I think the best salmon for this recipe is Coho. However, I have used this recipe using; King, Pink and Chum salmon. Yes, that is right, Chum salmon. Chum is actually good for more than just smoking.
- 3 large onions, halved and thinly sliced
- 1/4 cup beer or water
- 1 tablespoon of fresh thyme leaves (dried thyme will work, but the fresh tastes better)
- kosher salt
- fresh ground pepper
- olive oil for coating
- 4 table spoons butter, cut into small pieces
- 4 (6 ounce) salmon fillets
Place the onions, beer or water, thyme a good pinch of kosher salt and some ground pepper (to taste) in a large , deep skillet . Cover and cook over medium heat for 20 minutes. Remove the cover and continue boiling until all of the liquid has evaporated and the pan is dry.
Meanwhile, preheat oven to 425 degrees F. Lightly coat an ovenproof casserole dish with olive oil. When onion pan is dry, remove from heat and stir in butter, 1 tablespoon at a time. Cover and set aside.
Season the fish all over with kosher salt and pepper. Heat some olive oil in a large nonstick skillet over high heat. Sear the fish 1 minute per side. Transfer fish to the casserole dish. Place casserole dish in oven and bake 8 minutes.
To serve, divide the onions and place onions on plate and serve salmon on top of the onions.
