills. If the fish is no longer fresh, the eyes will appear sunken or cloudy, and the gills will appear dull and brown.

Texture
Fresh salmon is firm to the touch. When you press your fingers against the flesh, your fingerprints will not leave an indent. Salmon that has gone bad may have a slimy or mushy texture.

Smell
You can also tell if salmon has gone bad by its smell. Fresh salmon has a mild or neutral smell, while spoiled salmon often gives off a strong and unpleasant ammonia-like scent.

How to Tell If Cooked Salmon Has Gone Bad

If your cooked salmon appears moist without any mold growth and discoloration and it doesn’t have an off-putting smell, it can last up to four days stored in the refrigerator at 40 degrees F or below, according to USDA guidelines.

When you cook or reheat the fish, you may notice white stuff oozing out to the surface. Rest assured that no bacteria or viruses have plagued your salmon — the white stuff is a liquid protein called albumin that solidifies during cooking. The appearance of albumin indicates that the fish may be overcooked.

What About Smoked Salmon?

If you love smoked salmon, you can use the protein to make a spread to pair with your favorite crackers, as an ingredient for sushi rolls, or to elevate creamy pastas. Keep in mind that smoked salmon has a different shelf life than raw salmon, though. To further complicate things, the storage time can also vary depending on the method of smoking used to prepare the product.

Generally, there are two types of smoked salmon: cold- and hot-smoked.

Hot-smoked salmon is cured and fully cooked to an internal temperature of at least 145 degrees F for at least 30 minutes. Cold-smoked salmon is not fully cooked. Instead, the fish is cured and prepared between 50 and 90 degrees F for 20 to 24 hours. This preparation requires cold-smoked salmon to be stowed in the fridge at retail stores and at home, as this curing method increases the risk of the growth of pathogenic bacteria, such as Listeria monocytogenes.

Listeriosis is a serious infection that can make people who are pregnant, 65 or older, and/or have a weakened immune system very ill. Hence, the Center for Disease and Control advises people who belong to these groups to avoid eating cold-smoked fish and instead choose smoked fish in sealed and airtight containers that doesn’t require refrigeration before opening and smoked fish cooked in dishes.

To decide whether smoked fish is safe to eat, check its best-before date and examine its color, appearance, and texture. If the fish looks discolored or gray, extra slimy or dry, or has mold or any type of growth, don’t hesitate to throw it out.

The USDA outlines the following storage guidelines for smoked salmon from the date of purchase:

• Cold-smoked, air-packed: 14 to 30 days in the fridge; nine to 12 months in the freezer
• Cold-smoked, vacuum-packed: 21 to 30 days in the fridge; nine to 12 months in the freezer
• Hot-smoked, air-packed: 14 to 45 days in the fridge; nine to 12 months in the freezer
• Hot-smoked, vacuum-packed: 14 to 45 days in the fridge; six to 12 months in the freezer

Once the package is opened, treat hot-smoked salmon like cooked food and store it in the fridge at 40 degrees F or below for up to four days. For cold-smoked salmon, consider it a raw fish item and consume it within two days.  

Can You Eat Salmon Beyond the Sell-By Date? 

Fresh salmon packaged in plastic food wrap has a sell-by date sticker or label on the package. According to the USDA Food Safety and Inspection Guidelines, a sell-by date is not a food safety date. This date is meant to inform retailers when the product should be sold before pulling it off the shelves.

In other words, fresh salmon is still safe to eat if stored at home in the refrigerator at 40 degrees F or below for up to two days, as long as you don’t see any of the physical changes noted earlier.

If you buy the salmon from the seafood counter, your butcher or fishmonger won’t place a sell-by sticker on the package. Instead, use the two-day storage rule as a guide. If the fish’s quality deteriorates drastically within the two days of purchase, or if you notice any change in color, texture, appearance, and smell, then you know it is time to throw it out.

How to Store Salmon 

When buying fresh or frozen fish, try to leave them as the last items you pick up before checking out at the grocery store and/or make it your last stop before heading home. Doing so will slow down the fish’s spoilage by shortening the time between your purchase and when you can get it in the refrigerator.

Once you are home, keep your raw salmon in its original packaging and store it on the bottom shelf of the fridge away from ready-to-eat or cooked foods to prevent cross contamination. You can also put it on a plate to prevent leakage. Alternatively, divide the fish into your desired portions and store them in air-tight containers in the refrigerator.

Stow frozen packaged salmon in the freezer, or place it on the bottom shelf in the fridge to defrost if and use within one to two days.

How Long Does Salmon Last In the Freezer?

To freeze raw salmon, keep the fish in its original packaging or transfer it to a resealable freezer-safe bag. USDA guidelines suggest that raw salmon can last up to three months from the date of purchase when stowed below 0 degrees F in the freezer before its quality deteriorates. Also, avoid refreezing salmon that’s already been frozen.