Baked Salmon with Caramelized Lemons and Onions
Salmon is not a delicate fish like halibut, but I still like to treat it with the same respect as other seafood, letting the filet shine on its own. Slathering the salmon with a bunch of ingredients will take away from the hearty flavor that it naturally has. So we’re using butter and herbs to amplify the smooth texture a roasted salmon brings and topping off with capers to amplify the sea-brine flavors. Lemons and onions, specifically caramelized, pair well for balance, tying all the notes together from any food that comes out of the ocean.
Baked Salmon with Caramelized Lemons and Onions
Ingredients
About 2 servings
2 Large salmon fillets, about 3 pounds
2 Lemons
2 Yellow onions
4 Sprigs thyme and/or rosemary
2 Tablespoons capers
2 Tablespoons olive oil
2 Tablespoons butter
2 teaspoons brown sugar
1 1/2 teaspoons salt
Pinch of pepper
Steps
1. Clean fish and remove and bones. Pat fish dry with a paper towel.
2. Slice lemons into 1/4" pieces, cutting the tip of the edge off lengthwise. Cut the onions into quarter pieces. Coat the lemon and onion pieces in olive oil and season with about half the salt. Put on a foil-lined sheet pan.
3. Season the salmon with the other half of salt and pepper to taste and surround with thyme and rosemary. Put 1 Tablespoon of butter on top of each fish.
4. Put the salmon, lemon, and onions in a 450F oven, and cook at the same time. After 15-18 minutes, take out the Salmon but continue to cook the lemon and onion pieces for an additional 3 minutes. Plate the Salmon with the lemon and onion pieces, and top with capers. Serve with herbed rice and a Pinot Gris.