The work aims to investigate the relationship between salmon quality and shelf life at different temperatures by designing five groups of experiments at different storage temperatures. The changes of such indicators as salmon organoleptic quality, color difference (L and a value), pH value, total viable count (TVC), K value, total-volatile basic nitrogen (TVB-N) and thiobarbituric acid (TBA) were analyzed. The first-order dynamic model based on time and temperature corresponding to the quality indicators(TVC, K value, TVB-N and TBA) was established. The resultant shelf-life model activation energy and pre-exponential factor were respectively 77.22, 57.39, 62.07, 56.41 kJ/mol and 2.72×1013, 1.06×1010, 6.63×1010, 1.09×1010. 10 ℃ was selected for verification experiment. The relative errors between the predicated value and the actual value were within 5%. The conclusion shows that the shelf-life equation obtained by the experiment can predict the shelf life of salmon stored at 0～20 ℃ in a more accurate way.