Quick Answer
Yes, it is generally safe to thaw salmon in the fridge for 2 days. The fridge temperature, which is around 40°F, prevents bacterial growth while thawing the salmon slowly and evenly. As long as the salmon remains consistently chilled, thawing in the fridge for up to 2 days allows the salmon to thaw completely while minimizing the risk of harmful bacterial growth.
How Long Does It Take to Thaw Salmon in the Fridge?
The time it takes to thaw salmon in the refrigerator depends on a few factors:
- Thickness/weight of the salmon – A thicker, heavier fillet will take longer to thaw than a thinner one.
- Temperature of the fridge – A fridge set to a lower temperature around 35-38°F will thaw the salmon more slowly than one set to 40°F.
- Type of packaging – Salmon vacuum sealed in plastic will thaw more slowly than salmon loosely wrapped.
As a general guideline, a 1 pound salmon fillet or steak about 1 inch thick will thaw in the refrigerator in about:
- 12-24 hours if loosely wrapped
- 18-36 hours if vacuum sealed
A whole salmon side or fillet weighing 4-5 pounds and 2 inches thick may take up to 48 hours to thaw completely in the fridge.
Is It Safe to Thaw Salmon in the Fridge for 2 Days?
Yes, it is safe to thaw salmon in the refrigerator for up to 2 days. The Food Safety and Inspection Service (FSIS) recommends thawing salmon in the fridge at 40°F or below when thawing more than 1 pound of fish.1
At refrigerator temperatures, any bacteria present on or in the salmon are unable to multiply quickly, so thawing slowly in the fridge minimizes the chance of bacterial growth.
As long as the salmon remains at a food-safe temperature under 40°F the entire time, the 2 day thawing timeline should not cause safety issues. Be sure to monitor the fridge temperature and keep the salmon consistently chilled as it thaws.
Tips for Thawing Salmon in the Fridge
Here are some tips for successful, safe fridge thawing:
- Place the salmon in a container or on a plate to catch any drips as it thaws.
- Wrap the salmon loosely or put it in a resealable plastic bag prior to thawing to protect it.
- Make sure the salmon remains at 40°F or below while thawing by monitoring fridge temperature.
- Allow extra time if thawing a large cut or side of salmon – up to 48 hours for a 5 pound side.
- Don’t let the salmon sit out at room temperature after it has thawed.
What If the Salmon Is Not Thawed After 2 Days?
If the salmon is still partially or fully frozen after thawing in the fridge for 2 days, you have a couple options:
- Continue thawing in the fridge until it’s fully thawed. Check it periodically. Thinner cuts or tails may thaw quicker than thick center cuts.
- Thaw in cold water until thawed. Place in a leak-proof bag or container and submerge in cold tap water, changing out the water every 30 minutes. A 1 pound fillet may thaw in an hour this way.
- Cook it frozen using a slower cooking method like baking, broiling, or poaching. Add a few extra minutes to the cook time.
You can also safely microwave the salmon to thaw it more quickly after fridge thawing if needed.
How to Tell If Thawed Salmon Is Bad
To tell if thawed salmon has gone bad, check for the following signs:
- Discoloration – The flesh is very dull and grayish, instead of glossy and deep pink/orange.
- Dull, slimy surface – There is visible dull-colored slime on the fish.
- Fishy, ammonia smell – A very fishy, sour, or ammonia-like odor, unlike the mild, clean seafood smell.
- Dry, tough texture – The flesh is very firm and rubbery instead of moist and tender.
As long as the salmon has been continuously chilled at 40°F or below during thawing, it should be safe to eat or cook within 2 days after fully thawed. Discard any salmon with an off smell or appearance.
How to Store Thawed Salmon
Once thawed, store salmon in the fridge and use within:
- 1-2 days for fresh, raw salmon
- 3-4 days for smoked salmon
To extend the shelf life, freeze thawed salmon immediately if not using soon.
Wrap salmon tightly in plastic wrap or place in airtight containers or bags before refrigerating or freezing.
Conclusion
Thawing salmon in the refrigerator for up to 2 days is a safe, effective method, as long as it remains at 40°F or below. Allow about 24 hours for thinner fillets to thaw completely. Check thicker cuts periodically until fully thawed. Continue thawing in the fridge, switch to cold water, or cook from frozen if still partially frozen after 2 days. Use thawed salmon within 2 days and store it properly to maintain quality and safety.
References
- USDA Food Safety and Inspection Service. “Safe Thawing Methods for Consumers.” FoodSafety.gov, 22 Aug. 2013, https://www.foodsafety.gov/food-safety-charts/safe-thawing-methods-consumer.