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Is Your Week-Old Salmon Still Safe to Eat? Here’s What You Need to Know Before Cooking It 🐟🍽️
You bought a beautiful fillet of salmon last week with big dinner plans in mind—but life got busy. Now, seven days later, you’re finally ready to cook it… but a question lingers: Is this salmon still safe to eat? Don’t worry—you’re not alone. Many home cooks have faced the same situation. Here’s how to know whether your salmon is still good, and how to prepare a delicious meal if it passes the test.
🧊 First Things First: Where Has the Salmon Been?
Your salmon’s safety depends heavily on how it was stored over the past week.
- Refrigerated salmon is typically safe for 1 to 2 days in the fridge (at or below 40°F/4°C).
- If it was frozen right after purchase, it can last 2–3 months (or even longer) without issue.
- If it’s been in the fridge for a full week without freezing, you should not eat it. It’s likely past its prime and may pose a food safety risk.
🧼 How to Check if Your Salmon Is Still Good
If you’re unsure, use your senses and the following checklist before deciding to cook:
👃 1. Smell Test
Fresh salmon should have a mild, almost ocean-like scent. If it smells sour, overly fishy, or ammonia-like—it’s gone bad.
👁️ 2. Appearance
Look for:
- Bright, pink-orange flesh (for Atlantic or sockeye salmon)
- No discoloration or grayish patches
- No slimy film on the surface
- No milky residue—a sign of spoilage
✋ 3. Touch Test
Fresh salmon should be firm and bounce back when pressed. If it feels mushy, sticky, or slimy, it’s better to toss it.
✅ If Your Salmon Passes the Test…
Great! Now let’s turn it into a quick and flavorful dinner. Here’s a simple recipe to make your weeknight salmon shine.
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