Can I Eat Cooked Salmon After 5 Days?

Salmon is one of my favorite proteins to cook It’s delicious, nutritious, and versatile I like to cook up a big batch of salmon fillets on Sunday to have handy for salads, sandwiches, and snacking throughout the week. But I never know just how long leftover cooked salmon stays fresh and safe to eat. Is it still okay to eat cooked salmon that’s been refrigerated for 5 days? Let’s find out.

How Long Does Cooked Salmon Last in the Fridge?

Before we specifically address the 5 day question, let’s review the shelf life of cooked salmon in general. When stored properly in the fridge, cooked salmon will last 3 to 4 days. The key factors affecting its freshness are:

• Proper storage Store cooked salmon in airtight containers or sealed bags in the coldest part of the fridge (40°F or below) This prevents contamination and slows bacteria growth

• Handling: Avoid cross-contamination by using separate cutting boards, plates, and utensils for raw and cooked salmon. Wash hands before and after handling.

• Cooking method: Salmon that is thoroughly cooked to an internal temperature of 145°F has a longer shelf life than undercooked salmon where bacteria can still survive.

• Freezing: Cooked salmon that is frozen at 0°F then thawed in the fridge lasts 3 to 4 months.

So according to food safety guidelines, 3 to 4 days is the standard fridge life expectancy for cooked salmon But what happens on day 5?

Can I Eat Salmon That’s Been in the Fridge for 5 Days?

Day 5 is pushing it when it comes to seafood safety. Cooked salmon sitting in the back of the fridge for a whole work week is risky territory. The main concerns with 5-day-old leftover salmon are spoilage and bacterial growth. Salmon is highly perishable and bacteria multiply rapidly at fridge temperature.

There are a few ways to evaluate whether your refrigerated salmon is still safe to eat on day 5:

Check for Visual Signs of Spoilage

• Color changes: The flesh should still look like it’s been cooked, without dull, greyish or yellowish discoloration.

• Sliminess: The texture shouldn’t be sticky, shiny, or overly moist. Those are signs of bacteria.

• Odor: Old salmon gives off a noticeably fishy, sour, or ammonia-like smell. If it smells off, don’t eat it.

Do a Sensory Test

• Texture: The flesh should still have a firm, moist texture without any mushiness.

• Smell: Raw salmon has a mild scent while spoiled salmon smells pungent. Trust your nose.

• Taste: The flavor should be like cooked salmon without any sourness or tanginess.

Consider Storage Method and Handling

• Was it refrigerated at 40°F or below consistently? If unsure, don’t risk it.

• Was it handled hygienically and stored in an airtight container? Improper handling breeds bacteria.

• Has it been frozen and thawed previously? Each freeze/thaw cycle decreases quality.

When in Doubt, Throw it Out

If there is any questionable factor, such as uncertainty about storage temperature or signs of spoilage, discard the salmon. It’s simply not worth the risk of food poisoning. Many bacteria produce toxins that cooking can’t neutralize.

Dangers of Eating Spoiled Salmon

Consuming rotten salmon can cause foodborne illness from pathogenic bacteria and toxins. The possible effects include:

• Nausea, vomiting, abdominal cramping, and diarrhea
• Fever, headache, weakness, and muscle aches
• Dehydration from severe vomiting and diarrhea
• In rare cases, hospitalization or death for vulnerable groups

Two groups of bacteria, in particular, are concerns with spoiled fish:

Salmonella

Despite the name, this bacteria is not just found in salmon but also in poultry, eggs, meat and produce. Salmonellosis causes diarrhea, fever, and stomach pains within 8 to 72 hours of ingesting contaminated food.

Listeria monocytogenes

This bacteria thrives in refrigerated, ready-to-eat seafood like smoked salmon. Listeriosis has flu-like symptoms along with convulsions, coma, and can be fatal. Pregnant women, newborns, elderly and immunocompromised individuals are especially susceptible.

Clearly, eating spoiled salmon is a gamble not worth taking. When in doubt, remember it’s better to be safe than sorry.

How to Store Leftover Salmon for Maximum Freshness

To get the most mileage out of your cooked salmon, follow these food safety practices:

• Let salmon cool at room temperature for no more than 2 hours after cooking.
• Store in airtight containers or bags with excess air squeezed out.
• Place salmon on ice or in the coldest section of the refrigerator (40°F or below).
• Use leftover salmon within 3 to 4 days (freeze if longer storage needed).
• When reheating, cook to 165°F until steaming hot throughout.

With proper refrigeration and handling, you can enjoy delicious leftover salmon for 3 to 4 days. But after 5 or more days, it’s best to discard cooked salmon rather than take risks with your health. Trust your eyes, nose, common sense, and when in doubt, throw it out.

The Bottom Line

So can you eat cooked salmon after 5 days in the fridge? It’s risky business. Bacteria multiply rapidly after day 4, even in cold temperatures. While properly cooked and handled salmon can last up to 4 days refrigerated, 5 days is questionable territory. Thoroughly check leftovers for any signs of spoilage and follow basic food safety protocols. If there is any doubt about the freshness when you do the sight, smell and touch test, play it safe and throw it out. With foodborne pathogens, it’s better to be cautious. Follow the old adage – when in doubt, throw it out!

No, it is generally not safe to eat salmon that is 6 days old, especially raw or cooked if it has been improperly stored. Raw salmon should be consumed within 1-2 days of purchase or thawing, and cooked salmon within 3-4 days in the refrigerator. Signs of spoiled salmon include a sour smell, slimy texture, and a change in color.