Charlie's Ora King Salmon with Broiled Onions

Recipe

Ideal for both casual family dinners and special occasions

One of the best, most sustainably caught seafood in the world, experience Chef Charlie Palmer's Ora King Salmon recipe with broiled onions at home today. 

Ingredients

Salmon

4 pieces salmon, boned and skin on

1-quart fish stock 

4 limes

3/4 cup soy sauce

1 cup olive oil

1/2 cup mirin

Onions

2 large onions

1/2 cup chicken stock

1 lemon

1/2 bunch thyme

How to Make: 

1. Preheat oven to 375 degrees

2. Pat salmon skin dry with a paper towel, and season with salt

3. Cook salmon skin down in a medium-high pan with a neutral oil (canola)

4. Lightly press the fish to make sure the entire skin surface is crisp.

5. Remove the fish when the skin is crispy but the flesh is not cooked

6. Place cooked-side down on a rack, and baste with glaze.

7. Finish cooking in a 250-degree oven (about six minutes)

For Glaze

1. Combine fish stock, lime juice, soy sauce, and mirin in a saucepan, and bring to a boil.

2. Once boiling, bring it down to a simmer and stir in olive oil

For Onions

1. Cut the onion stocks (about 4 inches above the bulb). Slice onions in half in a dry medium-hot pan, and char the exposed face of the onion until blackened.

2. Using the salmon glaze, cover the onions and place them in a casserole pan with high edges.

3. Cover onions with chicken stock and thyme, and place in a 250-degree oven for 10-15 minutes.

4. Finish with a squeeze of fresh lemon juice