Salmon Fillet With Caramelised Onion Recipes

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SPICY SALMON WITH CARAMELIZED ONIONS



Spicy Salmon with Caramelized Onions image

I love making this salmon, it's quick, easy and super yummy! If your husband/boyfriend is a picky eater like mine he will love this recipe.

Provided by Sabrina Romeo

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Salmon Fillet Recipes

Time 50m

Yield 2

Number Of Ingredients 12

1 ½ teaspoons ground black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 teaspoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon brown sugar
½ teaspoon onion powder
¼ teaspoon salt
1 tablespoon olive oil
2 (6 ounce) salmon fillets
2 tablespoons olive oil
1 ½ tablespoons minced onion

Steps:

  • Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
  • Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

Nutrition Facts : Calories 495.7 calories, Carbohydrate 11.3 g, Cholesterol 82.5 mg, Fat 36.6 g, Fiber 0.9 g, Protein 29.5 g, SaturatedFat 6.1 g, Sodium 562.2 mg, Sugar 7.2 g

SALMON FILLET WITH CARAMELISED ONION



Salmon Fillet With Caramelised Onion image

This salmon recipe has a great end result and we love what the caramelised onion brings to the dish . It is not hard to make or too time consuming, the main time is spent caramelising the onion and reducing it down. I served ours with seasoned potato chips and asparagus for a great tasting healthy meal.

Provided by The Flying Chef

Categories     Onions

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

3 medium onions, sliced thinly
4 salmon fillets
salt & pepper, to season
2 tablespoons olive oil, divided use
6 -7 tablespoons fig preserves
1/2 cup white wine
1/2 cup water
1 teaspoon instant chicken bouillon granules
3 tablespoons balsamic vinegar
1 tablespoon honey
1 tablespoon fresh rosemary, chopped finely
fresh parsley, and
1 sprig fresh rosemary, to garnish (optional)

Steps:

  • Heat 1 tablespoon olive oil in a pan add sliced onion, cook until onions soften, approx 5-8 Min's, lower heat, cook onions for an additional 5-10 Minutes until they turn golden.
  • Add wine, water, vinegar, fig preserves, stock granules and honey, bring to the boil, reduce heat, simmer uncovered about 30 Minutes to caramelise onion and reduce liquid.
  • Season with salt and pepper and add rosemary, stir to combine.
  • For the Salmon.
  • Season salmon fillets on both sides with salt and pepper.
  • Heat remaining oil in a large pan add salmon, cook 3-6 Minutes a side depending on the thickness of the fillet.
  • As a general rule I cook mine until nice and golden and fish flakes easily when a fork is inserted into flesh.
  • Serve fish topped with onion and your favourite side dish.

Nutrition Facts : Calories 631.9, Fat 20.9, SaturatedFat 3.6, Cholesterol 146.4, Sodium 544.8, Carbohydrate 35.5, Fiber 1.8, Sugar 24.1, Protein 66.5

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS



Roasted Salmon With Caramelized Onions and Figs image

Make and share this Roasted Salmon With Caramelized Onions and Figs recipe from Food.com.

Provided by Sharon123

Categories     Low Cholesterol

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 lb yellow onion, halved and thinly sliced to measure 4 cups
salt
6 ounces figs, stemmed and halved
1/2 cup red wine or 1/2 cup white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
fresh ground black pepper
1 -1 1/3 lb salmon fillet, skinned and cut into 4 portions
chopped parsley

Steps:

  • Swirl olive oil in bottom of medium nonstick skillet.
  • Add onions and sprinkle with 1/2 teaspoon salt.
  • Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
  • Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
  • Stir in figs, wine, broth, vinegar and fresh rosemary.
  • Increase heat to high and simmer until sauce thickens, about 5 minutes.
  • Add salt and pepper to taste.
  • Keep warm.
  • Preheat oven to 450 degrees.
  • Sprinkle salmon with salt and pepper to taste.
  • Place on lightly oiled heavy baking sheet.
  • Roast for 7 to 10 minutes or until fish flakes.
  • Sprinkle salmon with parsley.
  • Serve over fig sauce.
  • This recipe can be doubled or tripled.

CARAMEL GLAZED SALMON



Caramel Glazed Salmon image

Your kids don't like fish? Try a touch of sugar. This Caramel Glazed Salmon recipe has a brilliant combination of brown sugar and Dijon mustard. -Athena Russell, Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

4 salmon fillets (6 ounces each)
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/4 cup packed brown sugar
2 tablespoons Dijon mustard
1 tablespoon butter, melted
2 teaspoons dill weed

Steps:

  • Sprinkle salmon with salt and cayenne; set aside., In a small bowl, combine the brown sugar, mustard, butter and dill. Place salmon skin side down on a greased broiler pan. Broil 4-6 in. from the heat for 5 minutes. Brush half of the glaze mixture over fillets. Broil 7-10 minutes longer or until fish flakes easily with a fork, brushing occasionally with remaining glaze.

Nutrition Facts : Calories 351 calories, Fat 19g fat (5g saturated fat), Cholesterol 93mg cholesterol, Sodium 587mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges

ONION SALMON



Onion Salmon image

This is a great way to barbecue salmon for gatherings. It adds some superficial flavor without hiding the salmons' own great taste.

Provided by Dylan Fitterer

Categories     Salmon Fillets

Time 25m

Yield 4

Number Of Ingredients 3

1 pound salmon fillet
1 onion, sliced into rings
freshly ground black pepper

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil grate.
  • Place the salmon on a large sheet of aluminum foil. Place the onion rings on top of the filet. Pepper to taste. Wrap the foil around the salmon, but don't seal the top.
  • Place the salmon (still in foil) onto a preheated grill and cover. Cook for 15 minutes or until salmon flakes easily with a fork.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 2.6 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.5 g, Protein 22.9 g, SaturatedFat 2.5 g, Sodium 68.1 mg, Sugar 1.2 g

SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CREAM



Salmon with Orecchiette, Caramelized Onions, and Horseradish Cream image

Categories     Milk/Cream     Fish     Onion     Pasta     Sauté     Horseradish     Parmesan     Salmon     Fall     Broccoli Rabe     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

6 tablespoons olive oil
1 1/4 pounds onions, thinly sliced
2 cups whipping cream
1 8-ounce bottle clam juice
3 tablespoons prepared white horseradish
1 10- to 12-ounce bunch broccoli rabe* (also called rapini)
12 ounces orecchiette (little ear-shaped pasta)
1 cup grated Parmesan cheese (about 3 ounces)
4 6-ounce salmon fillets with skin

Steps:

  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 28 minutes. Set aside.
  • Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Whisk in horseradish. Season sauce to taste with salt and pepper. (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
  • Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Using tongs, transfer to plate. Reserve cooking water. Cut broccoli rabe lengthwise in half, then chop coarsely crosswise. Return water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid. Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes. Season pasta to taste with salt and pepper.
  • Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes. Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
  • Bring horseradish sauce to simmer. Divide pasta mixture among 4 plates. Top with salmon, skin side down. Spoon horseradish sauce over salmon and serve.
  • *Available at specialty foods stores and some supermarkets.

SALMON BAKED WITH HERBS & CARAMELISED LEMONS



Salmon baked with herbs & caramelised lemons image

Create a refreshingly aromatic centrepiece with Gordon Ramsay's easy way of cooking salmon

Provided by Gordon Ramsay

Categories     Dinner

Time 1h

Number Of Ingredients 9

whole salmon (about 2kg), scaled, gutted and washed
3small lemons , thickly sliced
100ml olive oil
4-6 fresh bay leaves
few sprigs each fresh rosemary , thyme, basil, sage and parsley
2-3 lemongrass stalks, cut into large pieces
1head garlic , halved horizontally
1 tsp peppercorns , mixed or black
5-6 whole star anise

Steps:

  • Trim salmon tail and cut off the fins. Pat dry inside and out with kitchen paper. Score the skin of the fish on both sides with a sharp knife, at 2-3cm intervals. Rub all over with olive oil, salt and pepper. Lay three large pieces of foil over a large baking tray, overlapping the long edges. Heat oven to 190C/fan 170C/gas 5.
  • Heat a little oil in a non-stick frying pan, then fry lemon slices over a high heat for 2-3 mins until golden. Season; allow to cool slightly. Scatter a handful of herbs and lemongrass over foil, then sit salmon on top. Tuck caramelised lemon, herbs and garlic around and inside fish, splash over a little oil and scatter over salt, peppercorns and star anise.
  • Fold the foil around the fish to make a shallow tent, scrunching the edges well to seal. Cook in the centre of the oven for 30-35 mins, depending on the thickness of the salmon. Remove from the oven and rest the fish for at least 10 mins, still wrapped in foil.
  • Unwrap the fish and gently peel away the skin using a cutlery knife and discard. Use the handle of a spoon to scrape off any brown flesh on top of the pink flesh, then push the spoon head into the groove that runs along the length of the fillet, easing the flesh into two long strips. Push the spoon into the flesh where it joins the backbone, lifting it off the bone. Break the fish on the first side into 4 portions and lift onto serving plates. When the top half is served, pull off the backbone and head and serve the rest. Drain the juices into a small jug. Serve with caramelised lemons and a drizzle of the juices.

Nutrition Facts : Calories 388 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.56 milligram of sodium

SALMON PAPILLOTES WITH CARAMELIZED ONIONS AND CURRANTS



Salmon Papillotes with Caramelized Onions and Currants image

Categories     Onion     Bake     Currant     Salmon     Brandy     White Wine     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 9

1/4 cup brandy
1/2 cup dried currants
4 large sweet onions such as Walla Walla or Vidalia
1/4 cup olive oil
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
four 24- by 16 1/2-inch pieces parchment paper
four 6-ounce salmon fillets
1/4 cup dry white wine

Steps:

  • In a small saucepan warm brandy over moderate heat and add currants. Remove pan from heat. Let mixture stand, covered, 20 minutes.
  • Halve onions lengthwise and cut crosswise into 1/4-inch-thick slices. In a large skillet heat oil over moderately high heat until hot but not smoking and cook onions, stirring occasionally, until softened, about 5 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden, about 15 minutes more. Add currant mixture, cinnamon, nutmeg, and salt and pepper to taste and cook, stirring, 2 minutes. Transfer mixture to a bowl and cool. Caramelized onions may be made 1 day ahead and chilled, covered.
  • Preheat oven to 475°F.
  • Fold each parchment piece in half crosswise and cut each piece to make a large rounded heart shape. (Folded piece should be at least 2 inches larger all around than salmon fillet.) Open a parchment "heart" and put a salmon fillet in middle of one side. Sprinkle fillet with 1 tablespoon wine and salt and pepper to taste. Spread one fourth caramelized onions on fillet and fold other side of parchment over. Beginning at bottom end of center crease, in overlapping 1-inch segments fold edges of parchment, crimping as you go, to form a tight seal. Make 3 more papillotes in same manner. Papillotes may be made up to this point 4 hours ahead and chilled, covered.
  • Put papillotes on a large baking sheet and bake 9 to 15 minutes, or until a skewer inserted through parchment and into fish slides out smoothly.
  • Serve papillotes immediately, cutting them open at table.

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