Though salmon is a nutrient-dense food and can be a great addition to a balanced diet, there are a few downsides and risks to consider.

For starters, both wild and farmed varieties of salmon often contain contaminants such as polychlorinated biphenyls (PCBs) and dioxin, which can alter hormone levels and negatively affect other aspects of health if consumed in high amounts.

However, there are strict government regulations for the number of contaminants permitted in feed, which are intended to reduce the number of contaminants in seafood.

Antibiotics are also often added to feed farmed fish. Antibiotic use is associated with environmental concerns and could increase the risk of antibiotic resistance and other long-term health effects.

Avoiding fish from areas with less strict regulations on antibiotic use — such as Chile — could be beneficial if you’re concerned about antibiotic resistance.

Additionally, keep in mind that salmon contains some mercury, though it is much lower in mercury than some other fish, such as swordfish and sharks.

If you’re pregnant, it’s generally recommended that you consume 2–3 servings of fatty fish, including salmon, per week and avoid uncooked or raw seafood.

Salmon contains some contaminants and heavy metals, such as mercury, which can be harmful if consumed in high amounts. Farmed fish from some areas, like Chile, may be treated with high amounts of antibiotics, which may contribute to antibiotic resistance.

The bottom line

Salmon is a nutritional powerhouse that provides several impressive health benefits.

Consuming at least two servings per week can help you meet your nutrient needs and reduce the risk of several diseases.

In addition, salmon is tasty, satisfying, and versatile. Including this fatty fish as a regular part of your diet may very well improve your quality of life and your health.

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