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!