Cooked salmon is one of those meals that manages to feel indulgent and healthy at the same time. Whether it’s fresh from the grill, baked with herbs, or pan-seared in butter, it’s too delicious to waste. But here’s the big question: how long does cooked salmon last in the fridge before it turns from “leftover gold” to “danger zone”?
Let’s break it down — storage times, freshness tips, and the surefire signs that your salmon should skip the plate and head for the bin.
So, How Long Does Cooked Salmon Last in the Fridge?
According to the USDA and food safety experts, cooked salmon lasts 3 to 4 days in the refrigerator when stored properly. That’s your safe zone. After that, the risk of bacteria growth increases, and no amount of reheating can undo that.
How to Store Cooked Salmon for Maximum Freshness
The key to keeping salmon delicious and safe is proper storage. Here’s how to do it right:
- Cool it quickly — Refrigerate within two hours of cooking (one hour if it’s hot and humid).
- Use an airtight container — Prevents moisture loss and keeps fridge odors from creeping in.
- Store in the coldest part of your fridge — Usually the back, not the door where temps fluctuate.
Pro tip: If you’ve made a big batch for meal prep, portion it out before storing so you only reheat what you need.
How to Tell If Cooked Salmon Is Bad
Even before it hits the 4-day mark, cooked salmon can spoil faster if not stored correctly. Watch out for these warning signs:
- Smell test — Fresh salmon has a mild, slightly ocean-like scent. If it smells sour, overly fishy, or just “off,” it’s done.
- Texture change — Spoiled salmon may feel slimy or sticky instead of firm and flaky.
- Color shift — If it turns dull, greyish, or develops dark spots, toss it.
- Mold — If you see fuzzy spots, it’s game over.
Can You Eat Cooked Salmon After 5 Days?
Technically, you might get away with it — but food safety experts say don’t risk it. By day five, bacterial growth could reach unsafe levels, especially if the salmon wasn’t cooled and stored perfectly.
If you know you won’t eat your salmon within four days, freeze it instead (more on that below).
Freezing Cooked Salmon for Long-Term Storage
Freezing is your best friend for keeping cooked salmon fresh longer. Here’s how:
- Cool completely before freezing.
- Wrap tightly in foil or freezer paper, then place in a freezer-safe bag or container.
- Label with the date so you don’t forget how long it’s been in there.
In the freezer: Cooked salmon can last 2–3 months without losing too much flavor or texture.
Reheating Cooked Salmon Without Drying It Out
Salmon reheats beautifully — but only if you treat it with a little love.
- Oven: 275°F (135°C) for about 10–15 minutes, covered loosely with foil.
- Stovetop: Medium-low heat with a splash of broth or butter.
- Microwave: Low power, short bursts, and covered to trap steam.
This keeps the flesh tender instead of turning it into fish-flavored jerky.
Does the Type of Salmon Affect How Long It Lasts?
Yes — fattier varieties like King (Chinook) salmon tend to spoil faster than leaner species like Coho or Sockeye, especially if left at room temperature too long before refrigerating. However, once stored correctly, all cooked salmon types follow the same 3–4 day fridge rule.
The Delicious Bottom Line
So, how long does cooked salmon last in the fridge? You’ve got a safe 3 to 4 days to enjoy it if stored correctly. If you’re pushing that limit, use your senses — smell, texture, and appearance never lie.
And remember: salmon is too good to waste and too risky to gamble with. Store it well, freeze if needed, and reheat gently so every bite is as satisfying as the first.
