Salmon is one of the most popular and nutritious types of fish. It is rich in healthy fats like omega-3s and protein. However, like all types of fish, salmon is perishable and can go bad quickly if not stored properly. So how long can cooked salmon safely sit out at room temperature before it is no longer safe to eat?
The 2 Hour Rule
The general recommendation by food safety experts is not to leave cooked fish out at room temperature for more than 2 hours. This is based on the fact that bacteria grow rapidly when food is kept in the “danger zone” between 40°F-140°F. So after sitting out for more than 2 hours, the salmon is at risk of developing dangerous levels of bacteria that can cause food poisoning.
Why 2 hours?
Multiple government agencies and food safety organizations recommend the 2 hour rule including:
- United States Department of Agriculture (USDA)
- U.S. Food and Drug Administration (FDA)
- Centers for Disease Control and Prevention (CDC)
- U.S. Department of Health & Human Services
- Academy of Nutrition and Dietetics
- Foodsafety.gov
The 2 hour guideline is based on food science research on how quickly bacteria multiply on perishable foods within the danger zone. While the 2 hour rule is not exact, it provides a good margin of safety to account for potential variables.
What About 3 Hours?
Is it still safe to eat cooked salmon that has been left out for 3 hours? Technically, no. The safe cutoff is 2 hours. However, within that third hour, the salmon is not necessarily guaranteed to be unsafe or make you sick. Safety depends on multiple factors:
Factors that Increase Risk After 3 Hours
- High room temperature. The warmer the room, the faster bacteria grows.
- Food left uncovered and exposed to air. Bacteria spreads more quickly.
- Large quantities of food left out. Takes longer to chill.
- Advanced age of ingredients. Older, close to spoiled food is more prone to bacteria growth.
- Compromised immune system. Those with weaker immune systems are more susceptible to infection and food poisoning.
Factors that Decrease Risk After 3 Hours
- Low room temperature. Chilly conditions below 70°F slow bacteria growth.
- Food properly covered or container sealed. Limits exposure and spread of pathogens.
- Smaller portions left out. Cools faster than large batches.
- Fresh, high-quality ingredients. Less microbes present initially.
- Healthy consumer. Those with stronger immune function are less likely to get sick.
So in situations where the conditions are less than ideal and risk factors are high, salmon left out for 3 hours is more prone to developing harmful bacteria. But if the circumstances are more favorable, those 3 hours may not necessarily render the fish dangerous.
How to Know if Salmon Has Gone Bad After 3 Hours
If you are unsure whether salmon left out for 3 hours is still safe, there are signs of spoilage you can look for:
Appearance
- Dry, flaky texture
- Discoloration
- Slimy surface
Smell
- Fishy, ammonia-like odor
- Rotten egg scent
- Vinegar-like tang
Possible Presence of Bacteria
- Salmonella
- Staphylococcus aureus
- Listeria
- Clostridium perfringens
- Bacillus cereus
- Vibrio
The above signs all indicate the salmon has been sitting out for too long. When in doubt, remember the old saying: “When in doubt, throw it out.”
Proper Storage for Cooked Salmon
To avoid the risks of leaving cooked salmon or any cooked fish out too long, it is best to:
- Refrigerate within 2 hours in shallow airtight containers. Aim for temps below 40°F.
- Freeze for longer term storage. Frozen salmon stays safe indefinitely but maintains best quality for 2-3 months.
- Reheat fully to 165°F before eating if refrigerated more than 2 hours.
- Discard the fish within 2 hours after cooking if unable to store it properly.
Refrigerator Storage Times for Cooked Salmon
| Type | Refrigerator (40°F or below) |
|---|---|
| Fresh salmon, cooked | 3 to 4 days |
| Smoked salmon | 14 days |
| Canned salmon, opened | 3 to 4 days |
| Salmon salad | 3 to 5 days |
| Cooked salmon pieces | 3 to 4 days |
Conclusion
Cooked salmon that has sat out for more than 2 hours at room temperature should not be eaten. Within 3 hours, it may still be safe if cooled quickly and exposed to limited air. But it is risky with high chances of bacterial growth. The best practice is to discard salmon left out more than 2 hours. With proper refrigeration at 40°F or below, cooked salmon can safely last 3-4 days.