How long does Salmon (raw) last in the fridge?

Salmon (raw) — refrigerator: 1–3 days. Applies only to the matching state and safe storage conditions.

How do you know if Salmon (raw) has gone bad?

Dull, greyish flesh, milky residue; Strong fishy or ammonia smell; Mushy flesh that does not spring back. Normal smell and appearance do not prove safety. Never taste food to check safety; consider storage history and product instructions.

How long can Salmon (raw) sit out before it goes bad?

Salmon (raw) should not be left out more than 2 hours (1 hour above 90°F / 32°C). Refrigerate promptly.

How Long Does Salmon (Raw) Last?

Q: Can you freeze Salmon (raw)?

Salmon (raw) — freezer: 2–3 months. This is a quality guideline, not a safety deadline.

Salmon (Raw): 1–3 days in the refrigerator and 2–3 months in the freezer. These are listed storage intervals; check each card for exact evidence and conditions. Freezer intervals describe quality.

3 cited USDA/FDA/FSIS sources
Editorial review · Editorial record: June 2026

1–3 days

Storage guideline

Interval source: Fin Fish / Fatty Fish / Refrigerator

US guidance; fridge ≤4°C / 40°F, freezer continuously ≤−18°C / 0°F. Freezer intervals concern quality.

Source checked: 2026-09-04

2–3 months

Quality guideline

Interval source: Fin Fish / Fatty Fish / Freezer

US guidance; fridge ≤4°C / 40°F, freezer continuously ≤−18°C / 0°F. Freezer intervals concern quality.

Source checked: 2026-09-04

Each card identifies whether its interval has an exact source or is still under review. A missing card means no interval is available for that state.
An absent after-opening entry must not be replaced with an unopened interval.

Based on USDA/FSIS guidance:

Salmon (raw): the interval is mapped to “Fin Fish / Fatty Fish / Refrigerator”. Use this guidance only for the preparation state named in that row and on this page.

At or below 4°C / 40°F; correct handling before and during refrigeration. Source

Cook salmon to 63°C (145°F) until it flakes easily. Fresh fish should smell of the sea, not strongly fishy.

How to tell if it's gone bad

Normal appearance and smell do not prove food is safe. Disease-causing bacteria may be present without visible spoilage. Never taste food to test its safety; follow time, temperature and recall guidance. FDA — Storage Basics

Look:Dull, greyish flesh, milky residue
Smell:Strong fishy or ammonia smell
Texture:Mushy flesh that does not spring back

When in doubt, throw it out. If Salmon (Raw) smells, looks, or feels off — discard it. Food poisoning is not worth the risk.

Can you freeze Salmon (Raw)?

Listed quality estimate: Salmon (Raw) keeps 2–3 monthsat continuously 0°F (−18°C) or below, if safe when frozen. Check the source status on the storage card; this is not a discard deadline.

Full freezing guide →

How to store Salmon (Raw)

Keep Salmon (Raw) covered in the refrigerator. Use the refrigerator duration shown above for this food state.
Package Salmon (Raw) tightly for the freezer and label the stored date. Use the freezer duration shown above for this food state.
Keep raw Salmon (Raw) sealed below ready-to-eat foods so leaks cannot drip onto them.

Storage tips

Keep raw salmon on ice in the coldest part of the fridge and cook it within a day or two. To freeze, wrap tightly to exclude air and prevent freezer burn.

Check your storage dates

Compare the elapsed time with the storage guidance. This cannot certify that food is safe.

FDA — Storage Basics / Freezer Facts

Common questions

How long can Salmon (raw) sit out before it goes bad?: Salmon (raw) should not be left out more than 2 hours (1 hour above 90°F / 32°C). Refrigerate promptly.

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