Fresh salmon can be safely stored in the freezer for up to 2 months after the date of purchase, provided freezer temperatures do not rise above 0 degrees Fahrenheit. Salmon, along with other types of fatty fish, typically have much shorter life spans in the freezer than lean fish such as cod and flounder. While lean fish and fatty fish can last from 3-4 days in the refrigerator, fatty fish should be discarded from the freezer after 2 months, while lean fish meat can be safely stored for up to 6 months.
In general, the colder the fridge or freezer is, the longer food items stay good. Colder temperatures can slow the growth of potentially harmful bacteria, which can breed and spread rapidly when exposed to warm and moist conditions. At a minimum, the fridge should be set at 40 degrees or colder to keep foods safe, and the freezer should be set to 0 degrees to avoid bacterial growth. Special care should be taken to keep the fridge and freezer cold during the warmer months of spring and summer, as internal temperatures can quickly exceed safe limits. Like poultry, fish is considered a high-risk food and should be refrigerated or frozen within 2 hours of purchase.