How long does salmon last?

Checked 25 Oct 20266 official publishers, 6 sources

Raw: 1-2 days in the fridge and 2-3 months in the freezer for best quality.

Official stance

“avoid the following foods ... Refrigerated types of smoked seafood except in a cooked recipe, such as a casserole. Refrigerated smoked seafood (such as salmon” FDA

Storage times for salmon by state and place
StateCounterFridge 40 °FFreezer 0 °F
Raw 2 hours max CDC 1-2 days FoodKeeper Extension 2-3 months best quality FoodKeeper Extension Extension
Smoked 2 hours max CDC 5-8 days Extension 2 months best quality Extension
Times assume continuous refrigeration at 40 °F or below. When in doubt, throw it out. Freezer times are for quality: “Because freezing 0° F (-18° C) keeps food safe indefinitely, the following recommended storage times are for quality only.” FDA

Signs it has gone bad

  • “Fish should smell fresh and mild, not fishy, sour, or ammonia-like.” FDA

Sources compared

SourceStateCounterFridgeFreezer
USDA FSIS (FoodKeeper) 2018Raw-1-2 days2-3 months
University of Illinois ExtensionRaw--2-3 months
NDSU ExtensionRaw-1-2 days2-3 months
CDC 2025Raw2 hours--
NDSU ExtensionSmoked-5-8 days2 months
CDC 2025Smoked2 hours--

A dash means that source gives no time for that place.

Handling and freezing notes

  • “Thaw frozen seafood gradually by placing it in the refrigerator overnight.” FDA
  • “Fat fish should be dipped for 20 seconds in an ascorbic acid solution ... to control rancidity and flavor change.” Extension
  • “Fish with fins 145°F or cook until the flesh is opaque and separates easily with a fork” CDC

What the sources say

FoodKeeper lists salmon among the fatty fish, alongside bluefish, catfish, mackerel, mullet and tuna, and gives raw fatty fish 1 to 2 days in the refrigerator from the day of purchase.1

For the freezer, FoodKeeper and the University of Illinois Extension both give 2 to 3 months, with Illinois naming salmon in its fatty fish row together with mackerel, bluefish, tuna and smelt.12

The Illinois chart describes that time as the recommended storage time for top quality at 0 °F.2

The NDSU Extension food storage guide lists cleaned salmon among the fat fish fillets and steaks, with 1 to 2 days in a refrigerator at 32 to 40 °F and 2 to 3 months in a freezer at 0 °F, the same as FoodKeeper.31

NDSU describes its seafood times as optimal shelf life under proper refrigeration or freezing conditions, and says temperature fluctuations in home refrigerators, and opening and closing refrigerators and freezers often, will affect it.3

Smoked salmon has its own row in the NDSU guide, shared with whitefish: 5 to 8 days in the refrigerator and 2 months in the freezer.3

The National Center for Home Food Preservation counts salmon as a fat fish and suggests dipping fat fish for 20 seconds in an ascorbic acid solution, 2 tablespoons of crystalline ascorbic acid to one quart of cold water, before freezing to control rancidity and flavor change.6

It adds that this pretreatment is not needed if the fish is coated with a lemon-gelatin glaze.6

When buying raw fish, the FDA says it should smell fresh and mild, not fishy, sour or ammonia-like.5

The FDA suggests thawing frozen seafood gradually in the refrigerator overnight.5

CDC gives 145 °F as the safe internal temperature for fish with fins, or cooking until the flesh is opaque and separates easily with a fork.4

Smoked salmon is a different case: the FDA advises pregnant women, children, older adults and people with weakened immune systems to avoid refrigerated smoked seafood such as salmon unless it is in a cooked recipe like a casserole.5

Rules that apply here

The 2-hour ruleFridge and freezer temperatureFreezing and refreezingThawing safely
Cooked salmonCooked shrimp

Sources

  1. USDA FoodKeeper data v128, product 146: Fatty fish, bluefish, catfish, mackerel, mullet, salmon, tuna, etc.. USDA FSIS (FoodKeeper). Dated 2018-09-06. Checked 2026-10-24. Fatty fish, bluefish, catfish, mackerel, mullet, salmon, tuna, etc.. DOP_Refrigerate: 1-2 Days; DOP_Freeze: 2-3 Months
  2. Freezer Storage | Food Safety | Illinois Extension | Illinois. University of Illinois Extension. No date on the page. Checked 2026-10-24. Fatty Fish: Mackerel, Bluefish, Salmon, Tuna, Smelt 2 to 3 months
  3. 1 • FN579 • Food Storage GuideNDSU Extension. NDSU Extension. No date on the page. Checked 2026-10-25. salmon (cleaned) 1 to 2 days 2 to 3 monthsSmoked Fish ... salmon, whitefish 5 to 8 days 2 months
  4. Preventing Food Poisoning | Food Safety | CDC. CDC. Dated 2025-11-24. Checked 2026-10-24. Never leave perishable food out for more than 2 hours (or 1 hour if exposed to temperatures above 90°F).Fish with fins 145°F or cook until the flesh is opaque and separates easily with a fork
  5. Selecting and Serving Fresh and Frozen Seafood Safely | FDA. FDA. Dated 2024-03-05. Checked 2026-10-24. Fish should smell fresh and mild, not fishy, sour, or ammonia-like.Thaw frozen seafood gradually by placing it in the refrigerator overnight.avoid the following foods ... Refrigerated types of smoked seafood except in a cooked recipe, such as a casserole. Refrigerated smoked seafood (such as salmon
  6. Freezing Fish - National Center for Home Food Preservation. National Center for Home Food Preservation (University of Georgia). No date on the page. Checked 2026-10-25. Fat fish should be dipped for 20 seconds in an ascorbic acid solution ... to control rancidity and flavor change.
  7. REFRIGERATOR & FREEZER STORAGE CHART. FDA. Dated 2018-03-01. Checked 2026-10-24. Because freezing 0° F (-18° C) keeps food safe indefinitely, the following recommended storage times are for quality only.