6 Signs of Spoiled Salmon and Tips for Preservation

“Something smells fishy” is a phrase often used to express suspicion. But is a fish filet suspicious if it smells like itself?

Most of the time, yes. You’ll know when salmon has gone bad if it smells fishy, sour, rancid, or like ammonia. And, as a general rule, if it stinks like this when it’s raw, it’s likely to get stronger when it’s cooked.

Here are six signs you have spoiled salmon on your hands as well as a few tips for safer cooking and preservation in the fridge and freezer.

Signs Your Raw Salmon Has Gone Bad

1. It Has a Strong Fishy Smell

Though it seems ironic, salmon is a mild fish and not one with a distinct fishy smell.

When you remove your refrigerated or frozen salmon from the package, it should have only a mild smell and should not smell sour, pungent, or like ammonia, according to the U.S. Food and Drug Administration (FDA).

2. Its Flesh Is Discolored

Possibly the most obvious sign that salmon has gone bad is discoloration. The flesh should be free from any discoloration or darkening. Fresh salmon has a bright-pink or slightly orange color.

“If it has a dull, grayish appearance without defined white lines, it has likely gone bad,” says registered dietitian Rachel Dyckman, RDN, CDN.

3. Its Eyes Are Cloudy or Discolored

If you purchase salmon with a head, pay close attention to your salmon’s eyes. When fish is still fresh, its eyes will be bright, clear, and shiny rather than dark and cloudy, according to the FDA. The pupils should be dark and visible, and the eyes should be bulging.

4. Its Flesh Is Not Firm

Flimsy flesh is often a dead giveaway that salmon has gone bad. It should spring back when pressed gently with your finger, according to the FDA. You should be able to handle salmon without it breaking. If you notice any type of weakness in the consistency, there’s a chance it has gone bad.

Signs Your Leftover Cooked Salmon Has Gone Bad

1. Strong, Sour Smell

Smelling your leftovers to check if they’re still fresh is always a good idea. While some foods have a naturally strong odor, salmon doesn’t.

Cooked salmon that’s been stored in the refrigerator may be safely eaten for up to three or four days, according to the U.S. Department of Agriculture (USDA). But if you notice a foul, sour odor during or after this time, it’s likely gone bad and should be thrown out. Cooked salmon that is spoiled may have a rancid, sour, fishy smell and shouldn’t be eaten, according to the FDA.

2. Slimy Texture

When you fork into cooked salmon, it has a naturally flaky texture. After a while, leftover salmon loses this flakiness and develops a slimy consistency. This usually means it has gone bad and is no longer safe to eat.

“If the salmon feels sticky or slimy, toss it,” says registered dietitian and seafood expert Rima Kleiner, RD.

How to Store Salmon

In the Fridge

Never leave salmon or other perishable food out of the refrigerator for more than two hours, according to Consumer Reports. Illness-causing bacteria can grow quickly in raw, unrefrigerated seafood, according to the FDA.

Put your salmon in the fridge as soon as you can. If you have a long drive home from the grocery store, bring a cooler with ice packs to keep your salmon cold.

Salmon in the fridge should be stored below 40 degrees F, so make sure your refrigerator is cold enough. Plan to eat your salmon within two days of buying it as long as it’s fresh. Freeze any raw seafood you won’t use within one to two days, according to Consumer Reports.

Store salmon in the main part of the fridge. It’s best to avoid storing any perishables on the door because the temperature on this outer part of your fridge is more likely to fluctuate.

In the Freezer

You can refrigerate your salmon in its original store packaging, but if you freeze it, wrap it tightly in plastic, foil, or moisture-proof paper before storing it in the freezer.

If you decide to freeze your salmon, it’s best to do so as soon as possible and not wait until the fish is near the end of its refrigerated life. If your salmon has been handled properly, you can refreeze it, but moisture loss during the thawing process may mean reduced quality, according to the USDA.

Salmon Shelf Life

Source(s): USDA, FDA

Take note that smoked salmon has a somewhat unique shelf life. It should only be refrigerated for one to two weeks after opening and three months unopened, according to various regulations for vacuum-packed refrigerator items that should be reflected on the product’s packaging.

Additionally, the FDA’s Bad Bug Book warns that smoked fish has a higher risk of growing illness-causing Listeria once exposed to air, so a shorter shelf life is safer.

How to Properly Thaw Salmon

There are three ways to safely thaw frozen salmon, according to the FDA: Submerge it in cold water, place it in the refrigerator, or microwave it.

In Cold Water

If you need to thaw frozen salmon quickly, submerging it in colder water is likely the safest of the faster methods. Place the salmon in a sealed, leak-proof plastic bag, and place the bag in a large bowl. Fill the bowl with cold water, and let the salmon thaw. Plan on changing the water every 30 minutes.

Small packages may thaw in an hour or less, according to the USDA.

Overnight in the Refrigerator

Thawing frozen food gradually is usually the safest option; quick methods of thawing frozen fish increase the temperature suddenly, bringing it to the “danger zone” where bacteria can grow, according to the USDA.

To thaw frozen salmon gradually, place it in the refrigerator overnight or for several hours.

In the Microwave

The fastest method to thaw frozen salmon is using the microwave. Microwave frozen salmon on the defrost setting and stop the cycle when the fish is somewhat icy but flexible, according to the FDA.

Cooking and Reheating Salmon

Cook salmon to an internal temperature of at least 145 degrees F (you can use a food thermometer to test the temperature).

By cooking it to 145 degrees F, you’re reducing the chances of any food poisoning or other foodborne illness, according to Consumer Reports.

And remember to keep cooked seafood hot until you’re ready to serve it. If you decide to chill your salmon, put the cooked salmon in the refrigerator until you’re ready to serve it.

If you cook salmon as part of your meal prep or intend on having leftovers, you may wonder how to reheat cooked fish like salmon. To reheat cooked fish later, cover it with foil and place it in the oven at 275 degrees F for about 15 minutes. You can also use a food steamer to reheat cooked salmon without losing too much moisture.