Wild salmon has less saturated fat, fewer calories, and 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised (in early studies, POPs have been linked to impaired brain development, type 2 diabetes, and obesity). There’s no need to give up all farmed salmon, and eating some is always better than none. Aim to eat at least 1 to 2 servings of omega-3 rich fatty fish weekly.

Plus, a 2014 study from the University of Pittsburgh found that people who eat fish of any type on a weekly basis have larger gray matter volumes in the brain—the area responsible for memory and speech—than those who don't.

A 2015 study found that people who ate one to two servings of leafy greens per day had the mental abilities of someone 11 years younger than those who ate none.

Photo: Iain Bagwell

Should you risk that second-day fish? Maybe. Maybe not. Here's how you can know whether your leftover salmon is safe to eat, or if you should send it straight to the garbage.

Rebecca Longshore
October 20, 2016

Whether you cooked up an amazing salmon recipe last night, or you're bringing home a box from a restaurant that was just too much to finish in one sitting, you’re left with a portion of cooked salmon. The next day rolls around, and you have lunch and dinner plans. Finally, you get around to eating it two days after you cooked it, but then you’re left wondering, “Is this still OK to eat?”

The answer—YES. In fact, salmon lasts in the fridge for up to 3 days after it has been cooked.

According to our Test Kitchen chefs, the fresher the fish is when it’s cooked, the longer it lasts. “If the fish was in good condition before I cooked it (not stinking, no ammonia, skin was firm), I would be sure to eat it within 3 days,” says Cooking Light Test Kitchen chef Adam Hickman.

Unfortunately, when dining out, we don’t really know how fresh the salmon is before it’s cooked, so it’s better to be safe than sorry when bringing home leftover salmon and eat it within 2 days.