Is it safe to cook salmon that has been in fridge for a week?

The safety of consuming salmon stored in the refrigerator for a week depends on several factors, including the initial freshness of the salmon and the temperature control of your refrigerator. Here are a few guidelines to help you determine if it is safe to cook and eat salmon that has been refrigerated for a week:

Refrigerator Temperature:

- Ideally, your refrigerator should be maintained at a temperature of 40°F (4°C) or below to slow down the growth of harmful bacteria.

Smell and Appearance:

- Before cooking, inspect the salmon for any off-putting odors or changes in texture and appearance. If there are signs of spoilage, such as a strong fishy smell or slimy texture, it is best to discard the salmon.

Use-By Date:

- Check the "use-by" date or "sell-by" date on the salmon packaging. While these dates are not indicators of immediate spoilage, they provide an approximate timeframe for optimal quality and freshness.

Safe Storage Practices:

- Ensure the salmon was properly stored in the refrigerator at all times. It should have been kept covered or in an airtight container to prevent cross-contamination with other foods.

Cooking Method:

- Thorough cooking can eliminate harmful bacteria. Follow proper cooking techniques to reach an internal temperature of 145°F (63°C) for salmon to ensure its safety.

If you have any concerns about the safety of the salmon or if it has been in the refrigerator for an extended period beyond a week, it is always better to err on the side of caution and discard it. When in doubt, it's best to purchase and consume fresh salmon to maintain optimal quality and flavor.