Sweet-Spicy Salmon with Caramelised Onions

    Sweet-Spicy Salmon with Caramelised Onions

    (169)
    24saves
    20min


    154 people made this

    About this recipe: I often buy bags of frozen salmon fillets and this mixture of paprika, mustard, garlic and brown sugar give them a new lease of life.

    Ingredients
    Serves: 2 

    • 1 1/2 teaspoons freshly ground pepper
    • 1/2 teaspoon paprika
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon minced garlic
    • 1 tablespoon Dijon mustard
    • 1 tablespoon dark brown sugar
    • pinch onion powder
    • 1/4 teaspoon salt
    • 1 tablespoon olive oil
    • 2 (160g) salmon fillets
    • 2 tablespoons olive oil
    • 1/2 onion, finely chopped

    Method
    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.
    2. 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 frying pan over medium-high heat. Cook the salmon fillets in the hot frying pan until golden brown on each side, and no longer translucent in the centre, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.
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    Reviews & ratings
    Average global rating:
    (169)

    Reviews in English (169)

    emmajones711
    0

    Really lovely! careful not to cook onions too long tho!  -  03 Jan 2016

    by
    70

    Wow! This dish came out way better than I could have imagined. The paste forms a nice crust on the salmon making it have a cajun feel to it. The spiciness is nicely offset by the sweetness of the caramelized onions. It's also super simple to make. I did double the cayenne because I like spicy and omitted the onion powder (didn't have any.) I also used a whole onion which was the right choice. One note - if the salmon is thick then use a lower heat because the paste will burn the top while the inside remains raw.  -  02 Oct 2010  (Review from Allrecipes US | Canada)

    by
    38

    Ahoney squeeze of honey to the marinade to give it some more sweetness. Also keep the onion in strips when they are minced you can't even taste them.  -  18 Oct 2010  (Review from Allrecipes US | Canada)

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