Volatile components of vacuum packaged salmon fillets stored at(4±1)℃ were detected by an electronic nose and were analyzed by principal component analysis(PCA), linear discriminant analysis (LDA) and loading analysis (LA). Sensory evaluation, total volatile basic nitrogen (TVB-N) contents, texture and color difference were performed simultaneously. The results showed that the sensory score decreased gradually during storage, TVB-N value increased to 28.768 mg/100 g on the 12th day, which exceeds the amount of freshwater fish of 20.00 mg/100 g. Hardness value of fillet increased first and then decreased, and the elasticity value declined slowly. Not much changes of L*, a* and b*, the change of ΔE value was very little at the beginning, and reached 24.37 on 8th day, which was significantly different from the initial fillets. Both principal component analysis(PCA) and linear discriminant analysis (LDA) distinguished freshness of fillets stored during different time. Loading analysis (LA) showed that the main volatile components were nitroxides, aromatic compounds, ethanol, and inorganic sulfide. Electronic nose analysis results were consistent with sensory evaluation, TVB-N value, texture and color difference analysis results. The conclusion is that electronic nose technique can be used as a rapid evaluation method to evaluate freshness of vacuum packaged salmon fillets.