How long does raw salmon last in the fridge and freezer?

In short: raw salmon keeps 1 to 3 days in the refrigerator at 40°F (4°C) or below. Frozen at 0°F (−18°C), food stays safe indefinitely, and the best quality lasts 2 to 3 months.

Storage times at a glance

Type	Fridge (40°F / 4°C)	Freezer (0°F / −18°C)
Fatty fish (salmon, tuna, mackerel, catfish, bluefish)	1 to 3 days	2 to 3 months

How to tell if salmon is fresh

Fresh salmon smells mild, like the sea, and the flesh is moist, firm and springs back when pressed. A strong fishy or ammonia smell, a milky or slimy surface, or flesh that stays dented when pressed all mean it should be thrown out. Store it in the coldest part of the refrigerator and cook it within 1 to 3 days.

Why fatty fish has a shorter freezer life

Salmon, tuna and mackerel keep their best quality for only 2 to 3 months in the freezer, against 6 to 8 months for lean fish like cod. Their oils slowly oxidize even when frozen, which causes stale flavors. Wrap fillets tightly, ideally vacuum-sealed, to slow this down.

Thawing vacuum-packed fish

Take frozen fish out of its vacuum packaging, or at least open it, before thawing it in the refrigerator. Some bacteria that can grow in fish thrive without oxygen. Fish thaws overnight in the fridge; cook it to 145°F (63°C), until the flesh is opaque and flakes easily.

How to store fish and seafood

• Keep fresh fish and seafood in the coldest part of the refrigerator and use it quickly.
• Store live shellfish in a container covered with a damp cloth, never in an airtight bag or in water.
• Discard live shellfish whose shells are broken or stay open when tapped.
• Thaw frozen fish in the refrigerator overnight, or sealed in cold water if you need it sooner.
• Cook fish to 145°F (63°C), until the flesh is opaque and separates easily.

Freezer times are about quality, not safety

Food kept continuously frozen at 0°F (−18°C) stays safe indefinitely; the freezer times above are about flavor and texture. Label packages with the date you froze them.

Avoid freezing, thawing and refreezing the same food. Every cycle damages texture and flavor, and food that thawed outside the refrigerator gives bacteria a chance to grow. Raw food thawed in the refrigerator can be refrozen, with some loss of quality. Food thawed in cold water or in the microwave must be cooked before it goes back in the freezer. Never refreeze food that thawed on the counter or stayed out more than 2 hours. Freeze in small portions so you only thaw what you need.

When in doubt, throw it out

These times assume food was handled safely and refrigerated promptly. If the package shows a use-by date that comes sooner, follow the label. Trust your nose too: if food smells sour, rancid or simply off, or looks slimy or moldy, throw it out, even within these times. The reverse is not true: the bacteria that cause food poisoning usually do not change the smell or appearance, so food that smells fine past these times is not safe either. Never taste food to check whether it is still good.

Never lose track of the date again

The hard part is rarely knowing the rule; it is remembering when you put the food away. FridgeBuddy lets you scan the barcode and printed date, choose how early you want a reminder, and see what to use first across your fridge, freezer and pantry.

Frequently asked questions

How long does raw salmon last in the fridge?

1 to 3 days at 40°F (4°C) or below, according to the USDA cold food storage chart.

Can you freeze raw salmon?

Yes. Kept frozen at 0°F (−18°C), food stays safe indefinitely; for the best quality, use it within 2 to 3 months.

Related FridgeBuddy guides

• Raw cod and lean white fish — Fridge and freezer storage times.
• Fresh shrimp — Fridge and freezer storage times.
• Crab and lobster — Fridge and freezer storage times.
• Mussels, clams and oysters — Fridge and freezer storage times.
• Food storage chart — Fridge and freezer times for every food in this guide.
• Food expiration tracker — Get reminded before food in your kitchen expires.