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Sep 1, 2012 12:42 PM

salmon left out 45 min?

Forgot a salmon fillet, pretty thick, on the counter for 45 min at about 85 degrees room temp.

When I realized I'd left it I threw it in the pre-heated oven, but is this fish still good?

I wouldn't wonder about twenty minutes, but this was a solid 45 min left at 85F.


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  1. I think smell is the best barometer for this sort of thing, if it smelled OK, I would say go for it....but I would cook it thouroly (sp?) to insure the death of any bacterias on the exterior of the fish

    13 Replies
    1. re: devilham

      i didn't smell it before I threw it in the oven, but it smells pretty good right now after cooking.
      I brought it up to 170 and am going to make the most of it. It is really fatty salmon and can handle the heat.

      ha ha, probably fine right?

      The information I can scour from the web seems to support the idea that 1 hour is the max amount of time, I'm definitely not comfortable with that. I usually do ten fifteen minutes tops.

      Well, wish me luck!
      thanks for the response

        1. re: woodburner

          Wife said she won't eat it, going to buy another fish.
          I'm so pissed I could my head through a wall. I hate wasting food. Smelled soo good too.

          I wish I had a dog, or even a neighbor with a dog.
          I can't believe I put two pounds of beautiful salmon in the trash.


            1. re: redfish62

              This woman would've scarfed it happily. As long as it wasn't temp-abused before being left out, it would've been perfectly fine.

            2. re: coelomate

              Did you TELL her that the fish had been left out... for not all that long IMO... except for the temp?? If ya did... don't do that in the future!

              1. re: coelomate

                I think I would have said, "Then what are you eating for dinner? I'm having salmon."

                1. re: Philly Ray

                  that would've been more trouble then it is worth!

                2. re: coelomate

                  Too late now but 45 min is not too long. Sure there is a remote chance of illness but there would be a remote chance if it had been kept cold as well. If one tries to eliminate all risk, there would be little to eat

                  1. re: coelomate

                    Please don't ever give salmon to a dog:

                    This kind of made me laugh. I routinely get out all my ingredients and leave them on the counter until I need them, which is often well over 45 minutes. I always let thick steaks warm up on the counter per my butcher's instructions. It didn't ever occur to me that salmon wouldn't be fine. Chicken, maybe--there's salmonella and such. But what could happen with salmon?

                    Why in the world didn't you cook it and keep it for you to eat, even if your wife wouldn't?

                    1. re: christy319

                      Cooked salmon is fine for dogs. You just have to worry about it raw.

                      1. re: Jackie007

                        Ben the hound loves cooked salmon, the freshly cooked kind and all sorts of canned. It does really good things for his coat, too.

            3. Watch out, you could wake up dead tomorrow!

              1. I'm trying to remain patient with the safety hysteria so rampant these days, but it just gets harder and harder. I would say that leaving a piece of salmon out in a normal environment at 85º is about as dangerous as letting your kid ride a bicycle to school, allowing your name and address to appear in a telephone book, or driving a car with no air bags. In other words, what I and millions of other people have done for years and still do. Including the salmon: I always season fish or meat and leave it at room temperature for at least an hour before cooking. If there are flies about, I cover it; that's my idea of safety.

                7 Replies
                  1. re: FoodFuser

                    Yes, I do have trouble remembering my commitment to Peas and Hominy. Too hot-headed. But I'm just 71; I'll probably grow out of it.

                    1. re: Will Owen

                      Thank you for that. Gives new meaning to Grits.

                      1. re: Will Owen

                        Ah, Will, you're a man after my own heart. Lord knows how I've survived nearly 60 years of treacherous (supposed) food practices. Who knows, maybe next I'll spit into the wind or pull the mask off the old lone ranger.

                    2. re: Will Owen

                      Will, you said exactly what I was thinking. Too many people sucked in by advertising that germs are bad. This girl doesn't waste money on hand sanitizer. :)
                      What did people do when there were no refrigerators? Lots must have gone to waste.

                      1. re: enmnz

                        Before refrigerators, food was preserved in salt or cured and dried. Also, food of questionable quality was prepared with herbs and spices that killed bacteria.

                        1. re: Philly Ray

                          I'd contest the notion that herbs and spices killed anything; for the most part they just masked the taste and smell of "high" meat. On the other hand, a lot of cultures prize some things eaten rotten: game birds hung to "season" until the heads fall off, cheese swarming with maggots. Dry-aged beef is on the borderline there; I remember when the radar site I was on was being shut down, and instead of government grub the mess sergeant was given an allowance to buy locally. This being Oklahoma, he got a good deal on some prime tenderloins, hung them to age, then cut them into filet mignon and served them grilled and wrapped with bacon. Some of the guys heard that they'd had surface mold scrubbed off, and didn't like the smell, either. The rest of us reveled in getting seconds …

                    3. Fine if you went ahead and cooked it.

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