I can offer some general guidelines for handling and storing fish safely.
The safety of consuming the salmon depends on several factors, including the initial condition of the fish, the temperature of your fridge, and how long the salmon has been in the fridge.
Check the smell and appearance: If the salmon looks and smells fine (i.e., it doesn't have a strong, unpleasant odor and hasn't developed sliminess or discoloration), it might still be safe to cook and eat.
Use the two-hour rule: To ensure food safety, perishable items like fish should not be kept in the "danger zone" temperature (between 40°F/4°C and 140°F/60°C) for more than two hours. If the salmon has been sitting at room temperature for longer than two hours, it is advisable not to consume it.
Follow the storage guidelines: If the salmon was properly frozen before, it should be safe to thaw in the refrigerator. Always thaw fish and other meats in the refrigerator rather than at room temperature to minimize the risk of bacterial growth.
When in doubt, throw it out: If you are uncertain about the quality or safety of the salmon, it's best to err on the side of caution and discard it.
Remember that consuming spoiled fish can lead to foodborne illnesses, so it's essential to prioritize food safety. If you have any doubts about the freshness or safety of the salmon, it's better to avoid consuming it and opt for a fresh piece instead.