If you’re looking for a recipe using the salmon in the picture, here’s a simple option—but only use it if the fish is fresh and smells mild. FDA guidance says fresh fillets should not have obvious discoloration, and salmon with sour, rancid, strongly fishy, or ammonia-like odor should be discarded. (U.S. Food and Drug Administration)
🍋 Garlic-Lemon Baked Salmon
Ingredients
- 1 salmon fillet (about 500–700 g)
- 1½ tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- ½ tsp salt
- ÂĽ tsp black pepper
- ½ tsp paprika
- 1 tsp dried parsley or dill
- Lemon slices
- Optional: 1 tsp honey for a slightly sweet glaze
Method
- Pat the salmon dry with paper towels.
- Mix olive oil, garlic, lemon juice, salt, pepper, paprika, and herbs.
- Rub the mixture over the salmon.
- Place lemon slices on top and put the fish on a lined baking tray.
- Bake at 200°C (400°F) for about 12–18 minutes, depending on thickness.
- Check the thickest part with a food thermometer. Fish should reach 63°C (145°F) for food safety. (U.S. Food and Drug Administration)
- Serve immediately with rice, roasted vegetables, salad, or potatoes.
⚠️ About the yellowish area in your photo
If the yellow material is accompanied by slimy texture, unusual odor, or significant yellow/brown discoloration, I would not use that salmon for this recipe—discard it. Don’t try to make questionable fish safe simply by cooking it. (U.S. Food and Drug Administration)
If you’d like, I can also give you a pan-fried, air-fryer, or spicy Pakistani-style salmon recipe.
