Best 2 Onion Crusted Salmon Recipes

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Indulge in a culinary masterpiece with our tantalizing Onion Crusted Salmon recipe, a delectable dish that combines the rich flavors of crispy onions, succulent salmon, and a tangy lemon-herb sauce. This main course is not only visually stunning but also packed with nutrients, making it a healthy and satisfying choice for any occasion. The crispy onion crust adds a delightful crunch, while the tender, flaky salmon melts in your mouth, delivering a burst of oceanic goodness. Accompanied by a vibrant lemon-herb sauce, this dish is sure to tantalize your taste buds and leave you craving more. Elevate your dining experience with this extraordinary Onion Crusted Salmon recipe, perfect for a memorable meal with loved ones or a special treat for yourself.

Check out the recipes below so you can choose the best recipe for yourself!

HUMMUS-CRUSTED ALASKAN WILD KING SALMON OVER A BED OF FRENCH BEANS, RED ONION, AND CUCUMBER SALAD WITH LEMON OIL



Hummus-Crusted Alaskan Wild King Salmon Over a Bed of French Beans, Red Onion, and Cucumber Salad with Lemon Oil image

Provided by Sandy Ingber

Categories     Bean     Fish     Broil     Mother's Day     Dinner     Lemon     Salmon     Cucumber     Chickpea     Advance Prep Required     Pescatarian     Dairy Free

Yield Serves 4

Number Of Ingredients 28

For the lemon oil
2 lemons, scrubbed
4 garlic cloves, sliced
2 tablespoons sliced shallots
1 1/4 cups olive oil
1/4 teaspoon kosher salt
Pinch of coarse grind black pepper
For the hummus
1 1/4 cups canned chickpeas, rinsed and drained
1 teaspoon minced garlic
2 tablespoons tahini
1 tablespoon lemon juice
1/4 teaspoon kosher salt
Pinch of coarse grind black pepper
1/4 cup olive oil
For the salad
1 cucumber, peeled, seeded, and sliced
1/2 red onion, cut into thin half-moons
1/4 pound haricots verts (thin green beans), blanched and refreshed in cold water
4 teaspoons chopped fresh parsley
For the fish
5 tablespoons fine-ground cornmeal
2 tablespoons all-purpose flour
1/2 teaspoon fine sea salt
4 (9- to 10-ounce) wild king salmon fillets, skin on
Soybean oil
Kosher salt
4 teaspoons panko or coarse dry bread crumbs

Steps:

  • To make the Lemon Oil:
  • Cut the lemons in half and squeeze the juice into a small saucepan. Drop in the juiced lemon halves and add the garlic, shallots, oil, salt, and pepper. Bring to a boil, then reduce the heat and simmer gently for 30 minutes. Transfer to a bowl and cool to room temperature, then cover and refrigerate overnight. (If you haven't planned ahead, just let the oil sit at room temperature for 30 minutes.) Strain the oil, pressing down hard on the solids before discarding them. Taste for salt. Lemon oil will keep, covered and refrigerated, for 2 weeks.
  • To make the Hummus:
  • Put the chickpeas, garlic, tahini, lemon juice, salt, and pepper into a food processor and pulse until the chickpeas are coarsely chopped. Scrape down the sides of the bowl. Turn the processor on again and drizzle in the oil. Process until the hummus is smooth, scraping down the sides of the bowl as needed. Scrape the hummus into a bowl, cover it, and set it aside at room temperature until needed, or cover and refrigerate for up to 1 day. Bring the hummus back to room temperature before you use it.
  • To make the Salad:
  • Combine the cucumber, onion, and haricots verts in a bowl. Cover and refrigerate until needed.
  • To make the Fish:
  • Position an oven rack 6 inches from the broiler and heat the broiler. Brush a baking sheet with oil and slide it under the broiler to heat for 5 minutes.
  • Put the cornmeal, flour, and sea salt in a shallow bowl and whisk to combine. Dip the skin side of the salmon into the breading mix and set it, skin side down, on the baking sheet. Brush the fish with oil and salt it lightly. Broil the fish for 1 1/2 minutes. Change the oven setting to 500°F and bake the fish for 7 1/2 minutes.
  • Remove the baking sheet from the oven. Adjust the oven rack so it's about 3 inches from the broiler and turn the broiler back on. Spread the top of each fillet with one-quarter of the hummus. Use the back of a spoon to make peaks in the hummus (the uneven surface will give you better browning), and sprinkle each fillet with 1 teaspoon panko. Slide the baking sheet back into the oven and broil until the hummus is browned, about 2 1/2 minutes.
  • To serve, divide the salad among 4 dinner plates, spreading it out in the center of each plate. Sprinkle each salad with 1 teaspoon parsley and drizzle with 1/4 cup lemon oil. Set the salmon on top of the salad and serve.

ONION-CRUSTED SALMON



Onion-Crusted Salmon image

Salmon sure is popular in Norway! Here is another simple way to serve it, with a crispy onion topping.

Provided by JackieOhNo

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 salmon fillets (6 oz. each)
1 (2 7/8 ounce) can French-fried onions
1/4 teaspoon pepper
1/2 teaspoon ground thyme
1 teaspoon dried dill
2 tablespoons chopped fresh parsley
2 tablespoons butter, melted

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.

Tips:

  • Choose the freshest salmon you can find. Fresh salmon will have a bright pink color and a mild, slightly briny smell. Avoid salmon that is dull in color or has a strong, fishy odor.
  • Use high-quality olive oil. Extra virgin olive oil is best, as it has a rich, fruity flavor that will complement the salmon. Avoid using low-quality olive oil, as it can have a bitter or rancid taste.
  • Don't overcook the salmon. Salmon is a delicate fish that can easily be overcooked. Cook it until it is just opaque in the center, about 5-7 minutes per side.
  • Let the salmon rest before serving. This will allow the juices to redistribute throughout the fish, resulting in a more tender and flavorful dish.
  • Serve the salmon with your favorite sides. Some good options include roasted vegetables, mashed potatoes, or a fresh salad.

Conclusion:

Onion-crusted salmon is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and delicious way to enjoy salmon. The crispy onion crust adds a nice crunch and flavor to the fish, while the flaky salmon is cooked to perfection. Serve this dish with your favorite sides for a complete meal.

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