Spicy Salmon with Caramelized Onions Recipe - Allrecipes.com
Spicy Salmon with Caramelized Onions Recipe
  • READY IN 50 mins

Spicy Salmon with Caramelized Onions

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 fillets Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    50 mins

Directions

  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 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 05, 2010

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.

 
Most Helpful Critical Review
Mar 12, 2012

I baked it and it really wasn't good.

 
Oct 20, 2010

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.

 
Jan 31, 2011

Hubby actually liked this! It was too spicy for our 3 year old though. I baked my salmon in the oven, and used sliced onions rather than minced. It's great served with wild rice pilaf and broccoli.

 
Mar 28, 2011

The spice rub is fantastic! I rubbed my salmon with it and let the fish sit in the fridge for a few hours and then baked them at 400 degrees for 20 minutes. Outstanding, even the next day as leftovers.

 
Nov 18, 2010

We made this recipe last night and paired it with a smoked gouda risotto. We poked some holes in the salmon with a fork to allow the marinade to soak in better. We cooked the fillets on the flesh side down first and then flipped them on the skin side, so that the marinade could form a crust and seal in moisture and also because we thought we could then cook them on the skin side a little longer if necessary. We diced the onion instead of mincing it and used half an onion. The onion was delicious and next time we will use a whole one. This was very flavorful, sweet and savory, and not too spicy (but we LOVE spicy foods). Next time, we'll add more cayenne to better suit our tastes. Overall, this was a fantastic recipe!

 
Dec 02, 2010

Soo good! The only complaint is we weren't expecting it to be soo spicy. But we just drizzled a bit of maple syrup over it, and it was heavenly. My guests gave it a 5 out of 5. Thank you! We served it with butternut squash, rice pilaf and a baby green salad with apples and grapes in it. Delish! Will make this again and again!

 
Jan 24, 2011

A great zest! I served this to people who don't care of the "fishy" flavor of, well, fish! They loved it!

 

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Nutrition

  • Calories
  • 496 kcal
  • 25%
  • Carbohydrates
  • 11.3 g
  • 4%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 36.6 g
  • 56%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 562 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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