If you’re worried about using up that canned salmon that’s been sitting in the pantry for months, you can relax. Canned salmon in an undamaged can is safe for two to three years on the pantry shelf. If, however, you open the can to use, but have leftovers, you must either refrigerate or freeze the salmon as soon as possible to avoid any food-borne illnesses. Refrigerate the leftovers in plastic container, or if you don’t plan on using the leftovers soon, freeze the salmon and use within a couple of months.
Things You'll Need
Open the canned salmon with a can opener.
Pour the salmon into a zip-top freezer bag. Push out as much air as possible and seal tightly.
Place the freezer bag with the salmon in the freezer. Eat within two months for the best-quality taste.
References and ResourcesUniversity of Illinois Extension: Commodity Canned Salmon
Big Y: A Consumer Guide to Food Quality and Safe Handling -- Seafood