Why is My Salmon Yellow? Understanding Color Changes in Salmon

Salmon is one of the most popular and nutritious fish on the market. Its characteristic orange-red color comes from natural carotenoid pigments in the fish’s diet. However, you may occasionally notice your fresh salmon fillets turning an unappetizing shade of yellow. What causes this color change in salmon meat, and is it safe to eat?

Normal Salmon Color Variations

Salmon flesh naturally ranges in hue from deep red to pale pink, depending on the species.

• Sockeye salmon has the deepest red-orange color.

• King, coho, and Atlantic salmon tend to be more pale pink.

• Chum salmon is the least colorful, with a light pinkish-orange flesh.

These color differences are normal and do not affect quality or flavor. But salmon turning yellow is an abnormal change caused by specific post-harvest factors.

Why Does Salmon Turn Yellow?

There are two primary reasons salmon meat may take on a yellow discoloration

Oxidation

Exposure to air causes oxidation of the pigment astaxanthin, which gives salmon its characteristic color. Just like a cut apple will brown when left out, salmon flesh oxidizes and turns yellowish then brown when not properly handled.

Dehydration

Loss of moisture from the flesh concentrates tissue components, including yellow carotenoid and protein pigments. Refrigeration below 40°F helps slow dehydration and oxidation.

While unappealing in appearance, oxidation and dehydration do not make salmon unsafe to eat. But it does indicate mishandling that negatively impacts quality.

Preventing Yellowing During Storage

Proper storage and handling prevents oxidation and dehydration that leads to yellowing:

• Keep salmon chilled at all times, below 40°F.

• Avoid exposing fillets to air – seal tightly in moisture-proof packaging.

• For freezing, wrap tightly in two layers of plastic wrap and freezer paper.

• When thawing, do so in the refrigerator or under cold running water.

• Use thawed salmon within 2 days for best quality.

Taking steps to limit air exposure and moisture loss will help maintain salmon’s appealing pink-red color.

What Yellowing Signals About Freshness

While not a safety risk in itself, yellowing does indicate the salmon is older and less fresh. Here is how to tell if further quality loss has occurred:

• Strong fishy odor – Fresh salmon has a mild, ocean-like scent.

• Slimy texture – Salmon shouldn’t feel excessively slippery.

• Dull, faded appearance – In addition to yellowing, the flesh may look dull rather than glistening.

• Dry, stiff texture – Dehydration makes the flesh dry out rather than feel smooth and supple.

If you notice these more advanced signs of spoilage along with yellowing, it’s best to discard the salmon.

Is Yellow Salmon Safe To Eat?

While unappetizing in color, yellow salmon is still safe to eat as long as no other signs of spoilage are present. The flesh should still have a firm texture without any foul odors.

To improve the color, try marinating the yellowed salmon in an acidic liquid like lemon juice or vinegar for 30 minutes. This can help brighten up the dull, oxidized flesh. Baking, grilling, or smoking will also give it a more appealing cooked color.

While not ideal, moderately yellowed salmon is fine for use in seafood casseroles, salmon patties, or any recipe where appearance is less important. Freezing can halt further quality deterioration.

For peak freshness, it’s best to catch discoloration early and use the salmon promptly before additional aging occurs. But ultimately, you can safely eat yellow salmon as long as the texture and smell pass the sniff test.

Preventing Future Yellowing Issues

To avoid winding up with yellow salmon again:

• Inspect packaging carefully for damage or openings prior to purchase.

• Check sell-by dates and pick the freshest option available.

• Ask your fishmonger for a fresh cut if the surface looks discolored.

• Promptly store salmon below 40°F upon arriving home.

• Follow safe thawing and storage practices once thawed.

• Use within 1-2 days of thawing for best quality.

Proper handling prevents the oxidation and dehydration that leads to yellowing. But if it does happen, while not as appealing, rest assured yellowed salmon is still fine for cooking and eating!