Salmon is a beloved fish around the world, prized for its rich, buttery flavor and tender texture. Whether it’s grilled, baked, pan-seared, or poached, cooked salmon is a versatile dish that fits into countless cuisines — from Nordic smoked varieties to Japanese teriyaki styles and Mediterranean herb-infused recipes.
Besides its delicious taste, salmon is celebrated for its high omega-3 fatty acids, making it a nutritious choice for heart health. But once you’ve cooked it, a common question arises: how long does cooked salmon last in the fridge? This guide not only answers that but also provides a foolproof recipe to make the most of your salmon, along with tips on storing, serving, and customizing the dish.
Ingredients
For Baked Lemon Garlic Salmon (Serves 4):
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4 salmon fillets (6 oz each, skin-on or skinless)
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2 tbsp olive oil
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1 tbsp lemon juice (freshly squeezed)
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1 tsp lemon zest
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3 garlic cloves, minced
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1 tsp salt
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½ tsp black pepper
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1 tsp dried oregano or dill
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Optional: 1 tbsp butter for extra richness
Substitutions:
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Olive oil → Use avocado oil or melted coconut oil for a different flavor.
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Butter → Vegan butter for a dairy-free version.
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Garlic → Garlic powder (½ tsp) if fresh isn’t available.
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Herbs → Use parsley, thyme, or basil depending on preference.
Step-by-Step Cooking Instructions
1. Preheat and Prep
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Preheat your oven to 400°F (200°C).
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Line a baking sheet with parchment paper or lightly grease it with oil.
2. Marinate the Salmon
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In a small bowl, mix olive oil, lemon juice, zest, garlic, salt, pepper, and herbs.
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Brush the mixture over the salmon fillets evenly.
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Let it marinate for 10–15 minutes at room temperature.
3. Bake the Salmon
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Place the fillets skin-side down (if applicable) on the prepared tray.
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Bake for 12–15 minutes, depending on the thickness.
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Thicker fillets may need up to 18 minutes.
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The salmon is done when it flakes easily with a fork and has an internal temp of 145°F (63°C).
4. Optional Finishing
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For a golden top, broil on high for 2 minutes at the end.
Common Mistakes to Avoid
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Overcooking: This dries out the fish—keep an eye on the timer.
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Skipping the rest time: Let it sit for 2 minutes after baking for juices to settle.
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Not seasoning enough: Underseasoning can dull the flavor—taste your marinade first!
Pro Tips and Cooking Techniques
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Use a meat thermometer to avoid guessing doneness.
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Don’t over-marinate: Citrus can “cook” the fish if left too long.
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Cast iron skillets give a nice crisp edge if pan-searing instead.
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Fresh salmon is best, but frozen works well if thawed properly overnight in the fridge.
Variations and Customizations
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Teriyaki Style: Replace lemon with soy sauce, honey, and ginger.
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Spicy Cajun: Rub with Cajun seasoning and chili flakes.
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Herb-Crusted: Add a panko herb crust for texture.
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Vegetarian Alternative: Try tofu or tempeh with the same marinade and baking method.
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Low-Carb Option: Serve with roasted veggies instead of rice or potatoes.
Serving Suggestions
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Garnish with: Lemon slices, fresh parsley or dill, and a drizzle of olive oil.
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Great side dishes:
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Garlic mashed potatoes
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Steamed asparagus or green beans
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Couscous, quinoa, or wild rice
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Beverage pairings:
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Dry white wine (Sauvignon Blanc)
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Sparkling water with lemon
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Iced green tea for a refreshing non-alcoholic option
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Nutritional Information (per 6 oz serving, approximate)
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Calories: 360
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Protein: 34g
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Total Fat: 22g
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Saturated Fat: 4g
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Carbohydrates: 2g
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Sugars: 0g
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Fiber: 0g
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Cholesterol: 95mg
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Sodium: 420mg
(May vary based on ingredients and preparation method.)
Frequently Asked Questions (FAQs)
How long does cooked salmon last in the fridge?
Cooked salmon stays safe to eat for 3 to 4 days when stored properly in an airtight container in the refrigerator at or below 40°F (4°C).
Can I freeze cooked salmon?
Yes! Store in a freezer-safe bag or container for up to 2–3 months. Thaw in the fridge overnight before reheating.
How do I reheat cooked salmon without drying it out?
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Reheat gently in a covered pan over low heat or in the microwave with a splash of water or broth.
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You can also flake it cold into salads or sandwiches.
How do I know if it’s gone bad?
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A sour or ammonia-like smell is a clear sign.
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Slimy texture or discoloration (gray or greenish) also indicates spoilage.
Closing Thoughts
Cooking salmon is simple, flavorful, and satisfying — and knowing how to store it safely means you can enjoy leftovers worry-free. Whether you’re meal-prepping for the week or saving that delicious fillet from dinner, proper storage ensures every bite remains fresh and safe.
Fun fact: Wild salmon gets its pink hue from its diet of krill and shrimp!
