Salmon is a highly nutritious food, rich in omega-3 fatty acids, protein, and essential vitamins like D and B12. However, excessive consumption may pose health risks.

Farmed salmon can contain harmful substances such as heavy metals (mercury, lead) and PCBs, which may increase cancer risk and harm the nervous and immune systems. Artificial colorings used to make farmed salmon look like wild salmon can also trigger allergies and metabolic issues.

Salmon may carry parasites like sea lice and Anisakis, which can cause digestive and allergic reactions. Choosing high-quality, certified salmon and cooking it properly reduces this risk.

To stay safe, limit salmon intake to 2–3 servings per week, avoid fish with unnatural coloring, and consult a dietitian if you have underlying health conditions. Proper selection, preparation, and moderation are key to enjoying salmon without harm.