Sockeye Salmon with Caramelized Onions
Entrées,  Gluten Free,  Recipes,  Seafood

Sockeye Salmon with Caramelized Onions

Salmon is such a versatile fish. I usually stock up on frozen fillets when I’m at Trader Joe’s because I like having them on hand for simple weeknight meals.

I had a few onions that I needed to use up, so I decided to caramelize them, add a bit of Worcestershire and red wine vinegar to deepen their flavor, and then top them with a beautifully seared piece of seasoned Sockeye salmon. It worked out beautifully!

Sockeye Salmon with Caramelized Onions

These onions would be great over a nice piece of steak or grilled chicken, too. Maybe even over a portobello steak! I served the salmon with some Spicy Sautéed Beet Greens with Garlic Chips and a bit of No-Knead Crusty White Bread that I had hanging out in the freezer (that I then warmed up in the oven as the salmon was cooking).

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Sockeye Salmon with Caramelized Onions

Sockeye Salmon with Caramelized Onions

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

Caramelizing onions adds tons of flavor to a simple dish. pair with roasted veggies and some crusty bread and you’ve got a full on meal in minutes.


Ingredients

Scale

34 tablespoons extra-virgin olive oil, divided
2 yellow onions, thinly sliced vertically
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
2 teaspoons Worcestershire sauce
1 teaspoon red wine vinegar
2 sockeye salmon fillets (68 ounces each)
1/2 teaspoon Penzeys Ruth Ann’s Muskego Ave Chicken and Fish Seasoning


Instructions

Heat 2 tablespoons oil in a large, non-stick skillet over medium heat. Add onions, salt and pepper and cook, stirring occasionally, until soft and golden brown throughout. Add Worcestershire and red wine vinegar and stir to incorporate. Once the liquid has been mostly absorbed by the onions, push them to the side of the pan (you can remove them to a plate if you wish, I just found it easier to slide them to the side to keep warm).

Increase the heat to medium-high and add another tablespoon or two of oil to the pan. Pat salmon dry and season the flesh side of each fillet with half of the Ruth Ann’s seasoning. Place salmon fillets skin-side down into the hot skillet. Cook for 2-3 minutes, flip and continue to cook for another 1-2 minutes, depending on your desired degree of doneness.

To serve, divide the onions between two plates, and top each with a salmon fillet. Enjoy!


Nutrition

  • Serving Size:
  • Calories: 748
  • Sugar: 5.2 g
  • Sodium: 524.1 mg
  • Fat: 39.7 g
  • Saturated Fat: 6.3 g
  • Carbohydrates: 11.5 g
  • Fiber: 1.9 g
  • Protein: 89.3 g
  • Cholesterol: 202 mg

Keywords: stovetop salmon, caramelized onions, salmon and onions

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