Best 14 Caramelized Salmon Recipes

SALMON WITH CARAMELIZED LEEKS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with foil, and spray with cooking spray.
• Trim away the root end, tough outer leaves, and dark green tops of the leeks. Cut the leeks lengthwise into quarters, then crosswise into thirds. Wash the leeks well to remove any grit, and drain in a colander.
• Melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. Sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. Stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
• Place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. Roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. Remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• 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.
• 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.

ROASTED SALMON WITH CARAMELIZED ONIONS AND FIGS

Steps:

• Swirl olive oil in bottom of medium nonstick skillet.
• Add onions and sprinkle with 1/2 teaspoon salt.
• Cover and cook over medium-low heat, stirring occasionally, until onions are soft, about 10 minutes.
• Remove cover and cook, stirring often, until onions are golden, 15 to 20 minutes.
• Stir in figs, wine, broth, vinegar and fresh rosemary.
• Increase heat to high and simmer until sauce thickens, about 5 minutes.
• Add salt and pepper to taste.
• Keep warm.
• Preheat oven to 450 degrees.
• Sprinkle salmon with salt and pepper to taste.
• Place on lightly oiled heavy baking sheet.
• Roast for 7 to 10 minutes or until fish flakes.
• Sprinkle salmon with parsley.
• Serve over fig sauce.
• This recipe can be doubled or tripled.

GORDON RAMSAY'S SALMON WITH BAKED HERBS & CARAMELIZED LEMONS

Steps:

• Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.
• Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.
• Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade.
• Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.
• Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons.

ROASTED WILD SALMON WITH CARAMELIZED FENNEL AND FENNEL-FROND PESTO

Steps:

• Pesto: Turn on a food processor and drop garlic through tube; process until finely chopped. Add pistachios and pulse until coarsely ground. Add fennel fronds, lemon zest, fennel seed, and 1/4 teaspoon salt; pulse to combine. With machine running, gradually add both oils until combined. (Pesto can be refrigerated in an airtight container up to 1 week.)
• Salmon: Preheat oven to 425°F with racks in upper and lower thirds. Using a rasp, zest 1 lemon (you should have 2 teaspoons), then cut into 1/8-inch-thick wheels. Cut second lemon into wedges. Toss panko with 2 tablespoons oil, season with salt and pepper, and spread on a baking sheet. Bake until golden brown, 4 to 5 minutes. Transfer to a bowl; stir in lemon zest.
• Toss fennel wedges with remaining 3 tablespoons oil; season with salt and pepper. Spread evenly onto two rimmed baking sheets and roast, rotating sheets once, until golden brown in spots, 30 to 35 minutes. Flip fennel, add lemon wheels, drizzle with oil, and roast 5 minutes more.
• Meanwhile, season fish with salt and pepper. Mix together yogurt and 3 tablespoons pesto; spread a thin layer of mixture over fish. Sprinkle panko mixture over top, patting gently to adhere.
• Remove fennel from oven; push fennel and lemons aside to create room, then add fish. Roast until fish is almost completely opaque in center, about 8 minutes. Serve fish with fennel and roasted lemon wheels, more pesto, and lemon wedges.

SMOKED SALMON AND CARAMELIZED ONION STUFFED CELERY STALKS

Steps:

• In a saute pan, heat olive oil over medium heat. Add onion slices; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add sugar. Cook, stirring occasionally, until onions are caramelized, about 30 minutes. Remove from heat; set aside.
• In a medium bowl combine cream cheese and horseradish; divide mixture between 2 bowls. Coarsely chop one-quarter of the salmon, add to half the cheese mixture; add dill, and mix. Cut remaining salmon into thin slivers; set aside. Fill half the celery with mixture. Garnish each with a sliver of salmon and a dill tip or two. Fill remaining celery with remaining cheese mixture, garnish with reserved caramelized onions, and serve.

CARAMELIZED SALMON

Steps:

• Combine basil and ginger.
• Coat the salmon fillets with basil/ginger mixture on both sides and refrigerate for at least 4 hours or overnight.
• When ready to cook for serving, combine the soy sauce, orange liqueur, orange rind, and shallot in a bowl; set aside.
• Heat olive oil in a skillet over medium-high heat.
• Combine the black pepper and sugars in a shallow dish.
• Press one side of the salmon fillets into the mixture, then sauté the fillet, sugar-side-down, to caramelize the sugars, for about 2 to 3 minutes.
• Then quickly pour the soy mixture into the pan before the sugar burns, stirring to dissolve any caramelized bits floating around the pan.
• Turn the fillets over and lower the heat to medium; cover the pan and cook for 5 to 8 minutes longer, until fillets are cooked through (they will be dark pink in the middle).
• Remove fillets from skillet and place on serving platter; melt the butter in the pan then add the Marsala, stirring the bottom with a wooden spatula, and simmer for 3 minutes to deglaze the pan, then pour over the fillets.
• Decorate with orange slices, serve, and enjoy!
• Adapted from a recipe posted to Gail's Recipe Swap by PegW.

SALMON WITH ORECCHIETTE, CARAMELIZED ONIONS, AND HORSERADISH CREAM

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and sauté until deep golden brown, about 28 minutes. Set aside.
• Boil cream and clam juice in heavy large saucepan until reduced to 1 cup, about 15 minutes. Remove from heat. Whisk in horseradish. Season sauce to taste with salt and pepper. (Caramelized onions and sauce can be prepared 1 day ahead. Cover separately and refrigerate.)
• Cook broccoli rabe in large pot of boiling salted water until crisp-tender, about 2 minutes. Using tongs, transfer to plate. Reserve cooking water. Cut broccoli rabe lengthwise in half, then chop coarsely crosswise. Return water in pot to boil. Add pasta and cook until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Return pasta to same pot. Add 2 tablespoons oil, caramelized onions, broccoli rabe, Parmesan cheese, and 3/4 cup reserved cooking liquid. Toss pasta mixture over medium-high heat until heated through, adding remaining reserved cooking liquid if pasta is dry, about 5 minutes. Season pasta to taste with salt and pepper.
• Meanwhile, sprinkle salmon with salt and pepper. Heat remaining 2 tablespoons oil in heavy large skillet over high heat. Add salmon to skillet, skin side up, and cook until brown on bottom, about 3 minutes. Turn salmon over and cook until skin is golden brown and crisp and salmon is just opaque in center, about 3 minutes longer.
• Bring horseradish sauce to simmer. Divide pasta mixture among 4 plates. Top with salmon, skin side down. Spoon horseradish sauce over salmon and serve.
• *Available at specialty foods stores and some supermarkets.

SALMON WITH CARAMELIZED ONIONS AND CARROTS

Steps:

• Steam carrots in micro for 2 minutes. Drain.
• In large skillet that can be covered, heat oil and butter over medium heat until hot. Add onions, carrots and garlic. Saute vegetables until they begin to brown, but not burn! Add 1/4 cup white wine.
• Place salmon filets on top of vegetables and sprinkle with salt, pepper and dill weed.
• Cover skillet and steam salmon approx 15 minutes or until flaky. Remove salmon to platter and pour vegetables and juice over all.

CARAMELIZED SALMON WITH SOY-ORANGE GLAZE

Steps:

• Up to 24 hours before serving, place the salmon fillets in a nonreactive pan. In a food processor, combine and finely chop the ginger, peppercorns and cilantro. Roll the salmon fillets in the mixture, cover with plastic wrap or another plate and refrigerate overnight.
• Combine the sugar and pepper on a plate or in a shallow bowl.
• Heat the oil in a skillet.
• Scrape the excess ginger mixture from the fish and discard.
• Press the flesh (top) side of the salmon fillets into the sugar-pepper mixture and sauté them, seasoned side down, to caramelize the sugar, about 2 to 3 minutes.
• Quickly, before the sugar burns, pour the soy sauce and orange juice into the pan, swirling and stirring well to dissolve the caramelized bits.
• Turn the salmon skin side down. Lower the heat to medium. Cover the pan and let the salmon finish cooking for 5 to 8 minutes longer, or until it is cooked medium rare.
• Transfer the salmon fillets to a clean towel to drain before serving.

SALMON PAPILLOTES WITH CARAMELIZED ONIONS AND CURRANTS

Steps:

• In a small saucepan warm brandy over moderate heat and add currants. Remove pan from heat. Let mixture stand, covered, 20 minutes.
• Halve onions lengthwise and cut crosswise into 1/4-inch-thick slices. In a large skillet heat oil over moderately high heat until hot but not smoking and cook onions, stirring occasionally, until softened, about 5 minutes. Reduce heat to moderate and cook onions, stirring occasionally, until golden, about 15 minutes more. Add currant mixture, cinnamon, nutmeg, and salt and pepper to taste and cook, stirring, 2 minutes. Transfer mixture to a bowl and cool. Caramelized onions may be made 1 day ahead and chilled, covered.
• Preheat oven to 475°F.
• Fold each parchment piece in half crosswise and cut each piece to make a large rounded heart shape. (Folded piece should be at least 2 inches larger all around than salmon fillet.) Open a parchment "heart" and put a salmon fillet in middle of one side. Sprinkle fillet with 1 tablespoon wine and salt and pepper to taste. Spread one fourth caramelized onions on fillet and fold other side of parchment over. Beginning at bottom end of center crease, in overlapping 1-inch segments fold edges of parchment, crimping as you go, to form a tight seal. Make 3 more papillotes in same manner. Papillotes may be made up to this point 4 hours ahead and chilled, covered.
• Put papillotes on a large baking sheet and bake 9 to 15 minutes, or until a skewer inserted through parchment and into fish slides out smoothly.
• Serve papillotes immediately, cutting them open at table.

WHISKEY CARAMELIZED SALMON

Steps:

• Place butter and brown sugar in a large skillet over medium heat.
• When butter is melted, place salmon fillets in the pan & add whiskey; Be careful of flare-up.
• The sugar will start to caramelize & the alcohol will cook off; 2 to 3 minutes.
• Cook in the sauce until salmon flakes; this depends on the thickeness of the salmon.
• Serve sauce over the salmon ; garnish with lemon slices, Enjoy.

CARAMELIZED ONIONS AND SMOKED SALMON KNISHES

Steps:

• Prepare Filling:.
• Place potatoes in a saucepan, cover with water and chicken broth.
• Bring to a boil, reduce heat, and simmer 15 minutes or until tender.
• Drain well.
• Combine potatoes, broth, softened cream cheese, salt, pepper and salmon in a large bowl, mash until well combined.
• Heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray and butter.
• Add onion, cook 5-10 minutes until caramelized.
• Remove with slotted spoon and add to potato mixture.
• Stir into the potato mixture.
• Set aside.
• Prepare Dough:.
• Preheat oven to 375°F.
• Combine 2-1/2 cups flour, baking powder and salt in a large bowl.
• Combine cream cheese, 1/4 cup water, butter and 1 egg in medium bowl, stirring with a whisk.
• Make a well in center of flour mixture; add yogurt mixture, stirring until dough forms.
• Sprinkle with chopped chives, if desired.
• Turn dough out onto a floured surface.
• Knead until smooth and elastic(about 10 minutes); and 1 tablespoon flour to prevent dough from sticking to hands(dough will feel sticky).
• Cover dough, and let it stand for 10 minutes.
• Divide dough into 16 portions.
• Working with one portion at a time(cover remaining dough to prevent drying), roll each portion into a 5" square on a floured board.
• Place 1/4 cup potato mixture in the center of dough.
• Fold dough over filling, pinching ends and seam to seal.
• Place knishes, seam side down on a cookie-sheet coated with cooking spray.
• Repeat procedure with remaining dough and filling.
• Make a small cut in center of top of each knish.
• Combine remaining 1 tablespoon water and remaining egg in a small bowl, stirring with a whisk.
• Brush egg mixture over knish tops.
• Bake for 30 minutes or until golden.

CARAMELIZED SALMON WITH SOY-ORANGE GLAZE

Steps:

• 1. Up to 24 hours before serving, place the salmon fillets in a nonreactive pan. In a food processor, combine and finely chop the ginger, peppercorns and cilantro. Roll the salmon fillets in the mixture, cover with plastic wrap or another plate and refrigerate overnight. 2. Combine the sugar and pepper on a plate or in a shallow bowl. 3. Heat the oil in a skillet. 4. Scrape the excess ginger mixture from the fish and discard. 5. Press the flesh (top) side of the salmon fillets into the sugar-pepper mixture and sauté them, seasoned side down, to caramelize the sugar, about 2 to 3 minutes. 6. Quickly, before the sugar burns, pour the soy sauce and orange juice into the pan, swirling and stirring well to dissolve the caramelized bits. 7. Turn the salmon skin side down. Lower the heat to medium. Cover the pan and let the salmon finish cooking for 5 to 8 minutes longer, or until it is cooked medium rare. 8. Transfer the salmon fillets to a clean towel to drain before serving.