This super EASY SALMON RECIPE 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.
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.