Wild salmon get their pink color from astaxanthin, a carotenoid found in krill and shrimp. Farmed salmon are fed astaxanthin (natural or synthetic) to mimic this hue.
But fat deposits in salmon can sometimes appear more yellow or orange—especially in:
Belly fat (which is richer and softer)
Areas with higher fat concentration
Certain species (like king salmon, which has more marbling)
This is completely normal and actually a sign of high-quality, fatty fish.
💡 Fun fact: The prized “toro” (fatty belly) in sushi often has a golden-yellow tint—it’s considered a delicacy!
⚠️ When Yellow = Danger: Signs of Spoilage
While yellowing is usually benign, discard salmon if you see these red flags:
