Eating a reasonable amount of wild Pacific keta salmon does not carry a risk of mercury exposure, according to Harvard Medical School. Salmon is not among the types of seafood identified as having a high content of the neurotoxin methylmercury, such as swordfish, shark, king mackerel and tile fish.
The safest way to consume seafood without having to worry about mercury is to eat in moderation and to go for variety, notes Harvard Medical School. Salmon, whitefish, anchovies, trout, mussels, sole and squid are all low in mercury. Eating a 6-ounce servings of salmon per week provides beneficial nutrients and doesn't pose a risk of mercury accumulation.