Fresh salmon should be kept ice cold at all times until cooking. Storage time is short (approximately 1 day) before cooking or freezing. Frozen salmon is best used within 6 months. Defrost frozen salmon in the refrigerator and use right away.
- Shelf life can be 3-6 years.
- After opening, canned salmon should be used within 3 days. Seal it in an airtight container or bag. Leftovers can also be frozen.