What happens if you eat salmon that has been in the fridge for 1 week?

The safety of eating salmon that has been in the fridge for 1 week depends on several factors, such as the storage conditions, the freshness of the salmon when it was refrigerated, and how it was handled. Here's what you need to consider:

1. Proper Refrigeration: The key to keeping salmon safe in the fridge is proper refrigeration. The ideal temperature for refrigerating fresh salmon is 40°F (4°C) or below. If your fridge is not maintaining this temperature, the salmon may spoil more quickly.

2. Freshness when Refrigerated: The initial quality and freshness of the salmon when you put it in the fridge play a significant role. If the salmon was already starting to spoil before refrigeration, it may not last as long in the fridge.

3. Packaging: Make sure the salmon was properly wrapped or sealed in an airtight container to prevent exposure to air and cross-contamination.

4. Use-By Date: Check if the salmon had a "use-by" or "best-before" date. If that date has passed, it's best to discard the salmon.

5. Signs of Spoilage: Before consuming the salmon, inspect it for any signs of spoilage, such as a slimy texture, off smell, or a grayish discoloration. If you notice any of these, it's best to discard the salmon.

If you're unsure about the quality or safety of the salmon, it's always better to err on the side of caution and discard it to prevent any potential foodborne illness.