Grilled Salmon with Caramelized Onion and Citrus Glaze
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and feels completely restaurant worthy. The star here is definitely the salmon, which is packed with omega 3 fatty acids that are wonderful for your heart and brain. What I love most is how simple it really is: you caramelize some onions while the grill heats up, then finish everything with a bright citrus and honey glaze that perfectly balances the rich fish. The whole meal tastes fancy but requires minimal effort, making it perfect for impressing guests or treating yourself to something special on a busy Tuesday night.
Ella x
Ingredients
- 4salmon fillets(6 oz each, skin-on)
- 3 mediumyellow onions(sliced into thin rings)
- 4 tablespoonsolive oil
- 3 tablespoonshoney
- 2 tablespoonsfresh lemon juice
- 2 teaspoonsfresh thyme(chopped)
- 2garlic cloves(minced)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 1 tablespoonbalsamic vinegar
- ½ teaspoonlemon zest
Detail level
Instructions
- 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
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
In a small bowl, whisk together honey, lemon juice, minced garlic, and balsamic vinegar to create the glaze.
- 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
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
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
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
Drizzle any remaining glaze over the plated salmon and garnish with fresh lemon zest and additional thyme if desired. Serve immediately.
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