Raw salmon in fridge? 1–2 days. Cooked salmon in fridge? 3–4 days. Frozen raw? Up to 3 months. Frozen cooked? 2–3 months.
If you smell anything “off,” don’t bargain with yourself. When in doubt, throw it out. That rule has never steered me wrong.
And hey, if you’re still unsure, just cook it the day you buy it. Your future self—tummy full of perfect, flaky salmon—will be so, so grateful.
