This Is Why Your Defrosted Salmon Has Yellow on It

Ouadie Rhabbouron

Getting the Most Out of Your Salmon

Here are a few tips to prevent that yellowish tint from becoming a recurring problem:

  1. Seal Properly: Make sure your salmon is sealed airtight before freezing. Vacuum-sealed packaging works wonders, but if you don’t have one, use a plastic wrap and then place it in a freezer bag.
  2. Label and Date: Always mark when you froze the salmon to keep track of how long it’s been in there. The USDA recommends consuming frozen fish within 3 to 8 months for the best quality.
  3. Rotate Stock: If you buy salmon in bulk, try to use the older fillets first, keeping a “first in, first out” mentality.

In the end, my yellow-tinted salmon turned out just fine. I grilled it to perfection and served it with a side of garlic asparagus. The family couldn’t even tell the difference. It was still juicy, delicious, and vanished in minutes.

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