Bermuda Salmon
Submitted by Bam Bam
Salmon steaks rest under a blanket of sweet Bermuda onion slices with lemon juice and olive oil, then broil to a golden crust. Just six ingredients and almost zero effort for a clean, bright weeknight fish dinner.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
80 minSometimes the best recipes are the ones that get out of the way and let the ingredients shine.
Four salmon steaks get seasoned simply with salt, pepper, lemon juice, and olive oil, then rest under slices of sweet Bermuda onion for an hour.
The onion does double duty here: it infuses the fish with a mellow sweetness while the acid from the lemon gently firms up the flesh.
Discard the onion, slide the steaks under a hot broiler, and in minutes you’ve got beautifully bronzed salmon with crispy edges and a juicy center.
Kitchen Tips
- Use thick-cut salmon steaks rather than thin fillets. They hold up better under the broiler and stay moist.
- Don’t skip the one-hour rest with the onion. That’s where the subtle flavor magic happens.
- Keep a close eye during broiling. Salmon goes from golden to overdone quickly, so pull it when the edges just start to crisp.
Ingredients
Directions
Rinse and dry salmon with a paper towel.
Season with salt and pepper and sprinkle with lemon juice and olive oil.
Spread onion slices over salmon and let stand 1 hour.
Discard onion. Arrange in broiling pan.
Broil, turning once, until browned on both sides.
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