According to the Eat By Date website, fresh salmon remains safe to eat when kept under refrigeration for a period of 1 to 2 days. Refrigerated smoked salmon remains safe to eat for a period of 5 to 7 days, while refrigerated cooked salmon remains safe for a period of 5 to 6 days.
Frozen fresh, smoked or cooked salmon remains good for up to 9 months. Canned salmon lasts in the pantry for up to 9 months as well.
Other seafood, such as fresh crawfish and shrimp, will remain safe for consumption for a period of 1 to 2 days under refrigeration and for up to 6 months in the freezer. Freezer temperatures for all frozen foods, including salmon, should remain at 0 degrees Fahrenheit, while refrigerator temperatures should remain at 35 to 40 degrees Fahrenheit.Learn More
The easiest way to determine if salmon is fully cooked is to check if the inside has turned from translucent to opaque, and the meat slightly resists flaking or pulling away from the bone. When using a meat thermometer to check, a temperature of 145 degrees Fahrenheit is ideal.Full Answer >
Stuffed salmon should be baked until it reaches an internal temperature of 145 degrees F, which takes approximately 10 minutes per inch of thickness in a 450-degree oven.Full Answer >
To brine salmon before smoking it, mix a brine of fennel, onion, celery, garlic, salt, brown sugar, bay leaves and water, and let the salmon sit in the brine in the refrigerator for one to three days. Dry the salmon on a rack in a cool, breezy location.Full Answer >
Smoked salmon, whether fresh or vacuum packed, can be frozen for three to six months when stored at 0 F. While frozen smoked salmon remains safe indefinitely, the flavor and texture begin to diminish after the recommended storage period.Full Answer >