How Long Can Salmon Sit Out Before It Goes Bad?

Salmon is one of my favorite proteins to cook with. It’s tasty versatile and packed with healthy omega-3 fatty acids. However, like any type of fish, salmon is highly perishable and can go bad quickly if left out too long at room temperature. So how long is salmon safe to leave out before it becomes unsafe to eat?

Factors That Determine How Long Salmon Stays Fresh

There are a few things that affect how long salmon will last if it’s not in the fridge and is left out on the counter:

• Kind of salmon: King and sockeye salmon, which are fatter, don’t last as long as pink and chum salmon, which are leaner. The higher fat content causes them to spoil faster.

• Processing method – Fresh, raw salmon won’t keep as long as frozen or canned Freezing and canning help inhibit bacterial growth

• Storage temperature – Room temp in the kitchen leads to faster spoilage than a cooler basement or garage. Outdoor summer heat is worst for perishable foods.

• Packaging – Salmon left in its airtight supermarket wrapping lasts longer than fish placed loosely in the fridge. Air exposure speeds up spoilage.

• Freshness when purchased – Salmon nearing its sell-by date won’t last as long as freshly delivered fish. Older fish has less shelf life.

How Many Hours Can Salmon Sit at Room Temperature?

According to the USDA Food Safety and Inspection Service (FSIS), raw salmon should not be left out at room temperature for longer than 2 hours. After this point, bacteria can multiply quickly leading to foodborne illness. Freezing the fish slows down this bacteria growth.

Here are some general guidelines for salmon at room temp

• Fresh, raw whole salmon – 2 hours max
• Fresh, raw salmon fillets – 1-2 hours max
• Thawed, previously frozen raw salmon – 1-2 hours max
• Cooked salmon – 3-4 hours

Cooked salmon lasts a bit longer since the high temperatures kill bacteria initially present. However, new bacteria can still start to multiply after several hours.

What Happens When Salmon Sits Out Too Long?

If you leave fresh raw salmon out on the counter for longer than 2 hours, it becomes unsafe to eat due to bacteria growth. Signs that salmon has spoiled and should be discarded include:

• Strong, fishy odor
• Slimy texture and milky color
• Dull, fading pink/orange flesh
• Dry, flaky flesh

Bacteria multiplies rapidly at room temperature. Consuming spoiled salmon can cause food poisoning symptoms like nausea, vomiting, diarrhea, abdominal cramping, and fever.

Certain bacteria like Listeria, Clostridium botulinum, and Salmonella are especially risky. Listeria can infect the central nervous system, while Clostridium botulinum causes life-threatening paralysis.

Thawing Salmon on the Counter

Based on the 2 hour rule, it’s generally unsafe to thaw frozen salmon by simply leaving it out on the counter. The outer surface will be prone to bacteria growth long before the inner frozen portions thaw.

Instead, safer thawing methods include:

• In the refrigerator – Thaw overnight in a bowl or shallow dish.
• In cold water – Submerge sealed salmon in cold tap water, changing water every 30 mins.
• In the microwave – Use “defrost” setting and microwave in short bursts until thawed.

Once thawed, salmon should be eaten immediately. Do not refreeze raw salmon after thawing. Cooked salmon leftovers can be refrozen safely.

Storing Leftover Cooked Salmon

Cooked salmon will last 3-4 days in the fridge. According to FSIS, you can store it:

• In a shallow covered container to allow cold air circulation.
• Wrapped tightly in plastic wrap or aluminum foil.
• Submerged in ice to keep cold.

For longer storage, you can freeze cooked salmon for 2-3 months. Consider these freezer-friendly preparations:

• Frozen in an airtight container with water to cover (if baking again later).
• Portioned into a muffin tin, topped with broth, and frozen into “salmon pops” for easy reheating.

Proper freezing inhibits bacteria growth that could occur if cooked salmon sat in the fridge too long.

Trust Your Senses When In Doubt

When unsure how long salmon has been sitting out, remember to trust your senses before eating it. Signs of spoilage like off-putting odors, mushy textures, or dull flesh colors mean it is best to discard the salmon.

While guidelines provide general time limits, your nose and eyes know best when salmon has gone bad. When in doubt, remember the old adage – “When in doubt, throw it out!”

The Takeaway – Enjoy Salmon Safely

Salmon is a tasty and healthy protein, but it requires proper storage to avoid foodborne illness. Always keep fresh and cooked salmon refrigerated a maximum of 3-4 days. Do not leave raw salmon out for more than 2 hours or 1 hour above 90°F. Follow safe thawing and freezing methods for storing salmon long term. Trust your senses, and discard salmon with any signs of spoilage. By keeping these safety tips in mind, you can safely enjoy delicious salmon anytime!