I Bought Salmon a Week Ago and Wanted to Make It for Dinner Today. When I Took It Out of the Refrigerator, It Had a Yellow Stain on It. What Is It?

You’re not imagining things — salmon can develop strange-looking colors after being stored, and a yellow stain can be alarming. But before you panic, it helps to know what it could be and whether the fish is still safe to eat.

Here’s what that yellow stain might mean, and what to do next.

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1. It Could Be “Fat Bloom” (Common and Harmless)

The most common cause of a yellow or pale discoloration on salmon is fat bloom.

What is fat bloom?

• Salmon has natural fat.
• When stored in the fridge, especially for several days, the fat can rise to the surface and oxidize.
• This oxidation can create yellow or pale streaks or patches.

Does it mean the salmon is bad?

• Usually, no.
• Fat bloom is more about quality than safety.
• The fish may look less fresh, but it’s often still edible.

How to tell the difference

• If it smells fresh and has a firm texture, it’s likely fine.
• If it smells sour, fishy, or rotten, throw it out.

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2. It Could Be Bacteria or Spoilage (When the Fish is Unsafe)

A yellow stain can also be a sign of spoilage, especially if it’s accompanied by other warning signs.

Look for these red flags:

• Strong sour or ammonia-like smell
• Slimy or sticky texture
• The flesh feels mushy
• Color changes that look more like brownish or greenish spots
• Package bloating or excess liquid

If you notice any of these, it’s safer to discard the salmon.

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3. It Could Be a Natural Color Variation

Sometimes, the color can simply vary due to:

• Different salmon species
• Different diets (wild vs. farmed)
• How the fish was handled and stored

Some salmon naturally have paler or darker patches.

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4. How Long Is Salmon Safe to Store in the Fridge?

Generally, fresh salmon should be cooked within:

• 1–2 days after purchase if stored in the fridge
• Up to 3 days if properly wrapped and very cold

If it’s been a week, it’s past the recommended time for fresh salmon.

Even if it looks okay, the risk of bacteria increases after that long.

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