an, briny, or neutral—not fishy or sour.
Trim discolored edges: If only small areas are yellow, cut them off.
Cook promptly: Don’t refreeze. Use within 1–2 days of thawing.
Prevent next time:
Freeze salmon in airtight, vacuum-sealed bags
Use within 2–3 months for best quality
Thaw overnight in the refrigerator (not on the counter)
The Bottom Line
A little yellow on defrosted salmon is usually just cosmetic—a sign of aging fat, not danger. As long as it smells fresh and feels firm, it’s safe to cook and enjoy.
Your senses are your best food safety tool.
When in doubt, throw it out—but don’t fear harmless oxidation.
So go ahead, pan-sear that fillet or bake it with lemon and herbs. That golden crust will taste just as delicious! 
