Overall appearance
If yellow staining is minor but combined with dull color, excess moisture, or gray or brown patches, the fish is no longer at its best and may not be safe.
The Reality of a One-Week-Old Salmon
Even under ideal conditions, keeping raw salmon in the refrigerator for a week is risky. Most food safety guidelines recommend consuming fresh salmon within 24 to 48 hours. After that, the likelihood of oxidation, bacterial growth, and flavor degradation increases significantly.
If your salmon has been refrigerated for a full week and now shows yellow discoloration, the safest choice is to discard it—even if the smell seems acceptable. Foodborne illness from spoiled fish can be severe and is not worth the risk.
Health Risks of Eating Spoiled Salmon
Spoiled salmon can contain harmful bacteria such as Salmonella, Listeria, and Clostridium botulinum. These can cause symptoms ranging from nausea and vomiting to fever, diarrhea, and serious complications, especially for pregnant individuals, older adults, or those with weakened immune systems.
Cooking does not always eliminate toxins produced by bacteria, so “cooking it well” is not a reliable safety measure if spoilage has already begun.
How to Store Salmon Properly in the Future
To avoid this situation again, a few storage habits make a big difference.
Refrigerate salmon immediately after purchase and keep it as cold as possible.
Store it in airtight packaging or a sealed container to limit air exposure.
Place it on ice in the fridge if you won’t cook it the same day.
If you don’t plan to use it within two days, freeze it promptly. Properly wrapped salmon can last two to three months in the freezer without major quality loss.
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