If you’re buying fresh salmon, make sure it doesn’t smell fishy. Fresh salmon shouldn’t really have any smell at all. And, unless you’re at the store looking for smoked salmon specifically, you’ll want to steer clear of any salmon that appears dried out. You’ll also want to skip any fish with brown spots or bruising or that has skin that appears brown or is starting to dry up and curl.
Salmon flesh comes in a variety of red to pink shades. Regardless of which shade you find, make sure it’s vibrantly colored and skip any fish that looks pale.
When purchasing frozen or packaged salmon, keep in mind it’s often chilled right there on the boat, soon after being caught. Typically, it’s then vacuum-sealed right after being filleted, furthering its freshness. Stay away from any packaging that appears to have broken seals or air inside.
When in doubt, read the label (where you might discover details such as “color-added” that will cue you to stay away), or ask your fishmonger for advice.