# 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 plan dinner all day, pull the salmon out of the refrigerator, and then—there it is. A **yellow stain** on the flesh that definitely wasn’t there when you bought it. Your first thought is probably the right one:
Salmon is nutritious, delicious, and unfortunately one of the **most perishable proteins** you can buy. Changes in color—especially yellowing—are your body’s early warning system telling you something has changed. But **not all yellow discoloration means the same thing**, and not all of it automatically means the fish is dangerous.
Let’s walk through what that yellow stain could be, why it happens, and how to decide whether your salmon belongs in the pan—or the trash.
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## First Things First: How Old Is “A Week Ago”?
Before diving into causes, it’s important to clarify timing.
Raw salmon stored in a refrigerator (at or below **40°F / 4°C**) is generally safe for:
* **1–2 days** after purchase (USDA guideline)
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