How Long Will Salmon Salad Last in the Fridge? Your Complete Guide
Salmon salad is one of my favorite easy meals. The combination of flaky salmon, crunchy vegetables, and a creamy dressing makes for a refreshing lunch or light dinner. However, like any perishable food, salmon salad has a limited shelf life in the fridge. Knowing how long salmon salad lasts can help prevent waste and keep you and your family safe.
In this article I’ll share everything you need to know about the fridge life of salmon salad including
- How long salmon salad lasts in the fridge
- The best way to store salmon salad
- Signs that your salmon salad has gone bad
- Tips to extend the shelf life of salmon salad
Arm yourself with this knowledge so you can enjoy tasty salmon salad without worry!
How Long Does Salmon Salad Last in the Fridge?
When properly stored, salmon salad will generally last 3-4 days in the refrigerator. The mayonnaise in the salad acts as a preservative, allowing it to keep longer than plain cooked salmon.
However, a few factors impact the shelf life:
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Ingredient freshness: Fresher ingredients like celery and lemon juice will prolong shelf life. Wilted veggies will shorten it.
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Storage container: An airtight container is best to prevent oxygen exposure.
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Dressing ingredients: Homemade dressings with fresh lemon juice and olive oil will keep longer than heavy cream-based dressings.
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Handling: Repeated openings of the container and double-dipping utensils introduce bacteria.
For maximum salmon salad freshness, plan to eat or freeze leftovers after 3 days. While 4 days may still be safe for most people, quality and taste decline after that time.
How to Store Salmon Salad
Proper storage is key to preserving your salmon salad. Follow these tips:
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Use an airtight glass or plastic container, not a resealable plastic bag which can’t prevent airflow.
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Make sure the salmon and other ingredients are completely cooled before refrigerating.
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Place the container on a lower shelf in the back, where temperatures are coldest.
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If you won’t eat it within a few days, freeze the salmon salad for longer storage.
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When reheating, microwave until steaming hot, at least 165°F internal temperature.
With ideal storage conditions, your homemade salmon salad should easily last 3-4 days.
Signs Your Salmon Salad Has Gone Bad
Trust your senses to determine if your salmon salad is past its prime. Watch for these red flags:
- Slimy texture and mushiness
- Grey, brown, or dull color
- Fishy, sour, or ammonia smell
- Mold growth
- Weird taste that wasn’t there originally
If you notice any of these issues, it’s safest to discard the salmon salad. As soon as you see signs of spoilage, err on the side of caution and throw it out.
Tips to Extend Salmon Salad’s Fridge Life
You can gain an extra day or two of freshness with these handy tricks:
- Use freshly cooked salmon, not leftovers
- Rinse and dry lettuce leaves well before adding
- Add lemon juice or vinegar-based dressing
- Underfill storage container to limit air exposure
- Keep dressing separate until ready to eat
- Stir in fresh herbs right before serving
Getting those few bonus days can make your grocery budget stretch further.
Can You Freeze Salmon Salad?
Freezing is a great way to preserve leftover salmon salad or plan ahead with make-ahead meals. To freeze:
- Let salmon salad cool completely, about 2 hours
- Place in airtight freezer bag or container
- Remove as much air as possible
- Label with contents and date
- Freeze for up to 2-3 months
When ready to eat, thaw in the refrigerator overnight. Give it a good stir before serving to redistribute any separated liquid.
Make Sure Salmon Salad Stays Safe
Now that you know how long salmon salad lasts in the fridge, you can keep your family safe from foodborne illness. Follow proper storage times, check for spoilage indicators, and freeze extras.
With this handy salmon salad shelf life guide, you can whip up a batch for easy lunches throughout the week. Just remember—when in doubt, throw it out! Trust your eyes and nose to make the best call.
Step by Step Overview:
To get started, cook some salmon any way you wish. You can use leftover Grilled Salmon, Baked Salmon, poached, etc. It doesn’t really matter since we’ll be flaking it up anyway.
If cooking it in a skillet, cook for about 5-10 minutes (depending on thickness) over medium-high heat, until the interior reaches 140F, checked with an instant-read thermometer. I actually prefer to cook the fish to medium, about 125F, for a more tender salmon.
Much of the time I will also use the method from my Baked Salmon, baking at 425F for about 12-15 minutes, until no longer pink inside.
Can you use canned salmon?
In general, I think fresh salmon is the best salmon, for superior flavor and texture. But if you prefer to use canned fish, this recipe will still be delicious.
I recommended purchasing a boneless option, so you don’t have to pick out any bones. I’ve had good results with Wild Planet and Safe Catch brands.
BEST SALMON SALAD | canned salmon recipe
FAQ
How long does salmon salad last in the fridge with mayonnaise?
Stir until well mixed and add additional mayo to reach your desired consistency. Serve salmon salad as a sandwich, in a lettuce wrap, on a bed of greens, or enjoy with cucumber slices, crackers, or chips. Store leftovers in an airtight container in the fridge for up to 5 days.
How long can I keep a salmon salad in the fridge?
Try to use freshly squeezed lemon juice as bottled juice does not have the same bright taste. To store: Store leftover salmon in the fridge in an airtight container for up to 4 days. This dressing stays good in the fridge in a sealed container for about 5 days.
Can I eat cooked salmon after 5 days in the fridge?
Cooked salmon can be safely stored in the refrigerator for up to three to four days. Make sure to allow the cooked salmon to cool completely before transferring it to an airtight container or wrap it tightly in aluminum foil or plastic wrap. Place it in the coldest part of the fridge to keep it as fresh as possible.
Can you eat salmon cold on a salad?
Here’s how to use cold, cooked salmon with abandon:
Salmon has a particularly great texture after it has been cooked and cooled, and you can use it in a whole swath of great summer salads.