Onion Crusted Salmon Recipes

Steps:

• Preheat the oven to 425 degrees.
• In a small bowl, mix together the panko, parsley, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Drizzle with the olive oil and stir until the crumbs are evenly coated. Set aside.
• Place the salmon fillets, skin side down, on a board. Generously brush the top of the fillets with mustard and then sprinkle generously with salt and pepper. Press the panko mixture thickly on top of the mustard on each salmon fillet. The mustard will help the panko adhere.
• Heat the vegetable oil over medium-high heat in a 12-inch cast-iron skillet or large heavy, ovenproof pan. When the oil is very hot, add the salmon fillets, skin side down, and sear for 3 to 4 minutes, without turning, to brown the skin.
• Transfer the pan to the hot oven for 5 to 7 minutes until the salmon is almost cooked and the panko is browned. Remove from the oven, cover with aluminum foil, and allow to rest for 5 to 10 minutes. Serve the salmon hot or at room temperature with lemon wedges.

Steps:

• In a large skillet, heat oil over medium-high. Add onions and season with salt and pepper. Cook until onions are golden brown, 4 minutes, turning once. Add potatoes, broth, and 4 sprigs thyme and bring to a boil. Reduce to a simmer and cover. Cook until potatoes are just tender when pierced with a knife, about 20 minutes.
• Season each fillet with salt and pepper and top with 1 sprig thyme. Place salmon on top of potatoes. Cover and cook until salmon is opaque throughout, 7 to 9 minutes. Serve salmon with potatoes, onions, and cooking liquid.

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Wash the potatoes and place in a large pan of cold, salted water. Cover and bring to the boil, then simmer for 15 mins until cooked.
• While the potatoes cook, combine the lemon zest, breadcrumbs, butter and peppercorns. Put the salmon fillets in a large roasting tin and sprinkle 1 tbsp of crumbs on each fillet. Pop the lemon wedges in the tin and bake for 8-10 mins until the salmon is cooked and the crumb is golden and crunchy.
• When the potatoes are cooked, drain in a colander and crush lightly. Add a knob of butter, season and scatter with the thyme. Serve with broccoli or spring greens.

Steps:

• Heat oven to 375º.
• Spray shallow baking pan with cooking spray.
• Rinse and pat salmon dry with paper towel.
• Place salmon in pan, brush both sides with 2 tablespoon butter.
• Sprinkle with salt.
• Mix bread crumbs, cheese, onions, lemon peel and thyme in small bowl with 1 tablespoon butter.
• Press bread crumb mixture evenly on salmon top.
• Flip and repeat ending with skin side down in pan.
• Bake uncovered 18 minutes.
• Serve immediately.

Steps:

• Preheat the oven to 350 degrees. Spray an 11x7-inch baking dish with nonstick cooking spray and place salmon in it.
• In a food processor or blender, combine the remaining ingredients except the butter and process until the onions are in crumbs (about 5 seconds). Place 1/4 cup of the onion mixture on each fillet and drizzle with the melted butter. Bake for 20 minutes or until the fish flakes easily with a fork.

Steps:

• Roasted Onions: Preheat oven to 425 degrees F.
• Combine all of the ingredients, except the onions in a medium shallow baking dish. Add the onions, toss them in the mixture and season with salt and pepper, to taste.
• Cover the onions with foil and roast for 20 minutes. Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times. In a saute pan place butter and melt. Add orzo and tomatoes. Toss until orzo is cooked through. Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta.
• Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.
• Salmon: Season the salmon with salt and pepper to taste. Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side). Heat 2 tablespoons of olive oil in a large saute pan. Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes. Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness.
• Serve the salmon with the Roasted onions.