In order to establish a method rapid assessment of the comprehensive quality of frozen salmon flesh, various parameters of frozen salmon fillets stored at -18.0 ℃ were measured, including color difference, total number of colonies, volatile basic nitrogen (TVB-N) value, thiobarbituric acid (TBA) value, myoglobin (Mb) content, sensory score and pH value, and the correlations between the color difference value and other parameters were analyzed. Results indicated that the TVB-N of salmon meat reached 25.20 mg/100 g after 39 days of frozen storage, which exceeded the limit for eating raw (≤25 mg/100 g). After 60 days of frozen storage, the L*, a*, b*, and C*ab values of the salmon meat decreased by 30.47%, 64.63%, 63.29% and 64.01%, respectively, and the total number of colonies in salmon meat was 3.2×104 CFU/g, which did not exceed the safety limit of 105 CFU/g for eating raw. The L*, a*, b*, and C*ab were significantly correlated with the TVB-N and total number of colonies of the frozen salmon meat (P<0.05), with the L*, a*, b*, and C*ab values being positively correlated with Mb, sensory score and pH, and negatively correlated with other indexes (P<0.05). The results of fitting significance showed that the correlation between L* and pH was the lowest (P=0.04<0.05), whilst a* had the highest correlation with TVB-N (P=0.000<0.01). The regression equations with significant correlation were summarized, and a total of 24 regression equations were obtained. In conclusion, salmon meat frozen for 39 days is not recommended to be eaten raw, and the regression model established in this study provides a theoretical basis for evaluating the comprehensive quality of frozen salmon meat.