Salmon

How to store salmon

Keep raw salmon on the bottom shelf of the fridge at 40°F or below, that shelf exists partly to catch exactly this kind of drip situation. Leave it in its original packaging if unopened; if you've broken the seal, wrap it tightly in plastic wrap followed by aluminum foil, or transfer it to an airtight container. For the freezer, press out as much air as possible from a heavy-duty freezer bag before sealing, or double-wrap in freezer-grade plastic and foil to head off freezer burn.

How to spot spoilage

Color goes dull, grayish, or develops dark spots. The surface turns slimy or milky instead of firm and moist. The smell shifts from a mild, fresh sea scent to something sour, ammonia-like, or aggressively fishy. If the flesh feels mushy, separates too easily, or is sticky to the touch, it's done.

Use it up before it spoils

• Sear it tonight with whatever sauce is already in the fridge, teriyaki, soy-ginger, even plain lemon butter.
• Flake cooked salmon into scrambled eggs or a quick fried rice the next morning.
• Toss cooked salmon with pasta, capers, and a splash of pasta water for a five-minute dinner.
• Mix flaked cooked salmon with cream cheese and wrap it in a tortilla for lunch tomorrow.
• Freeze it today if you know you won't cook it by tomorrow, wrap tight and label with the date.

Best ways to preserve

• ❄ freeze
• 🥫 can
• ☀ dehydrate
• 🧂 pickle
• 🌾 dry