According to the Eat By Date website, fresh salmon remains safe to eat when kept under refrigeration for a period of 1 to 2 days. Refrigerated smoked salmon remains safe to eat for a period of 5 to 7 days, while refrigerated cooked salmon remains safe for a period of 5 to 6 days.Continue Reading
Frozen fresh, smoked or cooked salmon remains good for up to 9 months. Canned salmon lasts in the pantry for up to 9 months as well.
Other seafood, such as fresh crawfish and shrimp, will remain safe for consumption for a period of 1 to 2 days under refrigeration and for up to 6 months in the freezer. Freezer temperatures for all frozen foods, including salmon, should remain at 0 degrees Fahrenheit, while refrigerator temperatures should remain at 35 to 40 degrees Fahrenheit.Learn more about Seafood
To prepare baked salmon with mayonnaise, slather 8 salmon fillets with soy sauce, refrigerate the salmon for 30 minutes, spread 1/4 cup of mayonnaise over the salmon, and heat it in a 425 F oven for 20 to 25 minutes. This dish makes an entrée for four people.Full Answer >
Applying a brine to salmon before smoking it removes moisture, improves flavor and preserves the fish against spoilage, according to Smoker Cooking. It's necessary to remove moisture from the fish to smoke it properly.Full Answer >
Teriyaki salmon recipes are available on most food sites, including AllRecipes.com, Epicurious.com, MyRecipes.com and FoodNetwork.com. The recipes use a variety of ingredients such as garlic, brown sugar, honey, soy sauce and orange zest.Full Answer >
Cooking time for salmon depends on several factors, including the thickness of the fillet or steak and the temperature of the oven, but a good rule of thumb is to cook it for about 5 minutes per half-inch of thickness. As salmon fillets tend to not be of uniform thickness, the fillet should be measured from the thickest part of the salmon.Full Answer >