If you mean a recipe for a raw salmon fillet that has a yellowish discoloration, I’d be cautious: don’t cook or eat salmon that looks spoiled or has an unusual discoloration, especially if it also smells sour/ammonia-like, feels excessively slimy, or has an otherwise abnormal appearance. Cooking does not reliably make spoiled fish safe.
If the salmon is fresh and the yellow area is simply a small amount of normal fat, you can make a simple baked salmon:
Lemon-Garlic Baked Salmon
Ingredients
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1 salmon fillet
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1 tbsp olive oil
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1 garlic clove, minced
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1 tbsp lemon juice
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Salt and black pepper
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Optional: parsley or dill
Method
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Heat oven to 200°C (400°F).
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Pat the salmon dry and place it skin-side down on a lined baking tray.
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Brush with olive oil, then add garlic, lemon juice, salt, and pepper.
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Bake for roughly 10–15 minutes, depending on thickness, until the center reaches 63°C (145°F).
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Garnish with parsley or dill and serve immediately.
If the yellow discoloration is new or you aren’t sure whether it’s spoilage, it’s safer to discard the fish rather than trying to rescue it.
