Can You Eat Frozen Salmon After 2 Years?

Salmon is one of the most popular and versatile fish. Its rich flavor and omega-3 content makes it a highly desirable protein. Many people stock up on frozen salmon when it’s on sale or in season. But can you still eat salmon safely if it’s been in the freezer for over 2 years?

While frozen salmon won’t make you sick no matter how long it’s been frozen the quality and taste does start to decline over time. Here’s a look at how long frozen salmon lasts, signs of spoiled salmon and tips for enjoying older frozen salmon.

How Long Does Frozen Salmon Last?

Frozen salmon that is properly stored at 0°F or below can technically last indefinitely and be safe to eat Freezing stops bacteria from growing by halting microbial activity and enzyme reactions

However, even when frozen, salmon still undergoes some deterioration in quality over time:

• Up to 3 months – Best quality, retains fresh flavor, texture and color.

• 3 to 8 months – Good quality, may have mild freezer burn.

• 1 to 2 years – Diminishing quality increased chances of freezer burn and rancidity.

• 2+ years – Potentially edible but poor quality. Significant freezer burn and oxidation.

If you want the best taste and texture, eat frozen salmon within a year. The salmon isn’t as good as it used to be after two years, but it’s still safe to eat.

Signs Your Frozen Salmon Has Gone Bad

While frozen salmon doesn’t really expire, there are some signs that indicate it may have gone bad and should be discarded:

• Strong fishy, ammonia-like or cloying odor
• Unnatural darkening and drying of flesh
• Extreme freezer burn with white ice crystals
• Slimy, mushy flesh
• Mold growth
• Discoloration and spots indicative of oxidation

Use sight, smell and touch to assess leftover frozen salmon before consuming. When in doubt, throw it out.

Tips for Using Older Frozen Salmon

If your frozen salmon has hit the 2 year mark, here are some tips for salvaging it:

• Defrost slowly in the fridge over 24-48 hours. This helps retain moisture.

• Trim off any desiccated sections after thawing. Check for off odors and colors.

• Use it minced or crumbled in salads, spreads, casseroles and chowders. This masks poor texture.

• Combine with bold ingredients like teriyaki, barbecue or Cajun seasoning to mask any fishiness.

• Sauté, braise or stew to tenderize and impart flavor.

• Smoke or pickle old salmon to prolong shelf life. The smoke and acids preserve it.

• If making salmon patties or cakes, bind with eggs, breadcrumbs and spices.

• For frozen fillets nearing their limit, marinate before baking or grilling.

Storing Frozen Salmon Properly

To get the longest life and best quality from frozen salmon:

• Use high quality, fresh salmon. Freeze soon after catching or purchasing.

• Clean, debone and freeze in portion sizes for easier defrosting.

• Avoid freezing previously frozen salmon. This severely degrades texture.

• Seal tightly in freezer bags or airtight containers, removing air.

• Freeze immediately at 0°F or colder. Use fast freeze option if available.

• Apply freezer tape or label packages with date and contents.

• Avoid temperature fluctuations which hasten moisture loss.

• Inspect bags for damage prior to refreezing partially used salmon.

Proper salmon freezing and storage techniques help minimize damage from freezer burn and oxidation.

Health Risks of Eating Old Frozen Salmon

Provided it has been continuously frozen at 0°F or below, eating salmon after 2 or more years frozen poses minimal health risks. Salmonella, Listeria, and other foodborne pathogens cannot grow in frozen temperatures.

However, consumption of spoiled, thawed and refrozen salmon can potentially cause food poisoning. Always inspect the fish first for any rotten or moldy characteristics.

Those more susceptible to illness should avoid eating poorly preserved frozen salmon past its prime. Pregnant women, elderly, infants and those with compromised immunity may want to be more cautious.

Alternatives to Aging Frozen Salmon

Rather than try to salvage questionable frozen salmon of dubious quality, here are some fresh alternatives:

• Check your local grocer or fish market for sales on fresh salmon in season.

• Purchase portion-sized frozen salmon fillets to avoid a huge thawing mess.

• Try other frozen fish like rainbow trout, cod or halibut for more variety.

• Explore shelf-stable canned salmon which lasts 2-5 years unopened.

• Switch to canned tuna or chicken breast which offer similar nutrition to salmon.

• Give other healthy seafood like shrimp, mussels, crab, lobster, scallops or clams a try.

• Ask about farmed versus wild salmon options for more sustainable choices.

Safely Defrosting Frozen Salmon

Always defrost frozen salmon gradually in the refrigerator overnight on a plate or in a bowl. Cold water thawing and microwave defrosting can lead to uneven cooking.

Leave the fish wrapped first to prevent freezer burn then unwrap and monitor closely once the thawing process begins. Cook raw salmon within 1-2 days of defrosting.

If needed sooner, place vacuum-sealed frozen salmon under cold running water. Submerge the bag and flip occasionally for even thawing on both sides Defrost for approximately 1 hour per pound.

Freezing Cooked Salmon

For cooked salmon, maximum freezing times are shorter to retain highest quality:

• Up to 2 months frozen at 0°F for sashimi grade seared or poached salmon.

• Up to 3 months for most cooked salmon dishes like salmon cakes, loaves and casseroles.

• Up to 4 months frozen for strongly flavored smoked salmon.

Eat cooked frozen salmon when it still tastes pleasant. After lengthy freezing, use in cooked dishes rather than eat plain.

The Bottom Line

While frozen salmon won’t make you sick regardless of age, the quality and taste will diminish over time. For best results, eat frozen salmon within a year. Monitor frozen salmon stored beyond 2 years for any signs of spoilage before consumption. Apply proper storage and freezing techniques to preserve your salmon as long as possible.