Refrigerated raw salmon stays fresh for one to two days. Refrigerated cooked salmon is safe to eat for three to four days. The U.S. Department of Agriculture recommends setting the refrigerator temperature to 40 degrees Fahrenheit or lower to maintain food safety.
Raw salmon should be kept in its original packaging until ready to use. If the packaging is damaged, it should be wrapped tightly with plastic wrap or transferred to an airtight food storage bag or container to prevent cross contamination. Cooked salmon should be cooled completely and then transferred to an airtight container or wrapped tightly in aluminum foil or plastic wrap within two hours of cooking.