Eating salmon that is one day past its use-by or sell-by date is generally not recommended, as seafood can spoil quickly and pose a risk of foodborne illness. It is important to check the salmon for any signs of spoilage, such as an off or sour smell, slimy texture, or discoloration. If any of these signs are present, you should not eat the salmon[3].
Perishable foods like seafood should be stored in the refrigerator at or below 5°C (41°F) and consumed by the date marked on the package. After the use-by date, even if the salmon looks and smells normal, harmful bacteria may be present and can cause illness. Those at higher risk—including pregnant women, young children, older adults, and people with compromised immune systems—should be especially cautious and avoid consuming seafood that is past its date[5].
If you are ever uncertain about the salmon’s safety due to its date or appearance, it is safest to discard it rather than risk food poisoning. Always prioritize proper storage, regular checks for spoilage, and adherence to use-by dates to minimize any risk[3].
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