Researchers at the University of Toronto's Quality of Life Research Unit define quality of life as The degree to which a person enjoys the important possibilities of his or her life (UofT).
The shelf life of cold-smoked salmon is very short, one to two weeks in the refrigerator and about one month in the freezer. Storage time is another critical factor in the proliferation of Listeria bacteria since it can grow at low temperatures.
A whole salmon will take about 45 minutes to one hour to grill. It's done when it's pink on the inside, with the edges cooked (usually looks lighter in color) and the skin is crisp. On an instant-read thermometer, it should be pulled from the grill between 120 degrees for rare salmon and 130 degrees for medium.