Grilled Salmon with Caramelized Onion and Citrus Glaze

Instructions

1. 1

   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced onions and cook for 15-18 minutes, stirring occasionally, until deep golden brown and caramelized. Season with salt and pepper.

   Tip: Low and slow is key—resist the urge to raise the heat, as this allows the natural sugars to develop without burning.

2. 2

   While onions are cooking, pat salmon fillets dry with paper towels and brush both sides with remaining olive oil. Season generously with salt, pepper, and thyme.

   Tip: Dry salmon ensures better skin crispness and helps the seasonings adhere.

3. 3

   In a small bowl, whisk together honey, lemon juice, minced garlic, and balsamic vinegar to create the glaze.

4. 4

   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

   Tip: If using a grill pan, ensure it's hot enough that a drop of water sizzles immediately.

5. 5

   Place salmon fillets skin-side down on the grill. Cook for 5-6 minutes without moving, allowing the skin to crisp and char lightly.

   Tip: Resist the urge to flip early—patience creates that desirable charred exterior.

6. 6

   Carefully flip the salmon and brush the top with the honey-lemon glaze. Cook for another 4-5 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: The internal temperature should reach 145°F for perfectly cooked salmon.

7. 7

   Remove salmon from the grill and immediately top each fillet with a generous portion of caramelized onions.

   Tip: The warm fish will slightly soften the onions, creating a wonderful textural contrast.

8. 8

   Drizzle any remaining glaze over the plated salmon and garnish with fresh lemon zest and additional thyme if desired. Serve immediately.