* It was properly cooked to an internal temperature of 145°F (63°C). This kills any harmful bacteria.
* It was refrigerated promptly after cooking. Ideally, within two hours, but within four hours if it was kept hot (above 140°F or 60°C).
* It's not showing any signs of spoilage. This includes an off smell, slimy texture, or discoloration.
However, there are some things to keep in mind:
* Cold salmon can be less appealing to some. Its texture may change and it might not taste as good as warm.
* Cold salmon can be a bit harder to digest. This is because the cold temperature can slow down the digestive process.
If you're unsure about the safety of your salmon, it's always best to err on the side of caution and throw it away.
To maximize the enjoyment of your cold salmon, you can:
* Add a flavorful sauce or topping.
* Serve it on a bed of salad or with other cold ingredients.
* Let it come to room temperature for a bit before eating.
Ultimately, whether or not you eat cold salmon is a personal preference. Just be sure to follow food safety guidelines to ensure it's safe to eat.