The quality changes of Salmon were researched using sensory evaluation,physical properties(texture,chroma),chemical properties(TVB-N,TMA-N,K value),and microbiological properties(TVC,Psychrobacteria) as indexes during iced storage,and the changs of bacterial phase and the predominant isolated bacteria were analyzed.Results exhibited that the quality of Salmon decreased fast during iced storage and reached the end point of high quality on the fourth day.On the tenth day it reached the end point of sensory evaluation.During iced storage,the change of chroma was not notable.The blade load and chewiness decreased.The hardness and flexibility increased first and then decreased.The adhesion increased in late storage stage,but itshowed large fluctuations in the earlier stage.TVB-N,TMA-N,TVC and K value increased obviously,they reached 17.36 mg/100 g,7.62 mg/100 g,7.64 lg(CFU/g),and 68.7% on the tenth day,respectively.The results of bacteria phase analysis showed that Pseudomonas spp was the special spoilage organism for salmon during its iced storage.