Raw salmon is a diva. It’s high-maintenance. You’ve got a very small window of perfection. The official word from the food safety gods is one to two days in the fridge.
I know, I know. It feels stingy. But trust me, after day two, you’re playing a risky game of seafood roulette. You might win, but you might also lose your lunch (and your dignity).
If you buy it on a Monday, plan to cook it by Tuesday night, tops. Wednesday morning? That’s pushing it into “smell test” territory. And we both know that test is terrifying.
