How to Tell If Salmon Is Bad
Quick answer
Bad salmon smells sour or ammonia-like, looks dull and slimy, and leaves a dent when pressed. Raw salmon keeps just 1 to 2 days in the fridge, and cooked salmon 3 to 4 days.
When in doubt, throw it out. Bacteria that cause food poisoning often don't change the smell or look. Go by the time limits below too.
Signs Salmon has gone bad
- Sour or ammonia smell. Fresh salmon is rich but mild. A sour, sharp, or ammonia odor means it has turned, and cooking won't remove it.
- Fading, dull color. Good salmon is vibrant orange-pink with creamy white fat lines. Gray or brownish patches, especially around the edges, mean it is aging.
- Slimy or sticky coating. A light moisture is normal, but a thick, tacky slime that leaves a film on your fingers signals bacterial growth.
- Flesh that stays dented. Press with a fingertip. Fresh salmon springs back; flesh that stays indented or feels mushy has begun to break down.
- Gaping fillets. If the muscle layers are separating and the fillet looks like it's falling apart before cooking, the quality has slipped too far.
Looks weird, but it's fine
- White stuff on cooked salmon. That white goo is albumin, a protein that squeezes out as the muscle fibers tighten. It's harmless; cook gently to reduce it.
- White lines in the flesh. Those stripes are just fat, and more of them means richer, more tender fish.
- Dark strip along the skin. The darker brown or gray layer under the skin is fatty muscle. It tastes stronger, and you can trim it off if you prefer.
How long does Salmon last?
| Where | How long | Note |
|---|---|---|
| Fridge (raw) | 1 to 2 days | At 40°F or below |
| Fridge (cooked) | 3 to 4 days | Sealed container |
| Freezer (raw) | 2 to 3 months for best quality | Wrapped airtight; safe indefinitely at 0°F |
| Counter | Max 2 hours | 1 hour in hot weather |
How to store it
- Cook or freeze salmon within 2 days of buying it, and don't leave it on the shelf to see how it goes.
- Store it in the coldest spot of the fridge, usually the back of the bottom shelf, away from ready-to-eat foods.
- Freeze individual portions in airtight bags with the air pressed out, then thaw overnight in the fridge, never on the counter.
Use it up before it turns
Frequently asked questions
How can you tell if salmon is bad after cooking?
Cooked salmon that smells sour, feels slimy, or has any fuzzy spots should go. Even if it looks fine, don't keep it longer than 3 to 4 days in the fridge.
Is the white stuff on salmon mold?
No. The white film on cooked salmon is albumin, a harmless protein. Mold would look fuzzy and be gray, green, or black.
Can I eat salmon that has been in the fridge for 3 days?
Raw salmon is past the safe window by day 3, so toss it. Cooked salmon is fine at 3 days if it's been stored sealed and smells normal.
More food freshness guides
General guidance based on USDA FoodKeeper. Storage times are estimates and conditions vary. When in doubt, throw it out.