This super easy Salmon on a bed of Caramelized Onions is so delicious that even kids love it! The caramelized onions are sweet and add so much flavor to the fish.
The Philippines has 7,107 islands. I grew up in one of those. It is called Marinduque, a heart-shaped island in the heart of the Philippines. It is not a very big island. Infact, it will only take you about 5-6 hours to drive around the island and you won’t even be doing it at 70 mph. But that is my home and I still miss it a lot.
Our house is located near the beach so waking up to a beautiful sunrise (I’d dare say we have an average of 300 sunny days in a year!) and going to bed after a lovely sunset is typical.
Living near the sea has its advantages. We always get the first catch! I remember my mom buying the first catch of the day from
fishermen back from their overnight fishing.
It still continues to this day. Here’s a photo of William with a lady selling her fish. I took this photo when we visited the Philippines in 2010.
Though I terribly miss eating sea food made from the freshest catch available, I try to make up by serving a fish dish in our house at least once or twice a week. It’s my way of re-connecting with my lovely island-province. Perhaps someday, we will return to the island to cook our own catch!
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4 Salmon Fillets (pref. with skin on)
4 medium size onions (add more depending on how many salmon fillets you are using)
Olive Oil (just a little)
3 tbsp Butter (plus more, if needed)
Salt, Pepper and dried Dill weed
2 tbsp dry white wine
Season the salmon with salt, pepper and dill weed.
In a large skillet, melt the butter with a little oil (a teaspoon or less). Add the onions and sauté until golden brown. Set aside.
Raise the heat to medium high. Add more butter/oil, if necessary to the pan where you cooked the onions. Fry the salmon, for about 4 minutes on one side. Flip the fish and fry the other side for another 3 minutes or until it’s firm to the touch and fully cooked. Transfer to a warmed plate.
Return the onions to the skillet and pour in the wine. Simmer for about 1-2 minutes or until the wine has reduced by half.
Place the onions on a serving platter and place the salmon on top. Enjoy!
Hi, this recipe looks delicious. I will try to make it for tonight's dinner. I will let you know.
Hi Dalia, Wonderful! Hope it all goes well! Thanks for visiting.
droolworthy pics are making me crave for some salmon right now 🙂 the crust looks perfect…i love caramelized onions..perfect combo 🙂
Thanks, Shema! It has truly become a family fave!
Thanks for linking this super salmon post in to Food on Friday. I am now signed up to follow you. A follow back to Carole's Chatter would be wonderful – or are you already following? Cheers
Following you too, Carole, thank you so much.
I love the photos of the food and your hometown. I'm from the Philippines myself but haven't had a chance to really explore beyond the resorts and tourist places. It is so nice to see its raw beauty. Lovely dish!
Hi Adora, thanks for stopping by Manila Spoon! Always a pleasure to meet other Filipino bloggers. Glad you like the food and the photos…like you, I do miss the Philipines a lot!
Hi Abby. My Mom was from Marinduque too! She and her sisters used to speak so fondly of that little island and how much fun they had there. They moved away when they were already teenagers. I have never been there and I wish I was able to visit it with her when she was still around. Funny, I have fond memories of a place where I have never been too because of my Mom's infectious love for the island. 99% of the time, I just grill the salmon with the skin on & just sprinkle it with salt but maybe I can try your recipe tomorrow. There's a fresh one in the fridge for tomorrow's lunch.
Wow Rowena! Small world, indeed! Do you know from which town she was from? How delighted I am to know about this info! We all love our little island which we call the "heart" of the Philippines, owing to its shape. Hope someday you can visit the island with your family. That would be great!
Re: Salmon, you can still grill it – the caramelized onions really provide a nice sweet contrast to the savory salmon. Hope you like it anyway!
I don’t understand the ingredient list versus the red color in the photos….are there tomato/paprika in the final dish? Where is the red coming from ? Sambal Oleek? Please help explain…
The red color is the result of frying. I didn’t add anything else. Perhaps it’s the light effect but there was no additional ingredients.
Fabulous!! I'll be making!! xo Ally
Thanks, Ally! Hope you like it and glad you dropped by!
this looks so good! my hubby loves fish dishes. i just showed him the picture of your fish and he said, oh my goodness! looks like i'll be making soon. 🙂
Hi Tijuana! Glad you stopped by, I love this dish too and the caramelized onions are wonderful with the Salmon! Hope you enjoy this!
The recipe looks and sounds delicious, but I don't really care for salmon, can I use the same recipe with another fish?
Certainly, Ann. Use your favorite fish. Sorry for the delay.